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All Journal Teknobuga : Jurnal Teknologi Busana dan Boga Al-Adzka: Jurnal Ilmiah Pendidikan Guru Madrasah Ibtidaiyah Jurnal Sains dan Teknologi Pangan Jurnal Pendidikan (Teori dan Praktik) Syntax Literate: Jurnal Ilmiah Indonesia Aulad : Journal on Early Childhood JTP - Jurnal Teknologi Pendidikan Jurnal Ilmiah Mandala Education (JIME) JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) JISAE (Journal of Indonesian Student Assesment and Evaluation) Jurnal Pembelajaran Inovatif Jurnal Review Pendidikan dan Pengajaran (JRPP) Ta'dib: Jurnal Pendidikan Islam Jurnal Ilmiah Profesi Pendidikan RESLAJ: RELIGION EDUCATION SOCIAL LAA ROIBA JOURNAL International Journal of Business, Law, and Education Jurnal Ilmiah Wahana Pendidikan Practice of Fashion and Textile Education Journal AKADEMIK: Jurnal Mahasiswa Ekonomi & Bisnis Journal of Comprehensive Science JP (Jurnal Pendidikan) : Teori dan Praktik Advances In Social Humanities Research Journal of Law and Social Politics Jurnal Penelitian Pendidikan
Mahdiyah Mahdiyah, Mahdiyah
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Neuroscience Physics Public Health Social Sciences Other

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Journal : Advances In Social Humanities Research

 1 
Substitusi Gembili (Dioscorea Esculenta) pada Kue Sagu Keju dalam Peningkatan Pangan Lokal: Analisis Friedman terhadap Uji Hedonik Muliyana, Yuni; Mahdiyah, Mahdiyah; Dahlia, Mutiara
Advances In Social Humanities Research Vol. 1 No. 12 (2023): ADVANCES in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v1i12.151

Abstract

This research aims to determine and analyze the effect of the percentage of gembili (Dioscorea esculenta) starch substitution in making sago cheese cake on consumer acceptance through the aspects of color (outside and inside), aroma (butter/cheese and gembili), taste (cheese, gembili and sweet ), and texture (brittle). The research will take place from January 2022 to November 2023 at Jakarta State University. This research is included in quantitative research with experimental methods for 3 treatments (10%, 20% and 30% substitution). Testing with organoleptic tests, namely hedonic tests carried out on 30 somewhat trained panelists. The results of statistical hypothesis testing using the Friedman test show that there is no effect of gembili starch substitution in making sago cheese cake on consumer acceptance in all aspects, so it can be decided that 30% gembili starch substitute for sago cheese cake is the most preferred formula in general and recommended to be developed in further efforts to improve local food that has functional properties.
Analisis Daya Terima Konsumen Substitusi Puree Kimpul (Xanthosoma Sagittifolium) Pada Kue Lumpur Kentang Nugroho, Annisa Nabilah; Sachriani, Sachriani; Mahdiyah, Mahdiyah
Advances In Social Humanities Research Vol. 1 No. 9 (2023): ADVANCES in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v1i9.121

Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh substitusi puree umbi kimpul dalam pembuatan kue lumpur kentang terhadap uji daya terima konsumen. Kimpul merupakan salah satu jenis umbi yang sampai saat ini kegunaannya masih jarang dimanfaatkan, maka dengan adanya inovasi produk kue lumpur kentang menggunakan puree kimpul diharapkan dapat dimanfaatkan secara optimal sebagai bahan pangan alternatif dan dapat meningkatkan nilai konsumsi umbi kimpul yang memiliki banyak manfaat bagi tubuh. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, yang dimulai sejak bulan Juni 2022 hingga Oktober 2023. Metode yang digunakan pada penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah kue lumpur kentang substitusi puree kimpul dengan 3 perlakuan persentase berbeda yaitu sebesar 30%, 40% dan 50%, kemudian dilakukan uji daya terima konsumen kepada 30 orang panelis agak terlatih yang menilai keseluruhan aspek pada uji penilaian. Penilaian meliputi aspek warna, tekstur, aroma, rasa dan kekenyalan. Berdasarkan hasil uji hipotesis statistik uji daya terima konsumen dengan uji Friedman menunjukan terdapat 6 aspek yang tidak terdapat pengaruh dan tidak terdapat perbedaan nyata yaitu aspek warna bagian luar, tekstur keliling luar bawah, tekstur bagian dalam, aroma, rasa gurih dan kekenyalan dan terdapat 3 aspek yang menunjukan terdapat pengaruh atau terdapat perbedaan nyata dan dilanjutkan dengan uji Tuckey’s yaitu pada aspek warna bagian dalam, tekstur bagian atas dan rasa manis. Data hasil penilaian panelis dianalisis dengan menggunakan uji friedman pada taraf signifikan ? = 0.05. Berdasarkan hasil penelitian pada uji Tuckey’s terhadap tingkat kesukaan produk yang ditinjau dari aspek aspek warna bagian dalam, tekstur bagian atas dan rasa manis, produk yang paling disukai oleh konsumen adalah kue lumpur kentang substitusi puree kimpul 40%.
Analisis Formulasi American Coookies Puree Kulit Pisang Kepok (Musa Paradisiaca Linn) Berdasarkan Daya Terima Konsumen Zahrakusumah, Alysha Emma; Dahlia, Mutiara; Mahdiyah, Mahdiyah
Advances In Social Humanities Research Vol. 2 No. 2 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i2.189

