DAYA TERIMA KONSUMEN PADA PRODUK CUP CAKE RED VELVET DENGAN PENAMBAHAN PUREE BIT (BETA VULGARIS L)

Windy Amelia Safitri, . (2024) DAYA TERIMA KONSUMEN PADA PRODUK CUP CAKE RED VELVET DENGAN PENAMBAHAN PUREE BIT (BETA VULGARIS L). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (1MB)
	Text BAB 1.pdf Download (2MB)
	Text BAB 2.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (3MB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (2MB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (4MB) | Request a copy

Abstract

Daya terima konsumen merupakan tolak ukur tingkat kesukaan konsumen terhadap suatu produk, semakin bagus dan menarik suatu produk maka secara otomatis semakin tinggi kemungkinan produk tersebut akan diterima oleh konsumen. Penelitian ini bertujuan untuk mempelajari daya terima konsumen pada produk cup cake red velvet dengan penambahan puree bit (beta vulgaris l) dimana pemanfaatan puree bit sebagai pangan fungsional, uji daya terima dinilai melalui aspek warna (luar dan dalam), rasa (bit merah, manis, dan asam), aroma (bit merah), dan tekstur (lembut dan remah) kepada 25 panelis agak terlatih serta 75 panelis tidak terlatih yang dilaksanakan di Universitas Negeri Jakarta pada bulan Januari - Juni 2024. Metode penelitian yang digunakan adalah penelitian kuantitatif dengan melakukan teknik analisis data survei melalui kuesioner dan tanggapan panelis terhadap cup cake red velvet dengan penambahan puree bit kemudian data dianalisis dengan mendeskripsikan hasil. Berdasarkan hasil penelitian produk cup cake red velvet dengan penambahan puree bit sebanyak 40%, 50%, dan 60%, maka didapatkan perlakuan terbaik yaitu perlakuan 50% dengan jumlah skor rerata penilaian sebesar 4,3 dengan kategori suka. Penilaian terbaik didapatkan dengan melihat skor rerata tertinggi dan pemanfaatan puree bit pada cup cake tersebut. Perlakuan 50% puree pada aspek rasa (bit merah, manis & asam) panelis agak terlatih & tidak terlatih menyatakan suka, pada aspek warna (bagian luar) panelis agak terlatih menyatakan suka & panelis tidak terlatih menyatakan sangat suka, aspek warna (bagian dalam) panelis agak terlatih & tidak terlatih menyatakan suka, aroma (bit merah) panelis agak terlatih & tidak terlatih menyatakan suka, dan pada aspek tekstur (lembut & remah) panelis agak terlatih & tidak terlatih menyatakan suka. Penilaian tersebut menjadi perlakuan atau formula yang paling disukai. ***** Consumer acceptance is a measure of the level of consumer preference for a product, the better and more attractive a product is, the higher the likelihood that the product will be accepted by consumers. This research aims to study consumer acceptability of red velvet cup cake products with the addition of beet puree (beta vulgaris l) where the use of beet puree as a functional food, the acceptability test is assessed through aspects of color (outside and inside), taste (red beet, sweet, and sour), aroma (red beet), and texture (soft and crumbly) to 25 moderately trained panelists and 75 untrained panelists conducted at the Jakarta State University in January - June 2024. The research method used is quantitative research by conducting survey data analysis techniques through questionnaires and panelist responses to red velvet cup cakes with the addition of beet puree then the data is analyzed by describing the results. Based on the results of research on red velvet cup cake products with the addition of beet puree as much as 40%, 50%, and 60%, the best treatment was obtained, namely the 50% treatment with a total average assessment score of 4.3 in the like category. The best assessment was obtained by looking at the highest average score and the utilization of beet puree in the cup cake. The 50% puree treatment in the aspect of taste (red beet, sweet & sour) moderately trained & untrained panelists stated they liked it, in the aspect of color (outside) moderately trained panelists stated they liked it & untrained panelists stated they really liked it, the aspect of color (inside) moderately trained & untrained panelists stated they liked it, the aroma (red beet) moderately trained & untrained panelists stated they liked it, and in the aspect of texture (soft & crumbly) moderately trained & untrained panelists stated they liked it. The assessment became the most preferred treatment or formula.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, S.Pd.,M.Si.
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Dasar
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 24017 not found.
Date Deposited:	31 Jul 2024 23:22
Last Modified:	31 Jul 2024 23:22
URI:	http://repository.unj.ac.id/id/eprint/47635

Actions (login required)

View Item