asriadi masnar

@polimedia.ac.id

State Polytechnic of Creative Media



                 

https://researchid.co/adhydagreat
0

Scopus Publications

19

Scholar Citations

1

Scholar h-index

1

Scholar i10-index

Scopus Publications

  • Sensory characteristic of new formulated Bir Pletok ice cream
    Dimas Pinandoyo, Asriadi Masnar, Ratih Titik Haryati, and Sachin Badguja
    Hasanuddin University, Faculty of Law
    Bir Pletok is one of traditional heritage of Betawi Culinary. Till day, Bir Pletok’s popularity is decreasing especially in young generation. This research aimed to get a new option of Bir Pletok product so that the acceptability and popularity of Bir Pletok as one of Betawi traditional culinary heritage can be preserved. Ice cream was made using mixing and freezing method. The composition for formulation was 3:1 for milk: Bir Pletok. Sensory characteristic measured with 7 levels hedonic methods. Triangle test was conducted to standardized the panelist. Panelist subjected for sensory test was semi trained panelist. Research was conducted in Politeknik Negeri Media Kreatif Art Culinary Department. Research found that overall acceptability of ice cream still medium (4.96). Respondents tend to slightly like the taste of Bir Pletok ice cream (5.47); neutrally respond to the aroma (4.67) and color (4.07), and tend to like the mouthfeel (5.53) and slightly like the after taste (5.07) of the ice cream.  

RECENT SCHOLAR PUBLICATIONS

  • PENDAMPINGAN PENYUSUNAN MANUAL SISTEM JAMINAN PRODUK HALAL (SJPH) UNTUK MENYIAPKAN SERTIFIKASI HALAL PRODUK UMKM SETU BABAKAN
    S Supardianningsih, A Masnar, M Nugraha, S Susiani
    Prosiding Seminar Nasional Pengabdian kepada Masyarakat Polimedia (Senpedia) 3 2024

  • Dissecting Sago Grubs as a Potential Emergency Food Source: ASystematic Analytical Review of Nutritional Value, Food Safety, andPreservation Methods (2014-2024)
    A Masnar
    THE 2nd SEAMEO INTERNATIONAL CONFERENCE ON FOOD AND NUTRITION 2, 129 2024

  • Formulation and impact of soy protein isolate on white oyster mushroom (Pleurotus ostreatus) sausage: Palatability evaluation, nutritional and economic value
    A Masnar, RT Haryati, MA Akbar
    Alimentaria journal, 82–99 2024

  • Semi-automatic Hydraulic Hotpress Tool Design for the Production of Biodegradable Tableware from Kitchen Waste
    A Masnar, H Santoso
    Jakarta International Conference on Multidisciplinary Studies towards 2024

  • Karakteristik Sifat Sensoris dan Nilai Gizi pada Percobaan Es Krim Kopi Biji Kurma
    A Oktaviani
    Politeknik Negeri Media Kreatif Jakarta 2023

  • PENGGUNAAN BUBUK DAUN KELOR SEBAGAI PEWARNA ALAMI DAN GULA SINGKONG SEBAGAI PEMANIS PADA COOKIES
    S Nur Rachma
    Politeknik Negeri Media Kreatif 2023

  • EKSPERIMEN PEMBUATAN MUFFIN KOMPOSIT TEPUNG OATMEAL SEBAGAI ALTERNATIF HEALTHY FOOD
    Q Choirunnisa
    Politeknik Negeri Media Kreatif 2023

  • Penguatan Branding Aspek Gizi dan Kemasan Ole-Ole Kuliner Khas Indramayu (BROKU) dalam rangka menuju Pariwisata Kelas Dunia
    MNH Syah, P Hadi, IMB Ilmi, U Wahyuningsih, A Buntara, F Andara, ...
    Poltekita: Jurnal Pengabdian Masyarakat 4 (2), 467-474 2023

  • Hanjeli Delight
    A Masnar, AM Novita
    ID Patent 000,549,954 2023

  • Combating Excessive Food Consumption Through Augmented Reality Packaging: An Explorative Study of Generation Z
    A Masnar, FO Hidayah
    Jurnal Kesehatan Manarang 9 (No 1), 34-41 2023

  • PENGGUNAAN TEPUNG TALAS DAN TEPUNG PORANG SEBAGAI BAHAN PENAMBAHAN PADA PEMBUATAN COOKIES CHOCOLATE
    P Nurhayati
    Politeknik Negeri Media Kreatif 2022

  • PENGGUNAAN TEPUNG TEMPE (Rhizopus oryzae) SEBAGAI BAHAN SUBSTITUSI KEJU EDAM DALAM PEMBUATAN KASTENGEL
    AF Bahuga
    Politeknik Negeri Media Kreatif 2022

  • Daya Terima Pembuatan Nugget Ayam Dengan Penambahan Wortel Dan Brokoli Melalui Uji Organoleptik
    NH Basri
    Politeknik Negeri Media Kreatif 2022

