PERBANDINGAN MUTU SENSORIS BOLU KUKUS MEKAR GULA AREN DAN GULA KELAPA

SERLY RIYANTI, . (2024) PERBANDINGAN MUTU SENSORIS BOLU KUKUS MEKAR GULA AREN DAN GULA KELAPA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis perbandingan mutu sensoris bolu kukus mekar gula aren dan gula kelapa. Penelitian ini menggunakan metode eksperimen dan sampel penelitian ini ditujukan kepada panelis agak terlatih sebanyak 40 orang. Berdasarkan hasil analisis uji mutu sensoris, menunjukan nilai rata-rata tertinggi pada semua aspek dihasilkan dari bolu kukus mekar gula aren yaitu, pada aspek warna sebesar 4,6 yang berada pada rentang kategori cokelat dan coklat sangat tua. Aspek kemekaran sebesar 4,4 yang berada pada rentang kategori mekar dan sangat mekar. Aspek volume sebesar 4,45 yang berada pada rentang kategori besar dan sangat besar. Aspek aroma sebesar 4,5 yang berada pada rentang kategori beraroma gula aren dan sangat beraroma gula aren. Aspek tekstur sebesar 4,5 yang berada pada rentang kategori lembut dan sangat lembut. Aspek rasa sebesar 4,4 yang berada pada rentang kategori manis dan sangat manis. Berdasarkan pada hasil hipotesis statistik dengan Uji Mann Whitney U pada taraf signifikan α=0,005, menunjukkan bahwa antara bolu kukus mekar gula aren dan gula kelapa pada aspek warna dan aroma terdapat perbedaan yang signifikan mutu sensoris. sedangkan pada aspek kemekaran, volume, tekstur dan rasa tidak terdapat perbedaan yang signifikan mutu sensoris. ***** This research aims to analyze the sensory quality comparison between steamed sponge cake made with palm sugar and coconut sugar. This study uses an experimental method and includes a sample of 40 moderately trained panelists. Based on the results of the sensory quality test analysis, the highest average scores in all aspects were obtained from the steamed sponge cake made with palm sugar. Specifically, for color, it scored 4.6, which falls in the range of chocolate and very dark brown. For bloom, it scored 4.4, which falls in the range of blooming and very blooming. For volume, it scored 4.45, which falls in the range of large and very large. For aromatic, it scored 4.5, which falls in the range of aromatic palm sugar and very aromatic palm sugar. For texture, it scored 4.5, which falls in the range of soft and very soft. For taste, it scored 4.4, which falls in the range of sweet and very sweet. Based on the statistical hypothesis results using the Mann Whitney U Test at a significance level of α=0.005, it shows that there is a significant difference in sensory quality between steamed sponge cake made with palm sugar and coconut sugar in terms of color and aromatic. However, there is no significant difference in sensory quality in terms of bloom, volume, texture, and taste.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc ; 2). Dr. Annis Kandriasari, M.Pd
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Serly Riyanti .
Date Deposited:	08 Aug 2024 00:27
Last Modified:	08 Aug 2024 00:27
URI:	http://repository.unj.ac.id/id/eprint/48966

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