DAYA TERIMA KONSUMEN PADA DAIFUKU MOCHI SUBSTITUSI TEPUNG HUNKWE

SEKAR PEMBAYUN, . (2024) DAYA TERIMA KONSUMEN PADA DAIFUKU MOCHI SUBSTITUSI TEPUNG HUNKWE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis daya terima konsumen pada daifuku mochi substitusi tepung hunkwe dengan menggunakan metode survei berupa penyataan mengenai uji sensoris hedonik. Penelitian ini dilakukan di Universitas Negeri Jakarta pada bulan Desember 2023 – Juni 2024. Pada uji sensoris hedonik ini panelis menilai aspek warna, rasa, trigeminal, aroma, dan kekenyalan produk daifuku mochi substitusi tepung hunkwe dengan persentase 30%, 40% dan 50% berdasarkan tingkat kesukaan yang dikehendaki. Hasil uji daya terima konsumen yang paling banyak sukai adalah persentase 30% pada aspek warna, rasa, trigeminal, dan kekenyalan. Diperoleh nilai rata-rata yaitu aspek warna 4,20, aspek rasa 4,25, aspek trigeminal 4,06, aspek kekenyalan 4,18. Sedangkan pada aspek aroma persentase 50% dengan rata-rata 4,20. Sehingga dapat disimpulkan bahwa daifuku mochi substitusi tepung hunkwe dengan pesentase 30% adalah yang paling banyak disukai berdasarkan warna, rasa, trigeminal, dan kekenyalan. Kata kunci : Daifuku Mochi, Tepung Hunkwe, Daya Terima Konsumen, Panelis, Uji Sensoris. ***** ABSTRACT This study aims to analyze consumer of daifuku mochi hunkwe flour substitution by using a survey method in the form of statment about the hedonic sensory test. This research was conducted at the State of Jakarta in December 2023 - June 2024. In this hedonic sensory test, the panelists assessed the color, taste, trigeminal, aroma, and chewiness aspects of daifuku mochi products with hunkwe flour substitution with percentages of 30%, 40% and 50% based on the desired level of preference. The most preferred consumer acceptance test results are a percentage of 30% in terms of color, taste, trigeminal, and elasticity. The average value was obtained namely the color aspect 4.20, the taste aspect 4.25, the trigeminal aspect 4.06, the elasticity aspect 4.18. Meanwhile, in the aroma aspect, the percentage is 50% with an average of 4.20. So it can be concluded that daifuku mochi hunkwe flour substitution with a percentage of 30% is the most preferred based on color, taste, trigeminal, and chewiness. Keywords: Daifuku Mochi, Hunkwe Flour, Consumer Acceptance, Panelists, Sensory.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. I Gusti Ayu Ngurah Singamurni, M.M.
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Dasar Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 23948 not found.
Date Deposited:	30 Jul 2024 23:28
Last Modified:	30 Jul 2024 23:28
URI:	http://repository.unj.ac.id/id/eprint/47442

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