PENGARUH SUBSTITUSI TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) PADA PEMBUATAN BROWNIES COOKIES TERHADAP DAYA TERIMA KONSUMEN

NUR AFIFAH SALSABIL, . (2023) PENGARUH SUBSTITUSI TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) PADA PEMBUATAN BROWNIES COOKIES TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung talas beneng pembuatan brownies cookies terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu Penelitian dimulai pada bulan Maret 2022 – Mei 2023. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian ini adalah brownies cookies dengan substitusi tepung talas beneng dengan persentase 10%, 20%, dan 30%. Penelitian ini menggunakan uji organoleptik yang diujikan kepada 30 panelis agak terlatih mahasiswa Pendidikan Tata Boga berdasarkan aspek warna, aroma, kerenyahan, ketebalan, rasa manis dan rasa talas beneng. Hasil uji organoleptik menunjukkan bahwa brownies cookies substitusi tepung talas beneng dengan presentase 10%, 20%, dan 30% dapat disukai dan diterima oleh konsumen. Hal ini ditunjukkan berdasarkan pada penilaian brownies cookies substitusi tepung talas beneng yang meliputi aspek warna, aroma, kerenyahan, ketebalan, rasa manis dan rasa talas beneng menunjukkan penilaian yang berada dikategori suka. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji Friedman menunjukkan bahwa tidak terdapat pengaruh substitusi tepung talas beneng dengan persentase 10%, 20%, dan 30% pada pembuatan brownies cookies pada aspek warna, aroma, kerenyahan, ketebalan, rasa manis dan rasa talas beneng. Pada penelitian ini, merekomendasikan brownies cookies substitusi tepung talas beneng 30% untuk dikembangkan karena disukai dan dapat mengoptimalkan penggunaan tepung talas beneng. This study aims to analyze the effect of taro beneng flour substitution in the manufacture of brownies cookies on consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research starts from March 2022 to May 2023. The method used in this study is an experimental method. The research sample used was brownies cookies with taro beneng flour substitution as much as 10%, 20%, and 30%. This study used an organoleptic test that was tested on 30 who were somewhat trained Culinary Education students based on aspects of color, aroma, crunchy texture, thickness texture, sweet taste and taro beneng taste. The results of the organoleptic test showed that the brownies cookies substituted for taro beneng flour with a percentage of 10%, 20% and 30% were liked and accepted by consumers. This is shown based on the assessment of beneng taro flour substitution brownies cookies which include aspects of color, aroma, crispness, thickness, sweetness and beneng taro taste indicating an assessment that is in the like category. Based on the results of statistical hypothesis testing using the Friedman test showed that there was no effect of taro flour substitution with a percentage of 10%, 20%, and 30% on the manufacture of brownie cookies on the aspects of color, aroma, crispiness, thickness, sweetness and taro beneng taste. In this study, recommending brownies cookies as a substitute for 30% taro flour to be developed because they are preferred and can optimize the use of taro beneng flour.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Dra. Mariani, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 19029 not found.
Date Deposited:	07 Sep 2023 04:53
Last Modified:	07 Sep 2023 04:53
URI:	http://repository.unj.ac.id/id/eprint/41519

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