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All Journal Heuristic ABDI MASSA: Jurnal Pengabdian Nasional Agricultural Science Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa
Dwi Agustiyah Rosida, Dwi Agustiyah
Fakultas Vokasi, Program Studi Agroindustri, Universitas 17 Agustus 1945
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Other

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Journal : Agricultural Science

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Utilization of Red Dragon Fruit Peel Extract (Hylocereus polyrhizus sp) in Cinnamon Boba Rizka Larasati Putri; Dwi Agustiyah Rosida; Tiurma Wiliana Susanti Pandjaitan
Agricultural Science Vol. 6 No. 1 (2022): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v6i1.79

Abstract

A popular boba is the “brown sugar” boba which is dark brown. Boba can be made with different color variations, one of which is red dragon fruit skin because it contains anthocyanins that can be used as natural dyes. It also contains high enough antioxidants, so it is good for health. Unfortunately, it has a less favorable aroma and taste, so adding other mixtures such as cinnamon with a distinctive taste and aroma is necessary. This study aims to determine the panelists' preference for cinnamon boba with the addition of red dragon fruit peel extract. Descriptive research with an experimental approach to produce products with different compositions and organoleptic tests to determine the panelists' preference for products has been used in this study. The mixed formulas of red dragon fruit peel extract with water used were P0 (red dragon fruit peel extract 0 g, 250 ml water), followed by P1 (50 g, 200 ml), P2 (100 g, 150 ml), P3 (150 g, 100 ml) and P4 (200 g, 50 ml). Then, the preference test was carried out on 30 panelists related to color, aroma, taste, and texture with the rating categories of strongly dislike (1), dislike (2), quite like (3), like (4), and very like (5). The results showed that the higher the red dragon fruit peel extract content, the more favorable the color produced; The level of preference for aroma and taste was relatively the same in all treatments, and the P3 treatment produced the most preferred texture.
Herbal Jelly Candy Mengkudu and Red Ginger Extract, Physicochemical and Organoleptic Properties Reviews Vera Amanda Putri; Richardus Widodo; Tiurma Wiliana Susanti Panjaitan; Dwi Agustiyah Rosida
Agricultural Science Vol. 8 No. 2 (2025): March
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v8i2.162

Abstract

Noni is a fruit that contains important nutrients such as vitamins A, C, niacin, and thiamine. Red ginger contains important compounds such as zingiberon, zingiberin, and zingibetol. Noni and red ginger can be used as jelly candy products. Jelly candy is a soft-textured confectionery that people love and is processed with the addition of hydrocolloid ingredients. This study aims to determine the effect of the combination of noni juice and red ginger on jelly candy's physicochemical and organoleptic properties. The design used was a one-factor Complete Random Design (RAL) with a comparison of noni juice and red ginger, namely P1 95:5, P2 90:10, P3 85:15, P4 80:20, P5 75:25. The results showed that the combination of noni juice and red ginger juice in jelly candy products did not have a real effect on the level of chewiness of the product. The combination of noni juice and red ginger juice in jelly candy has a very real effect on the product's moisture content and ash content, where the moisture content will increase as the concentration of noni juice increases and the concentration of red ginger juice decreases. In contrast, the ash content will increase as the red ginger juice concentration increases and the noni juice concentration decreases. The combination of noni juice and red ginger juice in jelly candy did not have a real effect on the level of color and aroma preference, but had a real effect on the level of taste and chewiness, where P4 was the most preferred by the panelists.
Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution Sulthan Haz Syafiq Mubarok; Dwi Agustiyah Rosida; Tiurma Wiliana Susanti Panjaitan
Agricultural Science Vol. 9 No. 1 (2025): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v9i1.186

Abstract

Purple sweet potato flour is a promising flake component due to its elevated carbohydrate and antioxidant levels. Nonetheless, its very low protein content requires the incorporation of supplementary ingredients, such as okara flour, which is abundant in protein and fiber, to enhance the nutritional profile of the final product. This study investigates the impact of replacing purple sweet potato flour with okara flour on flakes' physical properties (texture and rehydration capacity) and sensory acceptance (organoleptic qualities). A one-factor Completely Randomized Design (CRD) was employed with five replacement levels: P0 (100%:0%), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), and P4 (60%:40%). The results showed that the substitution markedly influenced texture (p = 0.016) and rehydration capacity (p = 0.000), with increased okara levels resulting in firmer flakes and enhanced rehydration. Substitution markedly affected panelists' preferences for taste (p = 0.000), texture (p = 0.000), and color (p = 0.025), but not scent (p = 0.725). Elevating okara levels often diminished preference for flavor and texture, although color was favored at elevated okara concentrations. The optimal formulation was achieved with a 20% replacement of okara.
Organoleptic Study of Dumbo Catfish Sausage (Clarias Gariepinus) With Carrot ( Daucus Carota,L ) And Mocaf Flour Substitution Raihan Zhafran Fajar Rizq; Wahyu Kanti Dwi Cahyani; Dwi Agustiyah Rosida
Agricultural Science Vol. 7 No. 1 (2023): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v7i1.120

Abstract

African catfish is an easy fish cultivated, no requires large capital as well as its growth fast, unfortunately consume catfish in form processed Still limited so that need processed become sausage. Sausages that use material 100 % raw catfish meat produce lacking product well, that is colored white grayish and has a rancid aroma so that not enough liked. For That need added carrot with objective increase quality color, minimizes rancid aroma and improves mark nutrition. Study This aim know level favorite panelist to Dumbo catfish sausage with substitution treatment carrots and Mocaf. Design study use Completely Randomized Design with 1 factor that is substitution Mocaf and carrots with comparison: P1 (Mocaf 5% carrot 35%), P2 (Mocaf 10% carrot 30%), P3 ( Mocaf 15% carrot 25%) and P4 ( Mocaf 20% carrot 20%) from heavy material catfish meat .Every treatment tested in a way organoleptic against 30 panelists covers texture, aroma, taste and color on a scale of 1-5. Collected data analyzed with analysis variance and if there is difference next with the BNT (Significant Difference) test Smallest) at level significance 5%. Research results show treatments P1, P2, and P3 did not different real and real preferred treatment panelist based on the parameters of texture (average score 3.94-4.23), aroma (average score 3.61-3.94), taste (average score 3.76-4.03) and color (average score 3.75-4.09).
Co-Authors Amelia Nirmalawati Anita Wulandari, Anita Fajriyah, Maulidatul Hasbiyah, Hasbiyah Mahayani, A. A Putu Sri Maruta, Adinda Rizki Nirmalawaty, Amelia Panjaitan, Tiurma W Susanti Panjaitan, Tiurma W. Susanti Prima Sari, Putri Kurnia Rahayu Sihmawati, Rini Rahmat Edy Setyono, Rahmat Edy Raihan Zhafran Fajar Rizq Richardus Widodo Richardus Widodo, Richardus Rini Rahayu Sihmawati Rini Rahayu Sihmawati Rizka Larasati Putri Sulthan Haz Syafiq Mubarok Susanti, Tiurma Wiliana Tiurma Wiliana Susanti Pandjaitan Tiurma Wiliana Susanti Panjaitan Vera Amanda Putri Wahyu Kanti Dwi Cahyani Wardah Yuliasanti, Ristin