Pengaruh Penambahan Tepung Jengkol (Archidendron pauciflorum) Terhadap Daya Terima Kerupuk Jengkol

2020 ◽  
Vol 2 (2) ◽  
pp. 1-8
Author(s):  
Alsuhendra ◽  
Retno Agi Persada ◽  
Ari Fadiati
Keyword(s):  
Hypothesis Testing ◽  
Experimental Method ◽  
Food Processing ◽  
Linear Expansion ◽  
Consumer Acceptance ◽  
Acceptance Test ◽  
State University ◽  
Friedman Test ◽  
Education Faculty ◽  
Engineering State

AbstractThis research aimed to portray the effect of jengkol flour addition with different concentrations on consumer acceptance. This research was conducted at the Food Processing Laboratory, Culinary Education, Faculty of Engineering, State University of Jakarta from February 2018 to January 2019. This research used an experimental method. The acceptance test was conducted by 30 semi-trained panelist including aspects of color, taste, aroma, crispness, linear expansion, and thickness. The results of hypothesis testing using the Friedman test with α = 0,05 showed that there is an effect of jengkol flour addition with different concentrations (30%, 50%, 70%) on consumers acceptance, color, taste, aroma, linear expansion and thickness aspects. While, there is no effect of jengkol flour addition in the manufacture of jengkol crackers on crispness aspect. In conclusion, Jengkol crackers with 50% of jengkol flour addition is recommended as the best formula. Keywords: jengkol flour, jengkol crackers, consumer acceptance AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jengkol dengan konsentrasi yang berbeda terhadap daya terima kerupuk jengkol. Penelitian di lakukan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak Februari 2018 hingga Januari 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima dilakukan kepada 30 orang panelis agak terlatih meliputi aspek warna, rasa, aroma, kerenyahan, daya kembang, dan ketebalan. Hasil pengujian hipotesis menggunakan uji Friedman dengan α = 0,05 menunjukkan bahwa terdapat pengaruh penambahan tepung jengkol dengan konsentrasi berbeda (30%, 50%, 70%) dalam pembuatan kerupuk jengkol terhadap daya terima kerupuk jengkol pada aspek warna, rasa, aroma, daya kembang, dan ketebalan, sedangkan pada aspek kerenyahan menunjukkan bahwa tidak terdapat pengaruh penambahan tepung jengkol terhadap daya terima kerupuk jengkol. Formula yang direkomendasikan adalah kerupuk jengkol dengan penambahan tepung jengkol 50%. Kata-kata kunci: tepung jengkol, kerupuk jengkol, daya terima konsumen

scholarly journals Pengaruh Penggunaan Cairan (Susu UHT, Santan Segar, dan Santan Instan) pada Pembuatan Macaroni Schotel Terhadap Daya Terima Konsumen

2021 ◽  
Vol 4 (2) ◽  
pp. 1-6
Author(s):  
Aulia Aufan Abdurrahman Aulia Aufan Abdurrahman ◽  
Annis Kandriasari ◽  
Rusilanti
Keyword(s):  
Experimental Method ◽  
Coconut Milk ◽  
Consumer Acceptance ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Uht Milk ◽  
Fresh Coconut

ABSTRACT The objective of this study was to determine and analyze the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) on Macaroni Schotel on consumer acceptance based on aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food & Nutrition Program, State University of Jakarta. When the study began in October 2019 until March 2020. The method used was an experimental method. The sample in this study was a Macaroni Schotel with the usage of 400ml liquid (UHT milk, fresh coconut milk, and instant coconut milk) tested on 30 untrained panelists who assessed all aspects. Based on the results of hypothesis analysis using the Friedman test on aspects of color, taste, and texture showed the effect of the usage of liquid (UHT milk, fresh coconut milk, and instant coconut milk) to the making of Macaroni Schotel does not have a signficant effect on consumer’s acceptance so the formula for using the coconut milk must be tested again to gain better results.

Penambahan Bubuk Angkak Pada Pembuatan Bolu Kukus Merekah

2020 ◽  
Vol 3 (2) ◽  
pp. 9-17
Author(s):  
Fatimah Khairun Nisa ◽  
Nur Riska ◽  
I Gusti Ayu Ngurah Singamurni
Keyword(s):  
Experimental Method ◽  
Consumer Acceptance ◽  
Consumer Acceptability ◽  
State University ◽  
Test Results ◽  
Friedman Test ◽  
Significance Level ◽  
Sponge Cake ◽  
Validity Test ◽  
Test Result

