Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini

Khumaidi Khumaidi ; Esteria Priyanti
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias... 📅 2025 Vol 17, No 1 🔗 DOI: 10.69697/garina.v17i1.156
Abstract
The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.
Keywords
binahong-leave; fettuccine; pasta; tilapia
How to Cite

Khumaidi Khumaidi & Esteria Priyanti (2025). Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini. Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, 17(1). https://doi.org/10.69697/garina.v17i1.156

Khumaidi Khumaidi; Esteria Priyanti, "Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini," Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, vol. 17, no. 1, 2025.

Khumaidi Khumaidi; Esteria Priyanti. "Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini." Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, vol. 17, no. 1, 2025.

Khumaidi Khumaidi; Esteria Priyanti. "Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini." Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode 17, no. 1 (2025).

Khumaidi Khumaidi & Esteria Priyanti (2025) 'Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini', Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode, 17(1). doi: 10.69697/garina.v17i1.156.

Khumaidi Khumaidi; Esteria Priyanti. Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini. Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode. 2025;17(1).

Artikel Terkait

Peran Media Sosial dalam Mendorong Inovasi Rasa, Bentuk, dan Persepsi Kekinian Jajanan Indonesia di Era Digital: Studi Literatur

Muhammad Aulia Moeslim; M. Alfito Dwian; Fatma Tresno Ingtyas; Laurena Ginting

Pengaruh Kepribadian dan Media Sosial terhadap Tekanan Sosial Mahasiswi Tata Boga Universitas Negeri Medan dalam Menghadapi Dinamika Teknologi

Siska Asmita Sari; Elison Intropeksi Gowasa; Fatma Ingtyas Tresno; Laurena Ginting

Penerapan Pola Zero Waste pada Ready to Wear dengan Texstil Ecoprint Pewarna alam

Arina Haq; Grace Nauli

Penerapan Aksen Kain Tenun Endek Bali pada Perancangan Chef Knife Bag Multifungsi Berbahan Kulit Sintetis

Nurillah Wendiasih Sitompul; Geggy Gamal Surya

Pembuatan Hair Extension dari Bahan Tanaman Serat Lidah Mertua (Sansevieria Trifasciata)

Ratna Zulfa Aprilia; Kuswidyaningrum N J

Pembuatan Bulu Mata Fantasi dari Serat Daun Lidah Mertua untuk Peluang Berwirausaha

Putri Yuliana Angelika; Agus Susanti; Sofia Daniat
Tren Sitasi Jurnal