Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Media Pendidikan Gizi dan Kuliner
Fajar Anugrah Subhi
Sekolah Tinggi Pariwisata Bogor
Education Social Sciences Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities Fajar Anugrah Subhi; Tatik Sriwulandari; Nisa Rahmaniyah Utami
Media Pendidikan Gizi dan Kuliner Vol 11, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1339.611 KB) | DOI: 10.17509/boga.v11i1.46344

Abstract

In an effort to assist the Indonesian government's programto fulfil a balanced nutritional adequacy in the community,especially the age of children, it is necessary to develop adiversification of food products containing energy sources.Thisisbecausethedevelopmentofconsumptionpatternsforstaple foods (food sources of carbohydrates) in Indonesia isstilldominatedbygrains,especiallyriceandwheat,whilethecontribution of tubers is still low. This study aims to offerchildren's snack products in the form of a popular snack,namely donuts which are generally made from wheat flour.Substitutionofwheatwithtubersintheformofsweetpotatoes and potatoes which have many nutritional valueshigherthanflourwastestedon53elementaryschoolstudents to see their perspective and determine the level ofpreferenceforthetwotypesofdiversificationdonutproducts. The results of the organoleptic test showed thatpotato-based donuts had a higherpreference value thansweet potato donuts, by looking at the average value wherepotatodonutsaresuperiorinflavor,textureandaromacategories The results of calculations through the Kruskal-Wallistestshowedthattherewasnodifferencebetweentheproducts tested from all categories assessed, namely Flavor,Color,TextureandAromawithasignificantvaluesmorethan 0,5. The findings obtained in this study can be used as a basis forcommunityconsiderationstofindsmallandmediumbusinessopportunities,especiallydonutproductsmadefromtuberswithatargetmarketofelementaryschoolstudents.
Co-Authors Nisa Rahmaniyah Utami Tatik Sriwulandari