cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
GENESIS SEMBIRING DEPARI
Contact Email
genesissembiring@gmail.com
Phone
+6285359562521
Journal Mail Official
genesissembiring@gmail.com
Editorial Address
Jl Sutomo Ujung no 28D Medan
Location
Unknown,
Unknown
INDONESIA
Indonesian Journal of Applied and Industrial Sciences (ESA)
Published by PT FORMOSA CENDEKIA GLOBAL
ISSN : -     EISSN : 29855055     DOI : https://doi.org/10.55927/esa.v2i1
Core Subject : Economy, Science, Education, Social, Engineering,
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences
Indonesian Journal of Applied and Industrial Sciences (ESA) is a scientific journal published six times a year (January, March, May, July, September, and November). Indonesian Journal of Applied and Industrial Sciences (ESA) publishes original research results related to research in the field of natural and social science, covering a wide range of topics written in the field of business, economics, psychology, computer science, operational managemen
Arjuna Subject : Umum - Umum
Articles 139 Documents
 10   11   12   13   14 
Organoleptic Test of Chocolate Chips Cookies Made from Moringa Leaf Flour (Moringa Oleifera) Parwitha, I Made Indra Maka; Winata, Gede Adi Sistha
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11301

Abstract

Moringa (Moringa Oleifera) is one type of plant that is very rich in nutrients, especially in its leaves. Moringa leaves have not been widely utilized due to the lack of public understanding to process them and the utilization of moringa leaves as processed food products has not been optimal. In this study, moringa leaves will be utilized as flour which will be used as the basic ingredient in making chocolate chips cookies. The purpose of this study was to determine the quality of chocolate chips cookies that use moringa leaf flour as the basic ingredient, using the organoleptic test research method. The methods used to support data collection are experiments, documentation, organoleptic tests, panelists, questionnaires and Likert scales. The data analysis technique used is descriptive qualitative. The research data in this organoleptic test, which was analyzed using a Likert scale, showed that research on chocolate chips cookies made from moringa leaf flour obtained an average score of 93% with very good interpretation criteria.
Organoleptic Test of Jelly Candy Made from Kawa Leaf Water Daneswara, Kadek Ryan; Trisdayanti, Ni Putu Eka
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11302

Abstract

The purpose of this study was to determine and describe the quality of jelly candy made from kawa leaf water in terms of organoleptic in terms of taste, aroma, texture and color. The lack of utilization of coffee leaves by the community is due to the lack of public knowledge about how to utilize coffee leaves. This study uses a qualitative descriptive method to determine the quality of jelly candy made from kawa leaf water, using data collection techniques: experiments, documentation, organoleptic tests, questionnaires and Likert scales to get the best results from jelly candy made from kawa leaf water. The overall results of jelly candy made from kawa leaf water received an average rating of 89.75% with very good interpretation criteria. This study can be continued with testing to determine the nutritional content of jelly candy made from kawa leaf water.
Organoleptic Test of Choco Cookies Made from Breadfruit Flour Putra, Santya Wijaya; Atmaja, I Made Purwa Dana
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11304

Abstract

This study aims to present a review of the organoleptic characteristics of choco cookies and the development of product variations enriched with chocolate. Due to the lack of breadfruit processing, alternative processing is needed to utilize breadfruit optimally. The method used in this study is descriptive qualitative which aims to determine and describe the organoleptic quality of choco cookies using breadfruit flour which is reviewed from the taste, aroma, texture and color. The results of this breadfruit flour choco cookies study in terms of taste obtained an index value of 86%, in terms of aroma obtained an index value of 87%, in terms of texture obtained an index value of 84%, in terms of color obtained 81%, with an average total of 84.5%. So the results of the experiment on choco cookies made from breadfruit flour were successful.
Organoleptic Test of Rendang Made from Cashew Fruit Flesh Tampubolon, Surya Elizabeth; Hendrayana, Made; Sunada, I Nyoman
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11305

Abstract

Cashew fruit flesh is one of the food ingredients that has good nutritional content for the body and can be processed into food ingredients, such as as a substitute for rendang meat. This study aims to utilize cashew fruit flesh as rendang through organoleptic tests reviewed from taste, texture, color and aroma. The data techniques used were experiments, documentation, questionnaires, and qualitative descriptive data analysis techniques using Likert scale calculations. The results of the study on the use of cashew fruit flesh as rendang in terms of taste were 89.6%, texture 80%, color 95.25% and aroma 92.8%. Then obtained an average result of the Likert scale analysis of 89.4% with very good interpretation criteria. Thus it can be concluded that cashew fruit flesh can be used as an alternative substitute for meat in rendang.
Organoleptic Quality of Semprit Cookies Made from Yellow Corn Flour (Zea Mays L.) Vries, Renatha Marcel Emmanuella de; Rumadana, I Made; Hardina, Hardina
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11306

Abstract

The purpose of this study was to determine the quality produced by semprit cookies made from yellow corn flour. The data collection methods used were experiments, documentation, organoleptic tests, questionnaires, panelist tests, and Likert scales. This study focused on quality tests using the five senses, through experiments in making semprit cookies made from yellow corn flour. After the experiment, it was continued with a panelist test to obtain the results of the quality test from 25 fairly trained panelists. The results obtained from the quality test were 93.6% on the Likert scale for taste, aroma, texture and color. These results are classified as very good criteria. From this study it can be concluded that semprit cookies made from yellow corn flour can be an alternative processed snack for gluten intolerant users.
Organoleptic Test of Fruit Leather Made from Dragon Fruit Peel Deswinta, Tonny; Dalem, A.A. GD. Putra K.P.; Pujawan, Anak Agung Ketut Alit
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11308