Abstract

Kepok banana peel puree is used in making American cookies as an effort to utilize local food. The research was conducted to analyze the effect of the formulation using kepok banana peel puree in the manufacture of American cookies on consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this research is the experimental method. The research sample was American cookies with the use of kepok banana skin puree with a percentage of 10%, 20% and 30%. Then it was tested on 25 slightly trained panelists who assessed aspects of color, aroma, taste, inner texture, outer texture, crumb, and shape. In this research, it is expected to obtain modifications of American cookies with kepok banana peel puree which are preferred and rich in fiber and can optimize the utilization of kepok banana peels as a functional local food. From the results of the Friedman test, the best treatment is the result of the kepok banana peel puree formulation as much as 20%.
Analisis Sifat Fisik dan Daya Terima Bubble (Tapioca Pearl) dengan Penambahan Puree Bit (Beta Vulgaris) Qoyyima, Najmi Tsabita; Mahdiyah, Mahdiyah; Alsuhendra, Alsuhendra
Advances In Social Humanities Research Vol. 2 No. 3 (2024): Advances in Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v2i3.216

Abstract

The innovation of making bubble with the addition of beet puree can be one way to improve the quality of texture, taste and nutrition of bubble. To get a chewy bubble texture, it require a long boiling time to cook through inside. One way to reduce this weakness is to use beetroot as the raw material for bubble. Beetroot have a high starch content which causes increased elasticity in the dough. The starch contained in beets really helps the starch gelatinization process. The method used is an experimental method with three types of treatment, which bubble with the addition of 60%, 80% and 100% beet puree. The validity test conducted using organoleptic tests on five expert panelists with six aspects, that is color, chocolate aroma, beet aroma, sweetness, beet taste and texture. Based on the results of the analysis, bubble with the addition of 60% beet puree is superior in various aspects of assessment so it is concluded that bubble with the addition of 60% beet puree is the product with the best organoleptic quality. Physical test is done by measuring the weight and diameter of the bubble before and after boiling with 3 repetitions. The analysis results showed that the average bubble weight is 457.3 mg, while the average bubble diameter is 8.74 mm. Consumer acceptence test was conducted using hedonic test (favorability test) on 30 panelists. The results of the favorability test showed that bubble with the addition of 100% beet puree was most liked. Analysis result show that the addition of beet puree to bubble has no real effect or difference.
Co-Authors Adilla, Salma Qonitatun Alsuhendra Alsuhendra Amsanah, Amsanah Ardiansyahroni, Ardiansyahroni Arianda, Yoga Dwi Ariibah, Dinda Hasnaa Awaluddin Tjalla Badrudjaman, Aip Basuki Wibawa Cucu Cahyana Dahlia, Mutiara Dinny Devi Triana Dwi Anugerah, Pranawulan Fadiati, Ari FAISAL MADANI Firayunita, Anisa Fitriani Fitriani Florencia, Ferlin Fuad Abdul Baqi Guna, Elsanti Mura Hakimah, Dalilah Haris Haris, Haris Hartopo, Ibnu Hasanah, Vina Ainun Nur Indah Hayat, Anandita Indira Iva Sarifah Kamal, Ichsan Kandriasari, Annis Karnasih, Titin Khairiyyah, Qonita Mahatan, Cecilia Angelica Mariani Mariani Masfui, Moh Meitavani, Meitavani Muhaenah, Yati Setiati Muhamad Sabirin Muhammad Yusron Maulana El-Yunusi Muliyana, Yuni Mulyadi Mulyadi Mutoharoh, Mutoharoh Nabila, Meilissa Nasirudin, Ahmad Ni'mah, Ulfatun Nisa, Zahratun Noviah, Ema Nugroho, Annisa Nabilah Nur Riska Priyanto Priyanto Pujiasti, Wiranti Putra, Ryan Pratiwa Putri, Fildzah Rudyah Putri, Zhalzabila Tiyana Qoyyima, Najmi Tsabita Rahmawati, Mutia Ramadhani, Muhammad Ramanda, Dhea Puteri Ramdhani, Luthfi Ilham Refni, Evi Riyanto, Wisnu Sachriani, Sachriani Singamurni, I Gusti Ayu Ngurah Sitti Nursetiawati Soeharno Soeharno Supriadi, Wawan Tjalla, Awaludin Wesnina, Wesnina Wijaya, Muhammad Rasyid Wirantomo, Dewo Pinta Yahya Mof Yulianti, Yeni Zahrakusumah, Alysha Emma