PENGARUH PENAMBAHAN PUREE KACANG POLONG (PISUM SATIVUM L) PADA PEMBUATAN KWETIAU BASAH TERHADAP DAYA TERIMA KONSUMEN

LISA MULYAWAN, . (2021) PENGARUH PENAMBAHAN PUREE KACANG POLONG (PISUM SATIVUM L) PADA PEMBUATAN KWETIAU BASAH TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh penambahan puree kacang polong pada pembuatan kwetiau basah terhadap daya terima konsumen pada aspek warna, rasa, aroma, kelembutan, kehalusan, kekenyalan, keelastisan dan kelengketan. Penelitian ini dilakukan di laboratorium Tata Boga Universitas Negeri Jakarta yang dimulai pada bulan September hingga Juli 2021. Penelitian ini menggunakan metode ekperimen. Sampel dalam penelitian ini adalah kwetiau basah penambahan puree kacang polong dengan persentase 50%, 60% dan 70%. Teknik pengumpulan data yang tes kesukaan oleh 25 panelis tidak terlatih dengan menggunakan uji fridmen, jika terdapat perbedaan maka akan dilanjutkan dengan uji tuckey. Hasil tes kesukaan menunjukan kwetiau basah penambahan puree kacang polong 50% merupakan produk yang paling disukai pada hampir semua aspek dengan rentang nilai 3,76 hingga 4,40. Sedangkan kwetiau basah penambahan puree kacang polong sebesar 60% memiliki rata-rata tertinggi pada aspek warna dan kelembutan dengan rentang nilai 4,08 hingga 4,40. Berdasarkan hasil uji Friedman dengan perbedaan signifikan α=0,05 menyatakan terdapat pengaruh penambahan puree kacang polong pada aspek rasa, kekenyalan dan keleastisan. Hasil uji Tuckey menunjukan bahwa kwetiau basah penambahan puree kacang polong 50% adalah yang disukai konsumen, sehingga direkomendasikan untuk dikembangkan. *********** The aim of this research was to analyze the the effect of peas puree as an addition to making rice noodles on physical quality and consumer acceptance in aspects (color, taste, aroma, softness, smoothness, chewiness, elasticity and stickiness). This research was conducted in Food Processing laboratory at Culinary Department of Jakarta State University which began in September to July 2021 and used experimental method. The sample of this research was rice noodles with addition peas puree 50%,60%, and 70% amount of percentages. Data collection technique used was test hedonic scale by 25 unskill panelistst to using the friedman test. If there is a difference, it will be followed by the tuckey test. The results of the hedonic test indicated that the rice noodles added 50% peas puree was the most preferred product in almost all aspects with a score of 3.76 to 4.40. Meanwhile, the rice noodles with 60% peas puree addition had the highest average in the aspect of color and smoothness with a score of 4.08 to 4.40. Friedman test with significant level α=0.05 showed that peas puree as an addition had effects on taste, chewiness and elasticity. Tuckey's test results indicated that rice noodles with 50% peas puree addition was preferred by consumers, so it was recommended to be developed.

Item Type: Thesis (Sarjana)
Additional Information: 1). Dr. Rina Febriana, S.Pd,M.Pd. ; 2). Dra. Sachriani, M.Kes.
Subjects: Tata Rias > Tata Boga
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: Users 10618 not found.
Date Deposited: 18 Aug 2021 07:52
Last Modified: 18 Aug 2021 07:52
URI: http://repository.unj.ac.id/id/eprint/16804

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