PENGARUH PENAMBAHAN TEPUNG TULANG IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) PADA PEMBUATAN CRACKERS SAYUR TERHADAP DAYA TERIMA KONSUMEN

DIANISSA AMBARYANTI, . (2023) PENGARUH PENAMBAHAN TEPUNG TULANG IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) PADA PEMBUATAN CRACKERS SAYUR TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan tepung tulang ikan tenggiri pada crackers sayur terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium pastry dan Bakery, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Penambahan tepung tulang ikan tenggiri pada crackers sayur sebesar 5%, 10% dan 15% terhadap daya terima konsumen. Daya terima crackers sayur dinilai berdasarkan uji mutu hedonik terhadap aspek warna, rasa, aroma, tekstur, dan lapisan dengan jumlah panelis sebanyak 30 orang. Data hasil penilaian panelis dianalisis dengan menggunakan uji friedman pada tarif signifikan α = 0,05. Hasil pengujian hipotesis dengan uji friedman menunjukkan terdapat pengaruh penambahan tepung tulang ikan tenggiri dalam pembuatan crackers sayur terhadap daya terima konsumen pada aspek warna, rasa, aroma,tekstur, dan rongga. Untuk itu penelitian ini dilanjutkan dengan uji tuckey’s. Berdasarkan hasil penelitian yang dilakukan pada produk crackers sayur, produk dengan penambahan tepung tulang ikan tenggiri sebesar 5% direkomendasikan digunakan dalam pembuatan crackers sayur. kata kunci : crackers sayur, tepung tulang ikan tenggiri, dan daya terima konsumen ****** This study aims to analyze the effect of adding mackerel bone meal to vegetable crackers on consumer acceptance. This research was conducted at the Pastry and Bakery Laboratory, Culinary Study Program, Faculty of Engineering, Jakarta State University. This research is using experimental method. The addition of mackerel bone meal to vegetable crackers was 5%, 10% and 15% of consumer acceptance. The acceptability of vegetable crackers was assessed based on the hedonic quality test on the aspects of color, taste, aroma, texture, and layer with a total of 30 panelists. Data from panelists' assessments were analyzed using the Friedman test at a significant rate of α = 0.05. The results of testing the hypothesis with the Friedman test showed that there was an effect of adding mackerel bone meal in the manufacture of vegetable crackers on consumer acceptance in terms of color, taste, aroma, texture, and voids. For this reason, this research was continued with the Tuckey's test. Based on the results of research conducted on vegetable crackers, products with the addition of 5% mackerel bone meal are recommended to be used in the manufacture of vegetable crackers. Keywords : vegetable crackers , mackerel fish bone flour, consumer acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr.Annis Kandriasari, M.Pd. ; 2). Dra. I Gusti Ayu Ngurah S, M.M.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 17257 not found.
Date Deposited:	03 Mar 2023 05:51
Last Modified:	03 Mar 2023 05:51
URI:	http://repository.unj.ac.id/id/eprint/37663

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