Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal East Asian Journal of Multidisciplinary Research (EAJMR) Asian Journal of Community Services (AJCS)
Nunuk Helilusiatiningsih
Department of Agrotechnology, Faculty of Agriculture, UNISKA, Kediri
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Raining for the Production of Somay and Herbal Beverages at the Agrotechnology Laboratory of the Faculty of Agriculture, Kediri Nunuk Helilusiatiningsih; Sumarji; Nadhiva Al Indis
Asian Journal of Community Services Vol. 2 No. 3 (2023): March 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ajcs.v2i3.3579

Abstract

Empowerment of students majoring in Agribusiness, Faculty of Agriculture, UNISKA, is a food processing technology practice activity in a food laboratory. Increasing skills in food processing is very important to add insight in doing business. The aim of the training is to improve creative skills to create new innovations to increase economic value and create job vacancies. Methods of activity are socialization, material counseling and discussion, food processing practices, organoleptic tests, physical tests of the products produced. Parameters measured were steamed somay and fried somay, wedang pokak herbal drink. The results of the organoleptic test for wet somay consumers liked 18 panelists, 0 panelists did not like it, and 7 panelists really liked it. Total panelists 25 people. Almost 96% of panelists liked functional drinks with a score of 20 panelists, really liked 4 people, disliked about 1.
Sensory Test on 3 Types of Functional Beverages Nunuk Helilusiatiningsih; Sumarji
East Asian Journal of Multidisciplinary Research Vol. 2 No. 10 (2023): October 2023
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/eajmr.v2i10.6450

Abstract

The research method used was a qualitative test consisting of a visual test (color) and a sensory test including aroma and taste. The research treatments were M1, M2,  M3. The results of the study showed that were as follows: M1, Ginger Tea: color, aroma, taste tests, namely 4 people really liked it, 14 people liked it, 2 people didn't like it; M2, Lemongrass tea: Color test, aroma test, namely 2 people really like it, 17 people like it, 1 person doesn't like it, the taste test shows 2 people really like it, 16 people like it and 2 people don't like it; M3, Lemongrass ginger tea: color, aroma, taste test yielded 13 people really liked it, 6 people liked it, 1 person didn't like it. So the functional drink most preferred by consumers was M3.
Co-Authors Nadhiva Al Indis Sumarji