PENGARARUH PENAMBAHAN SERBUK REMPAH BIR PLETOK TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN PADA ROTI MANIS

JAHISKA AMALIA NURUNNISA, . (2024) PENGARARUH PENAMBAHAN SERBUK REMPAH BIR PLETOK TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN PADA ROTI MANIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh serbuk rempah bir pletok pada pembuatan roti manis terhadap kualitas fisik dan daya terima konsumen. Penelitian ini dilakukan di laboratorium Pastry dan Roti Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Sampel dalam penelitian ini adalah roti manis serbuk rempah pir pletok dengan tiga perlakuan yaitu persentase 2%, 3% dan 5%. Penelitian ini dilakukan dengan metode eksperimen berupa pengujian kualitas fisik yaitu volume dan tinggi serta uji daya terima konsumen kepada 30 panelis agak terlatih mahasiswa Pendidikan Tata Boga. Eksperimen berupa pengujian uji fisik dianalisis menggunakan uji ANOVA dan uji duncan serta untuk uji daya terima konsumen dianalisis menggunakan uji friedman dan uji tuckey. Hasil keputusan hipotesis menunjukkan bahwa produk dengan persentase 2% pada aspek rasa memiliki pengaruh yang signifikan. Sementara untuk aspek warna kulit, karakteristik kulit, warna remah, pori-pori, tekstur remah, aroma dan kualitas pengunyahan tidak memiliki pengaruh terhadap roti manis serbuk rempah bir pletok. Sehingga dapat disimpulkan bahwa produk yang paling disukai dan disarankan untuk diproduksi lebih lanjut adalah roti manis serbuk bir pletok persentase 2%. This study aims to analyze the effect of bir pletok spice powder in making sweet bread on physical quality and consumer acceptability. This research was conducted in the Pastry and Bakery Laboratory of Tata Boga, Faculty of Engineering, State University of Jakarta. The sample in this study was sweet bread with bir pletok spice powder with three treatments, namely the percentage of 2%, 3% and 5%. This research was conducted using an experimental method in the form of physical quality testing, namely volume and height as well as consumer acceptance tests to 30 moderately trained panelists of Culinary Education students. Experiments in the form of physical test testing were analyzed using ANOVA test and Duncan test and for consumer acceptance test were analyzed using Friedman test and Tuckey test. The results of the hypothesis decision show that the product with a percentage of 2% in the aspect of taste has a significant effect. While for the aspects of skin color, skin characteristics, crumb color, pores, crumb texture, aroma and chewing quality have no influence on bir pletok spice powder sweet bread. So it can be concluded that the most preferred product and recommended for further production is sweet bread with 2% percentage of bir pletok powder.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd, M.Sc 2). Ir. Ridawati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22423 not found.
Date Deposited:	10 Jul 2024 01:26
Last Modified:	10 Jul 2024 01:26
URI:	http://repository.unj.ac.id/id/eprint/45550

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