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All Journal Jurnal Penelitian Agama Hindu Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary)
Ngurah, I Gusti Ayu
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Religion Humanities Education Health Professions Medicine & Pharmacology Public Health

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Pengaruh Penambahan Puree Labu Kuning (Cucurbita Moschata Ducheness) Terhadap Kualitas fisik dan Mutu Sensori Pada Waffle Izzati, Siti Rahmadina; Ngurah, I Gusti Ayu; Febriana, Rina
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol 4, No 2 (2024): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v4i2.63142

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas fisik dan kualitas organoleptik dengan perlakuan penambahan puree labu kuning 10%, 20% dan 30%. Penelitian ini dimulai dari Agustus 2023 hingga Januari 2024 di  Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Sampel pada penelitian ini adalah waffle dengan pnambahan puree labu kuning 10%, 20%, dan 30%. Pengambilan data penelitian ini menggunakan uji mutu hedonic, dimana 45 panelis agak terlatih menilai keseluruhan aspek kualitas organoleptik sampel waffle puree labu kuning. Teknik pengumpulan data yang dilakukan adalah dengan penilaian uji organoleptik dan fisik. Intrumen uji fisik terdapat unsur yang digunakan yaitu dengan pengukuran sebanyak 3 (tiga) kali ulangan serta instrumen penilaian organoleptik menggunakan pengukuran dengan rentang skala 5 (lima) menunjukkan hasil tertinggi hingga skor 1 (satu) untuk hasil terendah Berdasarkan hasil uji hipotesis statistik, terdapat pengaruh signifikan pada aspek warna bagian dalam, warna bagian luar, cita rasa waffle, cita rasa labu kuning, tekstur waffle bagian dalam, dan aroma labu kuning yang kemudian dilanjutkan dengan uji Tuckey. Skor rata-rata tertinggi uji mutu hedonik aspek  warna bagian dalam denga rata-rata 4, cita rasa waffle dengan rata-rata 4,6  Kata kunci: Penambahan, Organoleptik, Puree, Labu Kuning, Waffle
Pelestarian Kearifan Lokal Beryajna Melalui Edukasi Budidaya Tanaman Kelapa Upakara Di Desa Bunutin Sri Yudari, A. A. Kade; Karmini, Ni Wayan; Ngurah, I Gusti Ayu; Sriwinarti, Ni Nyoman
Jurnal Penelitian Agama Hindu Vol 7 No 2 (2023)
Publisher : Jayapangus Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.759 KB) | DOI: 10.37329/jpah.v7i2.2095

Abstract

The implementation of rituals in Bali is form of local wisdom from generation to generation. The local wisdom of yajna with the support of coconut facilities continues to be socialized, understood and interpreted in the form of knowledge, customary norm, cultural values and community behaviors carrying out various rites in Bunutin Village. This study aims to motivate the community through education on the importance of coconut cultivation and its positive impacts and benefit in religious life. The research design used a qualitative-methods based on the phenomenon of coconut scarcity during observations and interviews.The research is studied with a phenomenological perspective to generate the objective nature of human consciousness based on knowledge, experience in life. The results of the study show that the people in Bunutin Village enthusiastic about appreciating, feeling motivated and raising their awareness, understanding the need for cultivating the upakara coconut plants they seem quite active in seeking sulotions to overcome the scarcity of ritual facilities. The emergence of awareness cannot be separated from the role of motivators in educating the public in order to achieve the goal of preservation through the provision of coconut raw material which is sufficient and balanced with the intensity of the yajna implementation.  
Co-Authors Izzati, Siti Rahmadina Karmini, Ni Wayan Muhammad Yusron Maulana El-Yunusi Sri Yudari, A. A. Kade Sriwinarti, Ni Nyoman