Abstract This study aims to determine and analyze the effect of the addition of angkak powder in the making of steamed sponge cake on consumer acceptability. This research was conducted at Culinary Education’s Pastry and Bakery Laboratory in State University of Jakarta from February 2019 to January 2020, by using an experimental method. The results of the validity test by expert lecturers showed that the steamed sponge cake with the addition of Angkak powder of 5%, 10% and 15% were feasible and could be continued with hedonic tests. Results of analysis using Friedman test with significance level α = 0.05 proves there was no influence on the aroma and texture aspects, whereas the Friedman test result on the color and taste aspect there is an influence of adding angkak powder. Tuckey test results show that in the color aspect steamed sponge cake with the addition of angkak powder by 10% and 15%, along on the taste aspect 10% addition of angkak powder were the most preferred sample by consumers. Making steamed sponge cake with the addition of angkak powder by 10% is the most preferred formula from all aspects and it is recommended formula related to maximizing the use of angkak as a natural coloring agent in food. Keywords: Addition, Angkak Powder, Steamed Sponge Cake, Consumer Acceptance. Abstrak Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Universitas Negeri Jakarta, sejak Februari 2019 hingga Januari 2020, dengan menggunakan metode eksperimen. Hasil uji validitas kepada dosen ahli menunjukkan bahwa bolu kukus merekah dengan penambahan bubuk angkak sebesar 5%, 10% dan 15% sudah layak dan dapat dilanjutkan dengan uji hedonik. Hasil analisis dengan menggunakan uji friedman dengan taraf signifikansi α = 0,05 membuktikan tidak terdapat pengaruh penambahan bubuk angkak pada pembuatan bolu kukus merekah terhadap daya terima konsumen pada aspek aroma dan tekstur, sedangkan hasil uji Friedman pada aspek warna dan rasa terdapat pengaruh penambahan bubuk angkak, sehingga pada aspek warna dan rasa dilanjutkan dengan uji Tuckey. Hasil uji Tuckey menunjukkan bahwa pada aspek warna bolu kukus merekah dengan penambahan angkak sebesar 10% dan 15%, serta pada aspek rasa penambahan bubuk angkak sebesar 10% merupakan sampel yang paling disukai konsumen. Pembuatan bolu kukus merekah dengan penambahan bubuk angkak sebesar 10% merupakan formula yang paling disukai dari keseluruhan aspek serta direkomendasikan terkait memaksimalkan pemanfaatan angkak sebagai pewarna alami pada makanan. Kata-kata kunci: Penambahan, Bubuk Angkak, Bolu Kukus Merekah, Daya Terima Konsumen.

scholarly journals FACTORS THAT INFLUENCE THE MOTIVATION OF EDUCATION OF BUILDING ENGINEERING STUDENTS TO BE A TEACHER

Jurnal PenSil ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 47-53
Author(s):  
Alvin Rivaldi ◽  
Daryati ◽  
Rosmawita Saleh
Keyword(s):  
Engineering Education ◽  
Social Environment ◽  
Engineering Students ◽  
State University ◽  
Education Faculty ◽  
Engineering State ◽  
Building Engineering

This study aims to obtain an overview of the factors that influence the motivation of active students of the Building Engineering Education Faculty of Engineering, State University of Jakarta. This research is calculated from June to July 2019. This research was conducted on students of the Building Engineering Education Faculty of Engineering, State University of Jakarta class of 2016, 2017 and 2018, using descriptive methods that are quantitative. The results obtained from this research are the factors that influence the motivation of active students of Building Engineering Education, Engineering Faculties, Jakarta State University, class 2016, 2017 and 2018, tend to be high, it's just that the desire factor is still sufficient or moderate. These factors include: Desire (59.45%); Needs (76.88%); Personality (76.39%); Ability (68.87%); Welfare (66.77%); Social Environment (64.68%).

scholarly journals Pengaruh Substitusi Puree Kulit Pisang Ambon (Musa x Paradisiaca L.) Pada Pembuatan Banana Cake Terhadap Daya Terima Konsumen

2018 ◽  
Vol 1 (1) ◽  
pp. 12-17
Author(s):  
Astri Mutia Muztniar ◽  
Sachriani Sachriani ◽  
Cucu Cahyana
Keyword(s):  
Experimental Methods ◽  
The State ◽  
Consumer Acceptance ◽  
Banana Peel ◽  
State University ◽  
Friedman Test ◽  
Nutrition Program ◽  
Significance Level ◽  
Food And Nutrition

