PENGARUH PENAMBAHAN PUREE BIT (Beta vulgaris) PADA PEMBUATAN BUBBLE (Tapioca Pearl) TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

NAJMI TSABITA QOYYIMA, . (2024) PENGARUH PENAMBAHAN PUREE BIT (Beta vulgaris) PADA PEMBUATAN BUBBLE (Tapioca Pearl) TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penelitian ini adalah untuk menganalisis pengaruh penambahan puree bit pada bubble terhadap sifat fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan adalah metode ekperimen tiga jenis perlakuan yaitu penambahan puree bit pada bubble sebanyak 60%, 80%, dan 100%. Produk yang dibuat di uji validasi kepada lima panelis ahli yaitu dosen Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, kemudian dilakukan uji daya terima konsumen kepada 30 orang panelis agak terlatih yaitu mahasiswa Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Penilaian meliputi aspek warna, aroma coklat, aroma bit, rasa manis, rasa bit, dan tekstur. Uji fisik dilakukan dengan mengukur setiap perlakuan sebanyak tiga kali pengulangan. Hasil analisis hipotesis menunjukan bahwa terdapat pengaruh atau perbedaan nyata penambahan puree bit pada bubble terhadap sifat fisik dalam aspek penambahan diameter dan penambahan berat. Hasil uji daya terima konsumen menunjukan bubble dengan penambahan puree bit disukai dengan kategori nilai 4 pada semua aspek. Berdasarkan hasil analisis hipotesis statistik menunjukan bahwa tidak terdapat pengaruh penambahan puree bit pada bubble terhadap daya terima konsumen. Bubble penambahan puree bit dengan persentase 60% adalah penambahan puree bit yang direkomendasikan untuk hasil terbaik. The purpose of this study was to analyze the impact of addition puree beets to bubbles on physical characteristic and consumer acceptability test. This study was carried out at Pastry & Bakery Laboratory of Culinary Education Departement, Faculty of Engineering, Jakarta State University. The method used was an experimental method of three types of treatment, which addition of beet puree to the bubble as much as 60%, 80% and 100%. The product made was validated in a validation test on five expert panelists by lecturers from the Culinary Education Departement, Jakarta State University, then a consumer acceptability test was carried out on 30 semi-qualified panelists by students from the Culinary Education Departement, Jakarta State University. The assessment includes aspects of color, chocolate aroma, beet aroma, sweetness, beet taste and texture. The physical characteristic test was carried out by measuring each treatment three times. The results of the statistical hypothesis analysis shows that there is a impact or real differences in addition of puree beets to bubbles on physical characteristic in the aspects of increasing diameter and increasing weight. The results of favorability test showed that bubble with the addition of 80% Consumer acceptability test result show that bubbles with the addition of beet puree are preferred with a value category of 4 in all aspect. Based on the results of statistical hypothesis analysis, it shows that there in no impact in addition of puree beets to bubbles on consumer acceptability. Addition of puree beets to bubbles with a percentage 60% is the recommended addition of beet puree for the best result.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. 2). Dr. Ir. Alsuhendra, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21694 not found.
Date Deposited:	31 Jan 2024 04:21
Last Modified:	31 Jan 2024 04:21
URI:	http://repository.unj.ac.id/id/eprint/43986

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