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Ila Huda Puspita Dewi
Universitas Negeri Surabaya
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Social Sciences Other

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PENGARUH PROPORSI KEJU CHEDDAR DAN PARMESAN TERHADAP SIFAT ORGANOLEPTIK CHEESE CASATO KROKET Nur Wisanggeni Muhammad; Any Sutiadiningsih; Sri Handajani; Ila Huda Puspita Dewi
JURNAL ILMIAH RESEARCH STUDENT Vol. 3 No. 2 (2026): September
Publisher : KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jirs.v3i2.12283

Abstract

The objective of this study was to expand the variety of delicious and healthy croquettes and to produce a croquette product. Specifically, the study aimed to assess the nutritional value of the best product and determine the effect of the amounts of Cheddar and Parmesan cheese on organoleptic characteristics. An experimental approach was employed in this study, evaluating Cheddar-to-Parmesan cheese ratios of 80:20, 70:30, and 60:40. The 60:40 ratio yielded the best results regarding taste, aroma, color, texture, and overall consumer preference. Laboratory analysis revealed that the Cheese Casato croquette contained 68.55% carbohydrates, 14.05% protein, 7.98% fat, and 0.13% sodium. All nutritional values met established quality standards for croquettes. In conclusion, the study successfully produced a product that was well-received by panelists and met nutritional standards, making it a promising product.
INOVASI KUE LUMPUR SURGA DENGAN SUBSTITUSI TEPUNG MOCAF DAN PENAMBAHAN DAUN KELOR SEBAGAI JAJANAN SEHAT Fajjar Harry Kurniawan; Ita Fatkhur Romadhoni; Ila Huda Puspita Dewi; Mafisa Restami
JOURNAL SAINS STUDENT RESEARCH Vol. 4 No. 5 (2026): Oktober: Jurnal Sains Student Research
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jssr.v4i5.12464

Abstract

This experimental research aims to determine the effect of modified cassava flour (MOCAF) substitution levels (25%, 50%, 75%) and the addition of moringa leaf powder (5%) on the organoleptic properties (color, aroma, texture, taste, overall preference) of lumpur surga cake. Data collection involved 30 semi-trained panelists using a 1-5 hedonic scale evaluation sheet. The data were analyzed quantitatively using One-Way ANOVA via SPSS version 29, followed by Duncan's test if significant effects were observed. The results showed a significant effect on the color and overall preference attributes, while aroma, texture, and taste showed no significant differences. The formulation with 75% MOCAF substitution was determined as the best product, obtaining the highest preference score (4.30). The application of thick coconut milk in this two-layer innovation effectively masked the earthy aroma of moringa and maintained a melting texture, making this product a potential healthy functional snack without eliminating its traditional flavor.
Co-Authors Abyan Hanif Ramadhani Aisyah Nurin Kamiliya Alkisah Nazilatul Riskiyah Finda Putri Aluna Sagita Nareswari Andika Kuncoro Widagdo Any Sutiadiningsih Arya Naufal Zafir Asrul Bahar Diva Dwi Marsanda Ester Grace Enita Fajjar Harry Kurniawan Ita Fatkhur Romadhoni Jesica Bella Mashananda Jovita Nuriza Lilis Sulandari Linggar Rizkita Lucia Tri Pangesthi Mafisa Restami Mafisah Restami Maulana Dzaky Hiba Dillah Akbar Mauren Gita Miranti Mein Kharnolis Merysha Fany Anggari Putri Nabila Hasna Naila Dio Tito Brata Ibrahim NIken Purwidiani Nufimbar Susy Anindita Nufimbar Susy Anindita Handayani Nugrahani Astuti Nur Wisanggeni Muhammad Putri Andriana Citra Rezza Aulya Risa Safitri Putri Aditya Rizal Dwi Setyawan Salwiyah Abdillah Sayyidah Rutbatul Aliyyah Sri Handajani Zabrina Zana Virginia