PENGARUH JENIS METODE PEMBUATAN (STRAIGHT DOUGH, TAIWANESE/ BOILED DOUGH DANJAPANESE DOUGH) TERHADAP MUTU SENSORISDONAT

RATNA NUR HIDAYATI, . (2020) PENGARUH JENIS METODE PEMBUATAN (STRAIGHT DOUGH, TAIWANESE/ BOILED DOUGH DANJAPANESE DOUGH) TERHADAP MUTU SENSORISDONAT. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text 01. Cover.pdf Download (1MB)
	Text 02. Bab 1.pdf Download (2MB)
	Text 03. Bab 2.pdf Restricted to Registered users only Download (10MB) | Request a copy
	Text 04. Bab 3.pdf Restricted to Registered users only Download (7MB) | Request a copy
	Text 05. Bab 4.pdf Restricted to Registered users only Download (8MB) | Request a copy
	Text 06. Bab 5.pdf Download (772kB)
	Text 07. Bab 6.pdf Download (1MB)
	Text 08. Bab 7.pdf Download (11MB)

Abstract

Penelitian ini dilakukakan untuk mempelajari pengaruh jenis metode pembuatan (Straight dough, Taiwanese/Boiled dough dan Japanese Dough) terhadap mutu sensoris donat pada aspek bentuk, volume, warna kulit donat, karakteristik kulit donat, pori donat, warna remah, tekstur, rasa, aroma dan tingkat penyerapan minyak. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta. Penilaian ini menggunakan metode eksperimen, di uji organoleptik pada 45 panelis agak terlatih dan hasil uji deskriptif. Hasil pengujian hipotesis menggunakan uji Kurskall-Walis menunjukan terdapat pengaruh metode pembuatan (Straight Dough, Taiwanese/Boiled Dough dan Japanese Dough) terhadap mutu sensoris donat pada aspek tingkat penyerapan minyak, sedangkan pada aspek volume, bentuk, warna kulit donat, karakteristik kulit donat, pori, warna remah, tekstur, rasa, dan aroma menunjukan bahwa tidak terdapat pengaruh metode pembuatan terhadap mutu sensoris donat. Penilaian objektif pada aspek tingkat penyerapan minyak dan volume donat. Formula yang direkomendasikan adalah donat dengan metode pembuatan Japanese Dough. This research was conducted to study the effect of the type of manufacturing method (Straight dough method, Taiwanese/Boiled dough method and Japanese Dough method) on the sensory quality of donuts on aspects of shape, volume, donut skin color, characteristics of donut skin, donut pore, crumb color, texture, taste, aroma and oil absorption rate. The research was carried out at the Pastry and Bakery Laboratories of the Educational Studies Program, Faculty of Engineering, State University of Jakarta. This assessment uses an experimental method, organoleptic test on 45 panelists rather trained and descriptive test results. The results of hypothesis testing using the Kurskall-Walis test showed that there were effects of manufacturing methods (Straight Dough method, Taiwanese / Boiled Dough method and Japanese Dough method) on the sensory quality of donuts on the aspect of oil absorption rate, while on aspects of volume, shape, donut skin color, donut skin characteristics, pore, crumb color, texture, taste, and aroma show that there is no influence of the manufacturing method on the sensory quality of donuts. An objective assessment of aspects of oil absorption and donut volume. The recommended formula is donuts by the Japanese Dough method.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Cucu Cahyana, S.Pd, M.Sc. ; 2). Dr. Guspri Devi Artanti, S.Pd, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 722 not found.
Date Deposited:	11 Mar 2020 16:07
Last Modified:	11 Mar 2020 16:07
URI:	http://repository.unj.ac.id/id/eprint/4456

Actions (login required)

View Item