PENGARUH PENAMBAHAN PISANG NANGKA MUDA (MUSA PARADISIACA) PADA PEMBUATAN DENDENG LUMAT IKAN LELE TERHADAP DAYA TERIMA KONSUMEN

BUDI RAHMAN, . (2023) PENGARUH PENAMBAHAN PISANG NANGKA MUDA (MUSA PARADISIACA) PADA PEMBUATAN DENDENG LUMAT IKAN LELE TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penelitian ini adalah menganalisis pisang nangka muda pada pembuatan dendeng lumat ikan lele terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Program Studi Tata Boga Universitas Negeri Jakarta, Waktu Penelitian Dilakukan pada bulan agustus 2019 sampai Desember 2022. Metode penelitian yang digunakan adalah metode eksperimen pembuatan dendeng lumat ikan lele penambahan pisang nangka muda dengan presentase 10%, 20%, dan 30%. Selanjutnya untuk menganalisis daya terima konsumen dilakukan uji organoleptik terhadap aspek warna, ketipisan, tekstur, rasa, dan aroma kepada 30 panelis agak terlatih yaitu mahasiswa program studi tata booga Universitas Negeri Jakarta yang sudah mengambil mata kuliah pengawetan makanan. Hasil perhitungan daya terima konsumen menunjukan bahwa dendeng lumat ikan lele penambahan pisang nangka muda dapat diterima baik oleh konsumen dengan kategori suka sedangkan untuk hasil uji friedman menunjukan tidak terdapat pengaruh penambahan pisang nangka muda pada pembuatan dendeng lumat ikan lele pada aspek ketipisan, tekstur, dan aroma namun terdapat pengaruh pada aspek warna dan rasa pada penambahan pisang nangka muda. Hasil uji Tuckey pada aspek, warna, dan rasa menunjukkan bahwa terdapat perbedaan daya terima konsumen pada kedua aspek tersebut. Hasil dari penelitian ini adalah dendeng lumat ikan lele penambahan pisang nangka muda dapat diterima dengan baik oleh konsumen dari penambahan pisang nangka muda 20% pada dendeng lumat ikan lele merupakan formula terbaik. ***** The research objective was to analyze young jackfruit banana in the making of catfish jerky on consumer acceptance. This research was conducted at the Food Processing Laboratory of the State University of Jakarta's Catering Study Program, the research time was conducted from August 2019 to December 2022. The research method used is the experimental method of making catfish jerky with the addition of young jackfruit banana with a percentage of 10%, 20%, and 30%. Furthermore, to analyze consumer acceptance, organoleptic tests were carried out on aspects of color, thinness, texture, taste, and aroma to 30 moderately trained panelists, namely students of the Jakarta State University culinary program who have taken food preservation courses. The results of the calculation of consumer acceptance show that the addition of young jackfruit banana catfish jerky can be well received by consumers with the category of like, while the results of the Friedman test show that there is no effect of the addition of young jackfruit banana in making catfish jerky in the aspects of thinness, texture, and aroma but there is an influence on the aspects of color and taste on the addition of young jackfruit banana. The results of the Tuckey test on aspects, color, and taste show that there are differences in consumer acceptance in both aspects. The result of this study is that the addition of young jackfruit banana in catfish jerky can be well received by consumers from the addition of 20% young jackfruit banana in catfish jerky is the best formula.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 17442 not found.
Date Deposited:	03 Mar 2023 06:42
Last Modified:	03 Mar 2023 06:42
URI:	http://repository.unj.ac.id/id/eprint/37846

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