ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK DONAT METODE JAPANESE DOUGH DENGAN MODIFIKASI TANGZHONG TEPUNG SINGKONG

LUTHFIYAH ATHIFAH, . (2024) ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK DONAT METODE JAPANESE DOUGH DENGAN MODIFIKASI TANGZHONG TEPUNG SINGKONG. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis donat yang dibuat menggunakan metode japanese dough dan modifikasi tangzhong tepung singkong terhadap daya terima konsumen yang meliputi aspek bentuk, volume, warna, cincin, pori-pori, rasa, aroma, tekstur, kualitas pengunyahan, dan tingkat penyerapan minyak. Penelitian dilakukan di Laboratorium Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang dilakukan pada bulan April 2024 sampai Mei 2024. Metode penelitian menggunakan survei. Sampel yang digunakan sudah melalui tahap validasi kepada Dosen Program Studi Tata Boga serta validasi kepada Ahli industri kemudian diujikan kepada 100 panelis yang terbagi atas panelis agak terlatih yaitu mahasiswa Program Studi Tata Boga dan panelis tidak terlatih. Teknik analisis yang digunakan yaitu Teknik analisis deskriptif. Berdasarkan hasil uji daya terima konsumen kepada kedua kategori panelis menunjukkan bahwa penilaian aspek warna kulit, aroma tepung singkong, dan pori-pori nilai tertinggi diperoleh pada persentase M1, sedangkan pada aspek bentuk, volume, aroma tepung singkong, rasa manis, dan kualitas pengunyahan nilai tertinggi diperoleh pada persentase M2, dan pada aspek cincin, tekstur, rasa tepung singkong, dan tingkat penyerapan minyak nilai tertinggi diperoleh pada persentase M3. Kesimpulan uji daya terima secara keseluruhan menunjukkan bahwa produk dengan persentase tepung singkong M2 adalah yang paling disukai oleh konsumen dan dapat direkomendasikan untuk melanjutkan ke tahap rintisan usaha. Kata kunci: Donat Metode Japanese dough, Modifikasi Tangzhong Tepung Singkong, Daya Terima Konsumen This research aims to determine and analyze donuts made using the Japanese dough method and modified Tangzhong cassava flour on consumer acceptability which includes aspects of shape, volume, color, rings, pores, taste, aroma, texture, chewing quality and absorption rate. oil. The research was conducted at the Culinary Study Program Laboratory, Faculty of Engineering, Jakarta State University from April 2024 to May 2024. The research method used a survey. The sample used has gone through the validation stage with lecturers in the Culinary Study Program and validation with industry experts and then tested on 100 panelists who are divided into somewhat trained panelists, namely students of the Culinary Study Program and untrained panelists. The analysis technique used is descriptive analysis technique. Based on the results of the consumer acceptability test for both categories of panelists, it shows that the assessment of the aspects of skin color, aroma of cassava flour, and pores, the highest value was obtained in the M1 percentage, while the aspects of shape, volume, aroma of cassava flour, sweet taste, and chewing quality were rated The highest value was obtained in the M2 percentage, and in terms of ring aspect, texture, taste of cassava flour, and oil absorption rate, the highest value was obtained in the M3 percentage. The overall acceptability test conclusion shows that the product with the percentage of cassava flour M2 is the most preferred by consumers and can be recommended to proceed to the marketing stage. Keywords: Japanese dough Method Donuts, Modified Tangzhong Cassava Flour, Consumer Acceptance

Item Type:	Thesis (Diploma)
Additional Information:	Dr. Cucu Cahyana, S.Pd., M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22774 not found.
Date Deposited:	30 Jul 2024 00:12
Last Modified:	30 Jul 2024 00:12
URI:	http://repository.unj.ac.id/id/eprint/47253

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