NIDA INSYIRA, . (2024) PENGGUNAAN JENIS CUKA TERHADAP KUALITAS KIMIA DAN DAYA TERIMA KONSUMEN PADA SAUS ASINAN BETAWI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
ABSTRAK Penelitian ini bertujuan untuk menganalisis penggunaan jenis cuka terhadap kualitas kimia dan daya terima konsumen pada saus asinan Betawi. Penelitian ini dilakukan di Laboratorium Universitas Negeri Jakarta. Sampel dalam penelitian ini adalah saus asinan betawi dengan penggunaan cuka apel, cuka nanas dan cuka aren. Penelitian ini dilakukan dengan metode eksperimen yaitu pengujian nilai pH, kadar gula, kadar garam dan uji daya terima konsumen yang dilakukan kepada 30 panelis agak terlatih mahasiswa Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dengan aspek penilaian meliputi aspek warna, aroma asam, aroma kacang, rasa kacang, rasa asam, rasa pedas, rasa manis dan konsistensi. Hasil penelitian nilai pH dianalisis menggunakan pH meter Universal yang menunjukkan saus asinan cuka nanas dan apel memiliki tingkat keasaman tinggi yaitu 4. Sedangkan untuk mengukur kadar garam dan kadar gula menggunakan uji Anova yang menunjukkan nilai rata-rata gula tertinggi sebesar 34,0 didapati oleh saus asinan dengan penggunaan cuka aren, kemudian untuk kadar garam yang memiliki nilai rata-rata tertinggi sebesar 29,3 didapati oleh cuka aren. Uji daya terima konsumen dianalisis dengan Uji Friedman menunjukkan bahwa tidak terdapat pengaruh pada aspek aroma kacang, rasa kacang, rasa asam, rasa pedas, dan rasa manis yang menghasilkan saus asinan Betawi penggunaan cuka aren lebih disukai, serta terdapat pengaruh pada aspek warna, aroma asam, dan konsistensi maka dari itu dilanjutkan dengan uji Tuckey’s yang menghasilkan saus asinan penggunaan cuka nanas yang disukai panelis. Kata Kunci : Saus Asinan, Daya Terima, pH, Kadar Gula, Kadar Garam *********** ABSTRACT This study aims to analyze the use of vinegar types on the chemical quality and consumer acceptability of Betawi pickled sauce. This research was conducted at the Jakarta State University Laboratory. The sample in this study was Betawi pickled sauce with the use of apple cider vinegar, pineapple vinegar and palm vinegar. This research was conducted using the experimental method, namely testing the pH value, sugar content, salt content and consumer acceptance test conducted on 30 moderately trained panelists of Culinary Education students with assessment aspects including aspects of color, sour aroma, nut aroma, nut flavor, sour taste, spicy taste, sweet taste and consistency. The results of the pH value research were analyzed using a Universal pH meter which shows pineapple and apple vinegar pickled sauce has a high acidity level of 4. Meanwhile, to measure salt cafar and sugar content using the Anova test which shows the highest average value of sugar of 34.0 is found by pickled sauce with the use of palm vinegar, then for salt content which has the highest average value of 29.3 is found by palm vinegar. The consumer acceptance test analyzed by Friedman's test showed that there was no influence on the aspects of nut aroma, nut flavor, sour taste, spicy taste, and sweet taste which resulted in the Betawi pickled sauce using palm vinegar being preferred, and there was an influence on the aspects of color, sour aroma, and consistency, therefore it was continued with Tuckey's test which resulted in the pickled sauce using pineapple vinegar being preferred by the panelists. Keywords: Pickled Sauce, Acceptability, pH, Sugar Content, Salt Content
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Rina Febriana, M.Pd. ; 2). Dra. Mutiara Dahlia, M.Kes. |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Users 22263 not found. |
Date Deposited: | 22 May 2024 06:29 |
Last Modified: | 22 May 2024 06:29 |
URI: | http://repository.unj.ac.id/id/eprint/45340 |
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