ALMA EDITA WIRYANI, . (2024) PERBANDINGAN PENGGUNAAN CAIRAN SUSU KEDELAI DAN SANTAN PADA PEMBUATAN PUDING KARAMEL TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan menganalisis perbandingan penggunaan susu kedelai dan santan dalam pembuatan puding karamel terhadap daya terima konsumen. Dilakukan di Laboratorium Pastry dan Bakery, Universitas Negeri Jakarta dengan metode eksperimen. Daya terima puding karamel dievaluasi melalui uji mutu hedonik, mempertimbangkan aspek warna custard, rasa, aroma, tekstur, dan pori-pori. Dua kelompok panelis, masing-masing 15 orang, terlibat untuk puding karamel dengan susu kedelai dan santan. Uji hipotesis dengan Mann-Whitney U test (α = 0,05) menunjukkan perbedaan signifikan pada aspek warna custard (U = 30), rasa (U = 35,5), dan aroma (U = 55,5). Namun, untuk kelembutan (U = 110) dan pori-pori (U = 93), tidak terdapat perbedaan signifikan. Hasil perbandingan menunjukkan puding karamel dengan susu kedelai lebih disukai pada warna custard dan rasa, sementara puding dengan santan mendominasi pada aroma. Dengan demikian, dapat disimpulkan bahwa puding karamel dengan susu kedelai lebih disukai konsumen pada aspek warna custard dan rasa, sedangkan puding dengan santan lebih disukai pada aspek aroma. Kesimpulan ini dapat menjadi panduan untuk pengembangan produk puding karamel yang lebih sesuai dengan daya terima konsumen. ***** This research aims to analyze the comparison of using soy milk and coconut milk in the production of caramel pudding concerning consumer acceptability. The study was conducted at the Pastry and Bakery Laboratory, Universitas Negeri Jakarta, using an experimental method. The acceptability of caramel pudding was evaluated through hedonic quality tests, considering aspects such as custard color, taste, aroma, texture, and pores. Two groups of panelists, each consisting of 15 individuals, participated in the evaluation of caramel pudding with soy milk and coconut milk. Hypothesis testing using the Mann-Whitney U test (α = 0.05) indicated significant differences in custard color (U = 30), taste (U = 35,5), and aroma (U = 55,5). However, for softness (U = 110) and pores (U = 93), no significant differences were observed. The comparative results showed that caramel pudding with soy milk was preferred for custard color and taste aspects, while pudding with coconut milk dominated in the aroma aspect. Thus, it can be concluded that consumers prefer caramel pudding with soy milk in terms of custard color and taste, whereas pudding with coconut milk is favored in terms of aroma. This conclusion can guide the development of caramel pudding products that align more closely with consumer acceptances.
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Guspri Devi Artanti, M.Si. ; 2). Dr. Annis Kandriasari, M.Pd. |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Alma Edita Wiryani . |
Date Deposited: | 01 Feb 2024 05:18 |
Last Modified: | 01 Feb 2024 05:18 |
URI: | http://repository.unj.ac.id/id/eprint/44060 |
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