Pengujian sensoris nugget mawar sebagai panganan vegetarian

Sensory testing of rose nuggets as a vegetarian treat

  • Haning Hasbiyati Program Studi Pendidikan Biologi, Universitas Islam Jember, Jember, Jawa Timur
  • Diah Sudiarti Program Studi Pendidikan Biologi, Universitas Islam Jember, Jember, Jawa Timur
  • Siti Roudlotul Hikamah Program Studi Pendidikan Biologi, Universitas Islam Jember, Jember, Jawa Timur
Keywords: nugget, roses, sensory, vegetarian

Abstract

One type of food consumed by vegetarians is nugget by developing innovations of rose petals into food nugget which has a good taste, it will attract the community as vegetarian food. Therefore, it is necessary to conduct sensory testing related to the innovation of rose nuggets. This study consists of several stages, namely the making of rose petal nuggets starting with the manufacturing trial. The formulation obtained from the results of the trial preparation will be conducted by sensory testing of panelists on color, aroma, taste, and texture with three comparisons of substitution formulas. In procuring the raw material for roses for processing nuggets, the results of the roses treatment test after the harvesting process have an effect on the product yield. As a result of the eight times test, we obtained the method and loading material for rose petals. Based on the results of sensory testing it was found that formulation B achieved the highest average value. On the average color specifications panelists give the highest value in formulation B of 88.89, on the aroma specifications the highest value in formulation B is 92.59, in the specification of the highest value in formulation B is 98.15, and on the highest value texture specifications in formulation B is 99.26. Based on the test results of preference also obtained that formulation B achieved the highest average value.

References

Anjarsari. (2010). Pangan hewani fisiologi pasca mortem dan teknologi. Yogyakarta: Graha Ilmu.

Asmaranala, A., Putri, U. N., Septiawan, R., & Devi, D. A. (2010). Vemush nugget sebagai alternatif pangan sehat pengganti daging yang rendah lemak dan kaya serat. IPB Repository. http://repository.ipb.ac.id/handle/123456789/44395

Bintanah, S., & Handarsari, E. (2014). Pengaruh pemberian nugget furfures soybean tempeh terhadap penurunan kadar kolesterol total dan peningkatan hdl tikus putih (rattus norvegicus) dislipidemia. peran pangan fungsional berbasis pangan lokal dalam peningkatan derajat kesehatan. Semarang: Universitas Muhammadiyah Semarang.

Damayanti, D. A., Wahyuni, W., & Wena, M. (2014). Kajian kadar serat, kalsium, protein, dan sifat organoleptik chiffon cake berbahan mocaf sebagai alternatif pengganti terigu. Teknologi dan Kejuruan, 37(1). http://dx.doi.org/10.17977/tk.v37i1.4109

Dewi Surawan, F. E. (2007). Penggunaan tepung terigu, tepung beras, tepung tapioka dan tepung maizena terhadap tekstur dan sifat sensoris fish nugget ikan tuna. Jurnal Sain Peternakan Indonesia, 2(2), 78-84. https://doi.org/10.31186/jspi.id.2.2.78-84

Hasbullah, U. H. (2016). Sifat sensoris dan principal component analysis tepung suweg di karisidenan surakarta. Jurnal Ilmiah Teknosains, 2(2). https://doi.org/10.26877/jitek.v2i2/Nov.1201

Hastuti, S., Suryawati, S., & Maflahah, I. (2015). Pengujian sensoris nugget ayam fortifikasi daun kelor. Agrointek, 9(1), 71-75.

Indrianti, K., Wulandari, K. C., Anggraeni, N. K., Saito, K. J., Sizeh, N., & Rupiwardani, I. (2019). Daya terima konsumen terhadap produk stik biji nangka berbagai rasa. Jurnal Teknologi Pangan, 10(1), 46-50.

Maghfiroh, K., & Nuswardhani, R. K. (2019). Diversifikasi pengolahan singkong untuk peningkatan kesejahteraan masyarakat. Teknologi Pangan, 10(2), 106-114. https://doi.org/10.35891/tp.v10i2.1647

Rafika, T., Nurjanah, N., & Hidayati, L. (2012). Sifat organoleptik subtitusi tepung kimpul dalam pembuatan cake. Teknologi dan Kejuruan, 35(2), 213-222. http://dx.doi.org/10.17977/tk.v35i2.3778

Rifqi, Aditya, M., usharto, Clara M K, Astuti, & Trina. (2011). Formulasi nugget tahu pury (nugget tapury) sebagai alternatif kudapan tinggi protein. IPB Repository. https://repository.ipb.ac.id/handle/123456789/51846

Saragih, R. (2015). Nugget jamur tiram (pleurotus ostreatus) sebagai alternatif pangan sehat vegetarian. E-Journal WIDYA Kesehatan dan Lingkungan, 1(2), 90-95.

Sukma, A., Hintono, A., & Setiani, B. (2012). The change of hedonic quality of dry cooked salted egg during storage. Animal Agriculture Journal, 1(1), 585 – 598.

Supriani, A., & Chasanah, N. (2015). Efektifitas teh mawar terhadap perubahan tekanan darah pada penderita hipertensi. Jurnal Keperawatan & Kebidanan, 5-13.

Utomo, D. (2019). Karakteristik organoleptik dodol ubi jalar (Ipomoea batatas L.) terhadap dodol buah-buahan. Jurnal Teknologi Pangan, 10(1), 56-60.

Published
2021-02-18
How to Cite
Hasbiyati, H., Sudiarti, D., & Hikamah, S. R. (2021). Pengujian sensoris nugget mawar sebagai panganan vegetarian. Teknologi Pangan : Media Informasi Dan Komunikasi Ilmiah Teknologi Pertanian, 12(1), 11-19. https://doi.org/10.35891/tp.v12i1.2132
Section
Artikel