PERBEDAAN PENAMBAHAN ASAM LEMON DAN JERUK NIPIS PADA MERINGUE COOKIES TERHADAP DAYA TERIMA KONSUMEN

ROMLAH WATI, . (2023) PERBEDAAN PENAMBAHAN ASAM LEMON DAN JERUK NIPIS PADA MERINGUE COOKIES TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis perbedaan meringue cookies dengan penambahan asam lemon dan asam jeruk nipis terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta. Metode penelitian ini menggunakan eksperimen. Populasi penelitian dalam meringue cookies yang digunakan dengan jenis rasa asam. Sampel penelitian adalah meringue cookies dengan penambahan asam lemon dan asam jeruk nipis. Penelitian terhadap 20 panelis agak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta untuk menilai daya terima konsumen dari aspek warna, rasa manis, rasa asam, tekstur dan aroma meringue cookies. Hasil dari penelitian ini yang menggunakan uji Mann Whitney diperoleh bahwa pada aspek warna, rasa manis, rasa asam tidak terdapat perbedaan penambahan asam lemon dan jeruk nipis pada meringue cookies sedangkan untuk aspek tekstur dan aroma terdapat perbedaan penambahan asam lemon dan jeruk nipis pada meringue cookies terhadap daya terima konsumen. Rekomendasi produk meringue cookies yang lebih banyak disukai oleh panelis agak telatih adalah produk meringue cookies dengan penambahan asam jeruk nipis. ***** The purpose of this research was to analyze and determine differences in meringue cookies with the addition of lemon acid and lime acid on consumer acceptance. This research was conducted at the Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, Jakarta State University. This research method uses experiments. The research population used meringue cookies with a sour taste. The research sample was meringue cookies with the addition of lemon and lime acids. Research on 20 semi-trained panelists who are students of the Jakarta State University to assess consumer acceptance from the aspects of color, sweetness, sour taste, texture and scent of meringue cookies. The results of this study using the Mann Whitney test found that in terms of color, sweet taste, sour taste there was no difference in adding lemon and lime acid to meringue cookies while for texture and scent aspects there was a difference in adding lemon and lime acid to meringue cookies to consumer acceptance. The product recommendation for meringue cookies that is preferred by the rather expert panelists is the meringue cookies product with the addition of lime acid.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. I Gusti Ayu Ngurah S, M.M. ; 2). Dr. Nur Riska, S.Pd., M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18823 not found.
Date Deposited:	06 Sep 2023 07:04
Last Modified:	06 Sep 2023 07:04
URI:	http://repository.unj.ac.id/id/eprint/41407

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