DEWO PINTA WIRANTOMO, . (2020) PENGARUH TEKNIK PENDINGINAN PADA PEMBUATAN MENCHI KATSU TAHU IKAN TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh teknik pendinginan pada pada pembuatan menchi katsutahu ikanterhadap daya terima konsumen berdasarkan aspek warna, rasa, aroma, dan tekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Dengan waktu penelitian dimulai pada bulan Mei 2019 hingga Desember 2019. Metode yang digunakan adalah metode eksperimen. Sampel pada penelitian ini adalah menchi katsutahu ikan dengan teknik pendinginan pada suhu ruang 30°C, suhu refigerator 8°C, dan suhu freezer -9°Ckemudian diujikan kepada 30 panelis agak terlatih yang menilai keseluruh aspek. Berdasarkan hasil uji hipotesis dengan menggunakan uji Friedman menunjukan bahwa tidak ada pengaruh teknik pendinginan padaaspek warna, rasa, dan aroma, namun pada suhu freezer -9°Cmenunjukan bahwaaspek tekstur memilikipengaruh pada daya terima menchi katsu tahu ikan. Kesimpulan dari hasil penilaianorganoleptik secara umum yaitu menchi katsu tahu ikan dengan pendinginan suhu freezer -9°Cadalah teknik pendinginan yang memiliki daya terimaterbaikdan yang paling disukai This research aims to determine and analyze the effect of cooling technique in the making of tofu and fish menchi katsu to the acceptence of costumers based on aspects of color, flavor, aroma, and texture. This research was conducted in the laboratory of processing at the culinary education study program of State University of Jakarta. This research started from the begining of May 2019 until December 2019. The method used is using experimental method. The sampel in this study were tofu and fish menchi katsu with the additional cooling technuque of 30°C, 8°C and -9°C, which were then given to 30 rather skilled panelists whis assessed all of the aspects. Based on the results of hypothesis test using the Friedman test shows that there is no effect of cooling techniques on the aspects of color, taste, and aroma, but at freezer temperatures -9 ° C shows that the texture aspect has an influence on the acceptability of tofu and fish menchi katsu. The conclusion from the results of organoleptic evaluation in general, that is, tofu and fish menchi katsu with the freezer cooling temperature of -9°C is the cooling technique that has the best and most preferred acceptance.
| Item Type: | Thesis (Sarjana) |
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| Additional Information: | 1). Dra. Yati Setiati M., MM. ; 2). Dr. Ir. Mahdiyah M.Kes |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 1513 not found. |
| Date Deposited: | 11 Mar 2020 09:43 |
| Last Modified: | 12 Mar 2020 11:55 |
| URI: | http://repository.unj.ac.id/id/eprint/5168 |
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