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Utami, Nurul Putrie
Universitas Ahmad Dahlan
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Journal : Journal of Food and Culinary

 1 
Pengaruh Penambahan Varian Ubi Jalar terhadap Sifat Organoleptik Es Krim Baitirahman, Anisa Nur; Utami, Nurul Putrie
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1527

Abstract

Es krim merupakan produk olahan pangan beku yang biasa dikonsumsi sebagai makanan selingan (dessert) dengan bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak (BKTL), bahan pemanis, pengemulsi dan bahan penstabil. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap sifat organoleptik es krim serta untuk mengetahui tingkat kesukaan panelis terhadap es krim ubi jalar. Perlakuan yang dilakukan pada penelitian ini adalah perbandingan pemberian ubi jalar yang berbeda warna  dengan formula sebagai berikut : B1= penambahan ubi jalar 0%, B2= penambahan ubi jalar ungu 7,5% tehadap 1000 ml susu cair, B3=penambahan ubi ungu 15% terhadap 1000 ml susu cair, B4= penambahan ubi jalar ungu 22,5% terhadap 1000 ml susu cair, B5= penambahan ubi jalar kuning 22,5% terhadap 1000 ml susu cair dan B6= penambahan ubi jalar putih 22,5% terhadap 1000 ml susu cair. Penelitian ini menggunakan rancangan acak lengkap yang dinilai oleh 22 orang panelis semi terlatih sebagai ulangan. Hasil penelitian ini menunjukan bahwa pemberian ubi jalar sangat berpengaruh terhadap sifat organoleptik dan tingkat kesukaan panelis terhaap es krim.
Pengaruh Penambahan Varian Ubi Jalar terhadap Sifat Organoleptik Es Krim Anisa Nur Baitirahman; Nurul Putrie Utami
Journal of Food and Culinary Vol. 2 No. 1 [Juni 2019]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1527

Abstract

Es krim merupakan produk olahan pangan beku yang biasa dikonsumsi sebagai makanan selingan (dessert) dengan bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak (BKTL), bahan pemanis, pengemulsi dan bahan penstabil. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap sifat organoleptik es krim serta untuk mengetahui tingkat kesukaan panelis terhadap es krim ubi jalar. Perlakuan yang dilakukan pada penelitian ini adalah perbandingan pemberian ubi jalar yang berbeda warna  dengan formula sebagai berikut : B1= penambahan ubi jalar 0%, B2= penambahan ubi jalar ungu 7,5% tehadap 1000 ml susu cair, B3=penambahan ubi ungu 15% terhadap 1000 ml susu cair, B4= penambahan ubi jalar ungu 22,5% terhadap 1000 ml susu cair, B5= penambahan ubi jalar kuning 22,5% terhadap 1000 ml susu cair dan B6= penambahan ubi jalar putih 22,5% terhadap 1000 ml susu cair. Penelitian ini menggunakan rancangan acak lengkap yang dinilai oleh 22 orang panelis semi terlatih sebagai ulangan. Hasil penelitian ini menunjukan bahwa pemberian ubi jalar sangat berpengaruh terhadap sifat organoleptik dan tingkat kesukaan panelis terhaap es krim.
Relationship between Communication and Job Stress to Employee Job Satisfaction at Waroeng Spesial Sambal Mayjend Sutoyo Branch, Yogyakarta Afrilla Danisa; Nurul Putrie Utami
Journal of Food and Culinary Vol. 6 No. 1 [Juni 2023]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v6i1.8715

Abstract

Communication and work stress influence job satisfaction and work productivity. Employee work productivity is an essential indicator for every company in its business activities regarding product quality and quantity. This study aims to obtain empirical evidence of the effect of communication and work stress on the job satisfaction of Waroeng Special Sambal or SS employees at the branch of Mayjend Sutoyo Yogyakarta. This type of research is an observational study with cross-sectional methods. The subjects used in this study were all Waroeng Special Sambal (SS) Mayjend Sutoyo Branch employees, totaling 33 people. The sampling technique used in this study used a purposive sampling method. The data was collected using a validated questionnaire measured by a Likert scale. Data analysis techniques used SPSS application with validity test, reliability test, normality test, multicollinearity test, heteroscedasticity test, multiple linear regression, test (R), t-test, and F test. This research was conducted from February 17, 2023, to March 19, 2023. This study showed that communication had no significant effect on employee job satisfaction. However, work stress negatively and significantly affects employee job satisfaction. Both communication and work stress influenced employee job satisfaction based on simultaneous tests. Therefore, in this study, stress significantly influences employee job satisfaction more than communication in Waroeng SS Mayjend Sutooyo Branch.
Co-Authors Afrilla Danisa Anisa Nur Baitirahman Aprilia Fitriani Ayuningtyas, Cita Eri Baitirahman, Anisa Nur Cita Eri Ayuningtyas Emy Huriyati Hadi Sasongko Hadi Sasongko Hadi Sasongko, Hadi Hasnanisa, Nida Lathifah Indra Putra, ichsan luqmana Indra Putra, Ichsan Luqmana Khoiriyah Isni Martalena Br Purba Nabila Fadhila Rahma Natalina, Retno Novitha, Novitha Okvania Putri Nabila Prima Suci Rohmadheny Puriadi, Perkasa Gadik Purwanti Pratiwi Purbosari Purwanti Pratiwi Purbosari Putri Cahya Pertiwi Retno Natalina Sri Wijayanti Wulandari Wahyu Nugroho Widodo Hariyono Widodo Hariyono Wulandari, Sri Wijayanti Zuchrotus Salamah Zuchrotus Salamah Zuhrotus Salamah