PENGARUH PENAMBAHAN BUMBU PESMOL TERHADAP DAYA TERIMA PINDANG PRESTO IKAN NILA (Oreochromis niloticus)

SUCI CITRAWATI, . (2014) PENGARUH PENAMBAHAN BUMBU PESMOL TERHADAP DAYA TERIMA PINDANG PRESTO IKAN NILA (Oreochromis niloticus). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh daya terima pindang presto ikan nila dengan penambahan bumbu pesmol terhadap aspek warna, rasa, aroma, dan tekstur. Penelitian dilakukan di Laboratorium Pengolahan Makanan Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Januari – Juli 2014 menggunakan metode eksperimen. Pada pembuatan pindang presto ikan nila dilakukan penambahan bumbu sebanyak 10%, 20%, dan 30%. Untuk menilai pengaruh daya terima pindang presto ikan nila dilakukan uji organoleptik terhadap aspek warna, rasa, aroma dan tekstur kepada 30 orang panelis agak terlatih. Hasil perhitungan data uji organoleptik menunjukkan pindang presto ikan nila dengan penambahan bumbu pesmol sebesar 10%, 20%, dan 30% disukai konsumen pada semua aspek dengan nilai rata-rata untuk aspek warna 3.37, 3.60, dan 4.37, aspek aroma 3.43, 3.63, dan 4.07, aspek rasa 3.27, 3.87, dan 4.40, dan aspek tekstur 4.17, 4.17, dan 4.43. Berdasarkan hasil uji Friedman pada taraf signifikansi a pada menunjukkan bahwa terdapat pengaruh penambahan bumbu pesmol terhadap daya terima pindang presto ikan nila pada aspek warna, aroma dan rasa. Sedangkan pada aspek tekstur tidak terdapat pengaruh penambahan bumbu pesmol terhadap daya terima pindang presto ikan nila. Dengan demikian dapat disimpulkan bahwa pindang presto ikan nila dengan persentase 10%, 20%, dan 30% dapat diterima oleh konsumen pada semua aspek. Penambahan bumbu pesmol sebanyak 30% merupakan sampel yang paling disukai ********* The research aims to identify and analyze the effect of additional pesmol spice against the acceptability of boiled soft bones tilapia on the aspects of color, flavor, taste and texture. The research was conducted at the Food Procecing Laboratory, Food and Nutrition Program, Home Economic Department, State University of Jakarta from January to July 2014, using experimental method. The boiled soft bones tilapia made from additional pesmol spice as much as 10%, 20%, and 30%. The effect of acceptance was assessed using organoleptic based on the aspects color, taste, flavor, and texture to 30 somewhat semi trained panelists. Organoleptic test on boiled soft bones tilapia with additional pesmol spice 10%, 20%, and 30% showed consumers preffered in all aspects with average value for the aspect of color 3.37, 3.60, and 4.37, the aspect of flavor 3.43, 3.63, and 4.07, the aspect of taste 3.27, 3.87, and 4.40, and the aspect of texture 4.17, 4.17, and 4.43. The results of friedman test with a indicated that, there are significant effect of additional pesmol spice against the acceptability of boiled soft bones tilapia on the aspects of color, flavor, and taste. Whereas aspect of texture on the results of friedman test indicate that there is no significant effect of additional pesmol spice against the acceptability of boiled soft bones tilapia. Thus it can be concluded that the boiled soft bones tilapia with addditional pesmol spice percentage 10%, 20%, and 30% can be accepted by consumers in all aspects. Additional pesmol spice with the percentage 30% was the more preffered.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Guspri Devi Artanti, S.Pd., M.Si. ; 2). Dra. Mariani, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Rima Safitri .
Date Deposited:	23 Apr 2021 03:49
Last Modified:	23 Apr 2021 03:49
URI:	http://repository.unj.ac.id/id/eprint/16044

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