PENGARUH PENGGUNAAN KENTANG TESS, GRANOLA, MERAH, PUTIH DAN HITAM PADA PEMBUATAN GNOCCHI PIEMONTAISE TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

LINTANG NURFITRIA ALFISYAHR KAJOEN, . (2024) PENGARUH PENGGUNAAN KENTANG TESS, GRANOLA, MERAH, PUTIH DAN HITAM PADA PEMBUATAN GNOCCHI PIEMONTAISE TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh jenis kentang tess, granola, merah, putih, dan hitam pada pembuatan gnocchi piemontaise terhadap sifat fisik daya terima konsumen. Penelitian dilakukan di Laboratorium Pengolahan UNJ menggunakan metode eksperimen. Kentang tess dipilih sebagai acuan karena merupakan jenis kentang yang digunakan pada pembuatan gnocchi piemontaise di pasaran. Uji fisik aspek kekenyalan (springiness) dengan Texture Analyzer menghasilkan nilai perlakuan kentang putih 63,67 N mendekati nilai kentang tess 70,17 N. Aspek daya serap air menghasilkan nilai perlakuan kentang putih sama dengan kentang tess yaitu 47,5%. Berdasarkan hasil uji hipotesis statistik menggunakan uji Friedman menunjukkan pada uji daya terima terdapat pengaruh nyata perlakuan jenis kentang pada aspek rasa gurih, rasa kentang, aroma, kekenyalan, namun tidak terdapat pengaruh nyata pada aspek keseragaman bentuk. Aspek rasa gurih nilai tertinggi yaitu kentang granola dengan nilai 3,7 kategori suka. Aspek rasa kentang nilai tertinggi yaitu kentang granola dengan nilai 3,97 kategori suka. Aspek aroma nilai tertinggi yaitu kentang merah dengan nilai 4 kategori suka. Aspek kekenyalan nilai tertinggi yaitu kentang tess dengan nilai 4,1 kategori suka. Aspek keseragaman bentuk nilai tertinggi yaitu kentang granola dengan nilai 4,47 kategori suka. Kentang granola disukai pada aspek rasa gurih, rasa kentang, dan keseragaman bentuk. Kentang merah disukai pada aspek aroma. Kentang tess disukai pada aspek kekenyalan. Kesimpulan penelitian ini adalah kentang granola merupakan jenis kentang yang terbaik untuk membuat gnocchi piemontaise dikarenakan paling disukai panelis. This research was conducted to analyze the influence of the types of tess, granola, red, white and black potatoes in making gnocchi piemontaise on the physical properties and consumer acceptability. The research was carried out at the UNJ Processing Laboratory using experimental methods. Tess potatoes were chosen as a reference because this type of potato used in making gnocchi piemontaise on the market. The physical test of the springiness aspect with the Texture Analyzer produced a white potato treatment value of 63,67 N, close to the tess potato value of 70,17 N. The water absorption aspect produces the same treatment value for white potatoes as for tess potatoes, namely 47,5%. Based on the results of statistical hypothesis testing using the Friedman test, it shows that in the acceptability test there is a real influence on the type of potato treatment on the aspects of savory taste, potato taste, aroma, springiness, but there is no real influence on the aspect of shape uniformity. The highest score for the savory taste aspect is granola potatoes with a score of 3.7 in the liking category. The highest value aspect of potato taste is granola potatoes with a score of 3.97 in the like category. The aroma aspect with the highest score is red potatoes with a score of 4 in the liking category. The highest score for springiness is tess potatoes with a score of 4.1 in the like category. The uniformity aspect with the highest score is granola potatoes with a score of 4.47 in the like category. Granola potatoes is preferred for its savory taste, potato flavor, and uniformity of shape. Red potatoes are preferred in terms of aroma. Tess potatoes are loved for their springiness aspect. The conclusion of this research is that granola potatoes are the best type of potato for making gnocchi piemontaise because the panelists like it the most. Keywords: Granola potatoes, tess potatoes, red potatoes, white potatoes, black potatoes, gnocchi piemontaise, consumer acceptability, physical properties

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Ridawati, M.Si ; 2). Dra. Mutiara Dahlia, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22497 not found.
Date Deposited:	22 Jul 2024 02:20
Last Modified:	22 Jul 2024 02:20
URI:	http://repository.unj.ac.id/id/eprint/45792

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