Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknologi & Industri Hasil Pertanian Garina
Inggritia Maestra Citra Dewi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Computer Science & IT Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Biskuit Ampas Kopi (Bis’Kop) sebagai Alternatif Snack dengan Konsep Zero Waste Grace Marveline Lucky Hantiono; Inggritia Maestra Citra Dewi; Cindy Zakia Az-Zahra; Esteria Priyanti
Garina Vol. 17 No. 1 (2025): Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v17i1.232

Abstract

Coffee ground have great potential to be used as an additional ingredient in making biscuits. The purpose of this study is to create innovative coffee grounds biscuits that can be a promising business opportunity. This study uses a Research and Development (R&D) research design with a 4D model (Define, Design, Develop, and Disseminate). The results of this study are BIS'KOP (Biskuit Ampas Kopi) products that have a sweet taste, light coffee aroma, crunchy texture, and brown color on the biscuit part and white color on the vanilla cream part. Overall, the sensory characteristics of BIS'KOP products, including taste, aroma, texture, and color have met the expected criteria and are worthy of being marketed. BIS'KOP products can be sold at a price of IDR 24,000.00 per package containing 5 (five) pcs of BIS'KOP. Each serving of BIS'KOP can meet 5% of energy needs, 2% of protein needs, 7% of fat needs, and 5% of carbohydrate needs. Thus, it can be concluded that coffee grounds biscuits have the potential as an alternative snack with a zero waste concept.
Sensory evaluation of Florentine bar cookie formulation with the addition of roselle (Hibiscus sabdariffa L.) powder Esteria Priyanti; Inggritia Maestra Citra Dewi; Arina Nur Alvina
Jurnal Teknologi & Industri Hasil Pertanian Vol. 31 No. 2 (2026): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v31i2.45-57

Abstract

This study aimed to analyze the effect of adding roselle calyx powder (Hibiscus sabdariffa L.) on the sensory characteristics and nutritional content of florentine bar cookies. The study employed a Completely Randomized Design (CRD) with three roselle powder concentration treatments, namely R1 (2 g), R2 (5 g), and R3 (8 g) per 120 g of florentine flour. Sensory evaluation was conducted by 25 semi-trained panelists using a five-point hedonic test, while nutritional content analysis was performed on the selected sample using the SNI 01-2891-1992 method. The Kruskal–Wallis test results showed that the addition of roselle powder had a significant effect on taste (p < 0.05) and texture (p < 0.05), but no significant effect on aroma (p > 0.05) and color (p > 0.05). Formulation R1 achieved the highest acceptance, with taste, aroma, texture, and color scores of 4.48 ± 0.81, 4.00 ± 0.80, 4.04 ± 0.82, and 4.04 ± 0.77, respectively. Nutritional analysis indicated that florentine bar cookies per serving (26 g) provide 132.6 kcal of energy (6% AKG), 7.29 g of fat (11% AKG), 2.69 g of protein (4% AKG), and 13.87 g of carbohydrates (4% AKG). Formulation R1 with the addition of 2 g of roselle powder represents the optimal concentration, producing a product with the best balance between functional value and sensory acceptability, and therefore has potential to be developed as an innovative bakery product based on local ingredients.
Co-Authors Arina Nur Alvina Cindy Zakia Az-Zahra Esteria Priyanti Esteria Priyanti Grace Marveline Lucky Hantiono