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All Journal Jurnal Ilmu-Ilmu Pertanian Filosofi: Publikasi Ilmu Komunikasi, Desain, Seni Budaya
Rini Rusnawati
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KAJIAN PENGGUNAAN DAGING IKAN MAS (CYPRINUS CARPIO LINN) TERHADAP TEKSTUR DAN CITA RASA BAKSO DAGING SAPI Endah Hasrati; Rini Rusnawati
Jurnal Ilmu-Ilmu Pertanian Vol 7, No 1 (2011): Jurnal Ilmu Ilmu Pertanian
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1363.105 KB) | DOI: 10.55259/jiip.v7i1.340

Abstract

The research aimed to determine the effect of carp fish meat usage on the texture and the taste of beef meatballs. Completely Randomized Design was used on the research with five treatments i.e. T0: 100% beef meat + 0% carp fish meat; T1 :87.5% beef meat + 12.5% carp fish meat; T2:75% beef meat + 25o% carp fish meat; T3 :  62.5% beef meat + 37.5% carp fish meat and T4 : 50% beef meat + 50'% carp fish meat. Each treatment was assessed by 25 panelists with Scoring Test based on the texture, flavor and taste of the meatballs. The analysis had been done through organoleptic analysis, including Difference Test and Preference Test toward texture, flavor and taste. Obtained data were then processed with Analysis of Variance (A^/OVA) Tukey procedure (Honestly Significant Difference) was used to find out the significance of differences among treatments on the level of D.'0.05. The results were.'(1) More than 12.5 %, Carp fish meat usage in the meatball dough affected the texture, but up to 37.5% of carp fish addition to the meatball mixture was still favorable to the panelists (2) Carp fish meat usage in the meatball dough could affect the flavor, but panelists still consider it favorable, and (3) Beef meatballs mixed with carp fish meat between 12.5% - 50% did not affect preferences as well as taste.Keywords: Beef Meat, Carp Fish Meat, Meatballs, Texture, Taste.
Pemanfaatan Media Sosial Sebagai Media Komunikasi Massa Di Kalangan Pelajar Ismatul Maula Hikmah; Rini Rusnawati; Nanda Silvia Br Galingging; Noerma Kurnia Fajarwati
Filosofi : Publikasi Ilmu Komunikasi, Desain, Seni Budaya Vol. 1 No. 2 (2024): Mei : Filosofi : Publikasi Ilmu Komunikasi, Desain, Seni Budaya
Publisher : Asosiasi Seni Desain dan Komunikasi Visual Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/filosofi.v1i2.72

Abstract

Learning using text or conventional media makes it difficult for students to understand the material presented by the teaching staff. So now students use the YouTube application as a support in their learning activities. This research aims to find out more about the benefits of YouTube media for students and the use of YouTube social media as a place to share learning material. This research uses a descriptive method with a qualitative approach and this research uses data collection techniques including library research. The data used in this research is secondary data. The results of the research show that students who use YouTube as a mass communication medium make it very easy to find the information or knowledge they need and it is easier for students to understand the material contained in videos compared to material delivered directly by teachers or lecturers either online or face to face because of videos. on the YouTube application can be played back at any time to re-study the teaching material presented.
Co-Authors Endah Hasrati Ismatul Maula Hikmah Nanda Silvia Br Galingging Noerma Kurnia Fajarwati