Jurnal Sains Boga

Development of a Canva-Based Toddler Nutrition E-Module in Applied Nutrition Courses

Azzahra Zakiah — 2024-05-31

This research aims to: 1) Develop Canva-based toddler nutrition e-module teaching materials and 2) Assess the feasibility of Canva-based toddler nutrition e-module teaching materials. This teaching material was developed using the Research and Development method with the ADDIE development model. The stages of this research consist of five stages, namely analysis, design, development, implementation and evaluation. Research data was collected using a questionnaire and analyzed descriptively qualitatively. The results of the research show that Canva-based toddler nutrition e-module teaching materials are considered "Very Appropriate" by material experts with a percentage of 89%, by media experts with a percentage of 83% which is in the "Very Appropriate" category, and by language experts with a percentage of 100% which is falls into the "Very Decent" category. Product trials are carried out in three stages, namely one-on-one trials, small group trials and field trials. The results of the one-on-one trial assessment showed a feasibility level of 92% (very feasible), the results of the small group trial assessment were 85% (very feasible), and the results of the field trial assessment were 83% (very feasible).

Comparison of Storability and Sensory Assessment of Wet Noodles with the Addition of Melinjo Leaf Extract (Gnetum gnemon L) as a Natural Preservative

Ayu Wiji Lestari — 2024-05-31

Wet noodles are raw noodles that require cooking by boiling in boiling water before consumption. The water content in wet noodles ranges from 52-60%. High water content causes wet noodles cannot be stored for a long time. One of the natural ingredients that can be used as a preservative is melinjo leaves. The purpose of this study was to determine the effect of natural preservatives from melinjo leaf extract on the shelf life of wet noodles. Using a one-factor completely randomized design (CRD) with different ages of melinjo leaves, namely young leaves, old leaves, dry leaves, and also a mixture of the three. The extraction process is carried out through the maceration method. The solvent used in this extraction is distilled water. From the results of the research on the shelf life of wet noodles, the best shelf life analysis was found in the treatment of young leaves, namely 24 hours, testing the water content with the results for each treatment of young leaves 54.7%, old leaves 49.07%, dry leaves 48, 8% , mix 53.8%. The color test on the brightness parameter (L) was the highest on old leaves 69.42, the redness level parameter (a) was the highest on the control 4.17 , the redness level parameter (b) was the highest on the mixture 17.28. The organoleptic test showed that the wet noodles with each treatment with the addition of melinjo leaf extract were not significantly different. The hedonic test of wet noodles was acceptable to the panelists with an average value of color 4.00, aroma 3.50, taste 3.84, texture 4.00, appearance 3.98.

Acceptability of Fudgy Brownies with Carob Powder Substitution

Kamilia Karimah — 2024-05-31

Chocolate is a popular product that is loved by the public. The high demand for chocolate is not in line with the decreasing production of chocolate due to climate change, resulting in the increasing price of chocolate. Chocolate is used in various pastry products such as fudgy brownies. Fudgy brownies are dense, moist and have a strong chocolate flavor and aroma. Carob powder can be an alternative to chocolate because it has sensory characteristics of taste and color similar to chocolate and a lower price. The purpose of this research is to increasing the use of carob powder as a substitute for chocolate in making fudgy brownies and the resulting public acceptance. This research uses the true experimental method through the stages of recipe analysis, product development, QDA (Quantitative Descriptive Analysis) test and acceptance test. The results obtained for the standard recipe formula for fudgy brownies with carob powder substitution, namely carob powder can replace 50% of the total chocolate powder used. The sensory characteristics of carob powder substituted fudgy brownies have a strong aroma and taste of chocolate with a blackish brown color. Acceptability results showed that fudgy brownies with carob powder substitution were acceptable to the public.

The Effect Of Substitution Of Almond Flour With Soybean Flour On The Physical Properties And Acceptability Of Marzipan

Dinda Marifatul Azizah — 2024-05-31

This study aims to analyze the effect of soybean flour substitution on marzipan making on physical properties and consumer acceptability. This research was conducted at the Pastry and Bakery Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta. The sample in this study was soybean flour substitution marzipan with a percentage of 50%, 60%, 70%. This research was conducted with an experimental method, namely testing the density and acceptability of consumers conducted on 30 rather trained students of the Culinary Education Study Program with assessment aspects including aspects of color, sweetness, aroma, softness, stickiness, and elasticity. The results of the density value study were analyzed using calipers and digital scales that showed the substitution of soybean flour in marzipan with a percentage of 0% having a high density of 1.27 g / cm³. The consumer acceptance test analyzed by the Friedman test showed that there was no influence on the aspects of color, sweetness, aroma, softness, and stickiness which resulted in the substitution of soybean flour in marzipan with a percentage of 70% preferred, but there was an influence on the aspect of elasticity so that continued with the Tuckey's test which resulted in the substitution of soybean flour in marzipan with a percentage of 70% preferred by the panelists.

Product Development of Fresh Bread Substituted with Puree Taro Beneng (Xanthosoma undipes K. Koch) as an Alternative Food Source of Fiber in the Elderly

Aini Rahayu — 2024-05-31

The purpose of this study was to determine the production of white bread as a substitute for puree taro beneng as a food source of fiber in the elderly. Knowing the acceptability of panelists to plain bread with taro beneng puree substitution 25%, 50% and 75% from the aspect of color, aroma, taste and texture. Knowing the nutritional content (ash content, moisture content, carbohydrate content, fat content, protein content and fiber content). This type of research is experimental research with a Completely Randomized Design (CRD) consisting of 1 control and 3 treatments for formulation development from the number of substitutes for beneng taro puree (Xanthosoma undipes K. Koch), namely: F1 (75% wheat flour: 25% taro puree), F2 (50% wheat flour: 50% taro puree), F3 (25% wheat flour: 75% taro puree). The acceptance test used 30 elderly panelists with a hedonic test (very like, like, somewhat like, don't like, really don't like). The data analysis technique was carried out descriptively and analyzed using the Kruskal Wallis test method and the follow-up test using the Man-Whitney. The research results showed that the best white bread that was most popular with the panelists based on the acceptability test results was the F2 treatment (50% wheat flour: 50% taro puree) with average values for color (3.77), aroma (3.8), taste and texture (4.23). The results of the analysis of nutrient content were 31.79% water content, 1.80% ash content, 49.1 gr carbohydrates, 8.81 gr protein, 9.08 gr fat and 4.51 gr crude fiber.