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Pengaruh Konsentrasi Sari Buah Semu Jambu Mete (Anacardium occidentale L) terhadap Daya Terima Produk Sport Gel

Indonesian Journal of Public Health and Nutrition · Vol. 3 No. 2 (2023) · hlm. 223–230

DOI
10.15294/ijphn.v3i2.59913
ISSN
2776-9968, 2798-4265
Terbit
2023-07-31
Penerbit
Center for Public Health Nutrition Studies, Universitas Negeri Semarang, Indonesia
Bahasa
eng
Lisensi
creativecommons.org/licenses/by/4.0

Abstrak

Background: Cashew apple can be processed into food or beverage products such as jam, syrup, jelly and others. Sport gel is a sports drink product. The purpose of this study was to determine the effect of the concentration cashew apple juice on the acceptability of sports gel products. Methods: This research method uses complete randomized design. The ratio of cashew apple to water is given 1:0, 1:1, 1:2 and 1:3. Then a hedonic test was carried out to determine the acceptability of the sport gel using a questionnaire taken from 30 untrained panelists. The Somogyi-Nelson test is used to determine the total sugar content. Analysis of hedonic test data using the Kruskal-Wallis test and continued the Mann-Whitney test. Analysis of total sugar data using the Kruskal-Wallis test. Results: Hedonic test results p values = 0.000 (taste), 0.303 (aroma), 0.469 (texture), and 0.393 (color). Mann-Whitney's follow-up test results were p values = 0.000 (F0 and F1), 0.004 (F0 and F2), 0.002 (F0 and F3), 0.000 (F1 and F2), 0.000 (F1 and F3), 0.797 (F2 and F3). The result of the total sugar test p value = 0.083. Conclusion:The concentration of cashew apple juice only affects the acceptability in the taste aspect and does not affect the total sugar content of the cashew apple sport gel.

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  • State University of Semarang
  • Universitas Dian Nuswantoro
  • National University of East Timor
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Rekan penulisOrganisasiArtikel bersama
Oktia Woro Kasmini HandayaniState University of Semarang1
Janu PurwonoState University of Semarang1
Cahyani Wulan SuciState University of Semarang1
Adzra Syifa AndhiniState University of Semarang1
Akhmad Samsu DukhaState University of Semarang1
Citra Indah SariState University of Semarang1
Raudya Kamillia InsaniState University of Semarang1
Sipa AlfitrianState University of Semarang1
Vicky Vidira Sukma JeniState University of Semarang1
Azizul Wildan RamadhaniState University of Semarang1
Afifa Ghina AthayaState University of Semarang1
Risqi Ayu SafitriState University of Semarang1
Zubaidah Puan ElsyahAfiliasi tidak diketahui1
Iin ArdianaState University of Semarang1
Erika FebriaraState University of Semarang1
Hanna Damai YolandaState University of Semarang1
Bertakalswa HermawatiState University of Semarang1
JamilaState University of Semarang1
Afi Elsha VeryanaState University of Semarang1
Ade Irma SusilowardaniState University of Semarang1
Intan NaomiState University of Semarang1
Marliyana PuspitadiniState University of Semarang1
Nike Nuarissa ClaudianaState University of Semarang1
Masyitoh MasyitohState University of Semarang1
Muhammad FatihunnajahState University of Semarang1
Widya Hary CahyatiState University of Semarang1
Arfan SyahroniState University of Semarang1
Nabilah Ulima Zafirah RamadhanState University of Semarang1
Rudatin WindraswaraState University of Semarang1
Rengganis PrisklatiwiState University of Semarang1
Syifa Qolbiyah NasirState University of Semarang1
Oktia Woro Kasmini HandayaniState University of Semarang1
Puput EdiyarsariState University of Semarang1
Vilda Ana Veria SetyawatiUniversitas Dian Nuswantoro1
Eti RimawatiUniversitas Dian Nuswantoro1
Denilay Richardo RambingNational University of East Timor1
Eko FaridaState University of Semarang1
Eprami Mukti WibawaniState University of Semarang1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/sju/index.php/IJPHN/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Pengaruh Konsentrasi Sari Buah Semu Jambu Mete (Anacardium occidentale L) terhadap Daya Terima Produk Sport Gel</dc:title>
	<dc:creator>Argadi, Ray Setha Sparis</dc:creator>
	<dc:creator>Budiono, Irwan</dc:creator>
	<dc:description xml:lang="en-US">Background: Cashew apple can be processed into food or beverage products such as jam, syrup, jelly and others. Sport gel is a sports drink product. The purpose of this study was to determine the effect of the concentration cashew apple juice on the acceptability of sports gel products. Methods: This research method uses complete randomized design. The ratio of cashew apple to water is given 1:0, 1:1, 1:2 and 1:3. Then a hedonic test was carried out to determine the acceptability of the sport gel using a questionnaire taken from 30 untrained panelists. The Somogyi-Nelson test is used to determine the total sugar content. Analysis of hedonic test data using the Kruskal-Wallis test and continued the Mann-Whitney test. Analysis of total sugar data using the Kruskal-Wallis test. Results: Hedonic test results p values = 0.000 (taste), 0.303 (aroma), 0.469 (texture), and 0.393 (color). Mann-Whitney's follow-up test results were p values = 0.000 (F0 and F1), 0.004 (F0 and F2), 0.002 (F0 and F3), 0.000 (F1 and F2), 0.000 (F1 and F3), 0.797 (F2 and F3). The result of the total sugar test p value = 0.083. Conclusion:The concentration of cashew apple juice only affects the acceptability in the taste aspect and does not affect the total sugar content of the cashew apple sport gel.</dc:description>
	<dc:publisher xml:lang="en-US">Center for Public Health Nutrition Studies, Universitas Negeri Semarang, Indonesia</dc:publisher>
	<dc:date>2023-07-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/sju/IJPHN/article/view/59913</dc:identifier>
	<dc:identifier>10.15294/ijphn.v3i2.59913</dc:identifier>
	<dc:source xml:lang="en-US">Indonesian Journal of Public Health and Nutrition; Vol 3 No 2 (2023): Regular Issue; 223-230</dc:source>
	<dc:source>2776-9968</dc:source>
	<dc:source>2798-4265</dc:source>
	<dc:source>10.15294/ijphn.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/sju/IJPHN/article/view/59913/25889</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Indonesian Journal of Public Health and Nutrition</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by/4.0</dc:rights>
</oai_dc:dc>