EFRACIA ROSA REGITA PERDANI, . (2024) MODIFIKASI LIDAH KUCING SUBSTITUSI TEPUNG JAGUNG (Zea mays L.) DENGAN PENAMBAHAN PERISA JERUK MANDARIN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
ABSTRAK Tugas skripsi ini bertujuan untuk menghasilkan formulasi modifikasi kue lidah kucing substitusi tepung jagung (Zea mays L) dengan penambahan perisa jeruk mandarin yang berkualitas. Selain itu untuk menambah penganekaragaman (diversifikasi) produk kue lidah kucing yang ada. Metode yang digunakan dalam uji coba ini adalah metode eksperimen termasuk dalam penelitian kuantitatif menggunakan desain penelitian QDA (Quantitative Descriptive Analysis) dilakukan beberapa kali percobaan hingga menghasilkan modifikasi kue lidah kucing terbaik. Uji coba dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian dilaksanakan dari bulan Januari hingga bulan Juli 2024. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan uji validitas produk dilakukan kepada 10 panelis ahli untuk memperoleh penilaian organoleptik. Berdasarkan hasil validasi kue lidah kucing tepung jagung dilakukan dengan tiga persentase, yaitu persentase 30% dengan nilai rata-rata (mean) 4,4, persentase 40% dengan nilai rata-rata (mean) 4,4 dan persentase 50% dengan nilai rata-rata (mean) 4,5. Hasil uji validasi produk menyatakan penggunaan tepung jagung persentase 50% mendapatkan hasil tertinggi dengan rata-rata nilai 4,5. Hasil penilaian uji validasi kue lidah kucing berwarna orange carrot, terasa manis, terasa jeruk mandarin, tidak terasa tepung jagung, aftertaste tidak terasa pahit. Aspek aroma, beraroma jeruk mandarin, tidak beraroma tepung jagung. Aspek tekstur renyah, tidak rapuh. Aspek bentuk tampilan menarik, bentuk seragam. Kesimpulan hasil penelitian ini menghasilkan modifikasi kue lidah kucing substitusi tepung jagung dengan penambahan perisa jeruk mandarin yang terbaik berdasarkan uji organoleptik adalah tepung jagung persentase 50%. **** ABSTRACT This final project aims to produce a modified formulation of cat tongue cake with corn flour substitution (Zea mays L) with the addition of quality mandarin orange flavor. In addition, to increase the diversity (diversification) of existing cat tongue cake products. The method used in this trial is an experimental method included in quantitative research using the QDA (Quantitative Descriptive Analysis) research design carried out several times a trial to produce the best cat tongue cake modification. The trial was conducted at the Pastry and Bakery Processing Laboratory of the Applied Bachelor of Culinary Arts and Food Service Management Study Program, Faculty of Engineering, State University of Jakarta. The research was conducted from January to July 2024. The method used in this research is an experimental method with product validity tests carried out to 10 expert panelists to obtain organoleptic assessments. Based on the results of the validation of corn flour cat tongue cake, three percentages were carried out, namely 30% percentage with an average value (mean) of 4.4, 40% percentage with an average value (mean) of 4.4 and 50% percentage with an average value (mean) of 4.5. The results of the product validation test stated that the use of corn flour at a percentage of 50% had the highest results with an average value of 4.5. The results of the cat tongue cake validation test assessment are orange carrot color, sweet taste, mandarin orange taste, no corn flour taste, aftertaste does not taste bitter. The aspect of aroma, scented with mandarin orange, not scented with corn flour. Texture aspect, crispy, not crumbly. Shape aspect, attractive appearance, uniform shape. The conclusion of the results of this study resulted in the modification of cat tongue cake with corn flour substitution with the addition of mandarin orange flavoring. The best based on organoleptic test is corn flour percentage of 50%.
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Yeni Yulianti, S.Pd, M.Pd. |
Subjects: | Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Rias > Tata Boga |
Divisions: | FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan |
Depositing User: | Users 23895 not found. |
Date Deposited: | 31 Jul 2024 23:11 |
Last Modified: | 31 Jul 2024 23:11 |
URI: | http://repository.unj.ac.id/id/eprint/47661 |
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