Article Per Year (5 Year)
p-Index From 2020 - 2025
0.778
P-Index
This Author published in this journals
All Journal AGARICUS: Advances Agriculture Science & Farming
Rofendi, Hawa Auliya
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Sensory Analysis of Three Teflon Toast Bread Variants Based on Organoleptic Tests and Hedonic Tests Rofendi, Hawa Auliya; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4432

Abstract

Teflon toast is a popular food product and continues to grow in Indonesia. This study aims to analyze three variants of Teflon toast with different sugar levels using organoleptic tests and hedonic tests. Three variants of bread are made with different sugar levels, namely 20 grams, 15 grams and 10 grams. Ten panelists were involved in the assessment of organoleptic characteristics and analysis of variance (ANOVA) was used to evaluate differences between the three variants. The results showed that there were no significant differences in organoleptic characteristics between bread variants (p > 0.05). The hedonic test also confirmed that all bread variants received similar levels of liking from the panelists. Thus, variations in sugar content in Teflon toast did not provide a significant difference in sensory aspects.
Effect of Celery (Apium graveolens L) Addition on Organoleptic Properties of Mocaf Flour-based Wonton Stuffing. Rofendi, Hawa Auliya; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri
AGARICUS: Advances Agriculture Science & Farming Vol. 5 No. 1 (2025): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v5i1.5770

Abstract

The use of wheat flour continues to dominate the Indonesian food industry despite growing dependency on imports. To reduce this reliance, mocaf (Modified Cassava Flour) offers a promising local alternative with similar characteristics to wheat flour. This study investigates the effect of adding celery (Apium graveolens L.) to the organoleptic properties of mocaf-based wonton filling, including aspects of color, aroma, taste, and texture. The research used a Completely Randomized Design (CRD) with three treatments: P (2 g celery), Q (4 g celery), and R (6 g celery) per 500 g dough. A descriptive qualitative method and ANOVA followed by LSD (Least Significant Difference) test were used for data analysis. Results showed that treatment R (6 g celery) yielded the most favorable sensory outcomes with color 4.60, aroma 5.12, taste 4.89, and texture 4.65. The addition of 6 g celery provided a distinctive green color, strong aroma, pleasant taste, and soft texture without mushiness, significantly improving the organoleptic properties (p<0.05).
Sensory Analysis of Three Teflon Toast Bread Variants Based on Organoleptic Tests and Hedonic Tests Rofendi, Hawa Auliya; Nur Qomariyah, Umi Kulsum
AGARICUS: Advances Agriculture Science & Farming Vol. 3 No. 3 (2024): February
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v3i3.4432

Abstract

Teflon toast is a popular food product and continues to grow in Indonesia. This study aims to analyze three variants of Teflon toast with different sugar levels using organoleptic tests and hedonic tests. Three variants of bread are made with different sugar levels, namely 20 grams, 15 grams and 10 grams. Ten panelists were involved in the assessment of organoleptic characteristics and analysis of variance (ANOVA) was used to evaluate differences between the three variants. The results showed that there were no significant differences in organoleptic characteristics between bread variants (p > 0.05). The hedonic test also confirmed that all bread variants received similar levels of liking from the panelists. Thus, variations in sugar content in Teflon toast did not provide a significant difference in sensory aspects.
Effect of Celery (Apium graveolens L) Addition on Organoleptic Properties of Mocaf Flour-based Wonton Stuffing. Rofendi, Hawa Auliya; Chusnah, Miftachul; Hartanti, Dyah Ayu Sri; Zuhria, Siti Aminatuz; Naim, Abu; Faizah, Mazidatul
AGARICUS: Advances Agriculture Science & Farming Vol. 5 No. 1 (2025): June
Publisher : LPPM Universitas KH. A. Wahab Hasbullah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32764/agaricus.v5i1.5770

Abstract

The use of wheat flour continues to dominate the Indonesian food industry despite growing dependency on imports. To reduce this reliance, mocaf (Modified Cassava Flour) offers a promising local alternative with similar characteristics to wheat flour. This study investigates the effect of adding celery (Apium graveolens L.) to the organoleptic properties of mocaf-based wonton filling, including aspects of color, aroma, taste, and texture. The research used a Completely Randomized Design (CRD) with three treatments: P (2 g celery), Q (4 g celery), and R (6 g celery) per 500 g dough. A descriptive qualitative method and ANOVA followed by LSD (Least Significant Difference) test were used for data analysis. Results showed that treatment R (6 g celery) yielded the most favorable sensory outcomes with color 4.60, aroma 5.12, taste 4.89, and texture 4.65. The addition of 6 g celery provided a distinctive green color, strong aroma, pleasant taste, and soft texture without mushiness, significantly improving the organoleptic properties (p<0.05).
Co-Authors Abu Naim Chusnah, Miftachul Faizah, Mazidatul Hartanti, Dyah Ayu Sri Nur Qomariyah, Umi Kulsum Zuhria, Siti Aminatuz