PENGARUH PENAMBAHAN KELAPA PARUT KERING PADA BRAZILIAN CAKE TERHADAP MUTU SENSORIS (Modifikasi Produk Sesuai Kebutuhan Individu Autistik)

AHMAD RIZKY SETIAWAN, . (2014) PENGARUH PENAMBAHAN KELAPA PARUT KERING PADA BRAZILIAN CAKE TERHADAP MUTU SENSORIS (Modifikasi Produk Sesuai Kebutuhan Individu Autistik). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalis pengaruh penambahan kelapa parut kering pada modifikasi Brazilian cake terhadap mutu sensoris pada aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Tata Boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan November 2013-Juli 2014 menggunakan metode eksperimen. Pada pembuatan Brazilian cake dilakukan penambahan kelapa parut kering sebanyak 15%, 30%, dan 45%. Penilaian mutu Brazilian cake dilakukan uji organoleptik terhadap aspek warna, rasa, aroma dan tekstur kepada 30 orang panelis agak terlatih. Data hasil penilaian panelis dianalisis dengan menggunakan uji Friedman dengan taraf signifikan α = 0,05. Nilai rata-rata untuk warna Brazilian cake dengan penambahan kelapa parut kering 15%, 30%, dan 45% secara berurutan adalah 4.5, 3.6, dan 3.0, aspek rasa 4.6, 4.3, dan 3.3, aspek aroma 4.8, 4.3, dan 3.3, dan aspek tekstur 3.6, 4.4, dan 3.9. Berdasarkan hasil uji Friedman menunjukkan bahwa terdapat pengaruh penambahan kelapa parut kering yang terhadap mutu sensoris pada aspek warna, rasa, dan aroma Brazilian cake. Sementara untuk tekstur tidak menunjukkan perbedaan yang nyata. Hasil uji Tuckey‟s menunjukkan formula Brazilian cake dengan penambahan kelapa parut kering sebanyak 15% merupakan formula terbaik. Kesimpulan hasil penilaian organoleptik secara umum, penambahan kelapa parut kering berpengaruh terhadap mutu sensoris untuk aspek warna, rasa dan aroma *This research aimed to analyze the effect of desiccated coconut addition to modified Brazilian cake based on sensory quality with the aspects of color, taste, aroma, and texture. This research was conducted at the Pastry and Bakery Laboratory of Food and Nutrition Program, Home Economic Department, State University of Jakarta from November 2013 to July 2014, using experimental method. The Brazilian cake made with desiccated coconut addition as much as 15%, 30%, and 45%. The sensory quality of Brazilian cake was assessed using organoleptic based on the aspects color, taste, aroma, and texture to 30 somewhat trained panelists. The result was analyzed with Friedman Test and signification α = 0,05. The average value for the aspect of color Brazilian cake with desiccated coconut addition 15%, 30% and 45% in a row were 4.5, 3.6, and 3.0, the aspect of taste 4.6, 4.3, and 3.3, the aspect of aroma 4.8, 4.3, and 3.3, and the aspect of texture 3.6, 4.4, dan 3.9. The results of Friedman test indicated that there was an effect of desiccated coconut addition to modified Brazilian cake based on sensory quality with the aspects of color, taste, and aroma. In other case, texture was not indicated any differences. The results of Tuckey‟s test indicated that formula of Brazilian cake with desiccated coconut addition as much as 15% was the best formula. The conclusion of scoring organoleptic over all, desiccated coconut addition had an effect based on sensory quality with the aspects of color, taste and aroma.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra.Mariani, M.Si ; 2). Dr.Ir.Mahdiyah, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 8922 not found.
Date Deposited:	21 Apr 2022 03:02
Last Modified:	21 Apr 2022 03:02
URI:	http://repository.unj.ac.id/id/eprint/26926

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