Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Journal of Applied Food Technology
Hastrawirid, Rangga Wasi
Unknown Affiliation
Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Effect of Sucrose Addition on Viscosity, pH, Total Yeast, and Hedonic Quality of Water Kefir Roselle Hastrawirid, Rangga Wasi; Dwiloka, Bambang; Rizqiati, Heni
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22719

Abstract

Red Roselle (Hibiscus sabdariffa L.) is a plant known for its high antioxidant content, making it a suitable ingredient for probiotic water kefir beverages. This study aimed to investigate the impact of different sucrose concentrations in roselle water kefir on viscosity, pH, total yeast count, and hedonic quality. The experimental design used was a Completely Randomized Design. The treatments varied based on sucrose concentrations 6%, 9%, 12%, and 15% (w/v). The findings revealed that the addition of 12% sucrose resulted in a viscosity of 1.22 cP, pH of 2.93, total yeast count of 2.15 CFU/ml, and the highest hedonic quality. In conclusion, the addition of 12% sucrose (w/v) proved to be the optimal treatment, yielding a beverage with suitable viscosity, acceptable pH, favorable total yeast count, and an overall hedonic quality embraced by the panelists.
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 : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, 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 Auralia, Muthia Bambang Dwiloka Heni Rizqiati Putra, Hega Bintang Pratama