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All Journal Madani: Multidisciplinary Scientific Journal Jurnal Agroindustri Pangan
Yumna, Arkis
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Pengaruh Lama Fermentasi Kimchi terhadap Karakteristik Sensori berdasarkan Selera Orang Indonesia Firanisa A, Raysyiva; Yumna, Arkis; Olland DM, Muhammad
Madani: Jurnal Ilmiah Multidisiplin Vol 2, No 4 (2024): Madani, Vol. 2, No. 4 2024
Publisher : Penerbit Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.11100813

Abstract

Chicory is a vegetable that has a highwater content, so it does not have a long shelf life. Therefore, to extend the shelf life, further processing is needed, namely preservation. The preservation method commonly used for vegetable commodities is fermentation. Kimchi is a product preserved using the fermentation method. Kimchi fermentation is carried out spontaneously or in other words, no starter is added to the process. This research was carried out using an experimental method and for data collection the method used was hedonic testing or the liking test of 5 panelists using sensory parameters, namely color, taste, aroma and texture. According to the data, of these four aspects, the fermentation time that best suits Indonesian tastes is on day 4 which shows significant results on sensory characteristics.
Perbandingan Mutu Sensoris Saus Tomat Menggunakan Metode Uji Segitiga Azhar, Farrisha Nurul; Yumna, Arkis; Ardana, Mellysa Putri
Jurnal Agroindustri Pangan Vol 4 No 3 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i3.1064

Abstract

Saus tomat merupakan produk olahan berbasis tomat yang digunakan sebagai penyedap dan pelengkap makanan, dengan mutu ditentukan oleh warna, aroma, dan rasa. Penelitian ini membandingkan mutu sensoris dua merek saus tomat menggunakan uji segitiga pada 15 panelis di Laboratorium Evaluasi Sensori Universitas Pendidikan Indonesia dengan desain distribusi binomial. Tiga sampel dikodekan acak dan diuji untuk parameter warna, aroma, dan rasa. Hasil menunjukkan warna dan rasa berbeda signifikan pada taraf kepercayaan 5%, 1%, dan 0,10%, sedangkan aroma berbeda nyata pada taraf 5%. Warna paling mudah dikenali karena pengaruh pigmen likopen dan proses pemanasan, aroma dipengaruhi senyawa volatil dan rempah tambahan, sedangkan rasa bergantung pada formulasi bahan. Uji ini memberikan gambaran objektif kemampuan panelis mendeteksi perbedaan, sekaligus menjadi acuan produsen dalam pengendalian mutu dan pengembangan produk yang kompetitif.
Co-Authors Ardana, Mellysa Putri Azhar, Farrisha Nurul Firanisa A, Raysyiva Olland DM, Muhammad