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All Journal Gontor AGROTECH Science Journal Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Ruri Wijayanti
Program Studi Teknologi Industri Pertanian, Universitas Dharma Andalas
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Veterinary

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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 SENSORI TERHADAP MINUMAN KOPI CELUP REMPAH YANG DISUKAI PANELIS Malse Anggia; Ruri Wijayanti; Ariyetti Ariyetti
Gontor AGROTECH Science Journal Vol. 8 No. 3 (2022): Special issue Seminar Nasional Sains dan Teknologi (SNST) 2022
Publisher : University of Darussalam Gontor, Ponorogo, East Java Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/agrotech.v8i3.9439

Abstract

Kopi Robusta mempunyai kualitas, cita rasa, dan harga yang tinggi dibandingkan dengan jenis kopi lain. Saat ini, terdapat trend penambahan berbagai rempah pada kopi untuk memberikan aroma dan meningkatkan selera melalui efek menyegarkan dan menghangatkan. Tujuan penelitian ini adalah untuk mengetahui kesukaan panelis terhadap minuman kopi celup dyang ditambahkan berbagai rempah.  Identifikasi sensori  kejernihan, rasa, aroma, dan warna terhadap minuman kopi celup rempah yang dihasilkan dengan metode hedonik. Rempah yang ditambahkan adalah jahe, sereh, kapulaga, dan cengkeh. hasil penelitian menunjukkan bahwa panelis menyukai komposisi yang berbeda di tiap jenis rempahnya, yaitu 8 g Kopi + 0,2 g jahe, 1,8 g Kopi + 0,2 g sereh, 1,5 g Kopi + 0,5 g cengkeh dan1,5 g Kopi + 0,5 g kapulaga. Namun, secara keseluruhan formulasi kopi kontrol (2,0-gram kopi bubuk) lebih disukai dibandingkan dengan kopi yang ditambahkan rempah
Co-Authors Ariyetti Ariyetti Dewi Arziyah Lisa Yusmita Malse Anggia