PENGARUH PENAMBAHAN EKSTRAK KUNYIT ASAM PADA PEMBUATAN SILKY PUDDING TERHADAP DAYA TERIMA KONSUMEN

HERNI INDIRA ANISHA FALAH, . (2017) PENGARUH PENAMBAHAN EKSTRAK KUNYIT ASAM PADA PEMBUATAN SILKY PUDDING TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap silky pudding dengan penambahan ekstrak kunyit asam yang dinilai melalui aspek warna, rasa, aroma, dan tekstur. Penelitian dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga. Fakultas Teknik, Universitas Negeri Jakarta. Yang dimulai pada bula Mei 2016 – Januari 2017. Penelitian ini menggunakan Uji organoletik yang diujikan kepada 30 panelis agak terlatih, yaitu mahasiswa Program Studi Pendidkan Tata Boga di Universitas Negeri Jakarta. Setelah melalui tahap validasi yang diujikan kepada 5 orang panelis ahli dan dinyatakan memenuhi syarat kelayakan untuk dilanjutkan ke tahap uji hedonik, hasil yang didapat dari uji hedonic menyatakan bahwa daya terima konsumen terhadap silky pudding dengan penambahan ekstrak kunyit asam memperoleh nilai yaitu berdasarkan aspek warna adalah 4,03 dengan penambahan sebesar 1,5%, aspek rasa adalah 4,3 dengan penambahan ekstrak kunyit asam sebesar 2,5%, aspek aroma 4,5 dengan penambahan eksrak kunyit asam sebesar 2,5%, dan aspek tektur 4,5 dengan penambahan ekstrak kunyit asam sebnayak 2,5%. Hasil uji Friedman menunjukan bahwa terdapat pengaruh yang signifikan terhadap aspek warna dan rasa yang dilanjutkan dengan uji Tuckey dan tidak terdapat perbedaan yang signifikan pada aspek aroma dan tekstur pada α = 0,05. Hasil dari uji Tuckey menyatakan bahwa penambahan ekstrak kunyit asam sebesar 1,5% dan 2,5% tidak berbeda nyata dibandingkan penambahan ekstrak kunyit asam sebanyak 3,5%. Hasil penelitian ini adalah silky pudding dengan penambahan ekstrak kunyit asam dinyatakan dapat diterima dengan baik oleh konsumen dan secara umum Formula presentase penamabahan ekstrak kunyit asam sebesar 2,5% dapat direkomendasikan untuk di produksi. The porpuse of this research aimed to analysis of influence acid turmeric ekxtract addition toward the acceptability in makng of silky pudding which incude assessments by aspect of the color, flavor, scent, and teksture. The experiment conclude from mei 2016 – januari 2017 at the Labiratory of Food Processing, Food and Nutrition Program, Faculty of Tecnology, State University of Jakarta. This research was assessed using organoleptic test and were tested on 30 quite trained panelist, which are the students of the Food and Nutrition Program at the State University of Jakarta. After the validation phase were tested to 5 expert panelist and had been qualified to proceed to the hedonic test, the result from hedonic test stated that the influence of acid turmeric ekxtract addition in making silky pudding toward the acceptability on consumer obtained a score, for color aspect was 4,03 with acid turmeric ekxtract addition as much as 1,5%, for flavor aspect was 4,3 with acid turmeric ekxtract addition as much as 2,5%, Scent aspect was 4,5 with acid turmeric ekxtract addition as much as 2,5%, and texture aspect 4,5 with acid turmeric ekxtract addition as much as 2,5%. Result of Friedman test showed that there are influence significance level for color and flavor aspect and continued with Tuckey test, and there are no influence significance level for scent and texture aspect. Result from yuckey test showed there are no influence of significant level with acid turmeric ekxtract addition as much as 1,5% and 2,5%, but there is influence of significant level with acid turmeric ekxtract addition as much as 3,5%. The result of this research in the silky pudding with acid turmeric ekxtract addition can be well received by consumer and the most recomendeed is silky pudding with 2,5% acid turmeric ekxtract addition formula to produce, due to purpose of this reaserch was to get the best formula of silky pudding with acid turmeric ekxtract addition based on consumer acceptance

Item Type: Thesis (Sarjana)
Additional Information: 1) Dr. Ir. Mahdiyah, M.Kes 2) Dra. Mariani, M.Si
Subjects: Tata Rias > Tata Boga
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: sawung yudo
Date Deposited: 13 Jun 2022 06:47
Last Modified: 13 Jun 2022 06:47
URI: http://repository.unj.ac.id/id/eprint/30206

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