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All Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Borneo Saintek Prima Abdika: Jurnal Pengabdian Masyarakat Science Technology and Management Journal Jurnal Pengabdian Masyarakat (ABDIRA) Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat
Martina Widhi Hapsari
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Naisonal Karangturi
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Nursing Social Sciences Other

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Journal : Jurnal Borneo Saintek

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KARAKTERISTIK HEDONIK DAN GIZI CENDOL IKAN NILA (OREOCHROMIS NILOTICUS) DENGAN PENAMBAHAN KOPI Novia Anggraeni; Windy Rizkaprilisa; Martina Widhi Hapsari; Ratih Paramastuti
Jurnal Borneo Saintek Vol 6, No 1 (2023): Jurnal Borneo Saintek
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/borneo_saintek.v6i1.4200

Abstract

Cendol is one of the popular drinks in Indonesia which is made from flour with incomplete nutritional content, so it is necessary to modify the formulation of cendol by adding tilapia fish meat and coffee grounds to complement the nutritional value of cendol products. The purpose of this study was to determine the effect of the addition of coffee grounds on consumer acceptance and the nutritional value of tilapia cendol products. This study used a completely randomized design (CRD), with 4 treatments adding coffee powder 0 g, 4 g, 6 g, and 8 g. The results showed that the addition of coffee grounds had an effect on the hedonic results of tilapia cendol. The best cendol according to consumer acceptance based on hedonic code K2 results with the addition of 6 g coffee powder with a moisture content of 65.34%, ash content of 0.48%, fat content of 0.52%, protein content of 11.13%, and carbohydrate content of 23 .53%.
Co-Authors Anggara Mahardika Anggara Mahardika Geraldus Tegar Mahardika Nindi Kusumaningtyas Novia Anggraeni Paramastuti, Ratih Paulus Damar Bayu Murti Raka Bachtiar Kuspradanarto Windy Rizkaprilisa Windy Rizkiprilisa Windy Rizkiprilisa