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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmiah Pariwisata Inovasi : Jurnal Ekonomi, Keuangan, dan Manajemen SAP (Susunan Artikel Pendidikan) Jurnal Pendidikan dan Kewirausahaan PrimA: Jurnal Ilmiah Ilmu Kesehatan Intan Husada : Jurnal Ilmiah Keperawatan Jurnal Diferensial DEVELOPMENT : Journal of Community Engagement Jurnal Pemberdayaan Pariwisata CGANT JOURNAL OF MATHEMATICS AND APPLICATIONS Jurnal Ilmu Ekonomi Mulawarman (JIEM) Jurnal Sosial-Politika DUNIA KEPERAWATAN: JURNAL KEPERAWATAN DAN KESEHATAN E-JRM Jurnal Ilmu Alquran dan Tafsir Geosains Kutai Basin IJMA Profetik: Jurnal Pengabdian Masyarakat
Robiatul Adawiyah
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Transportation Veterinary Other

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Journal : Jurnal Ilmiah Pariwisata

 1 
UJI COBA PEMANFAATAN SARI DAUN KATUK (SAUROPUS ADROGYNUS (L) MERR) SUBTITUSI AIR KELAPA (COCOS NUCIFERA L.) DALAM PEMBUATAN NATA DE COCO Mohammad Syaltut Abduh; Robiatul Adawiyah
Jurnal Ilmiah Pariwisata Vol 24 No 3 (2019): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.587 KB) | DOI: 10.30647/jip.v24i3.1319

Abstract

This research recommends using katuk leaf extract as a substitute for Nata de coco food as a nutritious processed food product for nursing mothers who are practical when consumed anywhere. Katuk plant (Sauropus adrogynus (L) Merr) is a type of herbaceous plant that grows chronically, is a vegetable plant that is found in Southeast Asia. The leaves are small like moringa leaves, small green flowers, dark red to yellowish, with red spots. The flower will produce white fruit where there are black seeds inside. Several studies have shown that katuk leaves can expedite milk production. With this research it is hoped that it can add to the processed variant of katuk leaf utilization. The method used in this research is to use a different test and a fondness test on several panelists who already understand and are familiar with Nata de Coco. For the different test results in terms of texture (0.006 <0.05) and taste (0.030 <0.05) this means that there is no difference in terms of texture and taste between the control and treatment of products.
Pembuatan Minuman Berbahan Dasar Bunga Krisantemum Dengan Penambahan Agar-Agar Robiatul Adawiyah; - Fransisca
Jurnal Ilmiah Pariwisata Vol 23 No 3 (2018): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.872 KB) | DOI: 10.30647/jip.v23i3.1221

Abstract

Experimental research about adding gelatin in Chrysanthemum-based drinks, recipe made from Krisanthemum Flower which is the most favored by the people and how the level of people's preference for the Krisantemum Flower-based drink is the most favored by the community. The tests used in this experimental study were sensory tests or organoleptic tests which only used a distinctive and descriptive test as well as a hedonic test on 80 untrained panelists. This study has the results of a descriptive test in the organoleptic test in the form of a sample formulation of 080 which got the highest score of 2.96 in terms of taste and 3.90 in terms of aroma, and sample 894 received the highest score of 3.68 in terms of texture of Chrysanthemum Flower based drinks. Then for the results of the hedonic test or preference test obtained in the form of 191 samples most preferred by panelists with a value in terms of taste of 0.032, in terms of texture of 0.059 and in terms of aroma of 0.099.
Co-Authors - Fransisca Ade Naelul Huda Adrianus Inu Natalisanto Adrini Amalia Chusna Ageng Abdi Putra Ahmad Mulyadi Sirojul Aisah Citra Ayu Akhmad Noor Andi Zulfa Majida Anis Fadhilah Pramono Arfia Lutfiati Aries Dirgayunita Arika Indah Kristiana Azhar Basalamah, Muhammad Ridwan D. Dafik Deninta Dwi Ayu Lestari Devy Habibi Muhammad Ginan Nafsih Hikma Ilmul yaqin Ichsan Rizany Inpurwanto Inpurwanto Intan Nur Fadillah Lintang Tirta Putri Luh Putu Ratna Sundari M.Khairul Fikri Maslahul Ihsan Michael Khrisnia Mohammad Kaerul Anam Mohammad Syaltut Abduh Muhamad Aji Pangestu Muhamad Faza Aryansah Sufyan Muhammad Iqbal Hidayat Muhammad Khozinul Afkari Muhammad Saleh Mire Nanik Retnowati Nita Budiyanti Novita Widyastuti Sugeng Nuwaila Izzatul Muttaqi Rafiantika Megahnia Prihandini Rahimul Yakin Raihani Alvinna Fitriyani Ridho Alfarisi Saleh Mire Sandhy Fauzan Ramdansyah Siti Indri Ainun Safitri Siti Kharisma Nurul Aisyah Siti Latifah Sugiarti Supriyanto Supriyanto Syifa Meilinda Toto Bara Setiawan Yusuf Hadi Wijaya Zahida I'tisoma Billah