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

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

Aksesoris Siger Pengantin Sunda dari Lem Bakar

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

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

Aulia Romadona; Kuswidyaningrum N. J.

Pemanfaatan Limbah Kardus untuk Pembuatan Headpiece sebagai Peluang Berwirausaha

Albeta Qoiru Ummah; Agus Susanti; Sofia Daniati

Sifat Fisik dan Preferensi Masyarakat terhadap Fusion Dessert Komersial Klappertaart Durian Katuk

Ira Handayani; Ndaru Prasastono

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

Astuti Jamilatul Nimah; Arina Haq; Edi Swasana
Tren Sitasi Jurnal