PENGARUH PENAMBAHAN KACANG MERAH PADA PRODUK SELAI COKELAT TERHADAP DAYA TERIMA KONSUMEN

NURUL HAFIZAH, . (2024) PENGARUH PENAMBAHAN KACANG MERAH PADA PRODUK SELAI COKELAT TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujan untuk menganalisis pengaruh penambahan kacang merah pada produk selai cokelat terhadap daya terima konsumen dengan melakukan uji daya terima konsumen menggunakan penilaian organoleptik untuk aspek warna, rasa manis, rasa kacang merah, aroma cokelat, aroma kacang merah, tekstur, dan daya oles dari selai cokelat penambahan kacang merah. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dengan metode eksperimen untuk menguji pengaruh persentase kacang merah pada produk selai cokelat terhadap aspek organoleptik. Sampel dalam penelitian ini adalah selai cokelat kacang merah dengan persentase 60%, 70%, dan 80%, pengujian daya terima konsumen dilakukan oleh 30 orang penelis agak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta. Berdasarkan hasil uji kesukaan pada aspek warna, rasa manis, rasa kacang merah, aroma cokelat, aroma kacang merah, dan tekstur menunjukan bahwa tidak terdapat pengaruh penambahan kacang merah pada produk selai cokelat. Namun pada uji daya terima konsumen aspek daya oles, terdapat pengaruh penambahan kacang merah pada produk selai cokelat terhadap daya terima konsumen. Berdasarkan hasil uji daya terima selai cokelat penambahan kacang merah sebanyak 60% merupakan selai yang paling banyak disukai oleh konsumen dengan skala penilaian suka dan karakteristik berwarna coklat, manis, tidak terasa kacang merah, beraroma cokelat, tidak beraroma kacang merah, tekstur halus, dan agak mudah dioles. ***** This study aims to analyze the effect of adding red bean to chocolate spread on consumer acceptance by conducting hedonic test using organoleptic assessment for aspects of color, sweetness, red bean taste, chocolate aroma, red bean aroma, texture, and spreading test. This research was conducted at the Food Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta with an experimental method to test the effect of the percentage of red bean to chocolate spread product on organoleptic aspects. The samples in this study were chocolate spread with the addition of red bean with a percentage of 60%, 70%, and 80%, consumer acceptance testing was carried out by 30 semi trained panelist who is a culinary education students of the State University of Jakarta who has passed the food preservation subject. Based on the results of the hedonic test on the aspects of color, sweetness, red bean taste, chocolate aroma, red bean aroma, and texture, it shows that there is no effect of adding red bean to chocolate spread. However, in the spreading power aspect of the liking test, there is an influence on the use of red bean. The results of the acceptability test of red bean addition to chocolate spread with the use of red bean as much as 60% is the chocolate spread that is most liked by consumers with a rating scale of like and characteristics of brown, sweet, did not taste of red bean, chocolate scented, did not smell of red bean, smooth texture, and quite easy to spread.,

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si. ; 2). Dr. Nur Riska, S.Pd, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22406 not found.
Date Deposited:	24 Jul 2024 05:20
Last Modified:	24 Jul 2024 05:20
URI:	http://repository.unj.ac.id/id/eprint/46172

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