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All Journal Jurnal Informatika Proceeding International Conference on Information Technology and Business Jurnal sistem informasi, Teknologi informasi dan komputer International conference on Information Technology and Business (ICITB) InfoTekJar : Jurnal Nasional Informatika dan Teknologi Jaringan SemanTIK : Teknik Informasi RABIT: Jurnal Teknologi dan Sistem Informasi Univrab Wikrama Parahita : Jurnal Pengabdian Masyarakat Informatics for Educators and Professional : Journal of Informatics Query : Jurnal Sistem Informasi PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat INFOMATEK: Jurnal Informatika, Manajemen dan Teknologi Jurnal Informasi dan Teknologi REMIK : Riset dan E-Jurnal Manajemen Informatika Komputer JOURNAL OF INFORMATION SYSTEM RESEARCH (JOSH) jurnal syntax admiration Jurnal Sains Boga Brilliance: Research of Artificial Intelligence Jurnal Inovasi Pembangunan Journal of Disruptive Learning Innovation (JODLI) Jurnal Sistim Informasi dan Teknologi Digital Transformation Technology (Digitech) Insand Comtech : Information Science and Computer Technology Journal Bulletin of Social Informatics Theory and Application
Fauzan Prasetyo
Universitas Madura
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Journal : Jurnal Sains Boga

 1 
Subtitusi Kuning Telur dengan Tahu dalam Pembuatan Kue Pukis Mohammad Syaltut Abduh Javier; Fauzan Andriandi Prasetyo
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.02

Abstract

This research will use the substitution knows as egg yolks because the know do not contain cholesterol. This research uses experimental methods 1 product control which is a cake which uses yellow egg Pukis 100% and 3 treatment products namely cakes using Pukis 30% Tofu, 60% Tofu, 90% Tofu. Data obtained by spreading detailed questionnaire to two groups, the first is a group of expert panelists as many as 5 people to know of the difference between the control and treatment of products product group, the panelists are not trained as many as 25 people to find out if it can be accepted by the community. The results obtained through the test anova is there is no noticeable difference in terms of texture, the taste, the smell, the color of the product control and treatment products. test your favorite product that is most preferred treatment 90% Tofu the value of 2.92, treatment 60% Tofu the value of 2.89, treatment of 30% with a value of 2.82, and control products with a value of 2.69. Penelitian ini akan menggunakan tahu sebagai subtitusi kuning telur karena tahu tidak mengandung kolesterol. Penelitian ini menggunakan metode eksperimental 1 produk kontrol yang merupakan kue Pukis yang menggunakan kuning telur 100% dan 3 produk perlakuan yaitu kue Pukis menggunakan 30% tahu, 60% tahu, 90% tahu. Data diperoleh dengan menyebarkan kuisioner kepada 2 kelompok, yang pertama ialah kelompok panelis ahli sebanyak 5 orang untuk mengetahui adanya perbedaan antara produk kontrol dan produk perlakuan, kelompok panelis tidak terlatih sebanyak 25 orang untuk mengetahui apakah dapat diterima oleh masyarakat awam. Hasil yang diperoleh melalui uji anova adalah tidak terdapat perbedaan yang nyata dari segi tekstur, rasa, aroma, warna dari produk kontrol dan produk perlakuan. uji kesukaan produk yang paling disukai adalah perlakuan 90% tahu dengan nilai 2,92, perlakuan 60% tahu dengan nilai 2.89, perlakuan 30% dengan nilai 2.82, dan produk kontrol dengan nilai 2.69.
Co-Authors ., Ubaidi Abd Muiz Syam Abd Rohman Abd Rohman, Abd Abdul Adim Mubarok Abdulloh Rizki Achmad Zulfikri Achmad Zulfikri Agel, Walid Agus Irmawan Ainur Rofiq Hafsi Akbar , Nawawi Muhammad Alfin Firdaus Alief Nuraini Alim, Royfal Amir Hamzah Amir Hamzah Amir Hamzah Anggreni Amba Sugi, Senah Anjarani, Devie Reztia Arifin, Goffal Arifin, Mohammad Nazir Arifin, Mohammad Nazir Asmat Baidawi Aziz, Mohammad Barokah, Selviana Nur Rizqi Dafid, Mohammat Dewi, Nindian Puspa Dimas Arman Maulana Putra Durrohman Wahid Dwi Mayangsari Edo Saputra Efendi, Reynal Widya Efendy, Satrio Ananta Fahmi, Zainol Fauzan Fauzan Fauzan . Firmansyah Kusuma, R. Okky Frediyanto Gelu, Leonard Peter Goffal Arifin Goffal Arifin Hamdlani Hamdlani Harfin Lanya, Harfin Hari, Nirwana Haidar Hasan Basri Hasbullah Hasbullah Hasbullah Hasbullah Hasbullah Holipah Huda, Moh Abroril Iksan Iksya Syariifal Maqom Ilhamsyah, Revi Mario Irfan, Moh. Irwan Darmawan Isma’el, M Jannah, Ukhti Raudhatul Khafifatul Mufidah Khafifatul Mufidah Khairurrozi, Khairurrozi Khana Zulfana Imam Khana Zulfana Imam Kusuma, Okky Firmansyah Kusuma, R. Okky Firmansyah M. Amir Mahmud Mahendra Mahendra Mahendra, Mahendra Mahmud, M. Amir Mansyur, Muhammad Umar Maqom, Iksya Syariifal Maulana, Fairuz Iqbal Miftahus Surur Miftahus Surur Miftahus Surur, Miftahus Moch. Amir Mahmud Moh Abroril Huda Moh Mursidi Moh Nazir Moh Riski Moh Syahdan Moh. Nazir Arifin Mohammad Aziz Mohammad Nazir Arifin Mohammad Syaltut Abduh Javier Mu'minin, Fadilatul Mu'nim, M. Zaini Mubarok, Abdul Adim Mufidah, Khafifatul Muhammad Umar Mansyur Muhammad Umar Mansyur Muim, Zaini Mujibur Rohman, Mujibur Mursidi, Moh Mursidi, Moh. Muslim, Farhan Nailus Saadah Nawawi Muhammad Akbar Nor Hasanah Nuraini, Alief Nurul Fajrin Ariyani Nurul Fajrin Ariyani Paradina, Reni Permana, Putra Pramadi, Walid Agel Rachman, Anang Fakchtur Rachman, Anang Faktchur Ramadhani, Nilam Reni Paradina Retno Sukmawati Revi Mario Ilhamsyah Riyan Riyan Riyanarto Sarno Rizki, Abdulloh Safiuddin Safiuddin Safiuddin, Safiuddin Said, Badar Samsul Arifin Satrio Ananta Efendy Sa’id, Badar Selviana Nur Rizqi Barokah Sholihah, Wildanus Siti Ririn Sutarsih Sofiyullah Sofiyulloh, Sofiyulloh Sutarsih, Siti Ririn Syafi’i, Imam Syam, Abd Muiz Syam, Abd Mu’iz Syam, Abd. Mu’iz Syirofi Syirofi Syirofi, Syirofi Tamam, Alief Badrit Ubaidi Ubaidi, Ubaidi Ulfatul Hasanah Umar Mansyur, Muhammad Wahid, Durrahman Wahid, Durrohman Wicaksono Febriantoro, Wicaksono Yasir Zain Yayu Rahma Febriani Zayyadi, Moh Zulfikri, Achmad