THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)
<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green gr...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2020-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8079 |
| _version_ | 1797432624163061760 |
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| author | Ahmad Sofyan Esteria Priyanti Kurnianingsih Kurnianingsih |
| author_facet | Ahmad Sofyan Esteria Priyanti Kurnianingsih Kurnianingsih |
| author_sort | Ahmad Sofyan |
| collection | DOAJ |
| description | <p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green grass jelly leaves extract as much as 25%, 50% and 75% based on the weight of the liquid needed in making marshmallows. This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. The hedonic test results for the taste of green grass jelly marshmallows showed that products with the addition of green grass jelly leaves extract by 25% got the most preference from Panelist with mean score of 3.50 ± 0.73 (neutral). While the hedonic test results for the flavor, texture and color of green grass jelly marshmallows, showed that products with the addition of green grass jelly leaves extract by 50% got the most preference from Panelist with mean scores of 3.50 ± 0.68 (neutral), 3.50 ± 0.51 (neutral) and 3.30 ± 1.06 (neutral). Based on the results of determining the best product, panelists preferred marshmallows with the addition of green grass jelly leaves extract by 50%.</p> |
| first_indexed | 2024-03-09T10:04:18Z |
| format | Article |
| id | doaj.art-46fe448ba129465a80511a8afdaa5a1e |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:18Z |
| publishDate | 2020-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-46fe448ba129465a80511a8afdaa5a1e2023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-07-0121202410.33512/fsj.v2i1.80795813THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS)Ahmad Sofyan0Esteria Priyanti1Kurnianingsih Kurnianingsih2Culinary Art Department Akademi Kesejahteraan Sosial (AKS) Ibu Kartini SemarangAkademi Kesejahteraan Sosial (AKS) Ibu Kartini SemarangCulinary Art Department Akademi Kesejahteraan Sosial (AKS) Ibu Kartini Semarang<p>The purpose of this study is to determine the level of panelists’ preferences for green grass jelly marshmallows. The stages of the study consisted of two stages, which are making green grass jelly leaves extract and making green grass jelly marshmallows. The percentage of addition green grass jelly leaves extract as much as 25%, 50% and 75% based on the weight of the liquid needed in making marshmallows. This study uses a hedonic test that aims to determine the response of the panelists' preferences level to the taste, flavor, texture and color of green grass jelly marshmallows. The hedonic test results for the taste of green grass jelly marshmallows showed that products with the addition of green grass jelly leaves extract by 25% got the most preference from Panelist with mean score of 3.50 ± 0.73 (neutral). While the hedonic test results for the flavor, texture and color of green grass jelly marshmallows, showed that products with the addition of green grass jelly leaves extract by 50% got the most preference from Panelist with mean scores of 3.50 ± 0.68 (neutral), 3.50 ± 0.51 (neutral) and 3.30 ± 1.06 (neutral). Based on the results of determining the best product, panelists preferred marshmallows with the addition of green grass jelly leaves extract by 50%.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/8079marshmallows, green grass jelly leaves, preferences level |
| spellingShingle | Ahmad Sofyan Esteria Priyanti Kurnianingsih Kurnianingsih THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) Food ScienTech Journal marshmallows, green grass jelly leaves, preferences level |
| title | THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) |
| title_full | THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) |
| title_fullStr | THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) |
| title_full_unstemmed | THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) |
| title_short | THE STUDY OF MARSHMALLOW'S PREFERENCES LEVEL WITH THE ADDITION OF GREEN GRASS JELLY (CYCLEA BARBATA L. MIERS) |
| title_sort | study of marshmallow s preferences level with the addition of green grass jelly cyclea barbata l miers |
| topic | marshmallows, green grass jelly leaves, preferences level |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8079 |
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