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All Journal Science Map Journal German für Gesellschaft (J-Gefüge)
Ritha Lusian Karuwal
Universitas Pattimura
Chemistry Education Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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PRELIMINARY STUDY ON THE ORGANOLEPTIC QUALITY OF CORN-COWPEA COOKIES MADE FROM COMPOSITE CORN AND COWPEA FLOUR AS AN ANTIDIABETIC ALTERNATIVE FOODS Hermalina Sinay; Ritha Lusian Karuwal
Science Map Journal Vol 5 No 1 (2023): Science Map Journal
Publisher : Jurusan Pendidikan MIPA FKIP Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jmsvol5issue1pp59-65

Abstract

Corn and cowpea from Kisar Island have been reported to have nutritional content. With its nutritional content, it will be very useful if it is combined into a cookies product that can be developed especially for diabetics. In order to be used in the manufacture of cookies, it is necessary to know the correct formulation between corn flour and cowpea flour, especially in local varieties from South West Maluku District, and also to know the organoleptic value of corn-cowpea cookies products. Thus, the purpose of this study was to test the organoleptic results of Corn-cowpea cookies with corn flour and cowpea flour as the basic ingredients. This study consisted of three combination treatments of corn flour and cowpea, namely P1 (50: 50), P2 (80: 20), and P3 (90: 10) with 3 replications. Assessment of organoleptic quality was carried out to 25 panelists which included crispness, texture, taste, color and smell. The data obtained were analyzed descriptively in the form of hedonic percentages of panelists on products with categories of strongly dislike, dislike, somewhat like, like, and really like. The results showed that on the crispness variable as much as 12% of the panelists really liked the P2 treatment (80: 20). On the texture variable, 20% of the panelists really liked the P2 treatment. For the taste variable, 8% of the panelists really liked the P3 treatment. On the color variable, 16% of the panelists really liked the P3 treatment, and for the smell variable, 12% of the panelists really liked P3. Based on these results, it can be concluded that for the variable of crispness and texture, the panelists liked the P2 treatment the most, while for the taste, color, and smell variables, the panelists liked P3 the most. Thus, the most acceptable treatment by the panelists was the combination treatment of corn and cowpea flour 80: 20 and 90: 10 (P2 and P3).
Edukasi EDUKASI VIDEO PRODUK PANGAN KACANG GUDE BAGI GURU KABUPATEN BURU SELATAN Alwi Smith; Kristin Sangur; Ferymon Mahulette; Ritha Lusian Karuwal
German für Gesellschaft (J-Gefüge) Vol 2 No 1 (2023): German für Gesellschaft (J-Gefüge)
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jgefuege.2.1.51-60

Abstract

Currently public education can be done through the use of video. This is done so that activities run smoothly and save time, as well as benefit people who are not familiar with the potential of pigeon pea. Pigeon pea as a functional plant for the Kisar people can be processed into functional food products such as sweet soy sauce, jam, sweetened condensed milk, pigeon pea extract, gude crackers, and cajanus bar. For this reason, this video is very important to do to explain the tools and materials that need to be prepared and how to make these food products to Science/Biology and Craft teachers. This educational activity method is carried out through preparation and implementation activities for one month. The results obtained are that science/biology and craft teachers can get to know pigeon pea, understand tools and materials and how to make functional food products. Recommendations for this educational activity can be implemented in the curriculum for crafts at the junior and senior high school levels
Co-Authors Alwi Smith Ferymon Mahulette Hermalina Sinay Kristin Sangur