Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Amerta Nutrition BUANA SAINS
Syari, Ririef Mutiara
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Mathematics Medicine & Pharmacology Nursing Physics Public Health Other

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

Found 2 Documents
Search

 1 
ANALISIS PROFIL ATRIBUT SENSORI BANDENG ASAP PRODUKSI UMKM KABUPATEN SIDOARJO DENGAN METODE RATA (RATE-ALL-THAT-APPLY) Syari, Ririef Mutiara; Sarofa, Ulya; Pratiwi, Yunita Satya
BUANA SAINS Vol 25, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v25i1.7327

Abstract

Smoked milkfish is a processed fish, a signature item of Sidoarjo Regency. Smoked milkfish has different criteria depending on the production process. Sensory attributes are among the most important consumer preferences. This study aimed to examine the sensory attributes of smoked milkfish and determine the dominant sensory attributes that influence consumer preferences. The Rate-All-That Apply (RATA) method was used to determine the tested food products. Five samples of smoked milkfish were tested with 70 respondents residing in Surabaya and Sidoarjo. There are 13 significantly different sensory attributes, including aroma (smoky, sweet), taste (savory, sour, sweet, salty, spicy), color (brown, golden yellow, reddish), and texture (dry, fibrous, wet). The distinguishing parameters of the five samples are their unique characteristics. The results of Principal Component Analysis (PCA) showed that samples 134 and 534 had dominant attributes of sweet taste, salty taste, spicy taste, brown color, sweet aroma, and smokiness. Sample 315 had a fibrous texture and sour taste. Sample 231 had a dominant wet texture and yellow color. Sample 405 had a dominant dry texture, savory taste, and reddish color. The preference mapping showed that the most preferred sample was 134.
Pengujian Karakteristik Sensoris Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum): Pengaruh Formulasi Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum) terhadap Tingkat Penerimaan Konsumen Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Putri, Larestananda Asmaul Husna Hizaumi; Syari, Ririef Mutiara
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.1-7

Abstract

Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) in SPSS 25.0 software. Results: The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.
Co-Authors Putri, Larestananda Asmaul Husna Hizaumi Rahmawati, Rahmawati Sanjaya, Yushinta Aristina Ulya Sarofa Yunita Satya Pratiwi