Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan
Prameswari, Alizza Zahira
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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

Found 2 Documents
Search

 1 
Pengaruh Penambahan Bubuk Cascara Arabika Kintamani terhadap SifatKimia dan Organoleptik Cascara crispy: The Effect of Adding Kintamani Arabica Cascara Powder on the Chemical and Organoleptic Properties of Cascara Crispy Prameswari, Alizza Zahira; Hatiningsih, Sayi; Kenardi, Jason Patrick; Pradnyawangi, Ni Made Mutia; Hermayuli, Ida Ayu Agung Prapita; Artawan, I Putu Agus
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6024

Abstract

Cascara crispy is a thin, crispy biscuit product made from cascara that has the potential to be developed as a functional food derived from agricultural waste, with nutritional value due to its fiber and antioxidant activity. This study aims to determine the optimal level of cascara powder addition in producing Cascara crispy with the best chemical and sensory characteristics. This study used a completely randomized design with one factor and three replications. The treatments used were variations in the concentration of cascara powder at 0%, 2%, 4%, 6%, 8%, and 10%. The parameters analyzed included chemical characteristics (crude fiber content, total phenols, antioxidant activity, and caffeine content) and sensory characteristics (hedonic test and scoring test). The data were then analyzed using ANOVA and Duncan’s multiple range test. The results of the study showed that the best treatment was obtained with the addition of 10% cascara powder with a crude fiber content of 9.14%, total phenols of 25.61 mg GAE/100 g, antioxidant activity of 73.68%, and caffeine content of 0.26%. The product had a dark brown color, crispy texture, and slightly bitter taste, with color, aroma, and texture preferred by the panelists. In conclusion, the addition of up to 10% cascara powder produced Cascara crispy with the best characteristics and has potential as a basis for the development of functional food products.
EKSPLORASI POTENSI FLAVOR LOKAL PADA PRODUK JELLY STICK INOVATIF: EVALUASI KUALITAS DAN SENSORI Prameswari, Alizza Zahira; Putra, I Gede Arie Mahendra; Ginting, Jesika Margaretha br; Presilia, Yolanda; Yosephine, Erline Evangeline; Ginting, Tri Gladies Octo; Antari, Ni Kadek Dwi Heni
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/8k9t9v80

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan berbagai flavor lokal serta menentukan formulasi terbaik dalam menghasilkan jelly stick dengan karakteristik fisikokimia dan sensoris yang optimal. Penelitian menggunakan Rancangan Acak Kelompok dengan empat perlakuan, yaitu kontrol (tanpa penambahan flavor), ekstrak temulawak (5%), ekstrak jahe gajah (5%), dan ekstrak lengkuas (5%). Data dianalisis menggunakan analisis varians (ANOVA) yang dilanjutkan dengan uji t. Hasil penelitian menunjukkan bahwa penambahan flavor berpengaruh signifikan terhadap atribut sensoris warna, tekstur, rasa, dan penerimaan keseluruhan (p < 0,05), namun tidak berpengaruh signifikan terhadap aroma. Karakteristik terbaik diperoleh pada perlakuan ekstrak jahe gajah (5%). Produk memiliki kadar air 86,80%, gula reduksi 0,319 mg/g, total fenol 43,60 mg/kg GAE, aktivitas antioksidan 57,10%, dan kapasitas antioksidan 16,98 mg/L GAEAC. Nilai warna L* 34,8; a* 19,17; dan b* 33,97 menunjukkan warna coklat tembaga. Analisis tekstur menunjukkan hardness 0,567 N, springiness 1,025, gumminess 0,909, chewiness 0,932 N·mm, dan resilience 0,113. Penambahan flavor lokal meningkatkan kualitas dan penerimaan konsumen terhadap produk jelly stick, terutama pada penggunaan ekstrak jahe gajah.
Co-Authors Antari, Ni Kadek Dwi Heni Artawan, I Putu Agus Ginting, Jesika Margaretha br Ginting, Tri Gladies Octo Hermayuli, Ida Ayu Agung Prapita I Gede Arie Mahendra Putra Kenardi, Jason Patrick Pradnyawangi, Ni Made Mutia Presilia, Yolanda Sayi Hatiningsih Yosephine, Erline Evangeline