Article Per Year (5 Year)
p-Index From 2021 - 2026
1.642
P-Index
This Author published in this journals
All Journal NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Safari : Jurnal Pengabdian Masyarakat Indonesia Garina Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Tri Rettagung Diana
Unknown Affiliation
Arts Humanities Computer Science & IT Education Languange, Linguistic, Communication & Media Public Health Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search
Journal : Garina

 1 
Pemanfaatan Ikan Kakap Dan Daun Kelor Menjadi Hidangan Siomay Tri Rettagung Diana; Renaldy Kresna P.P; Ira Handayani
Garina Vol. 15 No. 2 (2023): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v15i2.40

Abstract

Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to make snapper and moringa leaf dumplings. (3) To find out the public's acceptance of snapper and moringa leaf dumplings. The level of people's preference for snapper dumplings and Moringa leaves from the results of the questionnaire test showed that the panelists liked the aspects of taste, aroma, texture with the addition of 20%
Pembuatan Permen dari Pepaya dengan Pengaroma Bunga Melati Tri Rettagung Diana; Salma Minkhatun Najibah
Garina Vol. 12 No. 2 (2020): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i2.47

Abstract

The addition of papaya with jasmine scent are hopefully become new innovation to candy product.The purpose of this study was to determine the percentage of added papaya and jasmine in candy making, and to determine the level of public preference for candy with jasmine as flavor. Experiments were carried out 3 times to get the best candy formula. The experimental results were tested by untrained panelists to determine the public's acceptance of papaya candy products with jasmine flavoring. The experimental and test results show that the formula and characteristics of the candy are correct and appropriate. The addition of sample 105 jasmine water is the result of 5% jasmine water from papaya juice and sample 115 is 15% jasmine water from papaya juice, preferably compared to sample 125 which is 25% jasmine water from papaya juice. The acceptance of papaya candy with jasmine flowers as aromas to people who prefer a non-pungent aroma. Based on texture and color, there is no difference in percentage. Suggestions during research are to obtain clear candy results at cooking temperature, cooking time, and stirring the dough. Cooking temperatures that are too high can cause caramelization, which is indicated by the appearance of a slightly brownish and unclear dough.
Pemanfaatan Nangka Muda dalam Pembuatan Sup Krim dengan Teknik fusion Tri Rettagung Diana; Deddy Mushthafainl Akhyar
Garina Vol. 13 No. 1 (2021): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v13i1.54

Abstract

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.
Substitusi Tepung Kacang Hijau dan Bubuk Cabai Merah pada Pembuatan Cheese Bread Stick Tri Rettagung Diana; Ralda Iftaliana
Garina Vol. 13 No. 2 (2021): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v13i2.71

Abstract

The purpose of this study is 1) Knowing the right recipe for cheese bread stick products susbtitusi green bean flour and red chili powder; 2) Knowing the difference in the quality of cheese bread stick substitution green bean flour and red chili powder with different percentages seen from the aspect of color, aroma, taste and texture; 3) Know the level of people's fondness for cheese bread stick substitution green bean flour and red chili powder. This research uses literature methods, experiments, documentation, hedonic tests and data analysis. The experiment was done three times. The number of panelists who filled out the questionnaire was 35 untrained panelists. The results showed that the most preferred cheese bead stick product and red chili powder is a cheese bread stick product with a percentage of green bean flour substitution as much as 50%. The most preferred green bean flour substitute cheese bread stick recipe and red chili powder include 50 g wheat flour, 50 g green bean flour, 40 g edam cheese, 40 g margarine, 24 g egg whites, 2.5 g red chilli powder, 1 g salt and 0.25 g baking soda.
Es Krim Oat Milk Tinggi Serat dengan Penambahan Buah Naga Tri Rettagung Diana; Aulia Faza
Garina Vol. 16 No. 1 (2024): Juni : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i1.110

Abstract

. Ice cream product development is now increasingly preferred and varied, so ice cream is innovated into high-fibre ice cream that can be accepted by all people. The objectives of this research include: 1) Knowing the public acceptance of high-fibre ice cream with dragon fruit and oat milk, 2) Knowing the right composition of ingredients in high-fibre ice cream with dragon fruit and oat milk, 3) Knowing the nutritional content of high-fibre ice cream products with dragon fruit and oat milk. The research methods used included literature, experiments, documentation, sensory tests, and nutritional content tests. The first experiment was carried out using oatmeal and dragon fruit, because the results were unsatisfactory, the second experiment was carried out using Oat milk and dragon fruit, the results of the second experiment the texture of the ice cream was still unsatisfactory, so the third experiment was carried out by adding skim milk powder. Organoleptic test results obtained ice cream products with dragon fruit as much as 20% of the liquid is the most preferred product by panellists. The formula preferred by panellists in ice cream products is with oat milk 500g, dragon fruit 100g, stevia sugar 5.2g, ice cream stabiliser 2g, and skim milk powder 25g. The nutrient content per 100g of ice cream is 19.23% carbohydrate, 5.18% fat, 3.93% protein, 16.40% fibre
Daya Terima Masyarakat terhadap Shortcake Labu Kuning (Curcubita Moschata) sebagai Inovasi Makanan Penutup Lucia Rasifa Anggira; Tri Rettagung Diana; U.Yuyun Triastuti
Garina Vol. 17 No. 2 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i2.354

Abstract

This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conventional ingredients with pumpkin, thereby not only enhancing nutritional value but also supporting the local farming economy. The main objectives of this research are to identify the production process and formulation of pumpkin shortcake, evaluate consumer acceptance of the product, and analyze packaging and presentation strategies that enhance consumer appeal. The production process involved selection, washing, steaming, and pureeing of pumpkin, followed by weighing, mixing, molding, baking, cooling, filling, and cutting. The third experiment successfully produced a product that met all sensory criteria, including color, taste, texture, and aroma. A hedonic test involving 35 untrained panelists indicated that pumpkin shortcake with 25% liquid milk and 75% pumpkin (Code 731) was the most preferred, particularly in terms of taste and color, while the 50% milk and 50% pumpkin formulation (Code 281) was most favored for aroma and texture. The findings conclude that the formulation of pumpkin shortcake with 25% liquid milk and 75% pumpkin is the most accepted by consumers. Attractive packaging and presentation are also emphasized as essential strategies to enhance product appeal and market value.
Co-Authors Agus Suryanto Agus Suryato Aulia Faza Ayuba Olaniyi Jibril Deddy Mushthafainl Akhyar Dyah Erlina Sulistyaningrum Esteria Priyanti Fitriyah Zulfa Imam Rohani Ira Handayani Lucia Rasifa Anggira Maria Yosepin Endah Listyowati Muhammad Ahwan Naylil Mawadatirrohma Naylil Mawadda Rohma Ndaru Prasastono Ralda Iftaliana Renaldy Kresna P.P Ria Fajar Nurhastuti Salma Minkhatun Najibah Suryadi Suryadi U Yuyun Triastuti U.Yuyun Triastuti Ucik Ernawati