Pengaruh Penggunaan Sari Buah Cermai (Phyllanthus acidus, sp) Terhadap Mutu Sensori Permen Jeli

Julia, Nooradilah (2023) Pengaruh Penggunaan Sari Buah Cermai (Phyllanthus acidus, sp) Terhadap Mutu Sensori Permen Jeli. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

This study aims to determine the sensory quality of jelly candy with the use of 50%, 75%, and 100% cermai juice. This research began in January 2022 at the Processing Laboratory of the State University of Jakarta Culinary Arts Education Study Program. This research uses the experimental method. The sample in this study was jelly candy with the addition of 50%, 75% and 100% cermai juice. Data collection in this study used hedonic quality test, where 45 semi-trained panelists assessed all aspects of the sensory quality of cermai juice jelly candy samples. Based on the results of statistical hypothesis testing, there was a significant effect on the aspects of cermai aroma, sweetness, cermai flavor, and sour taste which was then continued with the Tuckey test. The highest average score of hedonic quality test of springiness aspect 4.87 was obtained from jelly candy with the addition of 100% cermai juice, gumminess aspect 4.47 was obtained from jelly candy with the addition of 75% and 100% cermai juice, color aspect 3.87 was obtained from jelly candy with the addition of 75% cermai juice, cermai aroma aspect 4, 33 obtained from jelly candy with the addition of 100% cermai juice, 4.27 sour aroma obtained from jelly candy with the addition of 50% cermai juice, 3.87 sweet taste aspect obtained from jelly candy with the addition of 50% cermai juice, aspects of cermai flavor and sour taste obtained the same score of 4.13 obtained from jelly candy with the addition of 100% cermai juice. The sample with the best sensory quality is 100% cermai juice addition jelly candy because it obtained the highest score in almost all aspects. ***** Penelitian ini bertujuan untuk mengetahui mutu sensori permen jeli dengan perlakuan penggunaan sari buah cermai 50%, 75%, dan 100%. Penelitian ini dimulai dari Januari 2022 di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Sampel pada penelitian ini adalah permen jeli dengan penggunaan sari buah cermai 50%, 75% dan 100%. Pengambilan data penelitian ini meggunakan uji mutu hedonic, dimana 45 panelis agak terlatih menilai keseluruhan aspek mutu sensori sampel permen jeli sari buah cermai. Berdasarkan hasil uji hipotesis statistik, terdapat pengaruh yang signifikan pada aspek aroma cermai, rasa manis, rasa cermai, dan rasa asam yang kemudian dilanjutkan dengan uji Tuckey. Skor rata-rata tertinggi uji mutu hedonic aspek springiness 4,87 diperoleh dari permen jeli dengan penggunaan sari buah cermai 100%, aspek gumminess 4,47 diperoleh dari permen jeli dengan penggunaan sari buah cermai 75% dan 100%, aspek warna 3,87 diperoleh dari permen jeli dengan penggunaan sari buah cermai 75%, aspek aroma cermai 4,33 diperoleh dari permen jeli dengan penggunaan sari buah cermai 100%, aroma asam 4,27 diperoleh dari permen jeli dengan penggunaan sari buah cermai 50%, aspek rasa manis 3,87 diperoleh dari permen jeli penggunaan sari buah cermai 50%, aspek rasa cermai dan rasa asam memperoleh skor yang sama sebesar 4,13 yang diperoleh dari permen jeli penggunaan sari buah cermai 100%. Sampel dengan mutu sensori terbaik adalah permen jeli penggunaan sari buah cermai 100% karena memperoleh skor tertinggi pada hampir seluruh aspek.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si ; 2). Dra. I Gusti Ayu Ngurah S, M.M
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18745 not found.
Date Deposited:	05 Sep 2023 00:21
Last Modified:	16 Jan 2024 01:32
URI:	http://repository.unj.ac.id/id/eprint/39518

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