Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle

Siti Rahmadina Izzati ; I Gusti Ayu Ngurah ; Rina Febriana
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias... 📅 2024 Vol 16, No 2 🔗 DOI: 10.69697/garina.v16i2.138
Abstract
This research aims to determine the physical and organoleptic quality with the treatment of adding 10%, 20%, and 30% pumpkin puree. The research started from August 2023 to January 2024 in the Food Processing Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. This study uses an experimental method. The samples in this study are waffles with the addition of 10%, 20%, and 30% pumpkin puree. The data collection in this study uses a hedonic quality test, where 45 somewhat trained panelists evaluate all aspects of the organoleptic quality of the pumpkin puree waffle samples. The data collection techniques used are organoleptic and physical tests. The physical test instrument includes elements measured three (3) times, and the organoleptic evaluation instrument uses measurements with a five (5) point scale range, indicating the highest score down to one (1) for the lowest score. Based on the statistical hypothesis test results, there is a significant effect on the aspects of the inner color, outer color, waffle taste, pumpkin taste, inner texture of the waffle, and pumpkin aroma, followed by a Tukey test. The highest average score in the hedonic quality test for the inner color aspect is 4, and for the waffle taste aspect is 4.6.
 
 
Keywords
Addition; Organoleptic; Puree; Pumpkin; Waffle
How to Cite

Siti Rahmadina Izzati, et al. (2024). Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle . Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, 16(2). https://doi.org/10.69697/garina.v16i2.138

Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana, "Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle ," Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, vol. 16, no. 2, 2024.

Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana. "Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle ." Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, vol. 16, no. 2, 2024.

Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana. "Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle ." Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode 16, no. 2 (2024).

Siti Rahmadina Izzati, et al. (2024) 'Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle ', Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, 16(2). doi: 10.69697/garina.v16i2.138.

Siti Rahmadina Izzati; I Gusti Ayu Ngurah; Rina Febriana. Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) terhadap Kualitas Fisik dan Mutu Sensori pada Waffle . Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode. 2024;16(2).

Artikel Terkait

Penerapan Zero Waste dengan Teknik Fabric Manipulating Tucking pada Ready to Wear

Astuti Jamilatul Nimah; Arina Haq; Edi Swasana

Pengaruh Metode Demonstrasi Berbantuanmedia Vidio terhadap Hasil Belajar Pemangkasan Rambut Solid pada Mahasiswa Aks Ibu Kartini Semarang

Aulia Romadona; Kuswidyaningrum N. J.

Aksesoris Siger Pengantin Sunda dari Lem Bakar

Nina Safana Abnajapa; Kuswidyaningrum N. J.; Nurulisma Saputri

Pengaruh Faktor-Faktor Internal Mata Kuliah Bordir dalam Meningkatkan Motivasi Berwirausaha bagi Mahasiswa Program Studi Desain Mode Aks Ibu Kartini

Mien Zyahratil Umami; Romadhona Chusna Tsani

Pemanfaatan Limbah Kardus untuk Pembuatan Headpiece sebagai Peluang Berwirausaha

Albeta Qoiru Ummah; Agus Susanti; Sofia Daniati

Penerapan Teknik Anyam Motif Bunga Cengkeh pada Ready to Wear

Annisa Kurnia Utami; Ariyana Damayanti; Romadhona Chusna Tsani
Tren Sitasi Jurnal