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All Journal Agrointek Jurnal Kelautan : Indonesian Journal of Marine Science and Technology Jurnal Ilmiah Teknologi Pertanian Agrotechno JMM (Jurnal Masyarakat Mandiri) Performance : Jurnal Bisnis dan Akuntansi Budimas : Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Jurnal Abdiraja Jurnal PkM (Pengabdian kepada Masyarakat) Journal of Community Practice and Social Welfare (JaCiPS)
R. Amilia Destryana
Dosen Fakultas Pertanian Universitas Wiraraja
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Other

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Journal : Agrointek

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MUTU ORGANOLEPTIK DAN DAYA TERIMA PANELIS TERHADAP CRACKERS KASEMBUKAN (Paederi foetida Linn.) SEBAGAI PANGAN FUNGSIONAL Ismawati Ismawati; R. Amilia Destryana; Nailiy Huzaimah
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (837.373 KB) | DOI: 10.21107/agrointek.v14i1.6313

Abstract

Study examined of the quality of orgaoleptic and panelist preferences test of Kasembukan crackers as one of the functional foods. It is known that Kasembukan has antioxidant content and among traditional society has been used as medicine in treating diarrhea and flatulence. The treatment of the research  was the combination of Kasembukan’s flour with concentrations of 2.5%, 5% and 10%. Indicators of the  quality organoleptic include texture, taste, flavor and after taste. Panelist preferences test used of scale of preference from numbers 1-7 (most dislike-most like). There were 100 panelists in the study. The results showed that the best treatment on organoleptic quality and panelist acceptance was the addition of 2.5% kasembukan’s flour from leaves
Co-Authors Ahmad Ghufrony Aryo Wibisono Eko Adi Sumitro Ika Fatmawati Pramasari Imam Hanafi Ismawati Ismawati Nailiy Huzaimah Ratih Yuniastri Ribut Santosa Rika Diananing Putri