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All Journal Indo-MathEdu Intellectuals Journal
Mauren Gitta Miranti
Universitas Negeri Surabaya
Mathematics

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Inovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan PreferensiInovasi Pembuatan Pasta Ravioli Isi Ayam dengan Proporsi Tepung Mocaf dan Tepung Tempe Terhadap Karakteristik Sensori dan Preferensi Shayla Davinia Ikhsani; Any Sutiadiningsih; Mauren Gitta Miranti; Aisyah Nurin Kamilya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6751

Abstract

This study was motivated by the high dependence on wheat flour in pasta products, making it necessary to utilize local food ingredients as an alternative. This study aimed to examine the sensory characteristics, consumer preference level, and best formulation of chicken-filled ravioli pasta using mocaf flour and tempe flour in different proportions. The method used was experimental research with three treatments, namely 90% mocaf flour and 10% tempe flour, 80% mocaf flour and 20% tempe flour, and 70% mocaf flour and 30% tempe flour. Data were collected through sensory evaluation covering color, taste, texture, and overall liking by panelists. The data were analyzed using the Friedman test to determine differences among treatments, followed by the Wilcoxon test to identify the best formulation. The results showed that differences in the proportions of mocaf flour and tempe flour produced significant differences in color and overall liking, but did not show significant differences in taste and texture. The formulation with 70% mocaf flour and 30% tempe flour obtained the highest mean scores in most sensory attributes and was the most preferred by panelists. Therefore, this formulation was identified as the best product in this study. The implications of this study indicate that a combination of mocaf flour and tempe flour has the potential to be used as an alternative raw material in the development of local food-based pasta with good sensory characteristics and a high level of consumer acceptance
Proporsi Daging Analog-Tepung Tempe pada Pembuatan Patty: Karakteristik Sensori dan Kesukaan Konsumen Retno Yuliya Puspita Sari; Any Sutiadiningsih; Mauren Gitta Miranti; Aisyah Nurin Kamilya
Indo-MathEdu Intellectuals Journal Vol. 7 No. 4 (2026): Indo-MathEdu Intellectuals Journal (In-Press)
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/imeij.v7i4.6868

Abstract

This research is driven by the high dependence on meat in patty products, making it necessary to use local food ingredients as an alternative. The study aims to find out the sensory characteristics of patties with different proportions of analog meat and tempeh flour, determine consumer preference levels, and identify the best formulation. The research used an experimental method with three treatment proportions of analog meat and tempeh flour, namely 70%:30%, 60%:40%, and 50%:50%. Data were obtained through observations using sensory characteristic sheets and hedonic tests. Sensory characteristic tests were carried out by 12 panelists, while consumer preference tests involved 35 panelists consisting of 5 trained panelists and 30 untrained panelists. The data were analyzed using the Friedman test followed by the Wilcoxon Signed Rank test. The results showed that the proportion of analog meat and tempeh flour resulted in differences in the sensory characteristics. The research results show that the proportion of meat analog and tempeh flour causes differences in sensory characteristics and consumer liking levels. The treatment with 70% meat analog and 30% tempeh flour got the highest liking score and was determined as the best formulation. This formulation produced color, aroma, taste, and texture that were more acceptable to consumers compared to the other treatments. The implication of this research is that using 30% tempeh flour can be utilized as a local food ingredient in developing plant-based patties that have good sensory characteristics and are potentially accepted by the public.
Co-Authors Aisyah Nurin Kamilya Any Sutiadiningsih Retno Yuliya Puspita Sari Shayla Davinia Ikhsani