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

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.

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

Jurnal Sains Boga ◽

10.21009/jsb.001.1.02 ◽

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

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Penambahan Bubuk Angkak Pada Pembuatan Bolu Kukus Merekah

Jurnal Sains Boga ◽

10.21009/jsb.003.2.02 ◽

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.

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

Jurnal Sains Boga ◽

10.21009/jsb.002.2.01 ◽

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

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

Jurnal Sains Boga ◽

10.21009/jsb.003.2.04 ◽

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.

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UPAYA MENINGKATKAN AKURASI SHOOTING 3POINT DENGAN MENGGUNAKAN MEDIA J-GLOVE PADA TIM PUTRA BOLA BASKET UNIVERSITAS NEGERI JAKARTA

Jurnal Ilmiah Sport Coaching and Education ◽

10.21009/jsce.03216 ◽

2019 ◽

Vol 3 (2) ◽

pp. 148-153

Author(s):

Muhammad Fajar Ramadhan ◽

Iman Sulaiman ◽

Tirto Apriyanto

Keyword(s):

Experimental Method ◽

Data Retrieval ◽

State University ◽

Final Test ◽

Significance Level ◽

Average Value ◽

A Value ◽

Basketball Court ◽

The Media ◽

Basketball Team

ABSTRAK Peneli tian ini bertujuan untuk mengkaji peningkatan hasil shooting dengan menggunakan media J-Glove pada mahasiswa (atlet) yang tergabung dalam Tim Putra Bola Basket di Universitas Negeri Jakarta. Pengambilan data dilaksanakan di lapangan basket kampus B Universitas Negeri Jakarta pada tanggal 15 Mei sampai 28 Juni 2019. Metode penelitian yang digunakan dalam penelitian ini adalah Metode Eksperimen, yaitu dengan memberikan perlakuan (treatment) dalam latihan dengan menggunakan media J-Glove untuk meningkatkan akurasi 3 point shoot bola basket Tim Putra bola basket Universitas Negeri Jakarta. metode eksperimen. Desain penelitian menggunakan “one group pretest-postest design”. Populasi dalam penelitian ini adalah Tim Putra bola basket Universitas Negeri Jakarta, pengambilan sampel menggunakan Total sampling yang artinya semua anggota populasi dijadikan sampel karna terdiri dari 15 orang. Berdasarkan hasil tes awal dan tes akhir dari perlakuan hasil dari latihan 3 point shooting dengan menggunakan media J-Glove pada hasil 3 point shooting memperoleh nilai untuk 3 point shooting dengan tes akhir 3 point shooting dengan nilai rata-rata sebesar 8.1, nilai standar deviasi sebesar 5.61, nilai standar error perbedaan rata-rata sebesar 1.5, sedangkan untuk th (t hitung) sebesar 5.4 thitung dan ttabel (t tabel) sebesar 1,70113 ttabel. Dengan taraf signifikasi sebesar 5% .dengan demikian t hitung > t tabel yang berarti Ho ditolak, sehingga dapat disimpulkan bahwa latihan 3 point shooting dengan menggunakan media J-Glove berpengaruh pada hasil akurasi 3 point shooting. Kata Kunci : shooting 3 point, J-Glove, Basket ABSTRACT This study aims to examine the improvement in shooting results using the J-Glove media on students (athletes) who are members of the Putra Basket Basketball Team at Jakarta State University. Data retrieval was carried out on the basketball court campus B Jakarta State University on May 15 to June 28, 2019. The research method used in this study was the Experimental Method, namely by providing treatment in training using J-Glove media to improve accuracy 3 basketball shoot point Team Putra basketball at Jakarta State University. experimental method. The research design uses "one group pretest-postest design". The population in this study was the Putra Putra basketball team at the Jakarta State University, sampling using total sampling which means that all members of the population were sampled because they consisted of 15 people. Based on the results of the initial test and the final test of the treatment results of the 3 point shooting exercise using the media J-Glove on the results of 3 point shooting obtained a value for 3 point shooting with the final test 3 point shooting with an average value of 8.1, the standard deviation value of 5.61, the standard error value of the average difference is 1.5, while for th (t arithmetic) is 5.4 thitung and ttable (t table) is 1.70113 ttable. With a significance level of 5%. Thus t arithmetic> T table which means Ho is rejected, so it can be concluded that the 3 point shooting exercise using J-Glove media affects the accuracy of the 3 point shooting results. Keyword : 3 Point shoot, J-Glove, Basket

