RAIHAN ANUGERAH PRATAMA, . (2024) Pengaruh Marinasi Dengan Kulit Pisang kepok Kuning, Raja Bulu, Dan Barangan Pada Olahan Daging Sapi Terhadap Kualitas Fisik Dan Daya Terima Konsumen. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk menganalisa pengaruh marinasi dengan kulit pisang kepok kuning (Musa Paradisiaca L), raja bulu (Musa Acuminata Linn), barangan (Musa Paradisiaca L. Var Sapientum) pada produk olahan daging sapi terhadap kualitas fisik (keempukan) dan daya terima konsumen. Metode yang digunakan adalah eksperimen. Penelitian dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Faktultas Teknik Universitas Negeri Jakarta. Penelitian dimulai pada bulan Januari 2022 sampai Juli 2024. Sample produk olahan daging sapi berupa steak yang dimarinasi dengan kulit pisang kepok kuning, raja bulu, dan barangan. Sample akan diuji pada 30 mahasiswa Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta yang merupakan panelis agak terlatih. Berdasarkan uji hipotesis satistik dengan uji Friedman, terlihat seluruh aspek (warna permukaan, rasa kulit pisang, rasa gurih khas daging, aroma kulit pisang, aroma khas daging, dan tekstur) tidak terpengaruh oleh perlakuan marinasi pada produk olahan daging sapi terhadap daya terima konsumen. Berdasarkan hasil perhitungan Anova pada uji kualitas fisik, terdapat pengaruh perlakuan marinasi kulit pisang kepok kuning, raja bulu, dan barangan pada olahan daging sapi terhadap tingkat keempukan daging. Kemudian dilanjutkan dengan uji Duncan yang memperlihatkan bahwa setiap perlakuan marinasi memiliki perbedaan nyata. Kesimpulan pada penelitian ini adalah terdapat pengaruh marinasi kulit pisang pada daging terhadap kualitas fisik pada aspek keempukan. Kata kunci: daging sapi, daya terima konsumen, kualitas fisik, kulit pisang, marinasi **** This study aims to identify the effect of marination with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef products on physical quality (tenderness) and consumer acceptability. The method used was experimental. The research was conducted at the Food Processing Laboratory of the State University of Jakarta Culinary Arts Education Study Program. The research began in January 2022 until June 2024. Samples of processed beef products in the form of steaks marinated with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu). The sample will be tested on 30 Culinary Arts Education students who are moderately trained panelists. Based on the statistical hypothesis test with the Friedman test, it can be seen that all aspects (surface color, banana peel flavor, savory taste of meat, banana peel aroma, distinctive aroma of meat, and texture) are not affected by marination treatment in processed beef products on consumer acceptance. Based on the results of Anova calculation in the physical quality test, there is an effect of marination treatment of Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef on the level of meat tenderness. This was followed by Duncan's test which showed that each marination treatment had a significant difference. The conclusion of this study is that there is an effect of banana peel marination on the physical quality of beef on the aspect of tenderness. Keywords: banana peel, beef, consumenr acceptance, marinate, physical quality
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Ir. Alsuhendra, M.Si. ; 2). Dr. Ir. Ridawati, M. Si. |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Raihan Anugerah Pratama . |
Date Deposited: | 26 Jul 2024 05:17 |
Last Modified: | 26 Jul 2024 05:17 |
URI: | http://repository.unj.ac.id/id/eprint/46476 |
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