PENGARUH PENGGUNAAN RAGI ALAMI EKSTRAKBUAH PEPINO (Solanum Muricatum Aiton) PADA PEMBUATAN KUE BIKA AMBON MEDAN TERHADAP DAYA TERIMA KONSUMEN

ANNISA RIANA, . (2021) PENGARUH PENGGUNAAN RAGI ALAMI EKSTRAKBUAH PEPINO (Solanum Muricatum Aiton) PADA PEMBUATAN KUE BIKA AMBON MEDAN TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mnganalisis pengaruh penggunaan ragi alami ekstrak buah pepino (Solanum maricatum Aiton) pada pembuatan kue bika ambon medan terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pastry Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Sampel penelitian ini adalah bika ambon dengan penggunaan ragai alami ekstrak buah pepino 20%, 30% dan 40%. Penilaian daya terima konsumen dilakukan dengan uji organoleptik 30 panelis agak terlatih yaitu mahasiswa Universitas Negeri Jakarta. Data dianalisis menggunakan Uji Friedman dengan taraf signifikansi α 0,05. Berdasarkan hasil hipotesis menunjukkan bahwa tidak terdapat pengaruh penggunaan ragi alami ekstrak buah pepino (Solanum maricatum Aiton) pada pembuatan kue bika ambon medan terhadap daya terima konsumen pada aspek warna bagian atas, warna bagian dalam, aroma daun jeruk, aroma sereh, rasa, kekenyalan, kelembutan dan serat. Berdasarkan hasil tersebut dapat disimpulkan bahwa bika ambon dengan penggunaan ragi alami ekstrak buah pepino ketiganya sama-sama disukai oleh konsumen. Tetapi dengan pertimbangan untuk efisiensi penggunaan ragi, maka hasil penelitian skripsi ini menetapkan penggunaan ragi alami ekstrak buah pepino sebanyak 20% sebagai formula yang dapat diproduksi lebih lanjut. This objective of this study was to analyze the effect of the use of natural yeast pepino fruit extract (solanum maricatum aiton) in the making of bika ambon medan on consumer acceptance. The research was conducted at the Pastry & Bakery Laboratory of Cuninary Education Program, State University of Jakarta. The sample of this research is bika ambon medan with the use of natural yeast pepino fruit extract 20%, 30% and 40%. The assessment of consumer acceptance was carried out using the organoleptic test of 30 moderately trained panelists, namely students of the State University of Jakarta. Data were analyzed using the Friedman test with a significance level of α 0.05. Basedon the results of the hipotesis, it shows that there is no effect of the use of natural yeast pepino fruit extract (solanum maricatum aiton) in the making of Bika Ambon Medan on consumer acceptance on aspects of upper color, inner color, flavor of lime leaves, citronella flavor, taste, elasticity, softness and fiber. Based on these results, it can be concluded that bika Ambon Medan with the use of natural yeast pepino fruit extract is equally favored by consumers. But with the consideration of the efficiency of using yeast, the results of this thesis study determined the use of natural yeast pepino fruit extract as much as 20% as a formula that can be produced further.

Item Type: Thesis (Sarjana)
Additional Information: 1). Dr. Cucu Cahyana, S.Pd, M.Sc ; 2). Dr.Ir. Ridawati, M.Si
Subjects: Tata Rias > Tata Boga
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: Users 9095 not found.
Date Deposited: 22 Feb 2021 12:24
Last Modified: 22 Feb 2021 13:36
URI: http://repository.unj.ac.id/id/eprint/12928

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