PUTRI NUR KHASANAH, . (2016) PERBEDAAN KUALITAS KULIT ZUPPA SOUP DENGAN SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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PERBEDAAN KUALITAS KULIT ZUPPA SOUP DENGAN SUBSTITUSI TEPUNG MOCAF.pdf Restricted to Registered users only Download (1MB) |
Abstract
Penelitian ini bertujuan untuk mengetahui dan menganalisis pembedaan kualitas kulit zuppa soup original dengan kulit zuppa soup substitusi tepung mocaf.Penelitian pembuatan kulit zuppa soup substitusi tepung mocaf dilakukan di Laboratorium Pastry Bakery Program Studi Tata Boga, Fakultas Teknik Universitas Negeri Jakarta, dari bulan Maret sampai Juli 2016.Penelitian ini menggunakan metode eksperimen.Pengujian dilakukan oleh 25 orang panelis agak terlatih. Hasil deskripsi data menunjukan bahwa kulit zuppa souporiginal dengan kulit zuppa soup substitusi tepung mocaf berada pada nilai rata-rata 24-36% yang menyatakan berbeda. Hasil hipotesis statistik dengan uji binomial dengan taraf signifikan α = 0,05, antara kulit zuppa soup dengan kulit zuppa soup substitusi tepung mocaf tidak terdapat perbedaan pada aspek warna, aroma, dan rasa. Namun, terdapat perbedaan pada aspek tekstur. Dari data tersebut dapat disimpulkan bahwa kulit zuppa soup substitusi tepung mocaf memiliki kualitas yang hampir sama dengan kulit zuppa soup original. This report aims to review and analyze the differentiating quality of the zuppa soup skin with a zuppa soup skin substitution modified cassava flour.This research was held in the Laboratory Pastry Bakery Food Nutrition, Engineering Faculty, University State Of Jakarta, from March until July 2016. This research uses experimental methods. Tests carried out by the panel the 25 the somewhat trained. The data results describe that zuppa soup skin with a zuppa soup skin substitution modified cassava flour, are in the hose 24-36% said difference.The hypothesis statistics with the standard binomial with significant α = 0,05, between skin zuppa soup with a skin zuppa soup substitution modified cassava flour on color, flavor, and taste aspect there are no differences. While, on the texture there is a difference. Conclusion of the data, the quality of zuppa soup skin with substitution modified cassava flour almost same as the original zuppa soup skin.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Nur Riska Tadjoedin, S.Pd, M.Si ; 2). Dra. Mutiara Dahlia, M.Kes |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 14626 not found. |
| Date Deposited: | 13 Jul 2022 03:42 |
| Last Modified: | 13 Jul 2022 03:42 |
| URI: | http://repository.unj.ac.id/id/eprint/31748 |
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