FIDHYNA AULIA, . (2015) PENGARUH SUBSTITUSI TEPUNG UBI UNGU PADA PEMBUATAN HAMBURGER BUNS TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung ubi ungu terhadap daya terima roti hamburger. Penelitian dilakukan di Laboratorium Pastry dan Bakery, Program Studi Tata Boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta. Untuk menilai daya terima konsumen dilakukan uji organoleptik kepada 30 orang panelis agak terlatih, yaitu mahasiswa Program Studi Tata Boga yang telah mengambil mata kuliah Pengolahan Roti. Penelitian ini menggunakan metode eksperimen dan pengujian hipotesis menggunakan Uji Friedmen. Hasil analisis penilaian deskriptif menunjukkan nilai rata-rata tertinggi untuk aspek warna (4,17) pada roti hamburger substitusi tepung ubi ungu persentase 10%, aspek rasa nilai tertinggi (3,97) dengan persentase 10% , pada aspek aroma dan tekstur dengan persentase 20% menunjukkan nilai rata-rata tertinggi masing-masing (4,23). Data diolah menggunakan Uji Friedman dengan taraf signifikansi α = 0,05. Hasil penelitian berdasarkan uji hipotesis menggunakan Uji Friedman menunjukkan tidak terdapat pengaruh substitusi tepung ubi ungu terhadap aspek warna, rasa, aroma dan tekstur pada daya terima roti hamburger. Dengan demikian dapat disimpulkan bahwa roti hamburger dengan substitusi 10%, 20% dan 30% dapat diterima oleh panelis, sehingga semua perlakuan dapat digunakan untuk dikembangkan dalam industri. *This research aims to analyze the influence of the substitution of purple sweet potato flour against acceptability of hamburger buns. This research conducted in Pastry and Bakery Laboratory, Food and Nutrition Study Program, Home Economics Department, Faculty of Engineering, State University of Jakarta. To asses consumer conducted organoleptic test to 30 panelists, against groups of students Food and Nutrition Study Program who has taken subject Bread Processing. This research uses experimental methods and hypothesis testing using friedman test. The analysis of descriptive assessment shows the average highest to the aspect of color (4,17) on hamburger buns the substitution of purple sweet potato flour the percentage of 10%, on aspects taste the percentage of 10% the highest level of each (3,97), on aspects of flavor and texture with the percentage of 20% the highest level of each (4,23). Data processed using Friedman with test level of significance α = 0,05. Research based on the results of the test using test hypotheses Friedman show there’s no influence of purple sweet potato flour on the aspect of color, flavor, the scent and texture in acceptability of hamburger buns. Thus it can be concluded that hamburger buns with 10%. 20% and 30% substitution can be accepted by the panelists, so that all treatments can be used to be developed in the industry.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dra. I G Ayu Ngurah S, MM ; 2). Cucu Cahyana, S.Pd, M.Se |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 8922 not found. |
| Date Deposited: | 26 Apr 2022 02:56 |
| Last Modified: | 26 Apr 2022 02:56 |
| URI: | http://repository.unj.ac.id/id/eprint/27491 |
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