PENGARUH PENAMBAHAN TEPUNG JAMUR TIRAM PADA PEMBUATAN KULIT PANGSIT REBUS TERHADAP DAYA TERIMA KONSUMEN

GITA ASTIKA APRILIANY, . (2023) PENGARUH PENAMBAHAN TEPUNG JAMUR TIRAM PADA PEMBUATAN KULIT PANGSIT REBUS TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan tepung jamur tiram pada pembuatan kulit pangsit terhadap daya terima konsumen. Penelitian ini dilakukan di Laboraturium Pengolahan Makanan Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai sejak bulan Januari 2020 hingga Juli 2023. Metode yang digunakan pada penelitian ini merupakan metode eksperimen, dan sampel kulit pangsit rebus penambahan tepung jamur tiram yang digunakan sebanyak tiga jenis perlakuan yaitu 2%, 4%, dan 6%. Sampel penelitian tersebut kemudian diujikan secara organoleptik kepada 5 panelis ahli (Dosen Pendidikan Tata Boga) dan 30 orang panelis agak terlatih yang menilai keseluruhan aspek, diantaranya warna, aroma, rasa jamur, rasa gurih, tekstur kekenyalan, dan tekstur ketebalan. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji friedman menunjukkan bahwa pada aspek warna, aroma, rasa jamur, rasa gurih, tekstur kekenyalan, dan tekstur ketebalan terdapat pengaruh penambahan tepung jamur tiram. Hasil uji Tuckey α = 0,05 dan pada persentase 2% lah yang paling disukai oleh konsumen dalam semua aspek yang berpengaruh yaitu aspek warna, aroma, rasa jamur, rasa gurih, tekstur kekenyalan dan tekstur ketebalan. Maka kesimpulan dari penelitian ini adalah merekomendasikan kulit pangsit rebus penambahan tepung jamur tiram sebanyak 6% berdasarkan pertimbangan dari kualitas yang baik dan disukai oleh konsumen, dan tujuan utama untuk mengoptimalkan penggunaan tepung jamur tiram pada pembuatan kulit pangsit rebus. ***** This study aims to analyze the effect of adding oyster mushroom flour on the manufacture of dumpling skins on consumer acceptance. This research was conducted at the Food Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The study period starts from September 2022 to July 2023. The method used in this study was an experimental method, and samples of boiled dumpling skins added oyster mushroom flour used as many as three types of treatment, namely 2%, 4%, and 6%. The research sample was then tested organoleptic to 5 expert panelists (Culinary Education Lecturers) and 30 moderately trained panelists who assessed all aspects, including color, aroma, mushroom taste, savory taste, chewy texture, and thickness texture. Based on the results of statistical hypothesis tests using the Friedman test, it shows that in the aspects of color, aroma, mushroom taste, savory taste, chewy texture, and thickness texture, there is an influence on the addition of oyster mushroom flour. The results of the Tuckey test α = 0.05 and at a percentage of 2% are the most preferred by consumers in all influential aspects, namely aspects of color, aroma, mushroom taste, savory taste, chewy texture and thickness texture. So the conclusion of this study is to recommend boiled dumpling skins to add oyster mushroom flour as much as 6% based on considerations of good quality and preferred by consumers, and the main goal is to optimize the use of oyster mushroom flour in making boiled dumpling skins.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd ; 2). Dra. Mutiara Dahlia, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18770 not found.
Date Deposited:	06 Sep 2023 05:28
Last Modified:	06 Sep 2023 05:28
URI:	http://repository.unj.ac.id/id/eprint/39540

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