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Wangiyana, I Gde Adi Suryawan
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Journal : Journal of Agritechnology and Food Processing

 1 
Mini-review Teknologi Produksi Teh Herbal Gaharu Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v1i2.6997

Abstract

     Agarwood tea is a prospective herbal tea product in the Indonesian marketplace. This product was made from agarwood trees, especially Aquilaria and Gyrinops genera. Agarwood leaves were the primary raw material of agarwood tea products. The leaves processing method into herbal tea products has adopted the conventional tea production method. This method has an essential contribution to maintaining the quality of agarwood tea products. This mini-review emphasizes the importance of systematic procedure and its effect on agarwood tea production technology. Agarwood tea production started with the standardization of raw material preparation. Raw material selection and sterilization were the essential procedure at this stage. Agarwood tea production after raw material preparation involves three steps: drying, chopping, and oxidizing. Dried leaves could produce agarwood tea with more robust characteristics than fresh leaves. Chopping the leaves is essential for agarwood tea product packaging. Oxidizing the leaves could produce agarwood tea with a better tannin concentration. It could be concluded that leaf preparation, drying, chopping, and oxidizing the leaves is an essential processing technology for agarwood leaves to produce a good quality tea.
Hedonic test of tree leaf herbal tea using various statistical approaches Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12442

Abstract

This research compares the hedonic assay of several tree-plant herbal teas with different statistical approaches. Leaves of cacao, muntingia, guava, avocado, and moringa were processed into the raw material of herbal tea. Herbal tea beverage made by boiling raw material at 80°C for 5 minutes with 5% w/v sweetener. Thirty panelists aged of 18 – 33 years old were given a response on the hedonic test. There were five scales of the hedonic test: like extremely (5), like slightly (4), neither like nor dislike (3), dislike slightly (2), and dislike extremely (1). Hedonic test results were analyzed using Kruskal-Wallis, Friedman, ANOVA-CRD, ANOVA-RBD, LSD, error standard, and spider web. The numeric score of the hedonic test from panelists based on color and taste parameters has shown correlated results among Kruskal-Wallis, Freidman, and ANOVA methods. However, the Friedman method has different analysis results from other statistical methods on the numeric score of the aroma parameter. LSD, error standard, and spider web  have shown that cacao tea has the best color and taste parameter score among other herbal tea. It could be concluded that cacao tea is the best tree-plant herbal tea based on a hedonic test analyzed by several statistical methods.
Hedonic test of Lombok Island palm sugar candy formulated with Multi-Purpose Tree Species (MPTS) leaves infusion Baharudin, Baharudin; Triandini, I Gusti Agung Ayu Hari; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.21167

Abstract

The purpose of this research is to conduct a hedonic test of palm sugar candy mix with multi-purpose tree species (MPTS) leaves infusion using various statistical approaches. This research used Arenga pinata sap water as raw material. MPTS leaves infusion is the treatment that was added to a palm sugar candy, including I1= Addition of cacao (Theobroma cacao) leaves infusion, I2 = addition of agarwood (Gyrinops versteegii) leaves infusion, I3 = addition of coffee (Coffea robusta) leaves infusion, I4 = addition of soursop (Annona muricata) leaves infusion. Respondents gave evaluations using a 5-scale hedonic score for the treatments in 3 parameters, including appearance, aroma, and taste. Evaluation scores were analyzed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. Treatment I1 has the highest score, while I3 has the lowest score. However, respondents give evaluation scores higher than the threshold value (numeric score >3) in all parameters. This shows that the Addition of MPTS leaf infusion has promising prospects for developing palm sugar candy products. Adding cacao leaves infusion to palm sugar candy can give the highest hedonic score from respondents in all parameters, including appearance, aroma, and taste. 
Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale Triandini, I Gusti Agung Ayu Hari; Wiranto, Wiranto; Wangiyana, I Gde Adi Suryawan
Journal of Agritechnology and Food Processing Vol 4, No 2 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i2.28256

