ANALISIS DAYA TERIMA KONSUMEN TERHADAP POUND CAKE DENGAN PENAMBAHAN PUREE UBI JALAR CILEMBU (Ipomoea batatas L. (Lam))

RIZMA MUFTHYANI NABILA, ; (2024) ANALISIS DAYA TERIMA KONSUMEN TERHADAP POUND CAKE DENGAN PENAMBAHAN PUREE UBI JALAR CILEMBU (Ipomoea batatas L. (Lam)). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap pound cake dengan penambahan puree ubi cilembu yang meliputi aspek aroma, warna, rasa, tekstur, remah, pori, dan bentuk cake. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta yang dimulai pada bulan Desember 2023 hingga bulan Juni 2024. Penelitian ini menggunakan metode survei berupa pengambilan data menggunakan kuisioner untuk mengetahui daya terima konsumen terhadap produk pound cake dengan penambahan puree ubi cilembu sebesar 10%, 20%, dan 30%. Pengumpulan data yang dilakukan dengan cara uji daya terima konsumen yaitu dengan diberikan beberapa sampel acak kepada 100 orang panelis yang terdiri dari 25 orang panelis agak terlatih dan 75 orang panelis tidak terlatih yang digunakan untuk mendapatkan hasil kesukaan terhadap produk pound cake dengan penambahan puree ubi cilembu. Analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif. Hasil uji daya terima terhadap 100 panelis pada aspek aroma butter, aroma ubi cilembu, warna bagian luar, warna bagian dalam, rasa manis, rasa ubi cilembu, remah, dan bentuk cake dengan formula penambahan puree ubi cilembu sebanyak 30% adalah produk yang lebih disukai. Pada aspek kelembutan yang lebih disukai yaitu pound cake dengan formula 10% yang mendapat nilai rata-rata 4,2. Untuk aspek pori-pori penambahan puree ubi cilembu sebesar 10%, 20%, dan 30% mendapatkan nilai sama dengan nilai rata-rata sebesar 4,1. Produk yang paling disukai yaitu pound cake dengan penambahan puree ubi cilembu sebesar 30%. Oleh karena itu, produk pound cake penambahan puree ubi cilembu sebesar 30% direkomendasikan untuk dapat dilakukan pengembangan dan inovasi lebih lanjut. Kata Kunci : Pound Cake, Puree Ubi Cilembu, Daya Terima Konsumen ***** ABSTRACT This study aims to analyze consumer acceptance of pound cake with the addition of sweet potato puree which includes aspects of aroma, color, taste, texture, crumbs, pores, and cake shape. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Art and Food Service Management Program, Faculty of Engineering, State University of Jakarta which started in December 2023 to June 2024. This study uses a survey method in the form of data collection using a questionnaire to determine consumer acceptance of pound cake products with the addition of 10%, 20%, and 30% cilembu sweet potato puree. Data collection was carried out by means of consumer acceptance test, namely by giving several random samples to 100 panelists consisting of 25 moderately trained panelists and 75 untrained panelists which were used to get the results of liking pound cake products with the addition of Cilembu sweet potato puree. The data analysis used in this study is descriptive analysis. The results of the acceptance test on 100 panelists in the aspects of butter aroma, sweet potato aroma, outer color, inner color, sweet taste, sweet potato flavor, crumbs, and cake shape with additional 30% sweet potato puree formula are the preferred products. In terms of softness, the preferred is a pound cake with a 10% formula which gets an average score of 4.2. For the pore aspect, the addition of sweet potato puree by 10%, 20%, and 30% received the same value with an average value of 4.1. The most preferred product is pound cake with the addition of 30% sweet potato puree. Therefore, pound cake products with the addition of 30% sweet potato puree are recommended for further development and innovation. Keywords: Pound Cake, Sweet Potato Puree, Acceptability Comsumer

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 23922 not found.
Date Deposited:	31 Jul 2024 23:51
Last Modified:	31 Jul 2024 23:51
URI:	http://repository.unj.ac.id/id/eprint/47423

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