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All Journal Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Dewi Arziyah
Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas
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Analisis Mutu Organoleptik Sirup Kayu Manis Dengan Modifikasi Perbandingan Konsentrasi Gula Aren Dan Gula Pasir Dewi Arziyah; Lisa Yusmita; Ruri Wijayanti
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 1 No 2 (2022): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v1i2.602

Abstract

Cinnamon has the potential to be developed into a drink in the form of syrup by modifying the concentration ratio of palm sugar and granulated sugar. Food assessment methods that use the five senses are organoleptic assessments and are generally called sensory tests. Assessment with these senses, is widely used to assess the quality of agricultural commodity products. The organoleptic test was carried out by 20 untrained panelists. The results showed that the comparison of the concentration of granulated sugar and palm sugar that the panelists preferred the most was in treatment C, namely the concentration of 50% palm sugar and 50% granulated sugar. The value of color preference is 3.7, taste is 3.6 and aroma is 3.5. The comparison of the concentration of palm sugar and granulated sugar which the panelists did not like was in treatment B, with a ratio of 25% palm sugar and 75%
Analisis Karakteristik Wajik Dengan Modifikasi Perbandingan Konsentrasi Gula Pasir Dan Gula Aren Dewi Arziyah; Ifta Azmi; Anwar Kasim
Jurnal Penelitian Dan Pengkajian Ilmiah Eksakta Vol 4 No 1 (2025): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Publisher : LPPM Universitas Dharma Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47233/jppie.v4i1.1875

Abstract

The purpose of this study was to determine the effect of adding various concentrations of palm sugar and granulated sugar on the quality characteristics of diamonds and to determine the most preferred concentration of palm sugar and granulated sugar based on organoleptic tests. This study used a completely randomised design with 5 treatments and 3 replications. Observations made in this study were organoleptic test, water content test, fat content test, and sugar content test. The results showed that the addition of palm sugar and granulated sugar to the diamond had a significant effect (significantly different) on aroma, texture, moisture content, and sugar content.
Co-Authors Anwar Kasim Ifta Azmi Lisa Yusmita Ruri Wijayanti