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All Journal Journal of Tropical Food and Agroindustrial Technology
Zahroh, Ummu
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Agriculture, Biological Sciences & Forestry

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Sensory Characteristics of Jelly Candy with The Addition of Tamarind Tumeric : Karakteristik Sensoris Permen Jeli dengan Penambahan Kunyit Asam Melati, Denis; Sukha, Aulia Rohma; Anggara, Junica Happy Dwi Ananda Budi; Purwitasari, Nyeni; Maharani, Pepsi; Zahroh, Ummu
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1616

Abstract

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.
Organoleptic Characteristics of Nastar Broccoli with Podang Mango Jam as a Healthy Snack Innovation for Pregnant Women: Karakteristik Organoleptik Nastar Brokoli Selai Mangga Podang Sebagai Inovasi Cemilan Sehat Pada Ibu Hamil Ulilalbab, Arya; Santi, Sherly Maureta; Sari, Ria Novita; Putri, Riska Nabela Andini; Zahroh, Ummu; Anshori, Zahwa Annisa
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1614

Abstract

A woman who is in pregnancy from conception to birth is called a pregnant woman. Pregnant women can be at risk of anemia due to the impact of folic acid deficiency. Alternative innovations in healthy snack products for pregnant women include pineapple cakes, which are innovated with broccoli which is rich in folic acid and mango podang. The type of method of this research is experiments using organoleptic tests where researchers measure the level of preference for processed products from broccoli flour 3 treatments P1 (100% wheat flour: 0% broccoli flour), P2 (96.5% wheat flour: 3 broccoli flour, 5%) and P3 (93% wheat flour, 7% broccoli flour).The results showed that the highest acceptability of this product to color was P1 (97%), the highest aroma acceptability was P1 (97%), the highest texture acceptability was P1 (95%), and the highest taste acceptability was P1 (98%). This is because the P1 dough has not been mixed with broccoli flour so that in terms of color, aroma, texture and taste it has superior results, but the difference in the percentage of acceptability with P2 and P3 is not much different.
Co-Authors Anggara, Junica Happy Dwi Ananda Budi Anshori, Zahwa Annisa Arya Ulilalbab Denis Melati Maharani, Pepsi Purwitasari, Nyeni Putri, Riska Nabela Andini Ria Novita Sari Santi, Sherly Maureta Sukha, Aulia Rohma