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All Journal Jurnal Teknologi & Industri Hasil Pertanian HARMONI Journal of Applied Food Technology Jurnal Ilmiah Padma Sri Kreshna GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat)
Putra, Hega Bintang Pratama
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Journal : Journal of Applied Food Technology

 1 
The Impact of Ginger Extract (Zingiber officinale Rosc.) Addition on Overrun Value, Melting Resistance, Viscosity, and Hedonic Ratings in Gelato Pratama Putra, Hega Bintang; Al-Baarri, Ahmad Ni'matullah; Dwi Saputra, Fitran; Putri Cahyanti, Friska; Dewi, Swastika
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.23010

Abstract

Incorporating ginger into gelato can significantly enhance its physical properties and sensory attributes. Ginger contains bioactive compounds like gingerol, which contribute to its distinctive flavor and health benefits, such as anti-inflammatory and antioxidant properties. Ginger can contribute to a smoother texture by interacting with the fat and protein structures in the gelato as well as can enhance the melting resistance of gelato, making it more stable and enjoyable to consume over a longer period. The addition of ginger provides a refreshing, spicy flavor that can elevate the overall taste profile of gelato. This study analyzed the impact of adding ginger extract at different concentrations on the overrun value, melting resistance, viscosity, and hedonic properties of gelato. A completely randomized design was used, with treatments including 0% (T0), 0.5% (T1), 1% (T2), and 1.5% (T3) ginger extract. Higher concentrations of ginger extract affected all parameters: overrun values ranged from 15.72% to 22.03%, melting resistance from 36.64 to 42.06 minutes, and viscosity from 10.06 to 12.76 dPas. Hedonic testing revealed that panelists preferred gelato with 0.5% ginger extract (T1). In conclusion, adding ginger extract to gelato significantly affects its overrun value, melting resistance, and viscosity, with the 0.5% concentration being most preferred by consumers.
Green Tea Consumer Preferences: Consumption Patterns and Influencing Factors in Banyumas Regency, Central Java Auralia, Muthia; Putra, Hega Bintang Pratama; Hastrawirid, Rangga Wasi
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.29620

Abstract

Individuals consume green tea according to their needs and desires. Product evaluations reflect consumer preferences and influence consumer attitudes. The purpose of this study was to examine consumer characteristics, and identify factors influencing consumer preferences for green tea. The study location was Banyumas Regency, Central Java, from June to July 2025. This study used a survey method with a sample selected through multistage random sampling. Respondents consisted of 120 green tea consumers. Data analysis used descriptive analysis and principal component analysis (PCA). The results showed that most green tea consumers were women of various ages. Furthermore, married consumers purchased green tea to share with their families. Most consumers had a bachelor's degree and earned more than IDR 3,500,000. Regarding consumption habits, on average, individuals drank green tea once a day with breakfast. The average monthly consumption was 50 grams, which they shared with their families. Green tea was usually purchased once a month at supermarkets, with an average of 50 grams. Preference for green tea was shaped by three main factors: the value attached to tea (character), appearance (identity), and product image.
Co-Authors Adhipermana, Juan Adhyasta, Galan Adinda Lolitha Aji, Yohanes Tegar Al-Baarri, Ahmad Ni'matullah Alfaricha, Tita Alfarizi, Restu Alifa, Ailsa Ocha Amani , Zahra Nafizha Amani, Zahra Nafizha Amirudin, Fariha Akmalina Ananda, Azzahra Damia Anang M Legowo Ardana, Bisma Azmi Aryadapta, Radja Shandia Auralia, Muthia Ayuningtyas, Ineke Azaria Eda Pradana Azaria Eda Pradana, Azaria Eda Azhar, Najwa Jihan A’intan, Keisya Natania Nur Biru, Dewi Tunjung Bonaventura Henry Adi Nugraha Choirunnisa, Armadina Fitra Daharu, Nyes Biru Deani, Khansa Desfiva , Asdya Linka Dwi Saputra, Fitran Dwiamanta, Faisa Adiel Effendy, Michelle Wahyu Erlangga Rendy Putra R Fadhlurrohman, Dzikrul Wafa’ Fahrezy, Mohammad Raihan Fikri, Ahmad Faiz Firdaus, Rasyiqa Fayyaza Ghifara, Syarafina Gibran, Aldisar Handaruwulan, Azzahra Salsabila Hanifah, Nadia Putri Hasmal, Najwa Amelia Hastrawirid, Rangga Wasi Hefita, Wanda Putri Herryananda, Tanasya Fyrsta Hutapea, Dina Agape Romauli Ilham Ramadhan Kamil, Rafli Zulfa Khaerani, Fathia Kautsar Khairunnisa, Rifa Khansa, Sefa Imani Khoiruman, Ahmad Muzaki Kinasih, Rembulan Putri Kusumaningrum, Devi Lolitha, Adinda Maharani, Aidza Aijrina Maulida, Berliana Asti Maulina Handayani Mumtaz, Nisa Fadhillah Musafaah, Nabila Putri Mustafa, Putri Salsabila Nasution, Ghina Husna Ulaya Nuraida, Siti Nurjanah, Anna Octavia, Aulia Oktiva Anggraini Pasha, Ardana Fikhar Patimah, Selpi Siti Prabowo, Faizal Dwi Prameswari, Diandra Mahesa Putri Putra, Fahmi Fahrezi Ramadhan Putri Cahyanti, Friska Putri, Anmitha Rakeesha Putri, Azzahra Chantika Putri, Jessica Aryani Putri, Maharani Pyrusha Leilani Putri, Sabira Aiskha Kalyana Rachma, Yasmin Aulia Rachman, Yasmin Aulia Rahma, Dienda Aulia Rahmadina Khaliza Trinina Herlambang Rahmaningtyas, Avivah Rahmansyah, Erlangga Rendy Putra Ramadhan, Surya Hilmy Riandhita Eri Werdani Sa'adah, Ardiana Alifatus Salmina, Fatihah Rahmi Salsabila, Mutiara Santoso, Shane Ricardo Saputri, Amelia Ayu Sari Listyorini Sarjana, Teysar Adi Satriya, Rizky Fajar Sa’adah, Ardiana Alifatus Silalahi, Sonia Tabitha Sri Mulyani Susanto, Nesha Anindya Swastika Dewi Syafitri, Annisa Noviyani Tantri, Puri Jauhari Amara Tas'a, Khansa Teysar Adi Sarjana Uli, Jessica Ria Werdani, Riandhita Eri Wibowo, Ardy Widyadhari, Najwa Manika Wijanarko, Ghulanaldo Rayyan