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Esi Emilia
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Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat
Published by Universitas Negeri Medan
ISSN : -     EISSN : 27771121     DOI : https://doi.org/10.24114/jgpkm.v2i1
Core Subject : Health,
Health Professions Medicine & Pharmacology Public Health
Jurnal Andaliman : Jurnal Gizi Pangan, Klinik dan Masyarakat (JGPKM) adalah jurnal ilmiah di bidang gizi. JGPM merupakan jurnal yang dikelola oleh Program Studi Gizi Universitas Negeri Medan. Jurnal ini published setiap 6 bulan sekali yaitu pada bulan Juli dan Desember. JGPKM merupakan jurnal yang berfokus pada penelitian dan studi literatur terkait gizi, pangan dan masyarakat. Adapun JGPKM menerima bidang-bidang penelitian terkait Gizi Pangan, Gizi Klinik, Gizi Masyarakat, dan Gizi Institusi Komersial dan Non Komersial
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 63 Documents
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Quality Of Sablé Cookies With Various Percentages Of Beet Flour (Beta vulgaris L.): Kualitas Sablé Cookies Dengan Persentase Penggunaan Tepung Bit (Beta vulgaris L.) Afrilia Elite Dewi Anggraeni; Cucu Cahyana; Dewi Sartika Sihombing; I Gusti Ayu Singamurni
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol. 5 No. 1 (2025): EDISI JULI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v5i1.67626

Abstract

ABSTRAK Penelitian bertujuan untuk menganalisis kualitas produk sablé cookies dengan persentase penggunaan tepung bit (Beta vulgaris L.). Penelitian ini dilakukan menggunakan metode eksperimen hingga mendapatkan formula terbaik. Penelitian dilakukan di Laboratorium Pastry dan Bakery Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan Fakultas Teknik Universitas Negeri Jakarta. Aspek penelitian yang di analisis mencakup aspek warna (warna bagian luar dan warna bagian dalam), aroma (aroma tepung bit dan aroma mentega), rasa (rasa tepung bit, rasa manis dan rasa mentega), serta tekstur kerenyahan. Dilakukan uji validasi terhadap panelis ahli/terlatih yang terdiri dari 5 dosen ahli Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan Fakultas Teknik Universitas Negeri Jakarta serta 5 praktisi industri Pastry JW Marriott Jakarta. Hasil penelitian menunjukkan formula 4,8% lebih mendekati kategori yang kualitas diharapkan memiliki nilai rata-rata tertinggi yaitu (3,36) dengan aspek warna bagian luar (3,0), warna bagian dalam (3,2), aroma tepung bit (3,6), aroma mentega (3,6), rasa tepung bit (2,4), rasa manis (4,0), rasa mentega (3,3), dan tekstur kerenyahan (3,8). Dengan demikian, tepung bit berpotensi sebagai alternatif pewarna alami dengan formula 4,8% merupakan produk yang berpotensi digunakan dalam formula sablé cookies dengan persentase penggunaan tepung bit (Beta vulgaris L.) berdasarkan penilaian kualitas pada uji validasi dengan mutu organoleptik. Kata kunci—Bit, Sablé Cookies, Tepung Bit ABSTRACT The objective of this study was to analyze the quality of sablé cookies made with various percentages of beetroot (Beta vulgaris L.) flour. An experimental method was used to determine the optimal formulation. The research was conducted at the Pastry and Bakery Laboratory, Applied Bachelor Program of Culinary Arts and Food Service Management, Faculty of Engineering, Universitas Negeri Jakarta.The evaluated quality aspects included color (outer and inner), aroma (beetroot and butter), taste (beetroot, sweetness, and butter), and crispiness. Validation was conducted by a panel of 10 trained experts, comprising five lecturers from Universitas Negeri Jakarta and five pastry practitioners from JW Marriott Jakarta. The 7.2% beetroot flour formulation received the highest average score (3.36), with outer color (3.0), inner color (3.2), beetroot aroma (3.6), butter aroma (3.6), beetroot taste (2.4), sweetness (4.0), butter taste (3.3), and crispiness (3.8). These results indicate that beetroot flour has potential as a natural coloring agent, with the 4.8% formula considered the most suitable for use in sablé cookies based on organoleptic validation. Keywords—Beetroot, Beet Flour, Sablé Cookies
The Quality Of Jackfruit Sphere As A Complement To Black Grass Jelly Ice Shaped Like Century Egg Using A Modern Cuisine Approach gideon-monoarfa monoarfa; Cucu Cahyana; I Gusti Ayu Singamurni
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol. 5 No. 1 (2025): EDISI JULI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v5i1.67650

