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All Journal Jurnal Tata Boga Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat INVOTEC CARADDE: Jurnal Pengabdian Kepada Masyarakat Journal on Education Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Vocational and Technical Education (JVTE) Journal of Social Humanities and Education Pustaka: Jurnal Bahasa dan Pendidikan Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Journal of Creative Student Research Dewantara: Jurnal Pendidikan Sosial Humaniora Student Scientific Creativity Journal Sinar Dunia: Jurnal Riset Sosial Humaniora dan Ilmu Pendidikan Jurnal Bintang Pendidikan Indonesia Jurnal Pendidikan dan Ilmu Sosial Bhinneka: Jurnal Bintang Pendidikan dan Bahasa Jingler: Jurnal Teknik Pengolahan Pertanian Garina
NIken Purwidiani
Universitas Negeri Surabaya
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Transportation Other

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Journal : Student Scientific Creativity Journal

 1 
Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta) Nensi Pratiwi; Niken Purwidiani; Mauren Gita Miranti; Any Sutiadiningsih
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Amik Veteran Porwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.1996

Abstract

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.
Pemanfaatan Puree Labu Kuning dalam Pembuatan Flakes Thoriq Afif Ramadhan; Niken Purwidiani; Lucia Tri Pangesthi; Andika Kuncoro Widagdo
Student Scientific Creativity Journal Vol. 1 No. 5 (2023): September : Student Scientific Creativity Journal
Publisher : Amik Veteran Porwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sscj-amik.v1i5.2005

Abstract

Pumpkin cereal flakes are cereal in the form of flakes made from pumpkin puree, tapioca flour, sugar and salt. This study aims to determine: 1) the best formula for pumpkin flakes cereal; 2) organoleptic properties of pumpkin flakes cereal which include texture, shape, taste, aroma, color, and level of preference; 3) nutritional content of pumpkin flakes cereal which includes Vitamin A and Test Proximate (water, fat, carbohydrates, protein, and ash); and 4) selling price of pumpkin flakes in packs weighing 34 grams/package. This trial was conducted with three trials to find out the best pumpkin cereal formula that met the criteria. Based on the engineering results for making pumpkin flakes, 1) the formula for chayote squash consists of 100% pumpkin puree, 43% tapioca flour, 3.5% granulated sugar, and 2.5% salt. 2) Pumpkin cereal flakes are brownish yellow in color, have the shape of round flat flakes with intact edges, have a distinctive pumpkin aroma, taste slightly sweet and have a savory taste typical of pumpkin, have a crunchy texture and are well liked by all panelists. 2) The nutritional content of pumpkin flakes per 100 grams contains 102.50 mg of vitamin A, 0.21% water content, 6.79% protein content, 3.04% fat content, 87.93% carbohydrates, and an ash content of 1.36%. 3) The selling price of pumpkin tofu cereal is IDR 6,950 per pack weighing 34 grams.
Co-Authors Adinda Putri Cahyani AGUNG PRIJO BUDIJONO Andika Kuncoro Widagdo Any Sutiadiningsih Asrul Bahar Aulia Salsabila Az-zahra Aura Khansa Balqist Defia Laili Mustafik Putri Dian Kusuma Dewi Djoko Suwito Dwi Kristiastuti FIAZISYAH, ANNISA Fitrotin Ni’ma Intan Sari Fitrotul Laili Maulidiya I.F Romadhoni Ila Huda Ila Huda Ila Huda Puspita Ila Huda Puspita D Ila Huda Puspita Dewi Ita Fatkhur Romadhoni Lilis Sulandari Lucia Tri Pangesthi Mauren Gita Miranti Mein Kharnolis Miranti, Mauren Gita Muhammad Al Aziz Putra M Muhammad Basyaruddin Muhammad Fikri Bachruddin Patty Nensi Pratiwi Nur Annisa Apriliyanti Nur Azizah Lidiya Farzana Orienta Zubaidah Rizky Nova Prasetya Rohmatin Alifia Arining ROSA RADITA KASIH, DEWI Rosita Desi Safitri Salfa Mei Dianawati Shellyna Fidya Silka Shofiyah Rahma Maulidiyah Sri Handajani Suhartiningsih Suhartiningsih Thoriq Afif Ramadhan Vinka Conia Wahyu Dwi Kurniawan Wati, Dessy Riyana WIDYATAMI, NORMASITA