PENGARUH PENGGUNAAN CAIRAN REMPAH PADA PEMBUATAN ROTI SOFT ROLL TERHADAP DAYA TERIMA KONSUMEN

CLARISA NAFTALI, . (2021) PENGARUH PENGGUNAAN CAIRAN REMPAH PADA PEMBUATAN ROTI SOFT ROLL TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan cairan rempah (jahe, kunyit, serai, dan temulawak) pada pembuatan roti soft roll terhadap daya terima konsumen. Penelitian dilakukan Laboratorium Pastry & Bakery program studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta dengan metode penelitian eksperimen. Sample penelitian in adalah roti soft roll dengan penggunaan cairan rempah 50%, 75%, dan 100%. Penilaian daya terima konsumen dilakukan dengan uji organoleptik pada 30 panelis tidak terlatih dan pengujian hipotesis dilakukan dengan uji friedman dengan taraf signifikan α 0,05. Hasil hipotesis menunjukkan terdapat pengaruh penggunaan cairan rempah pada aspek volume, aroma, dan rasa roti soft roll. Namun tidak terdapat pengaruh penggunaan cairan rempah terhadap aspek warna kulit, rata pembakaran, kerak kulit, pori-pori, tekstur jaringan dan kualitas pengunyahan. Berdasarkan hasil uji tuckey pada aspek volume, aroma, dan rasa roti soft roll menunjukkan bahwa roti soft roll dengan penggunaan cairan rempah dengan persentase 75% merupakan produk yang paling disukai oleh konsumen. Kesimpulan, peneliti merekomendasikan formula roti soft roll dengan penggunaan cairan rempah 75% untuk diproduksi lebih lanjut. Kata Kunci: Daya Terima Konsumen, Roti Soft Roll, Cairan Rempah *ABSTRACT* This study aims to analyze the effect of using spices liquid (ginger, turmeric, lemongrass, and temulawak) in the manufacture of soft roll bread on consumer acceptance. The research was carried out by the Pastry & Bakery Laboratory at Food Science Education Study Program, Faculty of Technology, State University of Jakarta with experimental research methods. The research sample was soft roll bread with the use of 50%, 75%, and 100% spice liquid. consumer acceptance was carried out by organoleptic testing on 30 panelists who were not tested and the proposed test was fried food with a significant rating level of 0.05. The results of the hypothesis indicate that there is an effect of the use of spice liquid on the volume, aroma, and taste aspects of soft roll bread. However, there was no effect of using spice liquid on aspects of skin color, burning rate, skin crust, pores, tissue texture and mastication quality. Based on the results of the Tuckey test on the aspects of volume, aroma, and taste of soft roll bread, it shows that soft roll bread with the use of spice liquid with a percentage of 75% is the most preferred product by consumers. Conclusion, the researcher recommends a soft roll bread formula with the use of 75% spice liquid for further production. Keywords: Consumer Acceptance, Soft Roll Bread, Spices Liquid

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Cucu Cahyana, S.Pd, M.Si 2) Dr. Guspri Devi Artanti, S.Pd, M.Si
Subjects:	Manajemen > Perilaku Konsumen Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 10884 not found.
Date Deposited:	25 Aug 2021 01:42
Last Modified:	19 Aug 2022 01:35
URI:	http://repository.unj.ac.id/id/eprint/17236

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