ANALISIS DAYA TERIMA KONSUMEN FRESH NOODLE SUBSTITUSI TEPUNG SORGUM DENGAN PENAMBAHAN GLUKOMANAN DAN SARI WORTEL

KHAIRUNNISA, . (2024) ANALISIS DAYA TERIMA KONSUMEN FRESH NOODLE SUBSTITUSI TEPUNG SORGUM DENGAN PENAMBAHAN GLUKOMANAN DAN SARI WORTEL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen fresh noodle substitusi tepung sorgum dengan penambahan glukomanan dan sari wortel. Penelitian ini dilakukan di Laboratorium Organoleptik, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Januari hingga Juni 2024. Metode yang digunakan dalam penelitian ini adalah metode survei. Sampel penelitian terdiri dari fresh noodle substitusi tepung sorgum dengan persentase 24,3%, 30,3% dan 36,4% sedangkan penambahan glukomanan sebanyak 3% serta sari wortel sebanyak 18,2% pada setiap persentase substitusi, kemudian dilakukan uji daya terima konsumen kepada 25 panelis agak terlatih dan 75 panelis tidak terlatih yang menilai keseluruhan aspek. Aspek penilaian yang diujikan kepada panelis yaitu warna, rasa sorgum, rasa wortel, aroma sorgum, aroma wortel, tekstur: kelicinan mie setelah direbus, kekenyalan mie setelah direbus, dan kelengketan mie setelah direbus. Berdasarkan hasil uji daya terima konsumen fresh noodle substitusi tepung sorgum dengan penambahan glukomanan dan sari wortel semua sampel 24,3%, 30,3% dan 36,4% disukai oleh panelis. Berdasarkan dari hasil uji daya terima konsumen didapatkan bahwa penilaian tidak lebih dari 1 poin, kecuali aspek warna sehingga melihat dari data tersebut peneliti memilih substitusi 24,3% dijadikan rekomendasi untuk dipasarkan. Menilai dari segi inovasi produk yang merupakan produk baru sehingga pemilihan substitusi 24,3% dengan substitusi tepung sorgum mendekati hasil kualitas fresh noodle pada umumnya.*****This study aims to analyze the consumer acceptability of fresh noodles substituted with sorghum flour with the addition of glucomannan and carrot juice. This research was conducted at the Organoleptic Laboratory, Art Culinary Study Program, Faculty of Engineering, State University of Jakarta. The research started from January to June 2024. The method used in this research is the survey method. The research sample used was fresh noodle substituted with sorghum flour with a percentage of 24.3%, 30.3% and 36.4% while adding glucomannan as much as 3% and carrot juice as much as 18.2% at each percentage substitution, then carried out consumer acceptance tests to 25 moderately trained panelists and 75 untrained panelists who assessed all aspects. The assessment aspects tested to panelists were color, sorghum flavor, carrot flavor, sorghum aroma, carrot aroma, texture: slipperiness of noodles after boiling, chewiness of noodles after boiling, and stickiness of noodles after boiling. Based on the results of the consumer acceptance test, fresh noodles substituted with sorghum flour with the addition of glucomannan and carrot juice, all samples 24.3%, 30.3% and 36.4% were favored by panelists. Based on the results of the consumer acceptance test, it was found that the assessment was not more than 1 point, except for the color aspect, so seeing from this data, the researcher chose the 24.3% substitution as a recommendation to be marketed. Judging in terms of product innovation which is a new product so that the selection of 24.3% substitution with sorghum flour substitution is close to the quality results of fresh noodles in general.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, S.Pd., M.Pd
Subjects:	Pendidikan > Pendidikan Dasar Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22720 not found.
Date Deposited:	26 Jul 2024 01:07
Last Modified:	26 Jul 2024 01:07
URI:	http://repository.unj.ac.id/id/eprint/46634

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