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Pembuatan Dessert Teler Berbasis Alpukat Dengan Teknik Gastronomy Moleculer Sebagai Inovasi Produk Kuliner

Food Science and Culinary Education Journal · Vol. 15 No. 1 (2026) · pp. 41–49

DOI
10.15294/fsce.v15i1.47844
ISSN
2829-355X, 2252-6587
Published
2026-07-31
Publisher
Universitas Negeri Semarang
Language
eng

Abstract

Penelitian ini bertujuan megetahui perbedaan dessert teler berbasis alpukat dan es teler konvensional meliputi parameter fisik indikator tekstur dan warna, tingkat kesukaan aspek (warna, aroma, rasa, tekstur, keseluruhan), kandungan gizi total padatan, kadar lemak, kadar protein. Parameter fisik tekstur menggunakan alat Lylod Texture Analyze, warna Color identification, tingkat kesukaan dari 40 panelis tidak terlatih, uji beda Mann-Whitney, kandungan gizi uji laboratorium total padatan kadar lemak, kadar protein. Hasil kekerasan dan kerekatan produk dessert teler berbasis alpukat rerata 0,46 dan 0,13. Kekerasan dan kerekatan es teler konvensional rerata 0,15 dan 0,01. Warna dessert teler berbasis alpukat coklat muda hingga coklat tua kemerahan. Es teler konvensional krem kekuningan hingga hitam kecoklatan. Hasil uji kesukaan dessert teler (8,1) lebih tinggi dari es teler konvensional (7,1) dan berbeda nyata pada semua aspek. Rincian kesukaan dessert teler berbasis alpukat dan es teler konvensional pada aspek warna 8,1, dan 6,9, aroma 7,8 dan 7,0, rasa 8,2 dan 7,1, tekstur 8,1 dan 7,3, keseluruhan 8,3 dan 7,3. Hasil rerata kandungan gizi dessert teler berbasis alpukat total padatan 52,42% kadar lemak 13,37%, kadar protein 2,26%. Es teler konvensional total padatan 13,85%, kadar lemak 1,23%, kadar protein 0,75%.

Keywords

Collaboration network of the authors

40 authors · 105 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Trisakti
  • Tadulako University
  • State University of Semarang
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Muhammad AnsoriAffiliation unknown5
Octavianti ParamitaAffiliation unknown4
Rosidah RosidahAffiliation unknown3
RosidahAffiliation unknown2
Pudji AstutiUniversitas Trisakti2
WahyuningsihAffiliation unknown1
SarwiAffiliation unknown1
Romiyatun Mijiling AAffiliation unknown1
Angga PratiwiAffiliation unknown1
Lia Maretiana SafitriAffiliation unknown1
Laela Rahma AgustinAffiliation unknown1
Refika Adinda InkaAffiliation unknown1
Khansa SofrianaAffiliation unknown1
fifi agdaniAffiliation unknown1
Rahmawati MulyanaAffiliation unknown1
Evi RohmiyatiAffiliation unknown1
Rosalia Amanda PratiwiAffiliation unknown1
hikmah nurazizahAffiliation unknown1
Fariski Bagus SetiawanAffiliation unknown1
Latifah NurhalimahAffiliation unknown1
Dyah NuraniAffiliation unknown1
Paramitha RahayuAffiliation unknown1
Meddiati FajriAffiliation unknown1
Titis Budi RahayuAffiliation unknown1
Muhammad MuhlisunAffiliation unknown1
Atika Nur FauziyahAffiliation unknown1
Bambang Sugeng SuryatnaAffiliation unknown1
Ailan RomadhonAffiliation unknown1
Hannifah Rizky AmalianiAffiliation unknown1
Bambang Sugeng SupriyatnaAffiliation unknown1
Roy HanapiAffiliation unknown1
Wahyuningsih WahyuningsihTadulako University1
Bambang SugengAffiliation unknown1
Moh. Hikam Istifaul AminAffiliation unknown1
Karsinah KarsinahAffiliation unknown1
Retno Sri IswariState University of Semarang1
Rina RachmawatiAffiliation unknown1
Bela Siska KristantiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/fsce/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Pembuatan Dessert Teler Berbasis Alpukat Dengan Teknik Gastronomy Moleculer Sebagai Inovasi Produk Kuliner</dc:title>
	<dc:creator xml:lang="en">Khafinda, RRifda Dyah Ayu Wulandari</dc:creator>
	<dc:creator xml:lang="en">Fathonah, Siti </dc:creator>
	<dc:subject xml:lang="en">dessert</dc:subject>
	<dc:subject xml:lang="en">es teler</dc:subject>
	<dc:subject xml:lang="en">alpukat</dc:subject>
	<dc:subject xml:lang="en">kaviar</dc:subject>
	<dc:subject xml:lang="en">gastronomy moleculer</dc:subject>
	<dc:description xml:lang="en">Penelitian ini bertujuan megetahui perbedaan dessert teler berbasis alpukat dan es teler konvensional meliputi parameter fisik indikator tekstur dan warna, tingkat kesukaan aspek (warna, aroma, rasa, tekstur, keseluruhan), kandungan gizi total padatan, kadar lemak, kadar protein. Parameter fisik tekstur menggunakan alat Lylod Texture Analyze, warna Color identification, tingkat kesukaan dari 40 panelis tidak terlatih, uji beda Mann-Whitney, kandungan gizi uji laboratorium total padatan kadar lemak, kadar protein. Hasil kekerasan dan kerekatan produk dessert teler berbasis alpukat rerata 0,46 dan 0,13. Kekerasan dan kerekatan es teler konvensional rerata 0,15 dan 0,01. Warna dessert teler berbasis alpukat coklat muda hingga coklat tua kemerahan. Es teler konvensional krem kekuningan hingga hitam kecoklatan. Hasil uji kesukaan dessert teler (8,1) lebih tinggi dari es teler konvensional (7,1) dan berbeda nyata pada semua aspek. Rincian kesukaan dessert teler berbasis alpukat dan es teler konvensional pada aspek warna 8,1, dan 6,9, aroma 7,8 dan 7,0, rasa 8,2 dan 7,1, tekstur 8,1 dan 7,3, keseluruhan 8,3 dan 7,3. Hasil rerata kandungan gizi dessert teler berbasis alpukat total padatan 52,42% kadar lemak 13,37%, kadar protein 2,26%. Es teler konvensional total padatan 13,85%, kadar lemak 1,23%, kadar protein 0,75%.</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-07-31</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">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/fsce/article/view/47844</dc:identifier>
	<dc:identifier>10.15294/fsce.v15i1.47844</dc:identifier>
	<dc:source xml:lang="en">Food Science and Culinary Education Journal; Vol. 15 No. 1 (2026); 41-49</dc:source>
	<dc:source>2829-355X</dc:source>
	<dc:source>2252-6587</dc:source>
	<dc:source>10.15294/fsce.v15i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/fsce/article/view/47844/11956</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Food Science and Culinary Education Journal</dc:rights>
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