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All Journal Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Journal of Coffee and Sustainability
Setianingsih, Annisa
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Environmental Science Health Professions Immunology & microbiology Public Health Other

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PERBANDINGAN KARAKTERISTIK BISKUIT LIDAH KUCING DENGAN SUBSTITUSI JENIS CANGKANG TELUR YANG BERBEDA Setianingsih, Annisa; Fajriah Normawati, Zul’aidatul; Amanda Panjaitan1, Dea; Muflihati, Iffah; Suhendriani, Sari; Dwi Ujianti, Rizky Muliani
Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Vol. 1 No. 2 (2022): JURNAL INOVASI BAHAN LOKAL DAN PEMBERDAYAAN MASYARAKAT
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jibpm.v1i2.1265

Abstract

Egg shell is the outer layer that protects the contents of the egg, egg shell contains a balanced mineral including calcium, besides being a natural source of calcium that is easily digested and absorbed by the body, therefore egg shells are good to add in making cat tongue biscuits. Biscuits are a type of dry biscuit made from wheat flour, egg whites, caster sugar and margarine. Lidah kucingbiscuits have the characteristics of being shaped like a lidah kucing, thin, has a crunchy texture, brown in color, brittle and has a sweet taste. This study aims to determine the effect of adding various types of eggshell flour to the characteristics of color, moisture content, and ash content of cat's tongue biscuits. The experimental design used was a completely randomized design with treatment of 3 different types of flour, namely chicken egg shell flour, duck egg shell flour, and quail egg shell flour. The test results showed that the highest water content and ash content were produced by the addition of chicken egg shell flour and quail egg shell with a water content of 3.30% and an ash content of 5.7%. The organoleptik test of Biscuit Lidah Kucing that is acceptable and preferred by the panelis the treatment of chicken flour.
Sensory Characteristics of Robusta Wine Coffee (Coffea canephora L.) Seklotok with Different Fermentation Time Setianingsih, Annisa; Nurdyansyah, Fafa; Muflihati, Iffah; Mahar Maligan, Jaya
Journal of Coffee and Sustainability Vol. 1 No. 1 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.01.03

Abstract

Robusta coffee is the most widely produced type of coffee in Indonesia. About 87.1% of the total Robusta coffee production comes from Indonesia. However, not all types of Robusta coffee are included in the specialty coffee class. One of them is Seklotok robusta coffee with a natural process. It is necessary to do post-harvest processing that can improve the quality and taste of coffee. The wine process is one of the post-harvest coffee processes that can improve the taste because this process uses fermentation, which removes the slime layer and bitter taste and produces a mild impression on the coffee taste. This study aims to analyze and determine the effect of fermentation time on the sensory characteristics of Seklotok robusta wine coffee. Seklotok robusta coffee is fermented for 20 days, 30 days, and 40 days. Then, do the roasting and grinding. The results showed that Seklotok robusta wine coffee had a cupping score of 81.94–82.78. Fermentation treatment can improve the sensory characteristics of Seklotok robusta wine coffee so that it can be categorized as a specialty coffee.
Co-Authors Amanda Panjaitan1, Dea Dwi Ujianti, Rizky Muliani fafa nurdyansyah, fafa Fajriah Normawati, Zul’aidatul Iffah Muflihati, Iffah Mahar Maligan, Jaya Sari Suhendriani