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View article: PENGARUH SUBSTITUSI TEPUNG KENTANG (SOLANUM TUBEROSUM LINN) TERHADAP KUALITAS FISIK DAN KUALITAS ORGANOLEPTIK KUE TALAM UBI
PENGARUH SUBSTITUSI TEPUNG KENTANG (SOLANUM TUBEROSUM LINN) TERHADAP KUALITAS FISIK DAN KUALITAS ORGANOLEPTIK KUE TALAM UBI Open
Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung kentang pada kue talam ubi meliputi aspek densitas pemadatan kekenyalan, warna, rasa, aroma dan tekstur. Penelitian berlangsung sejak bulan September 2024 hingga Juni 2…
View article: Pengaruh Work-Family Conflict terhadap Work Engagement pada Polisi Wanita
Pengaruh Work-Family Conflict terhadap Work Engagement pada Polisi Wanita Open
Female police officers face dual roles as professionals and housewives. They are expected to be fully committed to their police duties while also fulfilling family responsibilities. This dual burden can lead to work-family conflict, where …
View article: Personality Meets Technology: Quantile Regression Analysis of Openness to Experience in Digital Wallet Usage
Personality Meets Technology: Quantile Regression Analysis of Openness to Experience in Digital Wallet Usage Open
Digital wallets have become an important part of financial transactions, especially among college students. This study aims to analyze the influence of the personality dimension of Openness to Experience on the use of digital wallets using…
View article: Consumptive Behavior of Students Examined from the Perspective of E-Wallet Application Usage
Consumptive Behavior of Students Examined from the Perspective of E-Wallet Application Usage Open
The purpose of this research is to identify the consumptive behaviour of students from the perspective of e-wallet application usage. The research data is analyzed using the quantile regression method, which is a more specific regression m…
View article: Pengaruh Penambahan Soygurt Terhadap Kualitas Organoleptik, Nilai pH, dan Total Padatan Terlarut Dressing Salad Buah
Pengaruh Penambahan Soygurt Terhadap Kualitas Organoleptik, Nilai pH, dan Total Padatan Terlarut Dressing Salad Buah Open
alad buah adalah makanan sehat karena kaya akan serat dan vitamin. Untuk memberikan rasa pada salad buah dapat ditambahkan saus salad atau dressing salad. Salah satu bahan yang dapat ditambahkan sebagai dressing salad adalah soygurt. Namun…
View article: PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN
PENGARUH SUBTITUSI TEPUNG SORGUM PUTIH DALAM PEMBUATAN VANILLA CUPCAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN Open
This research seeks to analyze the impacts of substituting white sorghum flour in the making of vanilla cupcakes on both their physical quality and consumer acceptance. This research was carried out at the Pastry and Bakery Laboratory of C…
View article: Pengaruh Substitusi Tepung Jewawut (Pennisetum Glaucum) pada Butter Cake terhadap Daya Terima Konsumen
Pengaruh Substitusi Tepung Jewawut (Pennisetum Glaucum) pada Butter Cake terhadap Daya Terima Konsumen Open
This research aims to study and analyze the effect of jewaut flour substitution in butter cake on consumer acceptance. The study was conducted at the Pastry and Bakery Laboratory, Culinary Education Study Program, Universitas Negeri Jakart…
View article: Analisis Formulasi American Coookies Puree Kulit Pisang Kepok (Musa Paradisiaca Linn) Berdasarkan Daya Terima Konsumen
Analisis Formulasi American Coookies Puree Kulit Pisang Kepok (Musa Paradisiaca Linn) Berdasarkan Daya Terima Konsumen Open
Kepok banana peel puree is used in making American cookies as an effort to utilize local food. The research was conducted to analyze the effect of the formulation using kepok banana peel puree in the manufacture of American cookies on cons…
View article: Substitusi Gembili (Dioscorea Esculenta) pada Kue Sagu Keju dalam Peningkatan Pangan Lokal: Analisis Friedman terhadap Uji Hedonik
Substitusi Gembili (Dioscorea Esculenta) pada Kue Sagu Keju dalam Peningkatan Pangan Lokal: Analisis Friedman terhadap Uji Hedonik Open
This research aims to determine and analyze the effect of the percentage of gembili (Dioscorea esculenta) starch substitution in making sago cheese cake on consumer acceptance through the aspects of color (outside and inside), aroma (butte…
View article: The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method
The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method Open
