Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong Nasturtium Officinale R. Br Fortification

Firda Rachma Amalia, Ayu Febrian, Sandryas Kurniasanti, Mega Octamelia

2022

Abstract

This study aims to determine the effect of adding nasturtium officinale r. br extract to Bagiak products on panelists’ acceptance. This research is an experimental study using a Randomized Block Design using 4 treatments; B0 control, B1 addition of 2% Nasturtium officinale r. br extract, B2 addition of 5% nasturtium officinale r. br extract and B3 addition of 10% nasturtium officinale r. br extract. Determination of the sample using the Simple Random Sampling Technique consisting of 33 respondents, hereinafter referred to as panelists with certain criteria. Analysis of the data using analysis of variance (ANOVA) and if there is a significant difference, it will be tested further using the BNJ test with a 5% confidence level. The panelists’ hedonic quality test was carried out on color, texture, taste, and aroma. The results showed that the treatment with the highest average value wasthe control B1 treatment in terms of color, texture, taste and aroma, while the average value treatment the lowest was shown in the b3 treatment with the addition of 10% nasturtium officinale r. br extract.

Paper Citation

in Harvard Style

Rachma Amalia F., Febrian A., Kurniasanti S. and Octamelia M. (2022). Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong Nasturtium Officinale R. Br Fortification. In Proceedings of the 5th International Conference on Applied Science and Technology on Engineering Science - Volume 1: iCAST-ES; ISBN 978-989-758-619-4, SciTePress, pages 537-540. DOI: 10.5220/0011819300003575

in Bibtex Style

@conference{icast-es22,
author={Firda Rachma Amalia and Ayu Febrian and Sandryas Kurniasanti and Mega Octamelia},
title={Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong Nasturtium Officinale R. Br Fortification},
booktitle={Proceedings of the 5th International Conference on Applied Science and Technology on Engineering Science - Volume 1: iCAST-ES},
year={2022},
pages={537-540},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011819300003575},
isbn={978-989-758-619-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 5th International Conference on Applied Science and Technology on Engineering Science - Volume 1: iCAST-ES
TI - Hedonic Quality Analysis of Bagiak Traditional Snacks with Arnong Nasturtium Officinale R. Br Fortification
SN - 978-989-758-619-4
AU - Rachma Amalia F.
AU - Febrian A.
AU - Kurniasanti S.
AU - Octamelia M.
PY - 2022
SP - 537
EP - 540
DO - 10.5220/0011819300003575
PB - SciTePress