Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Jurnal Ilmiah Wahana Pendidikan
S, I Gusti Ayu Ngurah
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Social Sciences Other

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

Found 2 Documents
Search

 1 
Pengaruh Substitusi Tepung Kacang Tunggak (Vigna unguiculata) Pada Pembuatan Chiffon Cake Terhadap Sifat Fisik dan Daya Terima Konsumen Asnawi, Zavira; S, I Gusti Ayu Ngurah; Sachriani, Sachriani
Jurnal Ilmiah Wahana Pendidikan Vol 10 No 18 (2024): Jurnal Ilmiah Wahana Pendidikan 
Publisher : Peneliti.net

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.13987564

Abstract

This research aims to analyze the influence of the percentage substitution of cowpea flour (Vigna unguiculata) in making chiffon cake on the physical properties in the aspects of growth power and bake loss as well as consumer acceptability with hedonic tests which including aspects of top crust color, side crust color, crumb color, aroma, sweetness, cowpea taste, texture, and pores. This research was conducted in the pastry and bakery laboratory of the Culinary Education Study Program, Faculty of Engineering, Jakarta State University which lasted from October 2022 to January 2024. This research is included in quantitative research which uses experimental methods for 3 treatments (substitution 30%, 40% and 50%). Based on the results of measuring physical properties using the Anova test, it shows that there is an influence on the growth power and bake loss aspects, so it is continued with the Duncan Multiple Range Test. So that the chiffon cake substituted with cowpea flour 30% significantly different with a growth power of 73.42%, while the chiffon cake substituted with cowpea flour 50% significantly different with a bake loss of 19.50%. The results of hedonic test measurements using statistical hypothesis testing with the Friedman test show that there is no influence of cowpea flour substitution on consumer acceptability in all aspects including top crust color, side crust color, crumb color, aroma, sweetness, cowpea taste, texture and pores, so it did not continue with further tests. Based on the results of the Friedman test, there are 5 out of 8 aspects at 40% substitution including top crust color, side crust color, crumb color, aroma and cowpea taste that consumers like. So, it can be concluded that chiffon cake substituted with cowpea flour with a percentage of 40% is the most preferred formula
PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN Fairuz, Nadhira Alya; S, I Gusti Ayu Ngurah; Dahlia, Mutiara
Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science Vol. 12 No. 1 (2024)
Publisher : Lampung University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jiia.v12i1.8417

Abstract

This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of Culinary Education, Faculty of Engineering, State University of Jakarta in July 2022 - January 2024.  The method used in this research is the experimental method involving vanilla cupcakes with white sorghum flour substitution of 20 percent, 30 percent, and 40 percent.  A consumer acceptability test was conducted on 30 semi-trained panelists evaluating various organoleptic aspects.  The statistical analysis, utilizing Analysis of Variance (ANOVA) for the physical quality test, revealed a significant influence of white sorghum flour substitutions (20%, 30%, and 40%) on both cupcakes rising power and stability.  After conducting the Friedman Test on several aspects, results showed that there is no statistically significant difference between treatments on these following aspects: 1) the color of crumbs; 2) sorghum aroma; 3) sweetness; and 4) the texture of the top of the cupcake.  On the other hand, the test showed that there is a statistically significant difference between treatments on the following aspects: 1) butter aroma; 2) the taste of sorghum; 3) crumbs texture; and 4) the color of the top of the cupcake.  Further investigation using Tukey's test is necessary for the aspects with observed differences.  Ultimately, the most preferred product was the vanilla cupcakes with a 20 percent sorghum flour substitution.Keywords:  consumer acceptability, physical quality, vanilla cupcake, white sorghum flour
Co-Authors Asnawi, Zavira Dahlia, Mutiara Fairuz, Nadhira Alya Sachriani, Sachriani