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An Outbreak of Cholera in Maryland Associated with Imported Commercial Frozen Fresh Coconut Milk

The Journal of Infectious Diseases ◽

10.1093/infdis/167.6.1330 ◽

1993 ◽

Vol 167 (6) ◽

pp. 1330-1335 ◽

Cited By ~ 48

Author(s):

J. L. Taylor ◽

J. Tuttle ◽

T. Pramukul ◽

K. O. Brien ◽

T. J. Barrett ◽

...

Keyword(s):

Coconut Milk ◽

Fresh Coconut

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Analysis of Center Pivot Irrigation System by Experimental Method

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.819.549 ◽

2016 ◽

Vol 819 ◽

pp. 549-552

Author(s):

Mohamad Nor Musa ◽

Muhammad Ariff Taha

Keyword(s):

North Carolina ◽

Theoretical Calculation ◽

Experimental Method ◽

Previous Experiment ◽

Irrigation System ◽

State University ◽

Literature Study ◽

Scaled Model ◽

North Carolina State University ◽

Center Pivot

The objective of this project is to design a center pivot irrigation system and determine the efficiency of the system by using experimental method by build a model of the system. For that, a literature study is carried out to understand the theories of center pivot irrigation system. Center pivot irrigation system is the system that can rotate 360 degree around the center pivot. Before model build, the theoretical calculation need to be done to calculate the specification of the model. The model of the experiment purpose build not included the rotation part because the rotation part not gives an effect to the water flow. The experiment procedure follows the standard of North Carolina State University that conducts this type of experiment. From the experiment, the uniformly efficiency of the irrigation system can be defined. Scaled model use in this experiment to determine the uniformly efficiency by using specification from the theoretical calculation. From the previous experiment the uniformly efficiency of the irrigation system is 50% - 60% and the uniformly efficiency of center pivot irrigation system is about 75% - 90%.

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Assessing Consumer Acceptance of Edamame-based Patties

HortScience ◽

10.21273/hortsci.40.4.1139d ◽

2005 ◽

Vol 40 (4) ◽

pp. 1139D-1140

Author(s):

Dru N. Montri ◽

Kathleen M. Kelley ◽

Elsa S. Sánchez

Keyword(s):

Sensory Evaluation ◽

Nutritional Value ◽

Value Added ◽

Consumer Acceptance ◽

State University ◽

Product Characteristics ◽

Pennsylvania State University ◽

Food Items ◽

Strong Interest ◽

Value Added Products

A sensory evaluation was conducted on 9–10 Feb. 2005 at The Pennsylvania State University, University Park campus, to determine consumer acceptance of two edamame [Glycinemax (L.) Merrill] -based patties. This value-added product was chosen because of the increasing popularity of vegetable-based burgers. Patties were mainly composed of edamame, mushrooms, and onion; however, they differed, based on the type of mushroom and seasonings used and the addition of walnuts to one of the recipes. One type of patty was evaluated each day with participants rating it on overall appeal, flavor, appearance, and texture. A total of 209 consumers participated in the 2-day sensory evaluation, 106 on the first day and 103 on the second; and 23.6% and 25.2%, respectively, were familiar with or had heard of edamame before. Overall mean liking for the patties was 6.38 and 6.58 (1 being dislike extremely and 9 being like extremely) and mean liking for flavor was 6.44 and 6.83, respectively. Based on the sample, 43.4% and 35.9% of participants each day indicated that they “probably would buy” or “definitely would buy” this item from a supermarket. Consumers also ranked select product characteristics that influence their decision to purchase new food items in terms of importance. Results were similar for both days with flavor, nutritional value, and price ranked as the three most important factors that influence their purchasing deci-sions. Verbal comments from participants indicated a strong interest in purchasing this product. Results suggested that consumers found the two edamame-based patties acceptable. Small-acreage growers could consider marketing edamame for use in value-added products such as these.

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