ANALISIS DAYA TERIMA KONSUMEN TERHADAP TORTA CAPRESE SUBSTITUSI BUBUK KACANG TANAH (Arachis Hypogaea L.)

NATASHA DIVA ADELIA, . (2025) ANALISIS DAYA TERIMA KONSUMEN TERHADAP TORTA CAPRESE SUBSTITUSI BUBUK KACANG TANAH (Arachis Hypogaea L.). Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen pada produk torta caprese substitusi bubuk kacang tanah. Penelitian ini dilakukan di Laboratorium Pastry & Bakery, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Selanjutnya, dilakukan pengujian daya terima konsumen melalui pengujian organoleptik, yang menilai berbagai aspek seperti warna luar, warna dalam, aroma kacang tanah, rasa manis, rasa kacang tanah, kelembutan dan pori-pori. Metode yang digunakan adalah metode survei dengan menggunakan uji hedonik berupa tiga formulasi torta caprese substitusi bubuk kacang tanah dengan persentase sebesar 30%, 40%, dan 50%. Uji daya terima konsumen dilakukan terhadap 100 panelis konsumen dari masyarakat umum di wilayah Jakarta Selatan. Analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif yang dilihat dari aspek keseluruhan. Hasil analisis data deskriptif menunjukkan bahwa nilai rata-rata tertinggi untuk aspek warna bagian luar diperoleh 4,32 dengan kategori suka untuk persentase 50%, sementara warna bagian dalam mendapatkan rata-rata 4,29 dengan kategori suka di persentase 50%. Aspek aroma kacang tanah memperoleh nilai rata-rata 4,3 dengan kategori suka pada persentase 50%, rasa manis mendapatkan rata-rata 4,15 dengan kategori suka di persentase 40%, dan rasa kacang tanah memperoleh rata-rata 4,17 dengan kategori suka pada persentase 50%. Pada aspek kelembutan, nilai rata-rata yang diperoleh adalah 4,39 dengan kategori suka di persentase 50%, sedangkan pada aspek pori-pori mendapatkan rata-rata 4,22 dengan kategori suka di persentase 50%. Produk torta caprese substitusi bubuk kacang tanah dengan persentase 50% adalah yang sangat paling disukai, sehingga memiliki potensi untuk pengembangan lebih lanjut melalui strategi pemasaran. ***** This study aims to analyze consumer acceptance of torta caprese products substituted with peanut powder. This study was conducted at the Pastry & Bakery Laboratory, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Jakarta State University. Furthermore, consumer acceptance testing was conducted through organoleptic testing, which assessed various aspects such as outer color, inner color, peanut aroma, sweetness, peanut flavor, softness and pores. The method used was a survey method using a hedonic test in the form of three formulations of torta caprese substituted with peanut powder with a percentage of 30%, 40%, and 50%. The consumer acceptance test was conducted on 100 consumer panelists from the general public in the South Jakarta area. The data analysis used in this study was a descriptive analysis viewed from the overall aspect. The results of the descriptive data analysis showed that the highest average value for the outer color aspect was 4.32 with a like category for a percentage of 50%, while the inner color got an average of 4.29 with a like category at a percentage of 50%. The peanut aroma aspect obtained an average value of 4.3 with a like category at a percentage of 50%, the sweet taste obtained an average of 4.15 with a like category at a percentage of 40%, and the peanut flavor obtained an average of 4.17 with a like category at a percentage of 50%. In the softness aspect, the average value obtained was 4.39 with a like category at a percentage of 50%, while in the pores aspect, the average value obtained was 4.22 with a like category at a percentage of 50%. The torta caprese product with a peanut powder substitution with a percentage of 50% was the most preferred, so it has the potential for further development through marketing and sales strategies.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Guspri Devi Artanti, S.Pd., M.Si. ; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 30264 not found.
Date Deposited:	13 Aug 2025 08:24
Last Modified:	13 Aug 2025 08:24
URI:	http://repository.unj.ac.id/id/eprint/60301

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