NOVIA ATINURANI, . (2023) PENGARUH PENGGUNAAN SARI ASAM JAWA DALAM PEMBUATAN DODOL ALBEDO SEMANGKA TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujan untuk menganalisis pengaruh penggunaan sari asam jawa dalam pembuatan dodol albedo semangka terhadap daya terima konsumen dengan melakukan uji kesukaan dengan menggunakan penilaian organoleptik untuk aspek warna, rasa manis, rasa asam, rasa tepung ketan, aroma, kekenyalan, kelengketan di gigi, dan kehalusan permukaan dari dodol albedo semangka. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dengan metode eksperimen untuk menguji pengaruh persentase sari asam jawa dalam pembuatan dodol albedo semangka terhadap aspek organoleptik. Sampel dalam penelitian ini adalah dodol albedo semangka dengan persentase 45%, 55%, dan 65%, pengujian daya terima konsumen dilakukan oleh 30 orang penelis agak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta. Berdasarkan hasil uji kesukaan pada aspek warna, rasa manis, rasa asam, rasa tepung ketan, aroma, kekenyalan, dan kelengketan di gigi menunjukan bahwa tidak terdapat pengaruh penggunaan sari asam jawa terhadap dodol albedo semangka. Namun pada uji kesukaan aspek kehalusan permukaan terdapat pengaruh terhadap penggunaan sari asam jawa. Berdasarkan hasil uji daya terima dodol albedo semangka dengan penggunaan sari asam jawa sebanyak 65% merupakan dodol yang paling banyak disukai oleh konsumen dengan skala penilaian suka dan karakteristik berwarna coklat, manis, terasa asam, agak terasa tepung ketan, beraroma asam jawa, kenyal, tidak lengket di gigi, dan agak halus. Kata kunci : Dodol Albedo Semangka, Sari Asam Jawa, Daya Terima Konsumen ***** This study aims to analyze the effect of using tamarind juice in making watermelon albedo dodol on consumer acceptance by conducting a liking test using organoleptic assessment for aspects of color, sweetness, sourness, sticky rice flour taste, aroma, chewiness, stickiness in the teeth, and surface smoothness of watermelon albedo dodol. This research was conducted at the Food Processing Laboratory of the Catering Education Study Program, Faculty of Engineering, State University of Jakarta with an experimental method to test the effect of the percentage of tamarind juice in making watermelon albedo dodol on organoleptic aspects. The samples in this study were watermelon albedo dodol with a percentage of 45%, 55%, and 65%, consumer acceptance testing was carried out by 30 somewhat trained testers who were students of the State University of Jakarta. Based on the results of the liking test on the aspects of color, sweetness, sourness, sticky rice flour taste, aroma, chewiness, and stickiness in the teeth, it shows that there is no effect of using tamarind juice on watermelon albedo dodol. However, in the surface smoothness aspect of the favorability test, there is an influence on the use of tamarind juice. Based on the results of the acceptability test of watermelon albedo dodol with the use of tamarind juice as much as 65% is the dodol that is most liked by consumers with a rating scale of like and characteristics of brown, sweet, sour taste, somewhat sticky rice flour, tamarind scent., Keywords: Watermelon Albedo Dodol, Tamarind Juice, Consumer Acceptability
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Ari Fadiati, M.Si ; 2). Dr. Cucu Cahyana, S.Pd, M.Sc |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Users 18740 not found. |
Date Deposited: | 01 Sep 2023 01:37 |
Last Modified: | 01 Sep 2023 01:37 |
URI: | http://repository.unj.ac.id/id/eprint/40700 |
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