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A new snack innovation that is high in albumin and iron content in the form of dumplings uses snakehead fish substitution and the addition of Moringa leaves. The aim of this research was to determine the effect of snakehead fish substitution, the addition of Moringa leaves, the interaction of the two factors on the acceptability of dumplings (color, aroma, taste, texture), as well as the best albumin and iron content of dumplings. This research used an experimental method with a 3x2 factorial design which resulted in 6 treatments. The data collection technique uses a sensory test based on the liking level of 50 untrained panelists. The results of the sensory test data were analyzed using the Two Way Anova Test followed by the Duncan Test to determine significant differences in results, as well as to determine the best dumplings. Based on the results, the acceptability of dumplings only had an effect on texture, and had no effect on color, aroma, taste, either from the substitution of snakehead fish or the addition of Moringa leaves, while the interaction between snakehead fish substitution and the addition of Moringa leaves had no effect on color, aroma, taste and texture. The best dumplings are snakehead fish (100%) and Moringa leaves (20%) with a nutritional value of 4.10 mg albumin and 2.10 mg iron per 100 grams. The conclusion of this research is that substitute snakehead fish dumplings and the addition of Moringa leaves only affect the texture, however, the dumplings can still be consumed by the panelists and are useful for increasing albumin levels and body endurance as well as speeding up wound healing.

Bagelen bread is a processed dry bread product, processed by re-baking the finished bread to become dry bread. This study aims to determine the right  formulation of canna  starch substitution  for wheat flour in making bagelen dry bread, and to examine the effect of canna starch substitution on the physical properties, chemical properties and sensory properties of bagelen. The study was conducted at the Laboratory of Food and Agricultural Product Processing, Faculty of Agricultural Technology, University of 17 August 1945 Semarang. The research design used a completely randomized design (CRD) with 4 treatments and each treatment was repeated 3 times. Data were analyzed using Anova (Analysis of Variance) at a 95% confidence level. If significantly different, Duncan's Multiple Range Test (DMRT) will be carried out. The results of the analysis of physical hardness properties showed significant differences and the results of the color analysis (L a * b *) showed no significant differences. The results of the chemical properties analysis showed that there was no significant difference in water, ash and fat content, but there was a significant difference in protein and carbohydrate content in bagelen bread. The protein content of bagelen bread will decrease in line with the increasing portion of ganyong starch. Meanwhile, carbohydrate levels will increase as the number of canna starch substitutes increases. The results of the sensory properties analysis of color, aroma, taste and texture of bagelen bread showed significant differences. Substitution of canna starch up to 40% did not affect the level of preference for the attributes of taste, color, and aroma of bagelen bread, but the texture of the substitution with canna starch was less preferred.

Development of products based on ingredients rich in nutrients and bioactive compounds needs to be developed. High sources of antioxidants can be found from various fruits and their waste. Dragon fruit peels is known to contain various antioxidant compounds that are useful for body health. Instant dragon fruit peels drink is an instant food product processed from dragon fruit waste. The instant drink processing technique in this study uses conventional methods.The purpose of this study was to determine the effect of heating time on the chemical quality of instant drink powder in terms of water content and ash content and organoleptic tests were also carried out to determine the effect of the process on the sensory characteristics of color, taste, and aroma. Based on the results obtained, the water content of instant dragon fruit peels powder ranged from 1.97-1.98%, KND 3 samples with a heating treatment of 30 minutes had the highest water content (1.98%). The ash content value of the product ranged from 0.17-0.83% where the KDN3 treatment (heating time 30 minutes) showed the highest ash content (0.83%). The results of the analysis of this study showed a solubility of 97.6-99.15%. The results of the organoleptic test (hedonic test) on the color attribute showed a significant difference (P>0.05) between the 10 and 20 minute heating treatments with the product from the heating results with a heating time of 30 minutes where the panelists liked the color and aroma of the product from the 10 and 20 minute heating time treatments.