  • TEKNIK FLOWER PRINTING DENGAN MENGGUNAKAN RICE PAPER SEBAGAI INOVASI GARNISH PADA MAINCOURSE
    KE Cahyani
    Politeknik Negeri Media Kreatif 2022

  • Food Packaging Rebranding Assistance for Vegetable Products of OkeFarm Neglasari Women Farmer Group
    DB Pinandoyo, A Masnar, S Supardianningsih
    Engagement: Jurnal Pengabdian Kepada Masyarakat 6 (1), 173-186 2022

  • PEMANFAATAN SORGUM SEBAGAI BAHAN FORMULASI PEMBUATAN TEMPE KEDELAI
    P Paras Ayu Indrasuari
    Politeknik Negeri Media Kreatif Jakarta 2022

  • INOVASI PEMBUATAN SPONGE CAKE MENGGUNAKAN TEPUNG TEMPE
    S Saffanah Alma Nabilah
    Politeknik Negeri Media Kreatif Jakarta 2022

  • Sensory characteristic of new formulated Bir Pletok ice cream
    D Pinandoyo, A Masnar, RT Haryati, S Badguja
    Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 59-67 2021

  • Panduan gizi bagi usaha mikro kecil dan menengah (UMKM)
    F Aditri, A Masnar, MN HasanSyah
     2021

  • Ilmu Gizi Dasar (dengan Gambar Ilustrasi)
    A Masnar, DB Pinandoyo
    Edugizi Pratama Indonesia 2021

MOST CITED SCHOLAR PUBLICATIONS

  • Obesitas Anak dan Remaja: Faktor Risiko, Pencegahan, dan Isu Terkini
    AIA Thahir, A Masnar
    Edugizi Pratama Indonesia 2021
    Citations: 38

  • Penerapan GMP pada UKM Keripik SEMAT (Sehat dan Nikmat)
    DB Pinandoyo, A Masnar
    Gorontalo Agriculture Technology Journal 2 (2), 51-68 2019
    Citations: 15

  • Obesitas Anak Dan Remaja
    AI Arundhana, A Masnar
    Depok: Edugizi Pratama Indonesia 2021
    Citations: 11

  • Application of Sago Pith Waste and Nanosilica from Rice Husk Ash as Hybrid Bio-Nanofiller Composite for Food Plastic Packaging
    A Masnar, R Coorey
    Ukrainian Food Journal 6 (4), 618 2017
    Citations: 10

  • Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage
    DB PINANDOYO, A MASNAR
    E-Journal Menara Perkebunan 88 (1), 35-43 2020
    Citations: 9

  • Combating Excessive Food Consumption Through Augmented Reality Packaging: An Explorative Study of Generation Z
    A Masnar, FO Hidayah
    Jurnal Kesehatan Manarang 9 (No 1), 34-41 2023
    Citations: 7

  • Food Packaging Rebranding Assistance for Vegetable Products of OkeFarm Neglasari Women Farmer Group
    DB Pinandoyo, A Masnar, S Supardianningsih
    Engagement: Jurnal Pengabdian Kepada Masyarakat 6 (1), 173-186 2022
    Citations: 6

  • ANALISIS PROKSIMAT, KANDUNGAN COLIFORM, DAN UJI HEDONIS MINUMAN FUNGSIONAL SIAP SAJI BERBAHAN DASAR CAMPURAN JAHE, SEREH, SECANG, PALA, CENGKEH, DAN KAPULAGA
    A Masnar, DB Pinandoyo
    Jurnal Kesehatan Masyarakat Maritim 3 (No 1), 136-146 2020
    Citations: 5

  • Sensory characteristic of new formulated Bir Pletok ice cream
    D Pinandoyo, A Masnar, RT Haryati, S Badguja
    Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 59-67 2021
    Citations: 3

  • Hubungan faktor determinan gaya hidup terhadap obesitas sentral pada berbagai status ekonomi di sulawesi (Analisis data Riskesdas 2007)
    A Masnar
    Universitas Hasanuddin 2010
    Citations: 3

  • Pelatihan dan Pendampingan Mengenai GMP Kepada UKM Bir Pletok Cakung, Jakarta Timur
    DB Pinandoyo, A Masnar
    E-Dimas (Educations-Pengabdian kepada Masyarakat) 11 (2), 231-235 2020
    Citations: 2

  • Semi-automatic Hydraulic Hotpress Tool Design for the Production of Biodegradable Tableware from Kitchen Waste
    A Masnar, H Santoso
    Jakarta International Conference on Multidisciplinary Studies towards 2024
    Citations: 1

  • Ilmu Gizi Dasar (dengan Gambar Ilustrasi)
    A Masnar, DB Pinandoyo
    Edugizi Pratama Indonesia 2021
    Citations: 1

  • ANALISIS HACCP PADA UKM MINUMAN SIAP SAJI ALOE VERA (ALOJA) SEBAGAI SARANA MEMENUHI STANDAR PRODUKSI PANGAN YANG BAIK
    DB Pinandoyo, A Masnar
    Amerta Nutrition 4 (3), 205-212 2020
    Citations: 1