PENGARUH PENGGUNAAN SERBUK DAUN KELOR (Moringa Oleifera Leaves) DALAM PEMBUATAN GRANOLA BAR TERHADAP DAYA TERIMA KONSUMEN

RIDHWAN SYARIF, . (2023) PENGARUH PENGGUNAAN SERBUK DAUN KELOR (Moringa Oleifera Leaves) DALAM PEMBUATAN GRANOLA BAR TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan daun kelor dalam pembuatan Granola Bar terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Penambahan daun kelor dalam pembuatan Granola Bar sebesar 5%, 6.7%, dan 8.4% terhadap daya terima konsumen. Penelitian ini dilakukan dari Agustus 2022 – Maret 2023. Penelitian ini dinilai menggunakan uji hedonik kepada 30 panelis agak terlatih terdiri dari mahasiswa Universitas Negeri Jakarta. Penilaian meliputi aspek warna, rasa, aroma, tekstur bagian luar ketika disentuh, kerenyahan, dan kepadatan. Data hasil penilaian panelis dianalisis dengan menggunakan uji friedman pada taraf signifikan α = 0.05. Hasil pengujian hipotesis dengan uji friedman menunjukan tidak terdapat pengaruh yang signifikan pada penggunaan daun kelor dalam pembuatan Granola Bar terhadap daya terima konsumen. Berdasarkan hasil penelitian yang dilakukan, penggunaan daun kelor sebanyak 8,4% direkomendasikan dalam pembuatan Granola Bar karena sebagai upaya mengoptimalkan penggunaan daun kelor. ***** The objective of this study is to examine how using Moringa leaves in the production of Granola Bars affects consumer acceptance. The Pastry & Bakery Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta served as the site for this study. Experimental methodology is being used in this study. To increase consumer acceptance, moringa leaves were added to Granola Bars in amounts of 5%, 6.7%, and 8.4%. The research was carried out between August 2022 until March 2023. The hedonic test was used to evaluate this study on 30 semi-trained panelists, all of whom were Universitas Negeri Jakarta students. Assessment factors in aspects of color, flavor, aroma, outer texture when touched, crispness, and solidity. The Friedman test was used to analyze the panelists' evaluation data at a significance level of α = 0.05. The Friedman test results, which were used to test the validity of the hypothesis, revealed that the use of Moringa leaves in the production of Granola Bars had no discernible impact on consumer acceptance. According to the findings of the research, 8.4% of Moringa leaves should be used to make Granola Bars in an effort to maximize the use of moringa leaves.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes ; 2). Dr. Cucu Cahyana, M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18814 not found.
Date Deposited:	07 Sep 2023 05:31
Last Modified:	07 Sep 2023 05:31
URI:	http://repository.unj.ac.id/id/eprint/41523

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