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All Journal JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Hidroponik: Jurnal Ilmu Pertanian dan Teknologi dalam Ilmu Tanaman Journal of Bioindustry
Nur Endah Saputri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Social Sciences

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Pemanfaatan Tepung Ampas Tahu dengan Penambahan Pasta Kacang Merah dalam Formulasi Snackbar Putri Septya Ningrum Chaniago; Suko Priyono; Nur Endah Saputri
Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman Vol. 2 No. 1 (2025): Maret : Hidroponik : Jurnal Ilmu Pertanian Dan Teknologi Dalam Ilmu Tanaman
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewani Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/hidroponik.v2i1.283

Abstract

Snack bar is a food product made from a combination of ingredients that are bound together by a binding agent. One type of snack bar is a protein bar. A potential primary ingredient for making high-protein snack bars is tofu dregs. "The protein content in tofu dregs is relatively high about 26.6% and has not been optimally utilized and often becomes waste and pollutes the environment. The production of snack bars can incorporate various ingredients, one of which is red beans. Red beans are a source of plant-based protein, containing about 11% protein. This research aims to develop a snack bar with the best formulation of red bean paste and tofu dregs flour in terms of sensory and chemical characteristics. The research was conducted using a Randomized Block Design with one factor, that is the formulation with five ratio comparisons of tofu dregs flour to red bean paste: r1 (90:10), r2 (80:20), r3 (70:30), r4 (60:40), and r5 (50:50), each with five repetitions. The results revealed that the snack bar with a tofu dregs flour to red bean paste ratio of 60:40 was the best treatment, with physicochemical characteristics of 19.34% moisture content, 1.98% ash content, and 6.81% protein content as well as sensory characteristics including aroma 3.8 (liked), taste 4.17 (more liked), texture 3.9 (liked), and color 3.73 (liked).
PREFERENSI KONSUMEN TERHADAP PRODUK MAKANAN BEKU NUGGET DI PASAR MODERN KOTA PONTIANAK Tantri, Sulistia; Maherawati; Nur Endah Saputri
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 9 No. 4 (2025)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Penelitian ini bertujuan untuk mengetahui faktor yang mempengaruhi preferensi konsumen memilih produk makanan beku nugget di pasar modern Kota Pontianak. Jumlah responden sebanyak 113 responden. Jenis penelitian yang digunakan ialah pendekatan kuantitatif, dengan cara mengumpulkan data berbentuk kuesioner dengan metode skala likert untuk kuesioner pernyataan konsumen dan metode statistik deskriptif untuk pertanyaan karakteristik responden. Analisis data yang digunakan pada penelitian ini yaitu uji regresi linier berganda pada kuesioner pernyataan konsumen.Populasi pada penelitian adalah konsumen produk makanan beku nugget yang berada di pasar modern Kota Pontianak. Sampel pada penelitian diambil dari 6 kecamatan di Pontianak yaitu Pontianak Barat, Pontianak Selatan, Pontianak Tenggara, Pontianak Timur, Pontianak Utara, dan Pontianak Kota.Berdasarkan lima variabel bebas besarnya nilai R Square yaitu 68,1% dan hasil sumbangan efektif dapat diketahui variabel bebas yang mempunyai kontribusi paling besar terhadap preferensi konsumen adalah faktor harga sebesar 49,75%, label 13,27 dan merek 3,59. Saran penulis dari penelitian ini dapat dilakukan penelitian berada pada suatu instansi atau komunitas tertentu yang sudah memiliki responden tetap sehingga dalam mencari responden tidak terlalu sulit dan lebih baik menggunakan google form sehingga lebih mudah dalam mendapatkan responden.
PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF YOUNG COCONUT (Cocos nucifera L.) SHEET JAM WITH A COMBINATION OF TYPES OF SWEETENERS Nopita Sari; Oke Anandika Lestari; Nur Endah Saputri
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2142

Abstract

Sheet jam is a modification of spreadable jam which has a sheet shape that fits the surface of the bread. This research aims to evaluate the effect of replacing granulated sugar with alternative sweeteners, fructose syrup, kelulut honey, and liquid palm sugar, on the physicochemical and sensory characteristics of young coconut meat sheet jam. This research used a Randomized Block Design (RAK) with four treatments (P0: granulated sugar, P1: liquid fructose syrup, P2: kelulut honey, P3: liquid palm sugar) and six replications, so there were 24 experiments. The data obtained will be analyzed using Analysis of Variant (ANOVA) then followed by the Honestly Significant Difference (BNJ) test at the 5% level. Meanwhile, the hedonic test data was tested using the Kruskal Wallis test. The results showed that the formulation with fructose syrup provided the best physicochemical characteristics for young coconut meat sheet jam, with a water content of 8.30%, reducing sugar 26.77%, color L 30.78%, color a 8.17%, and color b 11.52%. Sensorily, jam sweetened with fructose syrup obtained the best hedonic scores for taste (3.80: like), aroma (3.66: like), color (4.00: prefer), and texture (4.23: prefer like)
Co-Authors Maherawati Nopita Sari Oke Anandika Lestari Putri Septya Ningrum Chaniago Suko Priyono Tantri, Sulistia