Difference In The Quality Of Storage Power And Randang Lokan Hedonic Test
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(3) Universitas Negeri Padang
(4) Universitas Negeri Padang
(*) Corresponding Author
Abstract
This research is motivated by local food innovations that are processed using lokan basic ingredients from the South Coast and West Pasaman. The difference in the origin of the lokan area used will produce the resulting physical, chemical and sensory characteristics. This can affect a person's storage capacity and likability level. This study aims to analyze the shelf life and describe a person's preference for lokan randang by using the origin of different lokan areas. This type of research is a mixed method using qualitative methods for storage capacity and quantitative methods for hedonic tests of randang lokan. The data collection technique in this study is using observation and questionnaires. The data obtained using the t-test method, the results of the questionnaire were tabulated in the form of tables and level tests to find out the comparison of a person's level of preference for different randang lokan. The results show .
Keywords
References
Azizah, Rizky, dkk. (2023) Penambahan Tepung Bengkuang Terhadap Kualitas Bentuk, Warna, Aroma, Tekstur dan Rasa pada Brownies Panggang. Jurnal Pendidikan Tambusai. 7(2): 5971-5976.
Dewi, Muharika. (2023). Metode Penelitian Research is Fun. Penerbit CV. MUHARIKA RUMAH ILMIAH.
Dewi, P.S., dan Rahmi Holinesti. (2020). Pengaruh Subtitusi Tepung Tempe Terhadap Kualitas Nastar. Jurnal Pendidikan Tata Boga dan Teknologi. 1(2):15-2.
Dona A.E. (2021). Standarisasi Resep Randang Lokan (Geliona Erosa) di Kecamatan Lengayang, Kabupaten Pesisir Selatan. Skripsi Padang: Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang.
Lamusu, Darni. 2018. Uji Organoleptik Jalangkote Ubi Jalar Ungu (Ipomoea batatas L.) Sebagai Upaya Diversifikasi Pangan. Jurnal Pengolahan Pangan. 3(1). 9-15.
Murni, Sri Dona dan Wirnelis Syarif (2022). Pengaruh Penggunaan Rempah – Rempah Terhadap Umur Simpan Rendang Daging. Jurnal Pendidikan Tata Boga dan Teknologi, 3(2), 244-250.
Putri, S.M.S dan Hermiza Mardesci. 2018. Uji Hedonik Biskuit Cangkang Kerang Simping (Placuna placenta) Dari Perairan Indragiri Hilir. Jurnal Teknologi Pertanian, 7(2), 19-29.
Ramadani, Desi dan Rahmi Holinesti (2022). Kualitas Rendang Lokan Yang Dihasilkan Dari Penggunaan Bumbu Basah Dan Bumbu Kering. Jurnal Pendidikan Tata Boga dan Teknologi, 3(3), 320-325.
Sofnitati. (2018). Pengaruh Umur Simpan Brownies Kukus Ampas Tahu Pada Suhu Ruang Dan Suhu Dingin. Jurnal Foodscitech, Vol. 1, 11-19.
Sunaeni., Ismail, Z., Briliannita, A. (2021). Uji Organoleptik Cookies Dengan Bahan Tepung Tuna. Penerbit NEM
Wanimbo, E. Dan Kalor, J.D. 2018. Morfometrik Kerang Polymesoda erosa Di Perairan Teluk Youtefa Jayapura Papua. Jurnal Ilmu Kelautan dan Perikanan Papua. 1(2): 64-70.
DOI: 10.24036/jptbt.v5i3.16885
Article Metrics
Abstract View : 72 times; PDF : 19 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Rameza Nabilah Maysya
This work is licensed under a Creative Commons Attribution 4.0 International License.
