Pengaruh Penambahan Air Lemon terhadap Daya Terima Masyarakat pada Home Industry Marshmallow
Abstract
Inovasi dalam pengembangan produk olahan menjadi semakin penting di era modernisasi untuk meningkatkan nilai jual. Penambahan bahan tambahan, seperti air lemon, dapat menjadi strategi yang efektif dalam meningkatkan daya tarik dan penerimaan konsumen terhadap produk olahan seperti marshmallow. Penelitian ini memiliki tujuan untuk mengetahui pengaruh yang dapat terjadi pada marshmallow dengan penambahan air lemon. Penelitian dilakukan selama 2 bulan pada November hingga Desember 2023 dengan metode penelitian menggunakan Probability Sampling Method dengan simple random sampling untuk pengambilan sampel. Data dianalisis menggunakan uji validitas dan uji reliabilitas, serta korelasi antara variabel penambahan air lemon dan daya terima masyarakat terhadap marshmallow. Pengujian dilakukan dengan metode penambahan air lemon dengan konsentrasi 3 level yakni percobaan 200cc, 150cc, dan 100cc pada pengolahan home industry marshmallow. Hasil analisis menunjukkan bahwa penambahan air lemon secara signifikan meningkatkan daya tarik dan penerimaan konsumen terhadap marshmallow. Koefisien korelasi (r) sebesar 0,781 melebihi nilai kritis, dan koefisien alpha Cronbach sebesar 0,934 menunjukkan tingkat konsistensi yang baik dalam instrumen penelitian.
Downloads
References
Arizona, K., Dyah T. L., dan Kuntjahjawati SAR. Studi Pembuatan Marshmallow Dengan Variasi Konsentrasi Gelatin Dan Sukrosa. AGROTECH, 3(2), 11-17.
Aziza, I. N., Yudhomenggolo S. D., dan Retno A. K. 2019. Pengaruh Gelatin dari Kulit Ikan yang Berbeda terhadap Karakteristik Fisik dan Sensori Produk Marshmallow. Jurnal Perikanan. 21(1), 17-23.
Bondar, M., Alla S., Natalia F., Mariia P., Anna H., Lyudmila P., Denys M., dan Larisa K. 2021. Improving Marshmallow Production Technology By Adding The Fruit And Vegetable Paste Obtained By Low-Temperature Concentration. Eastern-European Journal of Enterprise Technologies, ISSN 1729-3774.
Bonett, D. G. dan Thomas A. W. 2014. Cronbach’s alpha reliability: Interval estimation, hypothesis testing, and sample size planning. Journal of Organizational Behavior. DOI: 10.1002/job.1960.
Cheung, G. W., Helena D. C.T., Rebecca S.Lau., dan Linda C.W. 2023. Reporting reliability, convergent and discriminant validity with structural equation modeling: A review and best practice recommendations. Asia Pacifc Journal of Management. https://doi.org/10.1007/s10490-023-09871-y.
Ergun, R., R. Lietha., dan R. W. Hartel. 2010. Moisture and Shelf Life in Sugar Confections. Critical Reviews in Food Science and Nutrition. ISSN: 1040-8398, DOI: 10.1080/10408390802248833.
Kurniawan, A., Tri Winarni A., dan Laras R. 2016. Pengaruh Penambahan Spirulina plantensis Powder Terhadap Karakteristik Marshmallow. Prosiding Seminar Nasional Tahnan Ke-V Hasil-hasil Penelitian Perikanan dan Kelautan.
Kusumaningtyas, R., Meddiati F. P., dan M. Ansori. 2017. Inovasi Peningkatan Kualitas Permen Marshmallow dengan Pemanfaatan Daun Cincau Hijau. Food Science And Culinary Education Journal. 6(1), 16-24.
Ginting, N. A., Herla R., dan Rona N. 2014. Pengaruh Perbandingan Jambu Biji Merah dengan Lemon dan Konsentrasi Gelatin terhadap Mutu Marshmallow Jambu Biji Merah. Jurnal Rekayasa Pangan dan Pertanian. 2(3). 16-21.
