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This Author published in this journals
All Journal Indonesian Journal of Applied and Industrial Sciences (ESA) Jurnal Multidisiplin West Science
Odelia Valda Ichwan
Politeknik Pariwisata Bali
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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An Exploration Research about Sourdough Bread as Delight Culinary Odelia Valda Ichwan; Priscilla Patricia Budi Darma; Ni Wayan Ari Astiti Putri; Ni Putu Putri Padma Wulandari; Irfan Maulana; Johnatan Christian Emmanuel; Ni Desak Made Santi Diwyarthi
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1399

Abstract

The objective of this study is to investigate Sourdough bread. Employing a qualitative methodology with descriptive research. The research conducted depth-interview with three senior lecturers from Politeknik Pariwisata Bali, participant observation, and literature study regarding Sourdough bread. The analysis conducted utilizes the data triangulation that uses multiple data sources, data collection techniques, or theories to validate and strengthen research findings. Sourdough bread possesses several distinctive qualities that make it a favorite among many people. These include its complex flavor and aroma, unique texture, natural preparation process, health benefits, rich history and tradition, personal and artistic elements, and long shelf life. Research on sourdough bread is essential for understanding consumer preferences, driving innovation, and adapting to market demands.
Organoleptic Quality of Sambal Bajak Using Tolo Bean Terasi as a Substitute For Terasi Odelia Valda Ichwan; I Nyoman Sunada; I Made Purwa Dana Atmaja
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 5 No. 2 (2026): March 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v5i2.14

Abstract

This study aims to evaluate the organoleptic quality of sambal bajak using kacang tolo (black-eyed pea) fermented paste as a substitute for conventional shrimp paste (terasi). The use of plant-based terasi made from kacang tolo is expected to serve as a more environmentally friendly, affordable, and nutritious alternative. The research employed an experimental method with organoleptic testing based on four main parameters: color, aroma, taste, and texture. The sambal bajak samples were prepared with varying formulations of kacang tolo paste and assessed by 26 semi-trained panelists using a likert scale. The data were analyzed both descriptively and quantitatively to determine consumer acceptance of each sample. The results indicated that sambal bajak made with kacang tolo paste showed organoleptic qualities comparable to the conventional version, particularly in terms of taste and texture, making it a promising innovation for local food development.
Co-Authors I Made Purwa Dana Atmaja I Nyoman Sunada Irfan Maulana Johnatan Christian Emmanuel Ni Desak Made Santi Diwyarthi Ni Putu Putri Padma Wulandari Ni Wayan Ari Astiti Putri Priscilla Patricia Budi Darma