RIZKI AMILA SHILHI, . (2017) PERBEDAAN PENGGUNAAN JANTUNG PISANG AMBON (MUSA ACUMINATA CAVENDISH SUBGROUP) DAN JANTUNG PISANG BATU (MUSA BALBISIANA COLLA) TERHADAP KUALITAS BAHAN ISIAN (FILLING) AREMAREM. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui dan menganalisis Perbedaan Penggunaan Jantung Pisang Ambon dan Jantung Pisang Batu Terhadap Kualitas Bahan Isian (filling) arem-arem.Penelitian ini dilakukan di Laboratorium Pengolahan Makanan, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Dimulai pada Februari 2016 sampai denganFebruari 2017. Penelitian ini menggunakan metode eksperimen dan uji organoleptik dilakukan kepada 40 panelisagakterlatih. Kualitas bahan isian (filling)arem-aremjantungpisangambon diperoleh nilai rata-rata sebanyak aspek warna (4,65) dengan kategoricoklattua, aspek rasa (4,4) dengan kategori sangat berasajantungpisang, aspek aroma (4,5) dengan kategori beraroma jantungpisang, dan aspek tekstur (4,7) dengan kategori berserat. Sedangkan bahan isian (filling)jantungpisang batu diperoleh nilai rata-rata pada aspek warna (4,4) dengan coklatmuda, aspek rasa (4,55) dengan kategori berasajantungpisang, aspek aroma (3,85) dengan kategori beraroma jantung pisang, dan aspek tekstur (4,4) dengan kategori berserat. Hasil pengujian hipotesis dengan uji U Mann Whitney diperoleh bahwa tidak terdapat perbedaan penggunaan jantungpisangbatu dan jantungpisangambonterhadap kualitas arem-arem pada aspek warna, rasa, aroma, dan tekstur. This study aims to determine differences in the use of the banana inflorescence batu and banana inflorescence ambon on the quality of arem-arem. This research was conducted at the Laboratory of Food Processing, Catering Studies Program, Faculty of Engineering, State University of Jakarta. Time study started in February 2016 until Februari 2017 . This study used an experimental method and organoleptic tests to panelists as many as 40 panelist the student of the culinary. Quality jarem-arem with banana inflorescence ambon base material obtained average yields: the aspect of color (4.65) with the category of very brown, taste aspects (4.4) with a testes of banana inflorescence category, aspects aroma (4.5) with scented banana inflorescence category bananas, and aspects of texture (4.8) with fibrous category. While the arem-arem with the basic ingredients of a banana inflorescence obtained average yields: the aspect of color (4.4) with the category of brown, the taste aspects (4.75) with testes of banana bud categories, aspects aroma (4,1) with a category rather flavorful banana inflorescence and aspects of texture (4.4) with the category somewhat fibrous. The statistical results with Man Whitney U test proved that there are differences in the use of the banana inflorescence and banana inflorescene on the quality of arem-arem on the aspect of color, flavor, aroma, and texture.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1) Dra. I Gusti Ayu Ngurah S, MM 2) Guspri Devi Artanti, S.Pd M,Si |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | sawung yudo |
| Date Deposited: | 26 Apr 2022 05:46 |
| Last Modified: | 26 Apr 2022 05:46 |
| URI: | http://repository.unj.ac.id/id/eprint/28175 |
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