Abstract

Fruit leather is a food product in the form of dried sheets of fruit pulp that tastes sweet and has a soft rubber-like texture, which is processed by rehydrating fruit puree. Because the skin of the dragon fruit is only thrown away and becomes a waste, alternative processing is needed to utilize the skin of the dragon fruit. The method used in this study is descriptive qualitative which aims to determine and describe the organoleptic quality of Fruit leather by using dragon fruit skin which is reviewed from the taste, aroma, texture and color. The results of the research Fruit leather dragon fruit skin in terms of taste obtained an index value of 86%, in terms of aroma obtained an index value of 81%, in terms of texture obtained an index value of 85%, in terms of color obtained 86%, with an average total of 84.5%.
Organoleptic Test of Jelly Candy Made from Starfruit Saputra, I Kadek Agus Artha; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 6 (2024): November 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i6.11309

Abstract

This study examines the development of starfruit-based jelly candy as an innovation of local food products. Organoleptic tests were conducted to assess the quality of taste, aroma, texture, and color involving 30 panelists. The results showed that starfruit jelly candy has very good organoleptic quality with high scores on all tested variables. This jelly candy is considered to have great potential to be developed as a healthy food product with high economic value. This study opens up opportunities for diversification of starfruit-based products and suggests further research related to nutritional analysis, product stability, and commercialization strategies.
Quality of Seaweed Jam (Caulerpa Racemosa) Pebriawati, Ni Wayan Ari; Sudiarta, Ngakan Putu; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Rumadana, I Made
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11325

Abstract

Seaweed type caulerpa racemosa is one of the green macro algae seaweeds that are often used as food for coastal communities. Caulerpa racemosa also contains antioxidants that are very beneficial for health, namely preventing triggers of degenerative diseases such as cancer, heart disease, cataracts, diabetes, liver, and antioxidants can also maintain the quality of food products. Seaweed type caulerpa racemosa is still rarely consumed by the public as a processed product. The purpose of this study was to describe the quality of seaweed-based jam (caulerpa racemosa) in terms of color, aroma, taste, texture. Data collection techniques used in this study were documentation, experimental tests and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, seaweed jam (caulerpa racemosa) which was tested on 25 panelists obtained the interpretation criteria "Very Good". So it can be concluded that seaweed type caulerpa racemosa is suitable for use in making jam.
Organoleptic and Nutritional Quality of Carrot Skin Based Nuggets Jananta, I Made Gede Trisna; Kartini, Luh Putu; Trisdayanti, Ni Putu Eka; Sunada, I Nyoman
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11326

Abstract

This study examines the organoleptic and nutritional quality of carrot skin-based nuggets as an innovation in healthy food products. The organoleptic test involved 25 panelists to assess the taste, aroma, texture, and color of the nuggets. The results showed that carrot skin nuggets had good organoleptic quality with an average score of 85% for all tested variables. The nutritional content per 100 grams of nuggets includes balanced carbohydrates, proteins, fats, and calories, making them a healthy alternative compared to meat-based nuggets. This study opens up opportunities for diversification of plant-based food products and suggests further research to improve product quality and stability.
Quality of Choco Chips Cookies with Porang Flour as a Substitute for Wheat Flour Purwanti, Komang Savitri Dwi; Winata, Gede Adi Sistha; Dalem, Anak Agung K.P.; Hardina, Hardina
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11335

Abstract

Cookies are crispy, thin, flat (flat) cookies, and usually small in size. Cookies have a distinctive aroma and taste because this pastry product uses a lot of butter, one example of cookies that are often consumed is choco chip cookies. The basic ingredient for making these cookies is wheat flour, where wheat flour contains gluten containing lectin, which causes reduced insulin efficiency, slow calorie burning, and decreased metabolic rate in the body. Therefore, some people who suffer from gluten disease are very abstinent from consuming foods made from wheat flour, for example choco chip cookies. Therefore, as another alternative, you can choose porang flour as a substitute for wheat flour. In the health industry, porang plants have benefits, namely that the tuber flour contains glucomannan which is very potential to be developed, because it is easy to obtain and can produce carbohydrates and a high harvest rate, with a neutral taste so that it can be used together with other raw materials in traditional and modern cake processing. Therefore, an experiment was carried out to make choco chip cookies with porang flour as a substitute for wheat flour. By conducting organoleptic tests in this study, namely by giving a questionnaire using a Likert scale to 25 panelists and obtaining results with an index value of 86% which can be interpreted as very good.

Page 12 of 14 | Total Record : 139

 10   11   12   13   14 

Filter by Year

2022 2025


Reset
Filter By Issues
All Issue Vol. 4 No. 1 (2025): January 2025 Vol. 3 No. 6 (2024): November 2024 Vol. 3 No. 5 (2024): September 2024 Vol. 3 No. 4 (2024): July 2024 Vol. 3 No. 3 (2024): May 2024 Vol. 3 No. 2 (2024): March 2024 Vol. 3 No. 1 (2024): January 2024 Vol. 2 No. 6 (2023): November 2023 Vol. 2 No. 5 (2023): September 2023 Vol. 2 No. 4 (2023): July 2023 Vol. 2 No. 3 (2023): May, 2023 Vol. 2 No. 2 (2023): March 2023 Vol. 2 No. 1 (2023): January, 2023 Vol. 1 No. 1 (2022): November 2022 More Issue