DAYA TERIMA KONSUMEN PADA KULIT TARTLET SUBSITUSI TEPUNG SINGKONG

RADEN MARHSYA DYAH AMANDHA, . (2024) DAYA TERIMA KONSUMEN PADA KULIT TARTLET SUBSITUSI TEPUNG SINGKONG. Diploma thesis, UNIVERSITAS NEGER JAKARTA.

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Abstract

Penelitian bertujuan untuk menganalisis daya terima konsumen pada kulit tartlet subsitusi tepung singkong. Penelitian ini dilakukan di Laboratorium Pastry & Bakery, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, Jakarta Timur. Waktu penelitian dimulai pada bulan awal bulan Januari 2024 hingga Juli 2024. Metode yang digunakan dalam penelitian ini eksperimen dan survey yang dilakukan kepada panelis agak terlatih dan tidak terlatih terdiri 75 panelis tidak terlatih dan 25 panelis agak terlatih pada produk kulit tartlet subsitusi tepung singkong Berdasarkan hasil uji hedonik daya terima konsumen pada kulit tartlet subsitusi tepung singkong sebanyak 30%, 40%, dan 50% ditinjau dari aspek warna luar, warna dalam, aroma butter, aroma tepung singkong, rasa manis, rasa singkong, tektur dan kerenyahan. Kesimpulan pada penelitian ini, adalah bahwa daya terima konsumen pada kulit tartlet subsitusi tepung singkong direkomendasikan untuk menjadi bahan pembuatan tartlet pada subsitusi 30% antara tepung singkong dengan tepung terigu ***** The research aims to analyze consumer acceptance of tartlet shells substituted for cassava flour. This research was conducted at the Pastry & Bakery Laboratory, Applied Culinary Arts and Food Service Management Undergraduate Study Program, Jakarta State University, East Jakarta. The research period began in early January 2024 to July 2024. The method used in this research was experiments and surveys conducted on somewhat trained and untrained panelists consisting of 75 untrained panelists and 25 somewhat trained panelists on tartlet shell products substituted for cassava flour. Based on the results Hedonic test of consumer acceptance of tartlet shells with 30%, 40% and 50% substitution of cassava flour in terms of external color, internal color, butter aroma, cassava flour aroma, sweetness, cassava taste, texture and crunchiness. The conclusion of this research is that consumer acceptance of cassava flour substitute tartlet shells is recommended as an ingredient for making tartlets with a 30% substitution of cassava flour for wheat flour. Keywords: Acceptability, Substitutions, Cassava Flour, Tartle ,Organoleptic.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dra. Sachriani, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22744 not found.
Date Deposited:	30 Jul 2024 23:07
Last Modified:	30 Jul 2024 23:07
URI:	http://repository.unj.ac.id/id/eprint/47003

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