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Siti Fatonah
Universitas Negeri Semarang
Engineering

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Pembuatan Kue Ombus-Ombus dengan Penggunaan Tepung Beras Hitam Terhadap Tingkat Kesukaan Masyarakat, Aktivitas Antioksidan dan Kadar Protein Laode Natalia; Muhammad Ansori; Wahyuningsih Wahyuningsih; Siti Fatonah
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

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Abstract

Dalam penelitian ini, tepung beras hitam akan dijadikan bahan penggunaan pada pembuatan kue ombus-ombus, guna meningkatkan kandungan gizi pada kue ombus-ombus. Tujuan dari penelitian ini untuk mengetahui (1) tingkat kesukaan masyarakat pada kue ombus-ombus penggunaan tepung beras hitam sebesar 0% (kontrol), 50%, 75% dan 100% ditinjau dari aspek warna, aroma, tekstur, rasa dan keseluruhan, (2) aktivitas antioksidan dan kadar protein pada kue ombus-ombus penggunaan tepung beras hitam sebesar 0% (kontrol), 50%, 75% dan 100%. Desain eksperimen menggunakan desain eksperimen rancangan acak lengkap satu faktor. Metode pengumpulan data pada uji kesukaan masyarakat menggunakan 80 panelis tidak berlatih dan dianalisis dengan rerata (mean). Uji aktivitas antioksidan dilakukan dengan uji laboratorium menggunakan metode DPPH (1,1 -diphenyl- 2-picrylhydrazyl) yaitu % inhibisi dan uji kadar protein menggunakan metode kjeldahl. Hasil rerata uji kesukaan masyarakat menunjukkan sampel penggunaan 50% memiliki rerata tertinggi yaitu sebesar 6.13 (sangat suka), di ikuti sampel sampel 0% (kontrol) sebesar 6.05 (suka), sampel penggunaan 100% sebesar 5.30 (suka) dan sampel penggunaan 75% memiliki rerata terendah sebesar 4.80 (agak suka). Hasil uji aktivitas antioksidan dan kadar protein kue ombus-ombus penggunaan tepung beras hitam secara berurut sampel penggunaan 0% (kontrol) sebesar 8,85%; 5,39%, sampel penggunaan 50% sebesar 30,71%; 5,49%, sampel penggunaan 75% sebesar 49,65%; 5,69% dan sampel penggunaan 100% sebesar 63,07% serta kadar protein 5,82%. Kesimpulan berdasarkan hasil uji kesukaan kue ombus-ombus penggunaan tepung beras hitam mempunyai kriteria agak suka sampai sangat suka, serta terdapat peningkatan aktivitas antioksidan dan kadar protein kue ombus-ombus penggunaan tepung beras hitam. 
Analysis of the Relationship Between Social Media Use with the Students Entrepreneurial Interest and Entrepreneurial Behavior of Culinary Arts Education at Universitas Negeri Semarang Valeria Zebua; Muhammad Ansori; Siti Fatonah; Octavianti Paramita
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

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In addition to being a source of information and a means of communication, social media emerges with its various advanced features that support business development and make it easier for individuals to find out the turnover of business creations from interactions and communication with others on social media networks. This will encourage the creation of entrepreneurial opportunities both new and developing existing opportunities to meet consumer demand in the market. In this study, research was conducted on students as internet users in the majority group according to their age.According to the theory of uses and effects, social media will have an effect on its users, with this it is expected that students will grow their interest in entrepreneurship and entrepreneurial behavior in line with the high level of entrepreneurship. According to the theory of uses and effects, social media will have an effect on its users, with this it is expected that students will grow their entrepreneurial interest and entrepreneurial behavior in line with the high use of social media. This study aims to relationship of social media use with entrepreneurial interest and entrepreneurial behavior of culinary education students at Semarang State University. The sample taken was 145 respondents determined using probability sampling technique. Data were collected using a questionnaire instrument. Data analysis using normality test, simple correlation test and multiple correlation test.The results showed a significant and positive relationship between the use of social media with interest in entrepreneurship with a calculated r value of 0.429 which means it has a moderate level of relationship. The relationship between the use of social media with entrepreneurial behavior also shows a significant and positive relationship with a calculated r value of 0.428 with a level of relationship closeness included in the medium level. Similarly, the relationship of entrepreneurial interest with entrepreneurial behavior has a calculated r value of 0.603 which means it has a high level of relationship and shows a significant and positive relationship. Simultaneously significant relationship between the use of social media with entrepreneurial interest and entrepreneurial behavior with a value of R / correlation coefficient of 0.479 and the level of relationship at a moderate level. 
Co-Authors Laode Natalia Muhammad Ansori Octavianti Paramita Valeria Zebua Wahyuningsih Wahyuningsih