DAYA TERIMA KONSUMEN COCONUT COOKIES PERBANDINGAN KELAPA KERING DENGAN AMPAS KELAPA KERING (Cocos nucifera L.)

BUNGA ANGGRAINI APRILIANTI, . (2025) DAYA TERIMA KONSUMEN COCONUT COOKIES PERBANDINGAN KELAPA KERING DENGAN AMPAS KELAPA KERING (Cocos nucifera L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap produk coconut cookies perbandingan kelapa kering dengan ampas kelapa kering. Penelitian ini dilaksanakan di Laboratorium Pastry & Bakery Gedung H, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, Jakarta Timur. Penelitian dilakukan pada bulan Juni 2025. Metode penelitian yang digunakan adalah metode survei melalui uji hedonik dengan melibatkan 100 panelis konsumen masyarakat umum yang berdomisili di Jakarta Timur dengan rentang usia remaja hingga dewasa. Sampel penelitian adalah produk coconut cookies menggunakan kelapa kering dan ampas kelapa kering dalam 3 perbandingan, yaitu 70:30, 60:40, dan 50:50. Penilaian daya terima dilakukan pada aspek warna, aroma mentega, aroma kelapa, rasa mentega, rasa kelapa, rasa manis, dan tekstur melalui skala hedonik 5 poin. Hasil penelitian menunjukkan bahwa perbandingan 70:30 memperoleh rata-rata skor tertinggi sebesar 4,29, lebih tinggi dibandingkan perbandingan 60:40 sebesar 4,06, dan perbandingan 50:50 sebesar 4,12. Perbandingan 70:30 juga menunjukkan skor tertinggi pada seluruh aspek sensori, yaitu warna sebesar 4,35, aroma mentega sebesar 4,35, aroma kelapa sebesar 4,14, rasa mentega sebesar 4,4, rasa kelapa sebesar 4,31, rasa manis sebesar 4,43, dan tekstur sebesar 4,11, yang seluruhnya masuk dalam kategori suka. Kesimpulan penelitian ini adalah produk coconut cookies pada perbandingan 70:30 antara kelapa kering dengan ampas kelapa kering memiliki daya terima yang baik di kalangan konsumen serta mendukung upaya pemanfaatan limbah pangan menjadi produk kuliner bernilai tambah. ***** This research aims to analyze consumer acceptance of coconut cookies using a combination of desiccated coconut and dried coconut pulp. This research was conducted at the Pastry & Bakery Laboratory, Building H, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Universitas Negeri Jakarta, East Jakarta. The research was conducted in June 2025. The research method used was a survey method through a hedonic test involving 100 consumer panelists from the general public domiciled in East Jakarta with an age range of teenagers to adults. The research samples were coconut cookies made using desiccated coconut with dried coconut pulp in 3 ratios, namely 70:30, 60:40, and 50:50. The acceptance assessment was carried out on the aspects of color, butter aroma, coconut aroma, butter taste, coconut taste, sweetness, and texture using a 5-point hedonic scale. The research results showed that the 70:30 ratio obtained the highest average score of 4,29, higher than the 60:40 ratio at 4,06 and the 50:50 ratio at 4,12. The 70:30 ratio also showed the highest scores on all sensory aspects, namely color at 4,35, butter aroma at 4,35, coconut aroma at 4,14, butter taste at 4,4, coconut taste at 4,31, sweetness at 4,43, and texture at 4,11, all of which fall into the like category. The conclusion of this research is that coconut cookies with a 70:30 ratio of desiccated coconut and dried coconut pulp have good consumer acceptance and support the utilization of food waste into value-added culinary products.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. ; 2). Dra. Mariani, M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Bunga Anggraini Aprilianti .
Date Deposited:	12 Aug 2025 06:37
Last Modified:	12 Aug 2025 06:37
URI:	http://repository.unj.ac.id/id/eprint/60180

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