Pengembangan Produk Olahan Jahe di Kecamatan Jenawi Kabupaten Karanganyar (Studi Kasus Kelompok Wanita Tani Desa Sidomukti)

Dewati, Rosita; Harinta, Yos Wahyu; Setyarini, Agung

doi:10.21776/ub.jepa.2021.005.04.13

Cited by 3 publications

(7 citation statements)

References 2 publications

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“…If the additional ingredients have a dark color, the resulting product will also be darker, as well as other qualities, the aroma will be more fragrant, the texture of the resulting bread will be more brittle/hard, the taste of the bread will become unpleasant as the additional ingredients increase. So that acceptance is decreasing, this is in accordance with the opinions of several researchers below [30][31][32][33][34][35][36].…”

Section: The Process Of Making Black Rice Substitute Breadsupporting

confidence: 88%

“…This is because the additional ingredients have unpleasant properties and are close to the taste of black sticky rice. This makes the resulting sweet bread even less delicious and the panelists show that their assessment of the sensory quality of the sweet bread taste is increasingly bad [32][33][34], [46], [54][55][56][57].…”

Section: Quality Of Black Rice Substitute Breadmentioning

confidence: 99%

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Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

Widodo,

Hudiah,

Qur’ani

et al. 2024

BIO Web Conf.

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This research aims to assess the organoleptic quality of sweet bread substituted with black rice. Methodology: Black rice replaces wheat flour as the main ingredient in this study. It employs a qualitative research design with an experimental approach involving 20 panelists. Indicators studied include the quality of the bread’s crust, focusing on color, aroma, texture, and taste, with seven indicators for each. Results indicate that sweet bread substituted with black rice exhibits a darker color, a more fragrant aroma, less softness, a superior taste, and increased preference levels. The most favored formula consists of a 50% black rice and 50% wheat blend, achieving an overall acceptance rate of 94.45%. Conclusion: The acceptance of black rice as a substitute for bread suggests that as the proportion of black rice flour increases, panelists are more likely to accept the bread produced.

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Section: The Process Of Making Black Rice Substitute Breadsupporting

confidence: 88%

Section: Quality Of Black Rice Substitute Breadmentioning

confidence: 99%

Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

Widodo,

Hudiah,

Qur’ani

et al. 2024

BIO Web Conf.

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“…The more the number of additives produced, the darker the color, the more fragrant the aroma, the more brittle the texture of the candy produced, and the more unpleasant the taste of the candy with the increase in the additives. So the acceptance is decreasing [20], [31]- [34] b. The quality of the Candy…”

Section: A the Process Of Making Candymentioning

confidence: 99%

“…However, the candy with FS152 formulation or with the addition of 6.6% of cinnamon extract, 3.45% of ginger extract. And 4.95% of tempe flour is the most delicious and the most preferred by the panelists [20], [32], [47]- [50] The preference test showed that the increase in the additive ingredients of cinnamon extract, ginger extract and tempe flour showed less preference. This was due to the darker quality of the candy.…”

Section: A the Process Of Making Candymentioning

confidence: 99%

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Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients

Widodo¹,

Hudiah²

2022

Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali

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This study aims to determine the acceptance of functional candy with ginger and tempe as substitute ingredients. This experimental research is conducted in February-June 2022 at the Laboratory of Home Economics Department, UNM. Data was collected from 37 trained panelists in the form of quality and preference of the candy, which consists of color, aroma, texture, taste, and preference. The material studied was candy with a substitution formula of ginger flour and tempe flour. The data analysis uses average, frequency, and t-test. The results show that the color indicator is getting darker, the aroma is getting more fragrant, the texture is brittle, the taste is spicy, and the likes are getting less. The most preferred formula is the formula FS152 with 6.6% of cinnamon extract, 3.45% of ginger extract, 4.95% of tempe flour, 19.295% of water, 56.61% of sucrose, and 9.095% of glucose syrup..

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Ginger Marketing Efficiency Through Product Innovation in Improving Farmers' Economy in Sidenreng Rappang Regency

Mursalat

Haryono

2023

AGRISE

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This study aims to determine the marketing channel model of ginger, analyze the marketing efficiency of ginger and analyze the added value resulting from the innovation of ginger products into ginger powder in Sidenreng Rappang Regency. This goal is based on several problems encountered when conducting the initial survey, such as ginger farmers only getting a small profit because they only market their products in the form of raw or unprocessed ginger so there is a significant difference in selling prices at the farmer level. This research's data analysis method consists of qualitative and quantitative analysis. Qualitative analysis was used to identify marketing channels for ginger in Sidenreng Rappang Regency. In contrast, quantitative analysis was used to determine marketing efficiency and the amount of added value resulting from the innovation of ginger products into ginger powder using the Hayami method. The results showed that the marketing channel for ginger in Panca Lautang District, Sidenreng Rapppang Regency consisted of Farmers - Collectors - Retailers - Consumers. From these results, there are two marketing institutions in the ginger marketing channel, namely collectors and retailers. The value of the marketing margin obtained through the ginger marketing channel which is the difference between the price paid by consumers and the price received by farmers is Rp. 8,500. The value of a farmer's share in the ginger marketing channel is based on the price received by farmers from the final consumer price of 66% with a profit ratio of 6.9 which indicates that the ginger marketing channel in Panca Lautang District, Sidenreng Rapppang Regency can be said to be efficient. The added value of processing ginger into powdered ginger is Rp. 79,000/kg with a value-added ratio of 39.50% and a profit of Rp. 74,000 or 37%. The large percentage of processing profits indicates that selling powdered ginger processing products is more profitable than selling fresh products.

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Pengembangan Produk Olahan Jahe di Kecamatan Jenawi Kabupaten Karanganyar (Studi Kasus Kelompok Wanita Tani Desa Sidomukti)

Cited by 3 publications

References 2 publications

Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients

Ginger Marketing Efficiency Through Product Innovation in Improving Farmers' Economy in Sidenreng Rappang Regency

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