Making a modern bun from coconut fiber to support your appearance can be an idea for a business opportunity because the coconut fiber fiber material does not require too much additional material, so the price of a modern bun from coconut fiber is relatively cheaper. The aim of this research is to find out and explain the process of making a modern bun from coconut fiber, validate the modern bun from coconut fiber, and the public's acceptance of the modern bun from coconut fiber. Data collection uses the methods of observation, literature, experiments, documentation, interviews, questionnaires, and data analysis using descriptive qualitative. The sensory test results from 3 coloring trials on the bun were declared valid on product 3 with a total average color of 4.5, a total average texture of 4.3, a total average of packaging of 4.5, while the total the average aroma is 4.1. The results of the public test showed that people's acceptance was at the highest level of liking in experiment 3 with an average total of 4.5 colors, a texture of 4.3, an average total of packaging of 4.5 while an average total of aroma of 4.1. From the research results, making modern buns from coconut fiber is quite good, creative and innovative, so it can be a business opportunity.

Besides being a primary source of protein, fish play a role in the economy of coastal communities and consumption culture in Indonesia. The main issue that needs to be addressed is the lack of public understanding, especially among students, about choosing fresh and high-quality fish. The public does not have adequate knowledge about the sensory quality of fish, such as texture, smell, and color, which are the main indicators of freshness. As a result, consuming low-quality fish can impact health and reduce the nutritional value received. This activity aims to develop students' ability to identify fresh fish based on sensory quality. The approach was carried out through education using PowerPoint media that presents the material visually and interactively. The material includes the characteristics of fresh fish, the importance of choosing quality fish, and a sensory observation guide. The pre-activity test results indicate that the majority of students have minimal understanding in identifying fresh fish. After the presentation of the material, the results indicated an improvement ranging from 5.0 to 68.42%. Students provided positive feedback on the visualizations used in the presentation. This activity successfully raised students' awareness about the importance of the sensory quality of fresh fish for health and daily life.

This research is an experiment in making otak-otak cakalang and ear mushroom as a product innovation. This researcher aims to determine; 1) the results of sensory quality including color, aroma, density, taste, and liking; 2) the content of water content, protein, fat, ash and fiber. This research is an experimental research with a factor pattern of comparison of the amount of ear mushrooms and skipjack with 3 treatments, namely (1:5), (1:3), (1:2) with sensory quality assessment by 5 trained panelists and 35 semi trained. Data analysis using Single Anova (one way). The results showed: 1)  The proportion of ear mushroom and skipjack fish affects the aroma, taste, density but has no effect on the color of otak-otak cakalang. Otak-otak cakalang made from skipjack and ear mushrooms produce cream-colored products, savory fish aroma, and have a dense density. Products that are well received by panelists are 100:200 ratio which is the amount of 100 grams of ear mushrooms and 200 grams of tuna and, 2) The nutritional content of otak-otak cakalang shows that it has a content per 100 grams of water content of 28.96%, protein 13.87%, fat 4.51%, ash content 0.31% and fiber 2.35%.

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity.  The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers.  This study used a factorial completely randomized design (CRD).  The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%).  The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5.  Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%.  The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference.  The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.

Nori is one of food in the  form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength.  The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.

This study investigates the effects of adding various natural extracts: carrot, red ginger, mango, and tamarind on the physical and sensory properties of honey candy. Specifically, the research examines the pH value, yield, and organoleptic qualities (taste, aroma, texture, and color) of honey candy enhanced with these extracts. A laboratory experiment with a completely randomized design (CRD) was conducted, and each treatment was replicated four times. Results showed highly significant differences in the all  treatments. The highest pH was recorded with red ginger extract (5.41), while the lowest was with tamarind extract (4.02). Carrot extract yielded the highest production efficiency (61.5%), followed closely by tamarind (58%), whereas red ginger and mango showed lower yields. Organoleptic testing revealed that tamarind extract was most preferred in terms of taste and color, while mango and red ginger improved texture. Red ginger, however, received lower scores for taste and aroma, likely due to its strong spicy profile. Overall, the addition of natural extracts significantly impacted the quality of honey candy, with tamarind and carrot extracts demonstrating the most favorable effects on yield and sensory attributes, making them promising choices for enhancing functional candy products.