Improving a country's self-sufficiency in food production is an important challenge. This study aims to explore the potential of utilizing local resources, such as cassava, as a substitute for imported wheat flour by maximizing its use thr…
View article: The Effect of Taro Beneng Flour Substitution (Xanthosoma Undipes K. Koch) on Brownie Cookies Making on Sensory Quality
The Effect of Taro Beneng Flour Substitution (Xanthosoma Undipes K. Koch) on Brownie Cookies Making on Sensory Quality Open
Taro beneng flour is used to substitute wheat flour in making brownie cookies in an effort to utilize local food. Research was conducted to analyze the effect of taro beneng flour substitution on making brownie cookies on sensory quality. …
View article: Pengaruh Penambahan Tepung Jamur Tiram Pada Pembuatan Kulit Pangsit Rebus Terhadap Daya Terima Konsumen
Pengaruh Penambahan Tepung Jamur Tiram Pada Pembuatan Kulit Pangsit Rebus Terhadap Daya Terima Konsumen Open
Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh penambahan tepung jamur tiram pada pembuatan kulit pangsit terhadap daya terima konsumen. Penelitian ini dilakukan di Laboraturium Pengolahan Makanan Program Studi Pendid…
View article: Pengaruh Persentase Penggunaan Jahe Merah Pada Pembuatan Kue Bangkit Terhadap Daya Terima Konsumen
Pengaruh Persentase Penggunaan Jahe Merah Pada Pembuatan Kue Bangkit Terhadap Daya Terima Konsumen Open
“Kue bangkit” atau “Kue bangket” merupakan kue tradisional khas melayu, yang sering ditemukan didaerah Riau dan Sumatera. Kue bangkit adalah kue kering yang memiliki cita rasa manis dengan rasa dan aroma khas jahe. Bahan utama pembuatan ku…
View article: The Effect of Breawef Flour Substitution (Artocarpus Altilis Fosberg) on Snow Princess Cake on Sensory Quality
The Effect of Breawef Flour Substitution (Artocarpus Altilis Fosberg) on Snow Princess Cake on Sensory Quality Open
Breadfruit flour is used as a substitute ingredient in making Snow White cake to optimize the use of local food ingredients. This study aims to analyze the effect of substitution of breadfruit flour in the manufacture of Snow White cake on…
View article: Pengaruh Penambahan Pasta Kluwek Pada Pembuatan Almond Crispy Terhadap Daya Terima Konsumen
Pengaruh Penambahan Pasta Kluwek Pada Pembuatan Almond Crispy Terhadap Daya Terima Konsumen Open
This research aims to know and analyze the effect of addition of kluwek paste in the making Almond Crispy to consumer acceptance which include assessment on organoleptic aspect of color, aroma, flavor, and texture. This research was conduc…
View article: Pengaruh Suhu Pengeringan pada Pembuatan Tepung Umbi Bunga Dahlia
Pengaruh Suhu Pengeringan pada Pembuatan Tepung Umbi Bunga Dahlia Open
This study aims to make efforts to utilize dahlia flower tubers as an alternative food ingredient in the form of flour. The change that occurs from dahlia tubers to dahlia tuber flour is one of the efforts to expand its utilization into se…
View article: Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen
Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen Open
This plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs to the annual fruit type, and is still related to Malvales and is also included in the ordoUrticales. This study was condu…
View article: Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen
Pengaruh Perbandingan Puree Biji Buah Nangka (Artocarpus Heterophyllus) Dengan Tepung Terigu Pada Pembuatan Kulit Pie Terhadap Daya Terima Konsumen Open
This plant has different names and varies depending on the region or region. Jackfruit plant is a plant that belongs to the annual fruit type, and is still related to Malvales and is also included in the ordoUrticales. This study was condu…
View article: Pengaruh Media Promosi Instagram Terhadap Kepuasan Konsumen pada Toko Dessert Box Vanila Sweet
Pengaruh Media Promosi Instagram Terhadap Kepuasan Konsumen pada Toko Dessert Box Vanila Sweet Open
This study aims to analyze the effect of Instagram promotion media on consumer satisfaction at the Vanila Sweet dessert box shop. Consumer satisfaction is the level of consumer feelings after making a comparison between the goods/services …
View article: Pengaruh Media Promosi Instagram Terhadap Kepuasan Konsumen pada Toko Dessert Box Vanila Sweet
Pengaruh Media Promosi Instagram Terhadap Kepuasan Konsumen pada Toko Dessert Box Vanila Sweet Open
This study aims to analyze the effect of Instagram promotion media on consumer satisfaction at the Vanila Sweet dessert box shop. Consumer satisfaction is the level of consumer feelings after making a comparison between the goods/services …
