DAYA TERIMA KONSUMEN TERHADAP MADELEINE CAKE SUBSTITUSI TEPUNG JAGUNG

RANITA VARDA, . (2024) DAYA TERIMA KONSUMEN TERHADAP MADELEINE CAKE SUBSTITUSI TEPUNG JAGUNG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan dengan tujuan untuk menganalisis daya terima konsumen terhadap produk madeleine cake dengan substitusi tepung jagung yang meliputi aspek warna kulit, warna bagian dalam, aroma, pori – pori atau rongga, rasa jeruk, rasa tepung jagung, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry & Bakery, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta dengan metode survey. Sampel penelitian ini adalah madeleine cake dengan substitusi tepung jagung persentase 10%, 20%, dan 30%. Uji hedonik dilakukan kepada 25 panelis agak terlatih yang merupakan mahasiswa/i Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta dan 75 panelis tidak terlatih yang merupakan masyarakat umum. Hasil pengambilan data uji hedonik menunjukkan bahwa madeleine cake substitusi tepung jagung terhadap daya terima konsumen oleh panelis agak terlatih dan tidak terlatih pada persentase 20% adalah yang paling disukai sehingga dapat dikembangkan lebih lanjut untuk pemasaran produk. This research was conducted with the aim of analyzing consumer acceptance of Madeleine Cake products with corn flour substitution which includes aspects of skin color, inner color, aroma, pores or cavities, orange taste, corn flour taste, and texture. This research was conducted at the Pastry & Bakery Laboratory, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Jakarta State University using a survey method. The sample for this research is Madeleine Cake with corn flour substitution percentages of 10%, 20% and 30%. The hedonic test was carried out on 25 somewhat trained panelists who were students of the Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Jakarta State University and 75 untrained panelists who were the general public. The results of the hedonic test data collection show that the Madeleine Cake substitute for corn flour in terms of consumer acceptability by both trained and untrained panelists at a percentage of 20% is the most preferred so that it can be developed further for product marketing.

Item Type:	Thesis (Sarjana)
Additional Information:	Dra. Mariani, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 24027 not found.
Date Deposited:	30 Jul 2024 00:09
Last Modified:	30 Jul 2024 00:09
URI:	http://repository.unj.ac.id/id/eprint/47257

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