This research aims to develop innovations in the manufacture of cookies with the addition of sorghum flour and mung bean flour (Vigna radiata) as the main ingredients. Sorghum flour was chosen because it has a high fiber content, is gluten-free, and rich in antioxidants. Mung bean flour was chosen because it is rich in vegetable protein, fiber, vitamins, and minerals that are important for health. The main objective of this study was to evaluate the effect of adding both types of flour on the physicochemical characteristics, texture, taste, and color of cookies. The research method involved the formulation of various proportions of sorghum flour and mung bean flour, as well as organoleptic tests to assess consumer preferences. Tests were conducted using chemical analysis to determine nutrient content as well as sensory tests to assess texture, taste, and color attributes. The results showed that the addition of sorghum flour and mung bean flour can increase the nutritional content of cookies, especially in terms of fiber and protein.In addition, the combination of these two flours provides a crispier texture and distinctive flavor, which is different from conventional cookies. Overall, this innovation offers a healthier alternative for consumers without compromising the sensory quality of the cookies. The use of sorghum flour and mung bean flour in making cookies not only increases the nutritional value but also fulfills the market need for healthier food products. These findings make an important contribution to the development of functional food products that can be accepted by various groups of people.

Wontons consist of skin and filling. Generally, wonton skin is made from wheat flour, oil, water and salt. In this research, wonton skin was made with different characteristics by replacing wheat flour with tangmien flour. The wheat flour in wonton skin can be replaced 100% with tangmien flour because it has fine and soft characteristics which make the wonton skin color more transparent white and have a flexible texture. One effort to increase nutritional value and appearance is by adding green spinach (amarathus hybridus l.) juice. Green spinach contains chlorophyll which can be used as a natural coloring in food processing. Green spinach is mixed with 20gr, 40gr and 60gr of tangmien flour which is useful for changing the color of the wonton skin so that it has different color variants. Research Objectives: 1) To determine the sensory quality of wonton skin which includes color, texture, aroma and taste; and 2) To determine the nutritional content which includes energy, carbohydrates, fiber, iron, and vitamins A, B, C. This research uses an experimental method. The data collection technique was carried out by observation using a questionnaire sheet in the form of an instrument with 30 panelists. The data analysis technique used was single ANOVA followed by Duncan's test. To determine the nutritional content (energy, carbohydrates, fiber, iron, and vitamins A, B, C) laboratory tests are carried out. The results of the research show: 1) There is an effect of substitution of green spinach juice on the sensory quality of color and no effect on the sensory quality of texture, aroma and taste; and 2) The nutritional content of the product is Energy 305.80 kcal/100g, Carbohydrates 38.60%, Fiber 3.80%, Iron 2.85 mg/100g, Vitamin A 98.65mg/100g, Vitamin B 4.15mg /100g, Vitamin C 8.10mg/100g.   Keywords: , , ..

This study aims to develop flakes made from brown rice and cavendish bananas as instant drink fillings, with the aim of finding out: 1) the results of sensory tests of brown rice flakes and cavendish bananas as instant drink fillings which include color, shape, aroma, taste, texture, and preference level; 2) the nutritional content of brown rice flakes and cavendish bananas which include carbohydrates,  fiber, vitamin B6, and proximate test include water and ash; and 3) the selling price of brown rice flakes and cavendish bananas as an instant drink filling of 25 grams/package. The research method used was experimental, with sensory quality assessment by 5 trained and 25 semi-trained panelists. Data analysis uses Anava Tunggal (one way anava). Nutritional content tests in the form of carbohydrates, fiber, vitamin B6 and proximate tests including water and ash were carried out by laboratory tests. Calculation of the selling price of 25 grams/package using conventional methods. The results of the study show that: 1) the criteria for the best product flakes formula with a ratio of 100:60 produced a reddish-brown color, neat round shape, typical banana aroma, sweet taste, crispy texture and liked by the panelists; 2) the nutritional content per 100 grams of brown rice flakes and cavendish bananas has a total carbohydrate content of 71.06%, fiber 3.11, vitamin B6 2.66, moisture content 0.12% and ash content 0.11%; and 3) the selling price of flakes is known to be Rp.  7,290 per package weighing 25 grams.

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.    

