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All Journal Fruitset Sains : Jurnal Pertanian Agroteknologi
Nahak, Maria H.
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Agriculture, Biological Sciences & Forestry

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PENGARUH PENAMBAHAN BUBUK DAUN KEMANGI (OCILUM BASILICUM) TERHADAP NILAI SENSORIK TEH HERBAL KELOR (MORINGA OLEIFERA) Nahak, Maria H.
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 6 (2025): February: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v12i6.6092

Abstract

Moringa oleifera (kelor) and Ocimum basilicum (kemangi) are nutrient-rich plants with various health benefits. This study aimed to evaluate the sensory attributes of herbal tea formulated with kelor and kemangi leaves. Four tea formulations were prepared with varying ratios of kemangi powder. Organoleptic testing was conducted using a 4-point hedonic scale to assess color, aroma, and taste. The results showed that the formulation significantly influenced the sensory perception of the herbal tea. Treatment B (3 g kelor powder + 1 g kemangi powder) obtained the highest preference scores for color (4.0), aroma (4.0), and taste (4.0), described as yellow, very characteristic of kelor herbal tea, and highly preferred by panelists. Increasing kemangi concentration negatively affected sensory acceptance, with Treatment D (3 g kelor powder + 2 g kemangi powder) receiving the lowest scores. ANOVA confirmed the highly significant effect of formulation on all sensory parameters (p < 0.01), and Duncan's test revealed significant differences among treatments. The optimal ratio of kelor and kemangi is crucial for developing a well-accepted herbal tea product. These findings provide valuable insights for the food industry in formulating innovative and sensorially appealing kelor-kemangi herbal teas.
PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BEKATUL BERAS (RICE POLISH) PADA PEMBUATAN MIE BASAH TERHADAP KADAR AIR DAN TINGKAT KESUKAAN KONSUMEN Duka, Febby; Djasibani, Hemy R.; Lobo, Anita T. Dimu; Nahak, Maria H.
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 2 (2024): June: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v12i2.5254

Abstract

Rice bran flour is flour made from rice bran which is divided into three types based on color, namely white, red and black rice bran flour. This study aims to determine the effect of substituting wheat flour with rice bran flour in making wet noodles on moisture content and consumer liking. This study used a factorial group randomized design in which the grouping was based on the use of different rice bran flours (white, red and black) with 5 treatments, namely 10 g, 20 g, 30 g, 40 g and 60 g rice bran flour. The observed variables were moisture content, color, texture, aroma and taste. The data obtained were analyzed using Analysis of Variance (Anova) and continued with Duncan's Multiple Range Test. The results of the analysis showed that each group gave a significant effect (fhit> 5%, < 1%) and each treatment of rice bran flour substitution gave a very significant effect (fhit> 1%) on the moisture content, color, texture, aroma and taste of wet noodles. Treatment A is a treatment that is highly preferred by consumers, with an average value of color 2.63, texture 2.87, aroma 2.97 and taste 2.90 with the lowest water content of 55.66%.
Co-Authors Djasibani, Hemy R. Duka, Febby Lobo, Anita T. Dimu