PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA) TERHADAP KUALITAS FISIK DAN DAYA TERIMA ALMOND CRISPY

YUNI ANGGITA PUTRI, . (2023) PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA) TERHADAP KUALITAS FISIK DAN DAYA TERIMA ALMOND CRISPY. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (3MB)
	Text BAB 1.pdf Download (2MB)
	Text BAB 2.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (3MB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (2MB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (4MB) | Request a copy

Abstract

Tujuan dilakukannya penelitian ini ialah untuk menganalisis pengaruh penggunaan tepung labu kuning terhadap kualitas fisik dan daya terima almond crispy. Penelitian dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan adalah metode eksperimen dengan tiga jenis perlakuan yaitu almond crispy dengan penggunaan tepung labu kuning sebanyak 20%, 40%, dan 60%, hasil produk kemudian divalidasikan kepada lima panelis ahli yang merupakan dosen Program Studi Tata Boga, Universitas Negeri Jakarta menggunakan uji organoleptik untuk menguji kelayakan produk. Kemudian, dilakukan uji kualitas fisik dengan mengukur setiap perlakuan sebanyak masing-masing tiga kali pengulangan. Selanjutnya, dilakukan uji daya terima terhadap 30 panelis agak terlatih yaitu mahasiswa Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Hasil penelitian menunjukkan formula yang paling disukai ialah almond crispy dengan penggunaan persentase tepung labu kuning sebesar 40% dilihat dari perolehan nilai rata-rata tertinggi pada aspek aroma butter, tekstur, ketebalan, rasa manis, rasa butter, dan rasa labu kuning. Berdasarkan hasil uji hipotesis Friedman dan Anova dapat disimpulkan bahwa tidak terdapat pengaruh penggunaan persentase tepung labu kuning sebesar 20%, 40%, dan 60% terhadap kualitas fisik dan daya terima almond crispy pada seluruh aspek yang diujikan. The purpose of this study was to analyze the impact of using pumpkin flour on the physical quality and acceptability of almond crispy. The study was carried out at Pastry & Bakery Laboratory of Culinary Education Department, Faculty of Engineering, Universitas Negeri Jakarta. The method used was an experimental method with three types of treatments, which was almond crispy with the used of pumpkin flour as much as 20%, 40%, and 60%, the product were then validated by five lecturers from Culinary Arts Department of Universitas Negeri Jakarta as expert panelists using organoleptic test to make sure it was suitable. Then, the physical quality of each treatments was evaluated by measuring it three times. Thereafter, an acceptability test was conducted on 30 semi-qualified panelists, which were students in the Culinary Education Department of Universitas Negeri Jakarta. The result of the study showed that almond crispy with 40% pumpkin flour was the most preferred formula according to the top average score obtained, including the aspect of butter aroma, texture, thickness, sweetness, butter taste, and pumpkin taste. Based on the results of hypothesis analysis with Friedman dan Anova, it can be concluded that there was no impact of 20%, 40%, and 60% pumpkin flour percentages on the physical quality and acceptability of almond crispy in all aspects tested.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dra. I Gusti Ayu Ngurah Singamurni, MM.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21014 not found.
Date Deposited:	22 Jan 2024 01:37
Last Modified:	22 Jan 2024 01:37
URI:	http://repository.unj.ac.id/id/eprint/43280

Actions (login required)

View Item