Gumansalangi, F., Thelama D.J.T., dan Gregoria S.S.D. 2019. Aktivitas Antioksidan, Sifat Fisik Dan Sensoris Marshmallow Melon (Cucumis Melo L.) Dengan Penambahan Ekstrak Bit Merah (Beta Vulgaris L. var. Conditiva). Jurnal Teknologi Pertanian. 10(1), 18-28.
Hardiyanti, A., Arie N., Sefanadia P. 2018. Kajian Pembuatan Marshmallow Dengan Penambahan Ekstrak Daun Kersen (Muntingia calabura L). Jurnal Kebidanan. 4(3), 110-118.
Pace, D. S. 2021. Probability and Non-Probability Sampling - An Entry Point For Undergraduate Researchers. International Journal of Quantitative and Qualitative Research Methods, 9(2), 1-15.
Padmawati, I. G. A., I Desak P.K.P., dan A.A. Istri Sri W. 2022. Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow. Itepa: Jurnal Ilmu dan Teknologi Pangan. 11(1), 43-54.
Purnama, M. R., Ibnu M. B. I., dan M. Ikhsan A. 2021. Pengaruh Penambahan Bubuk Kokoa Terhadap Sifat Kimia dan Organoleptik Snack Bar Biji Hanjeli. Jurnal Ilmu Pangan dan Hasil Pertanian. 5(1). 49-58.
Reinhart, P. 2001. The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread. Berkeley: Ten Speed Press.
Santoso, U., Yudi P., Yessy T. A., dan Sri M. 2019. The physical and chemical properties of marshmallows made from buffalo (Bubalus bubalis) hide gelatin compared to commercial gelatin. Journal of Applied Food Technology. 6(2), 7-14.
Surucu, L. dan Ahmet M. 2020. Validity and Reliability In Quantitative Research. Business & Management Studies: An International Journal. 8(1), 2694-2726.
Sugiyono. 2018. Metode Penelitian. Bandung: Alfabeta.
Taber, K. S. 2017. The Use of Cronbach’s Alpha When Developing and Reporting Research Instruments in Science Education. Res Sci Educ. 48, 1273-1296.
Tan, J. M. dan Miang H. L. 2008. Effects of gelatine type and concentration on the shelf-life stability and quality of marshmallows. International Journal of Food Science and Technology. 43, 1699-1704.
Copyright (c) 2024 Rayhan Pratama Arga Alea, Devinta Maharani Nurhalizah, Muh. Zaky Zulfahmi, Afrinda Rahma Sundari, Rina Asmaul
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal allows anyone to compose, correct, and do derivative works, even for commercial purposes, as long as they credit for the original work. This license is the freest. It is recommended for maximum distribution and use of licensed material.
The submitted paper is assumed not to contain any proprietary materials that are not protected by patent rights or patent applications; The responsibility for technical content and protection of proprietary materials rests with the authors and their organizations and not the responsibility of journal or its editorial staff. The primary (first/appropriate) author is responsible for ensuring that the article has been viewed and approved by all other authors. The author's responsibility is to obtain all necessary copyright waivers to use any copyrighted material in the manuscript before submission.
Jurnal Pendidikan, Sains dan Teknologi allows the author(s) to hold the copyright without restrictions and allow the author(s) to retain publishing rights without restrictions. Jurnal Pendidikan, Sains dan Teknologi CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work. Jurnal Pendidikan, Sains dan Teknologi allows the author(s) to hold the copyright without restrictions and allow the author(s) to retain publishing rights without restrictions. Jurnal Pendidikan, Sains dan Teknologi CC-BY-SA or an equivalent license as the optimal license for the publication, distribution, use, and reuse of scholarly work.
In developing strategy and setting priorities Jurnal Pendidikan, Sains dan Teknologi recognize that free access is better than priced access, libre access is better than free access, and libre under CC-BY-SA or the equivalent is better than libre under more restrictive open licenses. We should achieve what we can when we can. We should not delay achieving free in order to achieve libre, and we should not stop with free when we can achieve libre.
Jurnal Pendidikan, Sains dan Teknologi is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
You are free to:
- Share a copy and redistribute the material in any medium or format
- Adapt a remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