View article: THE EFFECT OF THE USE OF MARGARINE AND BUTTER WITH DIFFERENT PERCENTAGES ON THE QUALITY OF SESAME MILK PIE
THE EFFECT OF THE USE OF MARGARINE AND BUTTER WITH DIFFERENT PERCENTAGES ON THE QUALITY OF SESAME MILK PIE Open
This study aims to determine the effect of using margarine and butter with different percentages on the physical and sensory qualities of sesame milk pies. The experimental method was carried out by differentiating the percentages of marga…
View article: PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS LOTUS PASTRY
PENGARUH SUBSTITUSI TEPUNG BERAS MERAH TERHADAP KUALITAS LOTUS PASTRY Open
ABSTRAK: Tepung beras merah digunakan dalam pembuatan lotus pastry untuk menjadi alternatif dalam mengurangi penggunaan tepung terigu, menambah variasi produk tepung beras merah, dan sebagai pemanfaatan beras merah dengan dijadikan tepung …
View article: Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair
Pemberdayaan Masyarakat Berbasis Teknologi Pengolahan Pangan Lokal Singkong Pada Produk Churros dan Éclair Open
Churros and éclairs have almost the same type of dough and are easy to process. Currently, churros and éclair are snacks that are trending and much favored by the public, especially teenagers and children. Thus, churros and éclair become s…
View article: The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality
The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality Open
This study aims to study the effect of adding manalagi apple cider to the sensory quality of chewy candy on the aspect of color, taste, aroma, and texture. This research was conducted in the Analysis and Engineering Laboratory of the Culin…
View article: The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality
The effect of Additional Manalagi (Malus Sylvestris) Apple Cider Juice on Chewy Candy's Sensoric Quality Open
This study aims to study the effect of adding manalagi apple cider to the sensory quality of chewy candy on the aspect of color, taste, aroma, and texture. This research was conducted in the Analysis and Engineering Laboratory of the Culin…
View article: Developing Cassava Based Frozen Products to Increase Housewife’s Income in Benda Baru Village, South Tangerang
Developing Cassava Based Frozen Products to Increase Housewife’s Income in Benda Baru Village, South Tangerang Open
Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed. Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four) focus activities, namely: E…
View article: Pengaruh Penambahan Tepung Daun Kelor Pada Pembuatan Cupcake Terhadap Daya Terima Konsumen
Pengaruh Penambahan Tepung Daun Kelor Pada Pembuatan Cupcake Terhadap Daya Terima Konsumen Open
Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan tepung daun kelor pada pembuatan cupcake terhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratori…
View article: Pengembangan Perangkat Pembelajaran Guru Pada Kompetensi Sikap Spiritual Dan Sosial Di Smp Negeri 1 Batu Putih Kabupaten Kolaka Utara Provinsi Sulawesi Tenggara
Pengembangan Perangkat Pembelajaran Guru Pada Kompetensi Sikap Spiritual Dan Sosial Di Smp Negeri 1 Batu Putih Kabupaten Kolaka Utara Provinsi Sulawesi Tenggara Open
Penelitian ini bertujuan untuk mengetahui, (1) Bagaimana bentuk pengembangan perangkat pembelajaran guru pada kompetensi sikap spritual dan sosial di SMP Negeri 1 Batu Putih Kabupaten Kolaka Utara Provinsi Sulawesi Tenggara (2) Kendala apa…
View article: PERANCANGAN MODEL PENDIDIKAN TENTANG PEMBENTUKAN KESUKAAN ANAK TERHADAP MAKANAN BERGIZI SEIMBANG PADA IBU BERBASIS PEMBERDAYAAN MASYARAKAT
PERANCANGAN MODEL PENDIDIKAN TENTANG PEMBENTUKAN KESUKAAN ANAK TERHADAP MAKANAN BERGIZI SEIMBANG PADA IBU BERBASIS PEMBERDAYAAN MASYARAKAT Open
Penelitian ini bertujuan mengembangan model pendidikan masyarakat berupa media digital web site yang sesuai dengan konsep berbasis teknologi informasi. Penelitian pembuatan ini dilakukan di Program Studi Pendidikan Tata Boga, Universitas N…
View article: Pengembangan Media DVD Interaktif dan Video tentang Menu Sehat Seimbang Balita untuk Kader Posyandu
Pengembangan Media DVD Interaktif dan Video tentang Menu Sehat Seimbang Balita untuk Kader Posyandu Open
This study analyses the effectiveness of instructional media using Digital Video Disc (DVD) and videos in nutrition education concerning the development of toddlers’ food preferences of balanced meals based on community empowerment. The me…