Changes in social conditions and lifestyle change people's consumption patterns, so there is a need for innovation in making food by utilizing vegetables to increase nutritional complexity. Stuffed Chicken is a processed product made from the main ingredient of chicken meat with the addition of vegetable puree. These problems became the objectives of this study to determine: 1) Sensory quality results which include shape, color, taste, aroma, texture and level of preference; 2) Nutritional content which includes energy, carbohydrates, protein, fat, fiber, and vitamin A; 3) Selling price of stuffed chicken per 250 gram package. This research used observation method through a sensory quality test with 30 panelists. Data result were processed with a single anova test followed by a Duncan’s test. Nutritional content (energy, carbohydrate, protein, fat, fiber, and vitamin A) was tested in the laboratory. The results showed: 1) the addition of vegetable puree proportion (carrots, sweet corn, and peas) affects the criteria of taste and aroma, while the criteria of shape, color, texture and level of liking have no significant effect. The nutritional content of stuffed chicken is energy of 294.85 kcal, carbohydrates 42.90g, protein 14.96g, fat 7.24g, Fiber 3.23g, and vitamin A 67.10 μg. The selling price of stuffed chicken is known to be Rp.36,500 per package weighing 250 grams.

This research aims to identify the effect of different manufacturing methods on the sensory quality of bloeder bread. The method used is experimental. This research was conducted at Jakarta State University with a sample of 45 Culinary Education students who were somewhat trained panelists. Based on the Kruskal Wallis test, it can be concluded that there is an influence of different methods of making bloeder bread on the volume and crust aspects of the bread. Meanwhile, there was no real influence on aspects of upper skin color, skin characteristics, aroma, crumb pores, crumb color, crumb texture, taste and chewing quality.    

Snack bars are bar-shaped products that contain carbohydrates and proteins from flour, nuts, dried fruits, and other ingredients that are processed into whole pieces and combined into one ready for consumption. Snack bar innovation with the proportion of grated coconut and tuna pindang. The purpose of this research is to meet the nutritional needs of the community by fulfilling daily protein and can be an entrepreneurial product so that it is necessary to know the organoleptic quality, nutritional content and selling price of the product. The methodology in the research is an experimental approach with quantitative analysis to fulfill the sensory quality and nutritional content of snack bars. The best proportion of snack bars with different proportions of grated coconut and pindang ikan tongkol from the sensory test was obtained from the 50:50 ratio with characteristics of rectangular shape; yellowish brown color with white spots from rengginang; grated coconut and pindang ikan tongkol aroma; crunchy texture; and taste of grated coconut and pindang ikan tongkol. Laboratory analysis of the nutritional content of the best snack bar per 100 grams contained 17.15% protein, 11.55% water content, 1.05% ash, 3.14% fat, 284.10kcal/100g energy, 64.72% carbohydrate, and 2.42% crude fiber. The selling price of snack bars with the proportion of grated coconut and tuna pindang with a percs weight of 15 grams is known to be IDR 3,000.  

The objectives of this study were:  1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added.  Data obtained from sensory evaluations were descriptively analyzed using Microsoft Excel 2019. Results indicated that the turmeric-tamarind jelly candy with the addition of 1 g of psyllium husk was the most preferred and well-received product.   The composition of the selected jelly candy included 150 ml of turmeric-tamarind extract, 60 g of sugar, 60 g of glucose, 21 g of gelatin, and 1 g of psyllium husk.    

Korespondensi: susanti@aksibukartini.ac.id Abstract. A hairclip is a hair extension that is later woven or clamped into real hair. Hairclips give a thick effect to hair. Hair clips are made from synthetic materials, one of which uses organic materials from pineapple leaf fiber waste. The aims of this research are: 1) to know the process of making hairclips using pineapple leaf fiber 2) to know and validate hairclip products using pineapple leaf fiber 3) to know the public's acceptance of hairclips using pineapple leaf fiber. The methods in this research are observation, literature, experiments, documentation, interviews and questionnaires. The experiment was carried out at Ds. Jangkungharjo RT.01 RW.01 Kec. Brati District. Grobogan, Central Java. The experiment was carried out three times, namely by coloring 1) Staining Pineapple Leaf Fibers Using Clothes Dye 2) Staining Pineapple Leaf Fibers Using Color Spray 3) Staining Pineapple Leaf Fibers Using Hair Dye. Product validation is carried out by three validators through sensory tests. The product validation results are the products in the first experiment. The results of the public test conducted on 60 respondents were that the public's level of liking for the product was 3.32, they were interested in the color of the hairclip, the level of liking for the texture was 3.17, the level of ease of use was 3.45 and the level of liking for the aroma of  the hairclip was 3.12. The conclusion is that overall public acceptance is 3.26 with the description category like score. Repairs need to be made so that the hair remains strong and does not break or fall out easily and tools are needed to make the fiber making process easier..