Klaim Artikel Anda
Verifikasi kepemilikan artikel akademik
Apakah artikel-artikel ini milik Anda?
Daftarkan diri Anda sebagai author untuk mengklaim artikel dan dapatkan profil akademik terverifikasi dengan fitur lengkap.
Badge Verifikasi
Profil terverifikasi resmi
Statistik Lengkap
H-index, sitasi, dan metrik
Visibilitas Tinggi
Tampil di direktori author
Kelola Publikasi
Dashboard artikel terpadu
Langkah-langkah Klaim Artikel:
- 1. Daftar akun author dengan email akademik Anda
- 2. Verifikasi email dan lengkapi profil
- 3. Login dan buka menu "Klaim Artikel"
- 4. Cari dan klaim artikel Anda
- 5. Tunggu verifikasi dari admin (1-3 hari kerja)
Menampilkan 1–3 dari 3 artikel
Pengaruh Substitusi Wortel Parut Terhadap Sifat Sensori Dan Kesukaan Muffin
Puteri Violeta Tartusi
; Anni Faridah
; Rahmi Holinesti
; Ezi Anggraini
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 3
(2025)
This study aims to analyze the effect of grated carrot addition on muffin quality, including aspects of shape, color, aroma, texture, and taste. Muffins are a popular bakery product due to their soft texture and varied flavors, which can be enhanced by the addition of nutritious ingredients such as carrots. Carrots are rich in vitamin A, fiber, and beta-carotene which can improve the nutritional value as well as the sensory characteristics of muffins. This study used an experimental method with...
Sumber Asli
Google Scholar
DOI
Pengaruh Penggunaan Cairan yang Berbeda terhadap Kualitas Organoleptik Mochi
Syifa Chairani
; Anni Faridah
; Rahmi Holinesti
; Riski Gusri Utami
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 3
(2025)
Mochi-based food products are increasingly popular in Indonesia due to their chewy texture and distinctive sweet taste, making them a popular snack among various groups. As consumer interest in mochi increases, innovation in the production process is crucial, particularly in the selection of liquid ingredients as one of the main components. The use of different liquids has the potential to affect the organoleptic characteristics of mochi, such as color, aroma, texture, and taste, thereby increas...
Sumber Asli
Google Scholar
DOI
Pengaruh Lama Penyimpanan terhadap Kualitas Sambal Nanas
Devrian AR
; Ranggi Rahimul Insan
; Wiwik Gusnita
; Rahmi Holinesti
Jurnal Teknologi Pangan dan Ilmu Pertanian
Vol 3
, No 1
(2025)
Pineapple sambal, a traditional dish from Jambi, is known for its spicy and tangy flavors but has a short shelf life due to its high water and acid content. This study analyzes the effect of shelf life on the quality of pineapple sambal (color, aroma, taste, and texture) using a pure experimental method and ANOVA analysis at room temperature (25–30°C) over a period of 1–7 days. The results indicate significant differences in all sensory parameters (p < 0.05). The best quality was observed fro...
Sumber Asli
Google Scholar
DOI