ARIE NIDAUL HASANAH, . (2015) PENGARUH PERSENTASE GULA PADA PEMBUATAN MANISAN UBI JALAR UNGU (Ipomoea batatas var Ayumurasaki) TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh persentase gula pada pembuatan manisan ubi jalar ungu terhadap daya terima konsumen, di tinjau dari aspek warna, rasa, aroma, dan tekstur. Penelitian dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Juli 2014 – Januari 2015 menggunakan metode eksperimen. Pembuatan manisan ubi jalar ungu dilakukan persentase gula sebanyak 80%, 90%, dan 100%. Untuk menilai pengaruh daya terima manisan ubi jalar ungu dilakukan uji organoleptik terhadap aspek warna, rasa, aroma dan tekstur kepada 30 orang panelis agak terlatih. Hasil perhitungan data uji organoleptik menunjukkan manisan ubi jalar ungu dengan persentase gula sebesar 80%, 90%, dan 100% disukai konsumen pada semua aspek dengan nilai rata-rata untuk aspek warna 4,46; 4,2 dan 2,64, aspek aroma 4,26; 4,23, dan 4, aspek rasa 4,5; 4,4, dan 4,06 dan aspek tekstur 4,33; 4,06 dan 4,1. Berdasarkan hasil uji Friedman pada taraf signifikansi a pada menunjukkan bahwa tidak terdapat pengaruh persentase gula terhadap daya terima manisan ubi jalar ungu pada aspek warna, aroma, rasa dan tekstur. Dengan demikian dapat disimpulkan bahwa manisan ubi jalar ungu dengan persentase 80%, 90%, dan 100% dapat diterima oleh konsumen pada semua aspek. Persentase gula pada manisan ubi jalar ungu sebanyak 80% merupakan sampel yang paling disukai. This study aims to identify and analyze the influence of the percentage of sugar in the manufacture of candied yams purple on consumer acceptance in the review of aspects of the color, flavor, aroma, and texture. The research was conducted at the Food Procecing Laboratory, Food and Nutrition Program, Home Economic Department, State University of Jakarta from July 2014 - January 2015 using the experimental method. Making candied yams performed purple sugar percentage of 80%, 90%, and 100%. To assess the effect of acceptance of candied yams purple organoleptic test on aspects of color, flavor, aroma and texture to the 30 bit trained panelists. The results of organoleptic test data calculation shows purple candied yams with sugar percentage of 80%, 90%, and 100% preferred by consumers in all aspects with the average value for the color aspects of 4.46; 4.2 and 2.64, 4.26 aroma aspects; 4.23, and 4, the aspect sense 4.5; 4.4, and 4.06 and 4.33 aspect of textures; 4.06 and 4.1. Based on the results of Friedman test at significance level a = 0.05 to show that there is no influence on the acceptance percentage of sugar candied yams purple in color aspect, aroma, taste and texture. It can be concluded that the candied yams purple with a percentage of 80%, 90%, and 100% is acceptable to consumers in all aspects. The percentage of sugar in sweets purple sweet potato as much as 80% of a sample of the most preferred.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1) Dra. Mariani, M.Si 2) Cucu Cahyana, S.Pd, M.Sc |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | sawung yudo |
| Date Deposited: | 30 Jun 2022 09:01 |
| Last Modified: | 30 Jun 2022 09:01 |
| URI: | http://repository.unj.ac.id/id/eprint/31216 |
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