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Maemunah, Yati Setiati
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PENGARUH LAMA PERENDAMAN DALAM PROSES PEMBUATAN AWETAN MANGGA APELL (Mangifera indica) TERHADAP DAYA TERIMA PRODUK Maemunah, Yati Setiati; Yulianti, Yeni
Jurnal Pendidikan Teknik dan Vokasional Vol. 4 No. 1 (2021): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (271.975 KB) | DOI: 10.21009/JPTV.4.1.1

Abstract

The purpose of this research is to analyze the influence of immersion in the process of manufacture mango apple (Mangifera indica) on the acceptance of the product. In the research of the effect of long immersion of dried apple mango fruit to the physical quality, sensory of candied apple mango products. This research uses experimental method. The result of consumer acceptance test, product of mango apple with the duration of soaking different from the duration of marinade 3 days, 5 days and 7 days are generally acceptable to the consumer by obtaining the acceptance category scales. The data obtained from the panelist assessment is somewhat trained as many as 30 people result of the research hypothesis indicate that there is influence of receipt of mango product of apple mangoes to consumer acceptance in all aspects ie color, flavor, aroma, and textur. The result of the assessment of consumer's preference level on the duration of soaking preserved apple mango with a long period of soaking for 3 days, 5 days, and 7 days is much preferred is preserved apple mango with 5 days immersion and can be recommended for further production. Keywords: acceptance product, influence, long immersion, mango apple, manufacture.
ANALISIS PRODUK ROLLADE AYAM TERHADAP DAYA TERIMA KONSUMEN DAN MASA SIMPAN Yulianti, Yeni; Maemunah, Yati Setiati
Jurnal Pendidikan Teknik dan Vokasional Vol. 4 No. 2 (2021): Jurnal Pendidikan Teknik dan Vokasional
Publisher : LPPM, Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.73 KB) | DOI: 10.21009/JPTV.4.2.87

Abstract

The research was to analyzed the effect of chicken rolade product with the addition of vegetables to consumer acceptance and shelf life in terms of organoleptic test on color, aroma, taste and texture aspects. Furthermore, the test of the shelf life of the product. Based on the color aspect most liked the addition of carrots with a percentage of 70% with a value of 4.1. Furthermore, the taste aspect most liked the addition of carrots with a percentage of 50% with a value of 4.17. Then the aroma aspect most liked the addition of carrots with the percentage of 50% and 60% with a value of 3.9. And the texture aspect most liked the addition of carrots with a percentage of 60% with a value of 4.17. The result of variance analysis on the length of rolled storage with the addition of carrot shows that the storage time has significant effect (α = 0.05) to the increase of rollade water content. The value of F arithmetic for the source of the old variance of storage is 157.1 and the value of F table 4.76. F count> F table, then reject H0, it means that storage period has an effect on rollade water content with 50%, 60% and 70% carrot addition. Keywords: analysis, chicken rolade, acceptance of consumers, shelf life
Co-Authors Yulianti, Yeni