KUALITAS BOLU KUKUS MEKAR DENGAN PENGGUNAAN AIR KELAPA TUA DAN SARI BUAH NAGA

ANITA CIPUTRI, . (2024) KUALITAS BOLU KUKUS MEKAR DENGAN PENGGUNAAN AIR KELAPA TUA DAN SARI BUAH NAGA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Abstrak Indonesia : Penelitian ini bertujuan untuk menciptakan formulasi terbaru dan dapat menganalisis kualitas bolu kukus mekar dengan penggunaan air kelapa tua dan sari buah naga berdasarkan aspek volume, kemekaran, warna, aroma air kelapa tua, aroma buah naga, aroma telur, tekstur, rasa manis, rasa buah naga dan rasa air kelapa tua. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan Fakultas Teknik Universitas Negeri Jakarta dengan waktu penelitian dimulai pada bulan Desember 2023 hingga Juli 2024. Metode yang digunakan pada penelitian ini yaitu eksperimen. Sampel penelitian ini yaitu bolu kukus mekar air kelapa tua dan sari buah naga dengan perbandingan 3:1, 1:1, dan 1:3 kemudian diuji fisik dan uji validasi kepada 10 panelis terlatih. Hasil dari penelitian bolu kukus mekar air kelapa tua dan sari buah naga dengan perbandingan 3:1 memiliki nilai rata-rata tertinggi dengan aspek volume, kemekaran, tekstur, dan rasa manis. Bolu kukus mekar air kelapa tua dan sari buah naga dengan perbandingan 1:1 memiliki nilai rata-rata tertinggi pada aspek volume dan kemekaran. Bolu kukus mekar air kelapa tua dan sari buah naga dengan perbandingan 1:3 memiliki nilai rata-rata tertinggi pada aspek warna, aroma air kelapa tua, aroma buah naga, aroma telur, rasa air kelapa tua dan rasa buah naga. Kesimpulan dari penelitian ini berdasarkan uji fisik bolu kukus mekar air kelapa tua dan sari buah naga formula terbaik yaitu pada perbandingan 3:1 dengan daya kemekaran dan volume yang lebih baik dari perbandingan 1:1 dan 1:3. ; Abstrack Inggris : This research aims to create the latest formulation and be able to analyze the quality of blooming steamed sponge cake with the use of old coconut water and dragon fruit juice based on aspects of volume, bloom, color, aroma of old coconut water, dragon fruit aroma, egg aroma, texture, sweetness, dragon fruit flavor and old coconut water flavor. This research was conducted at the Pastry and Bakery Laboratory of the Applied Bachelor of Culinary Arts and Food Service Management Study Program, Faculty of Engineering, State University of Jakarta with the research time starting in December 2023 to July 2024. The method used in this research is experimentation. The sample of this research is steamed sponge cake blooming old coconut water and dragon fruit juice with a ratio of 3: 1, 1: 1, and 1: 3 then physically tested and validation test to 10 trained panelists. The results of the research of steamed sponge cake blossom of old coconut water and dragon fruit juice with a ratio of 3:1 had the highest average value with aspects of volume, blossom, texture, and sweetness. Steamed sponge cake blooming old coconut water and dragon fruit juice with a ratio of 1: 1 has the highest average value in the aspects of volume and efflorescence. Steamed sponge cake with old coconut water and dragon fruit juice in the ratio of 1:3 has the highest average value in the aspects of color, aroma of old coconut water, dragon fruit aroma, egg aroma, old coconut water flavor and dragon fruit flavor. The conclusion of this research is based on the physical test of steamed sponge cake blooming old coconut water and dragon fruit juice, the best formula is in the ratio of 3: 1 with better blooming power and volume than the ratio of 1: 1 and 1: 3.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd, M.Sc.
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Dasar Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22693 not found.
Date Deposited:	25 Jul 2024 01:03
Last Modified:	25 Jul 2024 01:03
URI:	http://repository.unj.ac.id/id/eprint/46300

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