PENGARUH PENAMBAHAN PUREE DAUN KATUK (Sauropus andrygynous) DALAM PEMBUATAN BOLU SUSU TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

THANTY EFRINA, . (2023) PENGARUH PENAMBAHAN PUREE DAUN KATUK (Sauropus andrygynous) DALAM PEMBUATAN BOLU SUSU 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 daun katuk dalam pembuatan bolu susu terhadap sifat fisik dan daya terima konsumen. Lokasi penelitian di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai sejak bulan Agustus 2021 hingga 22 September 2023. Penelitian yang digunakan adalah eksperimen. Populasi dalam penelitian ini mahasiswa Tata Boga yang telah mengikuti mata kuliah organoleptik. Aspek penilaian dalam penelitian ini terdiri dari warna, tekstur, aroma, rasa daun katuk, dan rasa manis. Sampel penelitian menggunakan teknik random sampling dengan jumlah 30 mahasiswa. Data penelitian menggunakan produk dan kuisioner yang diisi oleh panelis. Teknik analisis data yang digunakan adalah uji friedman dan uji tuckey. Sampel terbaik bolu susu dengan penambahan puree daun katuk menurut panelis ahli adalah dengan persentase 3% sebanyak 4 panelis (80%) dan persentase 6% sebanyak 1 panelis (20%). Berdasarkan rekapitulasi uji validasi panelis ahli, produk bolu susu dengan penambahan puree daun katuk 3% yang terpilih menunjukan kriteria warna hijau muda, tekstur lembut, aroma agak beraroma daun katuk, rasa daun katuk agak terasa daun katuk, dan rasa manis. Dalam uji fisik didapatkan hasil tingkat pengembangan bolu susu dengan penambahan puree daun katuk sebanyak 3% pada adonan sebelum dikukus tinggi adonan 3,2 cm dan sesudah dikukus menjadi 3,9 cm. Bolu susu dengan penambahan puree daun katuk sebanyak 6% pada adonan sebelum dikukus tinggi adonan 3,1 cm dan sesudah dikukus menjadi 3,8 cm. Bolu susu dengan penambahan puree daun katuk sebanyak 9% pada adonan sebelum dikukus tinggi adonan 2,8 cm dan sesudah dikukus menjadi 3,6 cm. Hasil penelitian menunjukkan bahwa aspek warna, tekstur, aroma, rasa daun katuk, dan rasa manis cenderung disukai oleh panelis. Berdasarkan semua aspek penilaian bolu susu dengan penambahan puree daun katuk 3% memiliki rata-rata tertinggi dengan skor 3,8 hingga 4,6. Sedangkan bolu susu dengan penambahan puree daun katuk 6% dengan skor 3,4 hingga 3,8. Kata Kunci : puree daun katuk, bolu susu, uji sifat fisik, daya terima konsumen This research aims to analyze the effect of adding katuk leaf puree in making milk sponge cake on physical properties and consumer acceptability. Research location at the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The research period starts from August 2021 to September 22 2023. The research design used is experimental. The population in this study were culinary students who had taken organoleptic courses. The assessment aspects in this research consisted of color, texture, aroma, taste of katuk leaves, and sweetness. The research sample used a random sampling technique with a total of 30 students. Research data uses products and questionnaires filled out by panelists. The data analysis techniques used are the Friedman test and the Tuckey test. According to expert panelists, the best sample of milk cake with the addition of katuk leaf puree was with a percentage of 3% with 4 panelists (80%) and a percentage of 6% with 1 panelist (20%). Based on the recapitulation of the expert panelists' validation tests, the selected milk sponge product with the addition of 3% katuk leaf puree showed the criteria of light green color, soft texture, slightly aromatic katuk leaf aroma, slightly katuk leaf taste, and sweet taste. In the physical test it was found The results of the level of development of milk sponge with the addition of katuk leaf puree as much as 3% to the dough before steaming the dough height was 3,2 cm and after steaming it became 3,9 cm. Milk cake with the addition of 6% katuk leaf puree to the dough before steaming the dough height is 3,1 cm and after steaming it becomes 3,8 cm. Milk cake with the addition of 9% katuk leaf puree to the dough before steaming the dough height is 2,8 cm and after steaming it becomes 3,6 cm. The results showed that the color, texture, aroma, taste of katuk leaves and sweetness tended to be liked by the panelists. Based on all aspects of assessment, milk sponge with the addition of 3% katuk leaf puree had the highest average with a score of 3.8 to 4.6. Meanwhile, milk cake with the addition of 6% katuk leaf puree had a score of 3.4 to 3.8. Keywords: katuk leaf puree, milk cake, physical properties test, consumer acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si ; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21186 not found.
Date Deposited:	31 Jan 2024 01:51
Last Modified:	31 Jan 2024 01:51
URI:	http://repository.unj.ac.id/id/eprint/43851

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