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All Journal Jurnal Pemberdayaan Masyarakat Madani (JPMM) Sarwahita : Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Kebijakan Pendidikan Jurnal Sains Boga Jurnal Penelitian Kebijakan Pendidikan Holistik Analisis Nexus
Mariani
Fakultas Teknik Universitas Negeri Jakarta
Arts Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

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Journal : Jurnal Sains Boga

 1 
Hubungan Pengetahuan Produk Minuman Kopi Terhadap Keputusan Pemilihan Minuman Di Coffee Shop “404 Eatery And Coffee” Jessica Rizky Darda; Mariani; Ridawati
Jurnal Sains Boga Vol 2 No 1 (2019): Jurnal Sains Boga, Volume 2 Nomor 1, Mei 2019
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.002.1.01

Abstract

Nowadays drinking coffee in a coffee shop become a trend and a lifestyle in Indonesia. At the first coffee shop is one kind of a food and beverages industries that only focus for served only coffee. But, as long as food and beverages industries getting bigger, coffee shops did some innovation to their menus. They are not only serving coffee, coffee shops has another option for non coffee people. The innovation has bring the new problem for consumer and it is called as a purchase decision. The purchase decision has some factors that maybe can impact to itself, one of them is product knowledge. This research is about to find the correlation between product knowledge and purchase decision in coffee shop “404 eatery and coffee”. This research used explanatory survey methods and used questionnaire as an instrument. The instrument separated into two questionnaire, the first questionnaire is about product knowledge which has fouth indicator :product attributes, the functional benefits, the pshycologic benefits, and points of product. For the second questionnaire it has fifth indicator : introduction of needs, information searching, alternative evaluates, buying decision and post buying decision. The result of this research showed that x variable (product knowledge) has a significant correlation to y variable (purchase decision) with the positively and significantly of regression result (0,98) Keywords: Product knowledge, purchase decision, coffee shop, coffee
Pengaruh Substitusi Tepung Jagung (Zea Mays L.) Pada Pembuatan Kue Semprit Terhadap Daya Terima Konsumen Fiki Adi Saputra; Rusilanti; Mariani
Jurnal Sains Boga Vol 4 No 1 (2021): Jurnal Sains Boga Volume 4 Nomor 1, Mei 2021
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.004.1.05

Abstract

The objective of the research is to study the influence corn flour substitute on making semprit cookies with different percentages towards consumer acceptability. This research conducted on Pastry and Bakery Laboratory, Vocational Education in Culinary Arts, State University of Jakarta since September 2019 until August 2020. This research uses experiment method. Consumer acceptability test done by 20 not trained panelists to assess of semprit cookies covering aspects colors, flavor, tastes, and textures semprit cookies. Hypothesis test result using Friedman Test with significant level a = 0.05 continued with Tuckey’s Test show that there is influence on semprit cookies substitute with corn flour on colors aspects percentages 35%, 50%, and 65% towards consumer acceptability. The result of taste and texture aspects also shows there is influence of semprit cookies with corn flour substitute towards consumer acceptability. While in aroma aspects there is no influence of semprit cookies substitution corn flour towards consumer acceptability. Based on consumer acceptability test noted that the most preffered product on semprit cookies with corn flour substitute is semprit cookies with percentages 50%. Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung jagung pada pembuatan kue semprit dengan persentase yang berbeda terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry and Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak September 2019 hingga Agustus 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima konsumen dilakukan pada 20 panelis agak terlatih untuk menilai kue semprit meliputi aspek warna, rasa, aroma, dan tekstur kue semprit. Hasil pengujian hipotesis menggunakan uji Friedman dengan taraf signifikan a = 0.05 dan dilanjutkan dengan uji Tuckey menunjukkan bahwa terdapat pengaruh pada kue semprit substitusi tepung jagung pada aspek warna dengan persentase 35%, 50%, dan 65% terhadap daya terima konsumen. Hasil pada aspek rasa dan tekstur juga menunjukkan adanya pengaruh kue semprit substitusi tepung jagung terhadap daya terima konsumen. Sedangkan pada aspek aroma tidak terdapat pengaruh substitusi tepung jagung terhadap daya terima konsumen. Berdasarkan hasil uji daya terima konsumen diketahui bahwa produk yang paling disuka pada pembuatan kue semprit substitusi tepung jagung adalah kue semprit dengan substitusi tepung jagung dengan persentase 50%.
Pengaruh Substitusi Tepung Ampas Tahu (Glycine Max L. Merrill) pada Pembuatan Pasta Kering Farfalle Terhadap Daya Terima Konsumen Devi Rukmana; Mariani; Guspri Devi Artanti
Jurnal Sains Boga Vol 5 No 1 (2022): Jurnal Sains Boga Volume 5 Nomor 1, Mei 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.005.1.05

Abstract

Abstract The aim of this research is to determine the effect of substituting tofu waste flour in the production of dried Farfalle on consumers’ acceptance. This research was conducted in Pastry and Bakery Laboratory in Vocational of Culinary Education, State University of Jakarta. This was an experimental research. Based on assessment of acceptance test to 30 semi trained panel about organoleptic aspects, dried farfalle with tofu waste flour substitution were well accepted. The score of the 5 aspects, namely color (raw and cooked), taste, aroma, and texture, were all in the category of quite like to like. The result of organoleptic test was analyzed with Friedman test in significance level α = 0,05 proved that on the aspect of raw and cooked pasta color there are effects of tofu waste flour substitution in the production of dried farfalle on consumers’ acceptance. Meanwhile, the hypothesis testing on taste, aroma, and texture shows that there is no effects of tofu waste flour substitution in the production of dried Farfalle on consumers’ acceptance. Keywords : Consumers’ Acceptance, Dried Pasta, Farfalle, Tofu Waste Flour.
Co-Authors Agus Amin Sulistyono Devi Rukmana Fiki Adi Saputra Guspri Devi Artanti Jessica Rizky Darda Miftahulkhairah Anwar Ridawati Ridawati Rusilanti Rusilanti Subijanto Zuriyati Zuriyati