Abstract

This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation scores were analysed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. All respondents give evaluation scores higher than the threshold except for C1. This result means that the addition of wheat flour is still needed in Rhizophora cookie production. All treatments have the same evaluation score in appearance treatment, while C3 and C4 treatments have the highest evaluation scores in aroma, taste, and texture. It could be concluded that the potency of Rhizophora flour from its propagule as an ingredient in cookies is confirmed based on sensory evaluation using a 9-point hedonic scale and the ANOVA-RBCD statistical approach.
Application of various statistical approaches for sensory evaluation of seaweed dodol mixed agarwood infusion Wangiyana, I Gde Adi Suryawan; Triandini, I Gusti Agung Ayu Hari; Khalid, Idham
Journal of Agritechnology and Food Processing Vol 5, No 1 (2025)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v5i1.30841

Abstract

Seaweed dodol mixed agarwood infusion is an innovative culinary product from Lombok Island made primarily from seaweed flour. This research aims to conduct a sensory evaluation of seaweed dodol mixed agarwood infusion using the 9-point hedonic scale with different statistical approaches for the analysis. Four different seaweed concentrations were applied in this research as treatments: S1(seaweed flour 8% w/v), S2 (seaweed flour 10% w/v), S3 (seaweed flour 12% w/v), S4 (seaweed flour 14% w/v). The proximate analysis measures total protein, lipid, ash, water, and carbohydrates. This study used a Nine-point hedonic scale ranging from 9 (like extremely) to 1 (disklike extremely). Non-parametric statistics (Kruskal-Wallis and Freidman Test) and parametric statistics (ANOVA-CRD and ANOVA-RCBD) are the statistical approaches in this study, which are continued by DMRT (α = 0.05). Thirty trained respondents were evaluated based on appearance, aroma, taste, and texture. Proximate analysis shows that dodol has high moisture with medium carbohydrate content. The result shows that different statistical approaches have a consistent critical P-value, which shows the highly significant effect of treatment on the sensory evaluation value. DMRT analysis shows that the higher seaweed flour concentration results in a higher numerical hedonic value. The spider web chart shows respondents give a more sensitive evaluation of taste and texture than appearance and aroma. It could be concluded that different statistical approaches are reliable for analysing the significant effect of different seaweed flour concentrations on the sensory evaluation value of seaweed dodol mixed agarwood infusion.
Co-Authors . Akram Aini, Husnul Akhmad Sukri Akram Akram, . Amelia Kandisa Anita Nugraheni, Yosephin Martha Maria Anri Anri Arbi Sanjaya Baharudin Baharudin Cep Ahmad Muhtar Dewi, Ni Putu Ety Diana Hidayati Efendi Iskandar Elly Purwanti Farouq Isbulloh Fathurrahman Fathurrahman Fatihatum, Fatihatum Gunawan, Frendi Hafiz, Yusron Hairani Hairani Hendriko, Albert Hidayah, Zoya Saharani Hidayat Wicaksono I Gde Dharma Atmaja I Gusti Agung Ayu Hari Triandini Irama, Ade Isbulloh, Farouq Isviyanti Isviyanti Kemas Usman Kesumajayadi, Lalu Kurnia, Nova Lutfi Anggadhania Lutfi Anggadhania Malik, Sukardi Masrilurrahman, LL. Suhirsan Mirawati, Baiq Nahlunnisa, Hafizah Ni Made Gita Gumangsari Ni Made Gita Gumangsari Nova Kurnia Putri, Dina Soes Putu Surya Wedra Lesmana Raden Roro Narwastu Dwi Rita Radjali Amin Rahma Ziska Rosa Martadiana Sad Kurniati Wanitaningsih Sad Kurniati Wanitaningsih Sad Kurniati Wanitaningsih Sadir, Muhammad Salman Al Farisi, Salman Al Sami'un Sarowan Wahid Sembiring, Rinawati Sukardi Malik Sumarlin, Muhamad Wahyu Prihanta Wahyu Yuniati Nizar Wanitaningsih, Sad Kurniati Wayan Wangiyana Wiranto Wiranto Wulandari, Febriana Wulandari, Febriana Tri Yani Mulyani Yayan Suherna Putri Yulia Ratnaningsih Yulia Ratnaningsih Yulia Ratnaningsih Zarkasi Nur