The objective of this research was  to analysis the effect of ambon banana peel puree substitution on making banana cake to consumer acceptance, include aspects of color, crumb color, aroma, taste and texture. The study was conducted at March to December 2016 . The study was conducted from March to December 2016 with experimental methods at the Laboratory of Pastry & Bakery and organolaptic assessment was conducted on Food and Nutrition Program at the State University of Jakarta.The results based on the hypothesis Friedman Test with significance level α = 0.05 showed there is not influence of ambon banana peel puree substitution on making banana cake to consumer acceptance in all aspect. Conclusion banana cake with three treatments could be accepted by consumers. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi puree kulit pisang ambon  pada  pembuatan banana cake terhadap daya terima konsumen, meliputi aspek warna kulit, warna remah, aroma, rasa dan tekstur. Penelitian dilakukan pada bulan Maret sampai Desember 2016 dengan metode eksperimen di Laboratorium Pastry & Bakery dan Penilaian Organolaptik dilakukan pada Mahasiswa Program Studi Tata Boga Universitas Negeri Jakarta. Hasil pengujian Hipotesis menggunakan uji friedman dengan taraf signifikansi α = 0,05 menunjukkan tidak terdapat pengaruh substitusi puree  kulit pisang ambon pada pembuatan banana cake terhadap daya terima konsumen pada semua aspek. Kesimpulan banana cake dengan ketiga perlakuan dapat diterima oleh konsumen

The Effect of Cooling Techniques on The Making Of Tofu And Fish Menchi Katsu Against Consumers Acceptance

2020 ◽  
Vol 3 (2) ◽  
pp. 25-32
Author(s):  
Dewo Pinta Wirantomo ◽  
Yati Setiati ◽  
Mahdiyah
Keyword(s):  
Experimental Method ◽  
Hypothesis Test ◽  
State University ◽  
Friedman Test ◽  
Study Program ◽  
Education Study ◽  
Culinary Education ◽  
Cooling Technique

This research aims to determine and analyze the effect of cooling technique in the making of tofu and fish menchi katsu to the acceptence of costumers based on aspects of color, flavor, aroma, and texture. This research was conducted in the laboratory of pastry and bakery processing at the culinary education study program of State University of Jakarta. This research started from the begining of May 2019 until December 2019. The method used is using experimental method. The sample in this study were tofu and fish menchi katsu with the additional cooling technique of 30°C, 8°C and -9°C, which were then given to 30 rather skilled panelists whis assessed all of the aspects. Based on the results of hypothesis test by using friedman test and tuckey test of aspect of color, flavor, and aroma it was proven there was an effect of cooling technique in the making of tofu and fish menchi katsu. Whereas in aspect of texture that there was the only one with effect. Generally, the conclusion of the results of the result of organoleptic assessment that tofu and fish menchi katsu with the most preffered cooling technique of tofu and fish menchi katsu from the aspect of color, flavor, aroma, and texture was with freezer temperature of -9°C.

Analisis Karakteristik Kualitas Sus Kering Penambahan Ikan Patin

2020 ◽  
Vol 2 (2) ◽  
pp. 29-36
Author(s):  
Muthia Putri ◽  
Yati Setiati ◽  
Nur Riska
Keyword(s):  
Experimental Method ◽  
Physical Characteristic ◽  
Direct Analysis ◽  
Physical Characteristics ◽  
Outer Diameter ◽  
State University ◽  
Average Volume ◽  
Average Value ◽  
Roasting Process ◽  
Engineering State

Abstract The Characteristics of the dry choux pastry are small, lightweigh with a crispy texture and has distinctive savory flavor. This research aims to know and analyze the physical characteristics of dry choux pastry with the addition of pangasius in the aspects of development volume, cavity and outer diameter and weight. This research conducted at the Pastry and Bakery Laboratory of the Culinary Education Departement, Faculty of Engineering, State University of Jakarta. This reasearch used experimental method. Then do the direct analysis descriptively. This research used the addition of pangasius by 60%, 70% and 80%. The results showed that dry choux pastry with the addition of 60% pangasius had the highest value in all aspects. In the aspect of development volume, the value produced is 117% with an average volume after roasting 13 ml. In the aspect of the cavity the resulting average value is 19.37 mm and on the aspect of the outer diameter has an average value of 25.4 mm. The weight produced after the roasting process is 1.3 grams with a shrinkage value of 60.6%. The addition of 60% catfish is not much different from the control so it can be recommended to be developed. Keywords: dry choux pastry, pangasius, physical characteristic Abstrak Karakteristik sus kering yaitu berukuran kecil, ringan dengan tekstur renyah dan memiliki rasa gurih yang khas. Penelitian ini bertujuan untuk mengetahui dan menganalisis karakteristik fisik sus kering penambahan ikan patin pada aspek volume pengembangan, rongga dan diameter luar serta berat. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Pada penelitian ini meggunakan metode eksperimen. Selanjutnya dilakukan analisis langsug secara deksriptif. Penelitian ini menggunakan penambahan ikan patin sebesar 60%, 70% dan 80%. Hasil penelitian menunjukan bahwa sus kering dengan penambahan ikan patin 60% memiliki nilai tertinggi di semua aspek. Pada aspek volume pengembangan nilai yang dihasilkan  117% dengan rata-rata volume setelah pemanggangan 13 ml. Pada aspek rongga nilai rata-rata yang dihasilkan yaitu 19,37 mm dan pada aspek diameter luar memiliki nilai rata-rata 25,4 mm. Berat yang dihasilkan setelah proses pemanggangan yaitu 1,3 gr dengan nilai penyusutan 60,6%. Penambahan ikan patin 60% ini tidak berbeda jauh dengan kontrol sehingga dapat direkomendasikan untuk dikembangkan. Kata-kata kunci: sus kering, ikan patin, karakteristik fisik

scholarly journals Cheese and milk quality of F1 Holstein x Zebu cows fed different levels of banana peel

