Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Wahana Pendidikan Advances In Social Humanities Research
Ngurah S, I Gusti Ayu
Unknown Affiliation
Religion Humanities Education Engineering Law, Crime, Criminology & Criminal Justice Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Pengaruh Perbandingan Jamur Tiram Dan Sotong Pada Pembuatan Nugget Terhadap Kualitas Fisik Dan Daya Terima Konsumen Saputra, Muhammad Dani; Sachriani, Sachriani; Ngurah S, I Gusti Ayu
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 23 (2024): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14565421

Abstract

This research aims to determine and analyze the effect of the comparison of oyster mushrooms and cuttlefish in making nuggets on physical quality and consumer acceptability including aspects of color, aroma, taste and texture. The research will take place from September 2022 to January 2024 at Jakarta State University. This research is included in quantitative research with experimental methods on 3 comparative treatments (90% oyster mushrooms with 10% cuttlefish, 80% oyster mushrooms with 20% cuttlefish and 70% oyster mushrooms with 30% cuttlefish). The sampling technique is carried out randomly (random sampling), namely by giving a number or code to each sample, where the code is only known by the researcher. Testing with organoleptic tests, namely hedonic tests carried out on 30 somewhat trained panelists. The results of the hypothesis test showed that a comparison of 70% oyster mushrooms with 30% cuttlefish obtained the highest score for tenderness and oil absorption capacity. The results of statistical hypothesis testing using the Friedman test show that there is an influence of the comparison of oyster mushrooms and cuttlefish in making nuggets on consumer acceptance. The results of this research are that nugget products with a ratio of 80% oyster mushrooms and 20% cuttlefish are considered successful and accepted by consumers because they get a good assessment and are recommended for development and marketing
The Effect of the Use of Jackfruit Juice (Artocarpus heterophyllus) in the Making of Cendol on Physical Properties and Sensory Quality Syarifah, Dinda Lailatus; Sachriani, Sachriani; Ngurah S, I Gusti Ayu
Advances In Social Humanities Research Vol. 3 No. 6 (2025): Advances In Social Humanities Research
Publisher : Sahabat Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/adv.v3i6.452

Abstract

This research aims to analyze the effect of using jackfruit juice (Artocarpus heterophyllus) in the production of cendol on its physical characteristics and sensory quality. The background of the research stems from the high use of synthetic colorants in cendol, which may pose health risks. Jackfruit juice was chosen due to its content of natural carotenoid pigments that can serve both as a coloring agent and as a source of the fruit's distinctive aroma and flavor. The research was conducted at the Food Processing Laboratory and the Laboratory of Food Material Engineering and Analysis, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. This experimental study employed a Completely Randomized Design (CRD) with three treatment levels of jackfruit juice concentration (50%, 60%, and 70%). Physical tests included measurements of color and chewiness, while sensory evaluation—covering color, aroma, taste, surface texture, and chewiness—was conducted using a hedonic test by semi-trained panelists. Statistical hypothesis testing using ANOVA showed that the addition of jackfruit juice had no significant effect on physical characteristics, with color values ranging from 30.78 to 33.00 and chewiness from 9.83 to 15.5. Sensory quality testing using the Kruskal-Wallis test revealed a significant effect on the color attribute, with further analysis using Tukey’s test indicating that the 70% concentration was most preferred. No significant differences were found in other sensory aspects. It can be concluded that jackfruit juice can serve as a natural coloring and flavoring agent that enhances the physical and sensory quality of cendol.
Pengaruh Substitusi Tepung Kacang Polong (Pisum Sativum L) Pada Pembuatan Kue Sus Kering Terhadap Sifat Fisik Dan Daya Terima Konsumen Khairunnisa, Gita; Ngurah S, I Gusti Ayu; Sachriani, Sachriani
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 12 (2024): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.12522711

Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh substitusi tepung kacang polong pada pembuatan sus kering terhadap sifat fisik dan daya terima konsumen pada aspek warna,rasa,aroma,rongga,dan tekstur. Penelitian ini dilakukan di laboratorium Universitas Negeri Jakarta yang di mulai pada bulan November 2022. Penelitian ini menggunakan metode eksperimen. Sampel pada penelitian ini adalah sus kering dengan substitusi tepung kacang polong dengan presentase 10%,20%,30% . Teknik pengambilan data menggunakan uji Anova Rancangan Acak Lengkap,jika terdapat perdaan makan dilanjutkan dengan menggunakan uji Duncan. Dalam penelitian ini juga menggunakan teknik pengumpulan data yaitu tes kesukaan oleh 30 panelis agak terlatih dengan menggunakan uji friedmen,jika terdapat perbedaan maka akan dilanjutkan dengan menggunakan uji Tuckey. Hasil dari sifat fisik menunjukan bahwa sus kering dengan substitusi 10% memiliki nilai rongga dan daya kembang yang paling tinggi dengan nilai 33,06 untuk rongga dan 33,06, ; 36,93 ,dan 220,71 untuk nilai daya kembang. Hasil dari sifat fisik sus kering substitusi tepung kacang polong menunjukan bahwa semakin tinggi persentase dari tepung kacang polong maka nilai rongga dan daya kembang semakin menurun. Hasil tes kesukaan menunjukan bahwa sus kering substitusi tepung kacang polong 20% merupakan produk yang paling disukai pada hamper semua aspek dengan rentang 3,73 nilai hingga 4,5. Hasil dari uji tersebut menunjukan bahwa sus kering substitusi kacang polong yang berkualitas baik yaitu dengan persentase 20% dilihat dari kualitas organoleptic aspek warna bagian luar,tekstur bagian dalam,tekstur bagian luar,rasa gurih,rongga dan aroma kacang polong.
Co-Authors Khairunnisa, Gita Sachriani, Sachriani Saputra, Muhammad Dani Syarifah, Dinda Lailatus