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Holinesi, Rahmi
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Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Sensory Characteristics Of Tamarillo (Solanum betaceum) Jam With Pectin Addition As Gelling Agent Rahma Izah, Nurul; Holinesi, Rahmi; Faridah, Anni; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16877

Abstract

The objective of this study is to examine the impact of adding pectin at levels of 0% (X0), 0.5% (X1), 1% (X2), and 1.5% (X3) on the color, taste, texture (soft and spreadable), and aroma of the tamarillo jam that is made. This kind of study uses a fully randomized design approach (RAL) with four treatments and three replications. It is a pure experiment. Three small panelists participated in organoleptic tests as part of this study to assess the pectin-added tamarindo jam's quality based on the method of preparation. Variant analysis (ANAVA) was used to statistically examine the collected data. The Duncan test should be performed if Fcal exceeds Ftable. The finest quality jam was produced by adding 0.5% (X1) pectin, as evidenced by the jam's crimson color (3.89), less fragrant tamarillo aroma (2.66), soft and spreadable texture (4.00), and sweet acidity taste (3.78).
Quality Macaroni Schotel with the Substitution of spririt hen Yasmiin, Mita Nafisah; Holinesi, Rahmi; Faridah, Anni; Indrayeni, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 3 (2024): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i3.16880

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas makanan macaroni schotel dengan subsitusi daging ayam petelur afkir. Jenis penelitian ini adalah eksperimen murni dengan 2 perlakuan dan 3 kali pengulangan menggunakan uji organoleptik dengan metode Independent Sample T-test. Data yang diperoleh dari panelis 3 panelis terbatas yang merupakan dosen tata boga, setelah itu dilakukan analisis statistik, jika t hitung > t tabel dinyatakan tidak terdapat pengaruh yang signifikan, sedangkan jika t hitung < t tabel dinyatakan terdapat pengaruh yang signifikan dari subsitusi daging ayam petelur afkir. Hasil penelitian menunjukkan bahwatidak terdapat pengaruh yang siginifikan dari kualitas bentuk yang seragam, warna cukup kuning keemasan, aroma harum, tekstur lembut dan rasa gurih. 
Quality Of Dutch Eggplant Fruit Dodol With Added Sugar Putri Yanti, Aimi Dwi; Holinesi, Rahmi; Gusnita, Wiwik; Siregar, Juliana
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 1 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i1.26756

Abstract

Fruit dodol is a type of  processed agricultural product that is semi-wt, white to brown in color, made from a mixture of sticky rice flour, sugar and coconut milk. This ressearch aims to analyze the quality of Dutch eggplant dodol bg adding variations of sugar of 0 gr, 100 gr, 150 gr and 200 gr. Regarding the quality of shape, color, aroma, texture and taste of dodol This type of research is a pure experiment with a completely randomized design (RAL) method consisting of 4 treatment and 3 repetitions, to analyze the quality of tamarillo fruit dodol with variations in the addition of sugar. organoleptic involving 15 students of Culinary Management, Family Welfare Science. The data obtained was then tabulated and continued with ANOVA, if F count > F table then continued with the Duncan test. The results of the research showed that the use of variations in sugar content on the quality of Dutch eggplant dodol had a significant effect on the quality of color and taste. Meanwhile, the shape, aroma and texture indicators did not have a significant effect. The highest overall achievement scores were neat shape 3.33 (200 gr), heart red color 3.83 (200 gr), tamarillo fruit aroma 2.91 (200 gr), chewy texture 3.33 (200 gr), and sweet taste 3.24 (200 gr), tamarillo fruit taste 3.58 (200 gr). The results of the quality of Dutch eggplant dodol with variations in the addition of the best sugar content were in the fourth treatment (X3) with variations in the addition of 200 gr of sugar).
Sensory Characreristics of Tamarillo Syrup Putri, Nadia Hendria; Holinesi, Rahmi; Kasmita, Kasmita; Mustika, Sari
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26887

Abstract

This study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.  
Co-Authors Anni Faridah Gusnita, Wiwik Indrayeni, Wiwik Kasmita Kasmita Mustika, Sari Putri Yanti, Aimi Dwi Putri, Nadia Hendria Rahma Izah, Nurul Siregar, Juliana Yasmiin, Mita Nafisah