Gastronary

Utilization of Jack Fruit Seeds as A Substitute of Green Nuts in Bakpia Content

Fransiscus Borgia Oki — 2022-12-01

The research entitled The Utilization of Jackfruit Seeds to Replace Green Beans in Bakpia Filling uses a quantitative approach with the experimental method. Jackfruit seeds have not been used optimally and have even been discarded by the public, even though there are many benefits contained in jackfruit seeds. Researchers used jackfruit seeds as a filling material for bakpia. This study aims to determine the differences in bakpia products with jackfruit seed filling and green bean filling in terms of aroma, taste, texture, colour, and production cost and to knowing the comparison of fat, protein, and carbohydrate content of jackfruit seed bakpia with green bean bakpia through laboratory tests. The data collection method uses the hedonic test, which is taken from the respondents' assessment and includes an evaluation of aroma, taste, texture, colour, and production cost. The researcher conducted two experiments with 30 respondents from Sanggrahan Pathuk produces bakpia and asked them to complete a questionnaire. The method of analysis to differentiate respondent ratings from each aspect is through the independent sample t-test and excel t-test two-sample assuming equal variances. The results of the independent sample t-test and excel t-test two-sample assuming equal variances can be explained that has been obtained in this experiment there are no significant differences for aspects of taste, colour, aroma, texture, the t- value is 0.39, 0,39, 0,93, 0,00 which is smaller than t-table value 2,05, and for production costs there are significant differences, the t-value is 4,48 which is bigger than t-table value 2,05. It can be concluded there is no significant difference between bakpia filled with jackfruit seed and bakpia filled with green bean, except for the aspect of production costs.

Experiment of Processing Jackfruit Bean Flour in Making Pukis Cake

Yuliana Corlina — 2022-12-01

The purpose of this research is to test whether jackfruit seed flour is worthy of being an additive or a substitute ingredient in making pukis cakes in terms of colour, texture, taste, and aroma when compared to flour-based pukis cakes. This research is experimental quantitative research where the data analysis method is the sensory test and hedonic test. The results of the sensory test colour indicator using 50% wheat flour & 50% jackfruit seed flour (per cent preference test score 2.93 = 88% like), based on texture indicators (per cent preference test score 3.03 = 91% like), based on taste indicators (per cent liking test score 3.1 = 93% like), based on the aroma indicator (per cent liking test score 3.03 = 91% like). The results of the research on the use of 100% jackfruit seed flour in making pukis cake on colour indicators using sensory tests (per cent preference test score 2.73 = 82% likes), based on texture indicators using sensory tests on pukis cakes 100% jackfruit seed flour (per cent preference test scores 2.9 = 87% likes), the taste indicator uses a sensory test on pukis cake 100% jackfruit seed flour (per cent preference test score 3 = 90% likes). The aroma indicator uses a sensory test on pukis cake with 100% jackfruit seed flour (per cent preference test score 2.96=89% like).

Consumer Response Analysis to Duri Durian Cake from Durian Seed Flour

Muhammad Fajrul Islam — 2022-12-01

This study aims to determine the method of making durian thorn cake with flour substituted for wheat flour to find out how the respondent's preference for durian thorn cake from durian seed flour is from the aspect of aroma, colour, texture and taste. This research method is a type of qualitative experimental research. The research location is STP AMPTA Yogyakarta. The population of this study were cookie producers and students of STP AMPTA Yogyakarta, with a sample of 15 panellists. The data collection method in this research is primary data and secondary data. And the data analysis method of this research is a hedonic test or preference test with Microsoft Excel program. The results of this study indicate that the aroma indicator has an average of 4.46 and a percentage of 89.33% with the criteria of very like, the colour indicator has an average of 4.13 and a percentage of 82.67% with the criteria of liking, the texture indicator has an average of 4.33 and the percentage 86.67% with criteria like very much and the taste indicator has a mean of 4.33 and a percentage of 83.33% with criteria like. So it can be concluded that respondents like durian thorn cake with durian seed flour in terms of aroma, colour, texture and taste.

Consumer Response Analysis to Food Quality of Fermented Cassava Ice Cream

Lani Felicia Hertanti — 2022-12-01

Ice cream is a frozen product made from processed milk, cream, and a combination of various ingredients that are liked by various groups. Ice cream is proven to have some unexpected nutritional facts. The advantages of ice cream are supported by its main ingredients, namely nonfat milk and milk fat. Meanwhile, cassava tape results from cassava fermentation by yeast which contains mould, yeast, lactic acid bacteria, and amylolytic bacteria. This research is an experimental type that aims to analyze people's preference for cassava tape ice cream quality based on aspects of colour, appearance, texture, aroma, and taste, tested on 34 respondents. The analytical method used was the hedonic test with a Likert scale with 4 levels (Like, Like, Like, Dislike, Really Dislike) through questionnaires and organoleptic tests through short interviews with 3 respondents on each aspect. The results showed that through the hedonic test, the colour aspect was very liked with a value of 3.97, the appearance aspect was very liked with a value of 3.94, the texture aspect was very liked with a value of 3.88, the aroma aspect was very liked with a value of 3.47, and the taste aspect gets the very like category with a value of 3.50. Meanwhile, through the organoleptic test, the 3 respondents in each aspect liked all the aspects tested. Based on the study's results, it can be concluded that tape cassava ice cream is liked by respondents based on aspects of colour, appearance, texture, aroma, and taste.

Consumer Response Analysis to Steamed Red Bean Flour Cake

Muh. Irdiansyah Suni — 2022-12-01

The title of this research is "Analysis of Consumer Response to Red Bean Flour Steamed Cake". The background of this study describes the use of red bean flour as a substitute for wheat flour in making steamed sponge cake. This is because the use of wheat flour is very high in Indonesia and is a food ingredient that is still imported. This study aims to determine consumer responses to red bean flour processed into steamed sponge cake. This research method is a type of qualitative experimental research. The research location is JL. Kedawung, Nologaten Rt 05/02, Catur Tunggal, Depok, Sleman, Yogyakarta, the research time is November 2021. The data analysis method of this research is the hedonic test or preference test with the Microsoft Excel program. The results of this study indicate that the aroma indicator has an average of 3.8 and a percentage of 70% with the criteria of liking, the texture indicator has an average of 4.2 and a percentage of 84% with the criteria of very like and the taste indicator has an average of 4.33 and a percentage of 86.67. % with the criteria of really liking the colour indicator having a mean of 4.27 and a percentage of 72%. So it can be concluded that respondents like red bean flour steamed cake from the aspect of aroma, texture and taste, and red bean flour can be used as a substitute for wheat flour in making steamed sponge products