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All Journal Jurnal Gastronomi Indonesia Jurnal Ilmiah Pariwisata
Chairul Salim, Chairul
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Humanities Environmental Science Social Sciences

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Uji Coba Pembuatan Genoise Cake dengan Menggunakan Kelapa Sebagai Subtitusi Tepung Salim, Chairul; Vienna Artina Sembiring; Bianca Natasha
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1391

Abstract

Genoise cake is a sponge cake that originates from Italy. Making Genoise Cake uses the Au Bain Marie method, where the egg beater container is immersed in another container filled with warm water while the eggs are beaten until the eggs feel warm. The result of a genoise cake is a light and fluffy cake. So far, the raw material for making genoise cake is wheat flour, we can reduce the use of wheat flour and provide variations to genoise cake by using coconut flour as the raw material for making genoise cake. This research was conducted to find out whether coconut flour can be used as a substitute in making genoise cake, and this research was also to find out whether there were differences in terms of taste and texture. This research used an experimental method of one control product and three treatments. Data was obtained by distributing questionnaires to two groups, namely untrained panelists and expert panelists. The results obtained from panelists were not surveyed to find out whether this product was acceptable to the public and the results from expert panelists were to find out whether there were differences in terms of taste and texture. The research results showed that in terms of taste, panelists were not trained to prefer the 90% coconut flour substitution and for texture, panelists were not trained to prefer the 100% wheat flour control. Expert panelists prefer 100% control in terms of both taste and texture.
Uji Coba Tepung Oyek Pengganti Tepung Jagung Dalam Pembuatan Corn Flakes Salim, Chairul; Sembiring, Vienna Artina; Saputro, Yogi
Jurnal Ilmiah Pariwisata Vol 30 No 2 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i2.1886

Abstract

This study aims to develop oyek flour as a substitute for corn flour in the production of corn flakes and to analyze the differences in taste, texture, and color between corn flakes made with oyek flour and those made with corn flour. The methods used in this study are organoleptic testing and hedonic testing to measure the product characteristics and consumer preferences for each sample. Data were collected through questionnaires and analyzed using SPSS version 25 with a T-test to determine the significance of differences. The results showed that, in the organoleptic test, corn flakes with oyek flour had significant differences in taste and texture compared to the control corn flakes, while color showed no significant difference. In the hedonic test, there were significant differences in taste and texture, but no significant difference in color. Based on these results, it can be concluded that oyek flour can replace corn flour as the base ingredient in corn flakes, especially in terms of taste and texture. Future research is recommended to explore variations in the processing of oyek flour to improve product quality and expand its application to other food products. Keywords: corn flakes, cassava, oyek flour
Coba Pembuatan Donat Dengan Subtitusi Tepung Jali Terhadap Tepung Terigu Berprotein Sedang Salim, Chairul; Sembiring, Vienna Artina; Chandra, Florencia Tania
Jurnal Ilmiah Pariwisata Vol 30 No 3 (2025): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v30i3.1974

Abstract

Indonesia is rich in various kinds of cakes and bread. One of them is donut bread. In addition, the author decided to process jali seeds into jali seed flour to be used as a substitute for medium protein flour for the basic ingredients for making donuts. This study used a descriptive test to determine the nature and intensity of each sample by the author and a hedonic test to determine the level of preference of each sample given. Data collection through questionnaires and processed using SPSS version 25 and the type of test carried out was the One-Way ANOVA test. Based on the results for the taste aspect in the donut experiment with the substitution of jali seed flour, the results showed that wheat flour was preferred over jali seed flour, because jali seed flour had a bland taste. For the texture aspect in the donut experiment with the substitution of jali seed flour, the results showed that jali seed flour made the donut texture denser. From the taste aspect, the donut experiment with the substitution of jali seed flour showed that the donut was the most preferred by the panelists because the donut had the sweetest taste. In terms of texture, the donut experiment with barley flour substitution resulted in the donuts that the panelists preferred the most because they were the softest compared to the other treatments. Keywords: donuts, jail seed flour, taste texture
Co-Authors Bianca Natasha Chandra, Florencia Tania Saputro, Yogi Vienna Artina Sembiring, Vienna Artina