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Sachriani Sachriani
Fakultas Teknik, Universitas Negeri Jakarta, DKI Jakarta, Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT

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Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen Gita Adelia; Mutiara Dahlia; Sachriani Sachriani
Syntax Idea 1675-1687
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v4i12.2040

Abstract

This plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs to the annual fruit type, and is still related to Malvales and is also included in the ordoUrticales. This study was conducted to find out how the comparison of jackfruit seed pulp (Artocarpus heterophyllus) with wheat flour on pie peel making on consumer acceptability. The research was conducted starting in March 2021 at the Bakery and Bakery Laboratory, Faculty of Engineering, State University of Jakarta. This study used experimental methods. Consumer acceptance tests were conducted on 30 untrained panelists to rate pie crusts for interior color, subtle flavor, buttery flavor, subtle flavor, sweetness, and texture. The results of consumer acceptance obtained by Friedman's test showed that there was no noticeable difference in sweetness, but there was a noticeable difference in the intense color, mash flavor, butter flavor, mash flavor and texture. Then continued with the Tuckey test with a significance value of α = 0.05 and showed that pie skin has a noticeable difference of 10%, 20-30% and a tendency to like pie skin compared to pure jackfruit seeds by 20%. Therefore the recommended treatment in this study was oilcake peel and compared to jackfruit seed puree 20%. The conclusion is that comparing jackfruit seed puree does not affect consumer acceptance of the sweet taste of pie peel.
Pengembangan Media Mobile Learning Berbasis Android pada Materi Pengolahan dan Penyajian Kue Tradisional Indonesia Berbahan Dasar Tepung Adinda Febryanti; Sachriani Sachriani; Rina Febriana
Syntax Idea 59-68
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v5i1.2105

Abstract

Background, in the era of digital transformation like now in the 21st century, where information and communication technology has developed very rapidly. The use of technology is considered very important in all areas of human life to facilitate communication and information in a very wide scope and reach, quickly and easily. This research method was carried out using the research and development (r&d) method. Development research is a process used to develop and validate educational products. In this research and development, the researchers used the addie development model. The material expert trial was conducted by expert lecturers from the culinary education faculty of engineering, jakarta state university. The results of the material expert assessment instrument consisted of 3 aspects of assessment, which were divided into 13 indicators and 17 statements with a maximum score of 68 points. Material Experts, Media Experts And Linguists stated that android-based mobile learning media on the material for processing and serving traditional indonesian flour-based cakes was stated suitable for use in the learning process. The conclusion of the students stated that android-based mobile learning media on traditional cake material was declared feasible for use in the learning process
Co-Authors Adinda Febryanti Gita Adelia Mutiara Dahlia Rina Febriana