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All Journal Jurnal Pengabdian Masyarakat dan Riset Pendidikan
Tri Wahyuni Indah Permata
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Humanities Education Languange, Linguistic, Communication & Media Mathematics Other

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Kombinasi Teh Putih dan Bunga Telang dalam Minuman Sehat: Penelitian Tri Wahyuni Indah Permata; Ertauli Panjaitan
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.1503

Abstract

Butterfly Pea White Tea has various health benefits, one of which is its high antioxidant content. The combination of both in one drink can provide great benefits. This study aims to test the taste, aroma, and color of white tea and butterfly pea flowers. This study used a quantitative descriptive design with a sample of 32 respondents who were tested for acceptance of taste, aroma, and color. The results of this study indicate that the combination of butterfly pea white tea produces a drink with a soft taste, refreshing aroma, and attractive color. Consumer surveys showed a high level of satisfaction with 85% of respondents stating that this drink has an attractive taste and improves skin health and immunity. The combination of white tea and butterfly pea flowers produces a drink that not only has a color, taste, and aroma that consumers like, but also has health benefits. This drink has the potential to become a popular health drink on the market.
Pengaruh Teknik Pengolahan Makanan terhadap Kandungan Nutrisi dalam Masakan Tradisional Gudeg: Penelitian Tri Wahyuni Indah Permata; Mohamad Fairuz Gustin Abdiel
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.688

Abstract

Gudeg is one of Yogyakarta's traditional dishes, renowned for its distinctive flavor and unique preparation process. This study aims to analyze the impact of cooking techniques on the nutritional content of traditional gudeg. Three cooking methods were compared: slow cooking, high-temperature short-duration boiling, and steaming. The results showed that slow cooking produced deep flavors and tender textures but significantly reduced water-soluble vitamins such as vitamin C. High-temperature short-duration boiling preserved more vitamins but resulted in a harder texture and less complex taste. Meanwhile, steaming was the best technique for preserving nutrients, especially vitamins, but the distinctive flavor of gudeg was less pronounced. This study provides insights for the culinary industry to optimize cooking techniques to balance nutritional value and sensory characteristics in traditional dishes.
Co-Authors Ertauli Panjaitan Mohamad Fairuz Gustin Abdiel