PENGARUH PENAMBAHAN SARI BELIMBING WULUH (AVVERHOA BILLIMBI LIN) TERHADAP KUALITAS SELAI ALBEDO SEMANGKA (CITRULLUS VULGARIS SCHARD)

NUR AISYAH, . (2023) PENGARUH PENAMBAHAN SARI BELIMBING WULUH (AVVERHOA BILLIMBI LIN) TERHADAP KUALITAS SELAI ALBEDO SEMANGKA (CITRULLUS VULGARIS SCHARD). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan sari belimbing wuluh pada pembuatan selai albedo semangka terhadap kualitas fisik dan kualitas organoleptik untuk aspek warna, cita rasa, aroma dan tekstur selai albedo semangka, Penelitian ini dilakukan di Laboratorium Pengolahan Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dengan metode eksperimen. Sampel penelitian ini adalah selai albedo semangka dengan penambahan sari belimbing wuluh dengan persentase 20%, 30% dan 40%. Penelitian kualitas fisik dilakukan dengan pengukuran daya oles sedangkan penilaian kualitas organoleptik diuji kepada 45 panelis agak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta. Berdasarkan hasil uji Kruskal- Wallis pada aspek warna, rasa manis, rasa asam, trigeminal, aroma dan kehalusan tidak terdapat pengaruh penambahan sari belimbing wuluh terhadap selai albedo semangka. Namun pada uji Kruskal Wallis aspek kekentalan terdapat pengaruh terhadap penambahan sari belimbing wuluh. Kesimpulan akhir menunjukkan bahwa produk terbaik yang dipilih adalah selai albedo semangka dengan persentase 30% penambahan sari belimbing wuluh. ***** This study aims to analyze the effect of adding starfruit juice in the manufacture of watermelon albedo jam on physical quality and organoleptic quality for the aspects of color, taste, aroma and texture of watermelon albedo jam. This research was conducted at the Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University Jakarta with the experimental method. The sample of this study was albedo watermelon jam with the addition of starfruit juice with a percentage of 20%, 30% and 40%. The physical quality research was carried out by measuring the topical power while the organoleptic quality assessment was tested on 45 semi-trained panelists who were students at the Jakarta State University. Based on the results of the Kruskal- Wallis test on the aspects of color, sweet taste, sour taste, trigeminal, aroma and smoothness, there was no effect of adding starfruit juice to watermelon albedo jam. However, in the Kruskal Wallis test, the viscosity aspect had an effect on the addition of starfruit juice. The final conclusion showed that the best product selected was albedo watermelon jam with a percentage of 30% addition of starfruit juice.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Aifadiati, M.Si ; 2). Dra. Sachriani, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18705 not found.
Date Deposited:	01 Sep 2023 05:51
Last Modified:	01 Sep 2023 05:51
URI:	http://repository.unj.ac.id/id/eprint/40496

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