2017 ◽  
Vol 39 (2) ◽  
pp. 181 ◽  
Author(s):  
Marco Túlio Parrela de Melo ◽  
Vicente Ribeiro Rocha Júnior ◽  
Luciana Albuquerque Caldeira ◽  
Paulo Roberto Silveira Pimentel ◽  
Sidnei Tavares dos Reis ◽  
...  
Keyword(s):  
Latin Squares ◽  
Consumer Acceptance ◽  
Banana Peel ◽  
Acceptance Test ◽  
Fresh Cheese ◽  
Sorghum Silage ◽  
Physical And Chemical ◽  
Different Levels ◽  
Consumer Acceptance Test

This study aimed to evaluate the effects of the inclusion of different levels of sun-dried banana peel in the diet for crossbred cows on the quality of Minas fresh cheese and milk. Diets consisted of 0, 15, 30, 45 and 60% replacement of sorghum silage with banana peel. Ten cows were assigned to two 5 x 5 Latin squares experimental design. Milk samples were taken from each cow and analyzed for composition. Milk was pasteurized for the production of Minas fresh cheese, which was weighed to determine the yield and analyzed for texture, physical and chemical characteristics and consumer acceptance test. Milk urea nitrogen had a quadratic effect with minimum point at 43.76% replacement of silage with banana peel. The remaining items evaluated in the composition of milk and cheese and the consumer acceptance test were not influenced by diets with banana peel. The replacement of up to 60% sorghum silage with banana peel is a viable alternative because it causes no alteration in physical and chemical composition of milk and Minas fresh cheese, as well as consumer acceptance. 

scholarly journals ALAT PENGUKUR GETARAN, SUARA DAN SUHU MOTOR INDUKSI TIGA FASA SEBAGAI INDIKASI KERUSAKAN MOTOR INDUKSI BERBASIS ARDUINO

2020 ◽  
Vol 5 (1) ◽  
pp. 27-31
Author(s):  
Deffi Meidiasha ◽  
Muhammad Rifan ◽  
Massus Subekti
Keyword(s):  
Temperature Sensor ◽  
Descriptive Analysis ◽  
Vibration Sensor ◽  
State University ◽  
Research Subjects ◽  
Laboratory Observation ◽  
Ac Motors ◽  
Analysis Technique ◽  
Engineering State ◽  
Control Devices

The purpose of this research is to design, to build, and to test vibration, sound and temperature control devices on Motor on 3-phases motor for damage to a arduino based 3-phase induction motor. The research is conducted in the Motor Installation Lab. 1st floor Faculty of Engineering, State University of Jakarta. At June 2019 until December 2019.This research uses engineering methods. The research subjects used are AC motors. Data analysis technique used is descriptive analysis with data collection techniques namely laboratory observation using testing instruments.The results showed that the device can measure the level of vibration and sound (noise) of the motor through the LOW and HIGH conditions of the vibration sensor and sound sensor, while the device can measure the level of the motor temperature through data from the LM35 temperature sensor. So it can be concluded that the vibration, sound and temperature gauges can function well in motor damage indications.   ABSTRAK Penelitian ini bertujuan untuk mendesain dan membuat alat pengatur getaran, suara dan suhu motor induksi 3-phasa sebagai indikasi kerusakan pada motor induksi 3-phasa berbasis arduino. Penelitian dilaksanakan di Laboratorium Instalasi Motor Fakultas Teknik Universitas Negeri Jakarta. Pada Bulan Juni 2019 sampai Desember 2019.Penelitian ini menggunakan metode rekayasa teknik. Subyek penelitian yang digunakan yaitu motor AC induksi 3-phasa. Teknik analisis data yang digunakan yaitu analisis deskriptif dengan teknik pengumpulan data yaitu observasi laboratorium menggunakan instrumen pengujian.Hasil penelitian menunjukkan bahwa alat dapat mengukur tingkat getaran dan suara (noise) motor melalui kondisi LOW dan HIGH dari sensor getaran dan sensor suara, sedangkan alat dapat mengukur tingkat suhu motor melalui data dari sensor suhu LM35. Sehingga dapat disimpulkan bahwa alat pengukur getaran, suara dan suhu dapat berfungsi dengan baik dalam mengindikasi kerusakan motor.

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