Abstract

The objective of this study was to analyze the quality of jackfruit sphere as a complement to black grass jelly presented in the form of a century egg through a modern cuisine approach. The research was conducted at the Kitchen Restaurant of Namaaz Dining. The method used in this study was an experimental method with molecular gastronomy technique to obtain the best formulation. The evaluation was based on several sensory aspects, including color combination (gradation), aroma (of both jackfruit sphere and grass jelly), taste (sweetness of jackfruit sphere and grass jelly), texture (chewiness), mouthfeel (sphere burst), and thickness (liquid of jackfruit sphere). Validation was conducted by expert panelists consisting of five academic lecturers and five industry practitioners from Namaaz Dining. The results showed that the jackfruit sphere liquid with the addition of 0.2% xanthan gum obtained the highest average score, namely 3.83. The gradation color from black to yellow received a score of 4.3, jackfruit sphere aroma 3.9, grass jelly aroma 3.6, jackfruit sphere taste 4.0, grass jelly taste 3.8, grass jelly texture 3.9, sphere burst sensation 3.8, and sphere thickness 3.7. Based on these results, it can be concluded that the addition of 0.2% xanthan gum to the jackfruit sphere liquid has the potential to be used in the es cincau century egg product to provide a unique eating experience through the modern cuisine approach.
Pengembangan Produk Yoghurt Substitusi Santan Kelapa Dengan Penambahan Puree Labu Kuning (Cucurbita moschata) Huges Humairah; Caca Pratiwi; Esi Emilia; erni rukmana
Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Vol. 5 No. 1 (2025): EDISI JULI
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jgpkm.v5i1.67701

Abstract

Era modern ini, minat masyarakat terhadap produk olahan fungsional semakin meningkat. Salah satu yang sedang populer adalah yoghurt. Namun yoghurt berbasis susu hewani kurang ideal bagi individu yang memiliki intoleran laktosa, alergi terhadap susu hewani atau yang memiliki pola makan vegan. Bahan pangan lokal yang dapat dikombinasikan pada yoghurt adalah labu kuning. Tujuan penelitian ini mengetahui hasil produk dan mengetahui tingkat kesukaan pada produk. Tempat penelitian: Lab. Analisis Zat Gizi dan Lab. Kulinari, Fakultas Teknik Jurusan Pendidikan Kesejahteraan Keluarga, Program Studi Gizi Universitas Negeri Medan, pada Oktober 2024 – Januari 2025. Desain penelitian: Eksperimental dengan metode RAK Non faktorial, 3 perlakuan dan 2 kali pengulangan. Teknik analisis data: Kruskall Wallis dan Uji lanjut Mann-Whitney. Hasil penelitian produk yoghurt yang paling diminati adalah yoghurt (R2) dikarenakan parameter uji organoleptik yang paling banyak diminati adalah R2 dengan 4 parameter yang memiliki nilai tertinggi. In this modern era, public interest in functional processed products is increasing. One that is currently popular is yogurt. However, animal milk-based yogurt is less ideal for individuals who are lactose intolerant, allergic to animal milk or who have a vegan diet. Local food ingredients that can be combined with yogurt are pumpkin. The purpose of this study was to determine the product results and determine the level of preference in the product. Place of research: Nutrient Analysis Lab and Culinary Lab, Faculty of Engineering, Department of Family Welfare Education, Nutrition Study Program, State University of Medan, in October 2024 - January 2025. Research design: Experimental with the Non-factorial RAK method, 3 treatments and 2 repetitions. Data analysis techniques: Kruskall Wallis and Mann-Whitney Advanced Test. The results of the study showed that the most popular yogurt product was yogurt (R2) because the most popular organoleptic test parameter was R2 with 4 parameters having the highest values.

Page 7 of 7 | Total Record : 63

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