PENGARUH PENAMBAHAN AMPAS BIT PADA PEMBUATAN WINGKO BABAT TERHADAP KADAR AIR, SUSUT MASAK, DAN DAYA TERIMA KONSUMEN

TIARA RISKY, . (2026) PENGARUH PENAMBAHAN AMPAS BIT PADA PEMBUATAN WINGKO BABAT TERHADAP KADAR AIR, SUSUT MASAK, DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text cover.pdf Download (816kB)
	Text BAB I.pdf Download (320kB)
	Text BAB 2.pdf Restricted to Registered users only Download (625kB) | Request a copy
	Text BAB III.pdf Restricted to Registered users only Download (773kB) | Request a copy
	Text BAB IV.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (239kB) | Request a copy
	Text DASPUS.pdf Download (472kB)
	Text LAMPIRANN.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis apakah ada pengaruh penambahan ampas bit terhadap kualitas fisik dan daya terima konsumen pada produk wingko babat. Parameter yang diamati meliputi kadar air, susut masak, serta penilaian sensori. Penelitian menggunakan tiga perlakuan penambahan ampas bit, yaitu 40%, 50%, dan 60%. Uji kualitas fisik dianalisis menggunakan Anova, sedangkan uji daya terima konsumen dianalisis dengan uji Friedman dan dilanjutkan uji Tuckey’s apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa penambahan ampas bit tidak memberikan pengaruh signifikan terhadap kadar air. Parameter fisik diameter dan ketebalan tidak menunjukkan perbedaan mencolok. Pada uji daya terima, warna bagian luar menunjukkan perbedaan signifikan dengan perlakuan 60% memperoleh skor tertinggi yang berarti paling disukai. Aspek warna bagian dalam, aroma bit, rasa bit, dan tekstur tidak menunjukkan pengaruh signifikan antarperlakuan, namun tetap berada pada kategori disukai. Aspek rasa manis menunjukkan pengaruh signifikan, tetapi ketiga perlakuan sama-sama disukai oleh panelis. Penambahan ampas bit memberikan pengaruh positif terhadap karakteristik fisik dan sensori wingko babat, dan perlakuan 50% ampas bit merupakan formulasi terbaik karena memberikan daya tarik warna serta penerimaan konsumen tertinggi tanpa mengubah karakteristik dasar produk. Secara keseluruhan, ampas bit dapat digunakan sebagai inovasi pewarna alami dan peningkat karakteristik wingko babat.***** This study aims to analyze the effect of adding beet pulp on the physical quality and consumer acceptance of wingko babat products. Parameters observed included water content, cooking loss, and sensory assessment. The study used three treatments of beet pulp addition: 40%, 50%, and 60%. Physical quality tests were analyzed using ANOVA, while consumer acceptance tests were analyzed using the Friedman test and continued with the Tuckey's test if significant differences were found. The results showed that the addition of beet pulp did not significantly affect water content. Physical parameters such as diameter and thickness did not show significant differences. In the acceptability test, the outer color showed a significant difference, with the 60% treatment receiving the highest score, meaning the most preferred. Aspects of inner color, beet aroma, beet flavor, and texture did not show a significant effect between treatments, but remained in the preferred category. The sweetness aspect showed a significant effect, but all three treatments were equally favored by the panelists. The addition of beet pulp positively impacted the physical and sensory characteristics of wingko babat, and the 50% beet pulp treatment was the best formulation, providing the highest color appeal and consumer acceptance without altering the product's basic characteristics. Overall, beet pulp can be used as an innovative natural dye and to enhance the characteristics of wingko babat.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Ridawati, M.Si. ; 2). Dr. Nur Riska, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 31939 not found.
Date Deposited:	23 Jan 2026 04:35
Last Modified:	23 Jan 2026 04:35
URI:	http://repository.unj.ac.id/id/eprint/63517

Actions (login required)

View Item