PENGARUH PENAMBAHAN PUREE UBI JALAR MERAH (IPOMOEA BABATAS L)PADA PEMBUATAN KUE BAY TAT DARI BENGKULU TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

SHAVIRA NURUL ANNISA, . (2023) PENGARUH PENAMBAHAN PUREE UBI JALAR MERAH (IPOMOEA BABATAS L)PADA PEMBUATAN KUE BAY TAT DARI BENGKULU TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree ubi jalar merah pada kue bay tat terhadap sifat fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium pastry dan bakery, Progam Studi Pendidikan tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Penambahan puree ubi jalar merah pada kue bay tat sebanyak 20%, 35% dan 50%. Pengujian sifat fisik pada penelitian ini diuji terhadap dua aspek yaitu, daya kembang ketebalan dan daya kembang diameter yang dilakukan dengan uji Anova menghasilkan bahwa tidak ada perbedaan yang signifikan terhadap penambahan puree ubi jalar merah sebesar 20%, 35%, dan 50% pada kue bay tat. Aspek ketebalan pada penambahan puree sebesar 20% memiliki rata-rata 48,72, penambahan puree 35% dengan rata-rata 47,92, dan penambahan puree 50% mempunyai rata-rata 46,92. Aspek diameter dengan penambahan puree 20% dengan rata-rata 1,77, penambahan puree sebesar 35% memiliki rata-rata 1,71, dan penambahan puree sejumlah 50% mempunyai rata-rata 1,41. Daya terima kue bay tat dengan penambahan puree ubi jalar merah akan dinilai berdasarkan mutu hedonik yang diujikan kepada panelis agak terlatih sebanyak 30 orang. Data daya terima konsumen dianalisis menggunakan uji Friedman pada taraf signifikan α = 0,05. Hasil dari pengujian hipotesis dengan uji Friedman menunjukkan terdapat pengaruh penambahan puree ubi jalar merah terhadap daya terima konsumen pada aspek warna bagian dalam dan warna bagian bawah yang dilanjutkan dengan uji Tuckey’s. Warna bagian dalam kue bay tat dengan penambahan puree ubi jalar merah sebanyak 20% dan 35% menunjukkan perbedaan yang nyata, untuk penambahan puree 50% tidak menunjukkan perbedaan yang nyata, penambahan puree sebesar 20% yang disukai konsumen. Warna bagian bawah kue bay tat dengan penambahan puree ubi jalar merah sebanyak 20% menunjukkan perbedaan yang nyata, untuk penambahan puree sebesar 35% dan 50% tidak menunjukkan perbedaan yang nyata. penambahan puree sebesar 20% yang disukai konsumen. ***** This objective of this study was to analyze the effect of adding red sweet potato puree to bay tat cake on its physical properties and consumer acceptability. The study was conducted at the Pastry and Bakery Laboratory, Culinary Education Program, Jakarta State University. The research used an experimental method. Red sweet potato puree was added to bay tat cake in quantities of 20%, 35%, and 50%. The physical properties were tested in terms of thickness expansion and diameter expansion using an Anova test, which showed no significant difference in the addition of red sweet potato puree at 20%, 35%, and 50% to the bay tat cake. The thickness aspect with 20% puree addition had an average of 48.72, 35% puree addition had an average of 47.92, and 50% puree addition had an average of 46.92. The diameter aspect with 20% puree addition had an average of 1.77, 35% puree addition had an average of 1.71, and 50% puree addition had an average of 1.41. The consumer acceptability of the bay tat cake with the addition of red sweet potato puree was evaluated based on hedonic quality tested by 30 slightly trained panelists. The data on consumer acceptability was analyzed using the Friedman test with a significance level of α = 0.05. The results of the hypothesis testing using the Friedman test showed that there is an influence of the addition of red sweet potato puree on consumer acceptability in terms of the inner color and bottom color aspects of the bay tat cake, followed by the Tuckey's test. The inner color of the bay tat cake with 20% and 35% puree addition showed significant differences, while the 50% puree addition did not show significant differences. For the bottom color, the bay tat cake with 20% puree addition showed significant differences, while the 35% and 50% puree additions did not show significant differences.

Item Type:	Thesis (Sarjana)
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18931 not found.
Date Deposited:	05 Sep 2023 01:25
Last Modified:	05 Sep 2023 01:25
URI:	http://repository.unj.ac.id/id/eprint/41194

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