Pengaruh Persentasee Gula Pada Selai Buah Sempur (Dillenia Philippinensis) Terhadap Daya Terima Konsumen, Kandungan Air Dan Kandungan Vitamin C

Muhamad Yanuar Ihsan, . (2026) Pengaruh Persentasee Gula Pada Selai Buah Sempur (Dillenia Philippinensis) Terhadap Daya Terima Konsumen, Kandungan Air Dan Kandungan Vitamin C. Sarjana thesis, Universitas Negeri Jakarta.

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Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh persentase gula terhadap kualitas fisik, daya terima konsumen, serta kandungan air dan kandungan gizi pada selai buah sempur. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Fakultas Teknik, Universitas Negeri Jakarta.Waktu penelitian dimulai pada bulan Juli 2024 hingga Juli 2026. Metode penelitian yang digunakan adalah metode eksperimen. Sampel penelitian yang digunakan adalah selai buah sempur persentase gula dengan perlakuan 10%, 12%, dan 14% yang kemudian dilakukan penilaian daya terima melalui uji organoleptik (hedonik) kepada 30 panelis agak terlatih dengan aspek penilaian meliputi warna, aroma, rasa, dan tekstur. Analisis data untuk uji organoleptik menggunakan uji Friedman, sedangkan kandungan air dan kandungan vitamin C diuji di laboratorium BRIN . Berdasarkan Hasil penelitian uji organoleptik menunjukkan bahwa tidak terdapat pengaruh yang signifikan dari perbedaan persentase gula (10%, 12%, dan 14%) terhadap daya terima konsumen pada aspek warna, aroma, tekstur, rasa manis, maupun rasa asam. Meskipun demikian, secara deskriptif, persentase gula 14% cenderung lebih disukai panelis pada semua aspek. Hasil uji kandungan air menunjukkan adanya kecenderungan penurunan kandungan air seiring bertambahnya konsentrasi gula, dengan rata-rata terendah pada perlakuan 14% (1,55%). Pada pengujian vitamin C, hasil statistik menunjukkan bahwa formulasi 12% memberikan pengaruh yang signifikan. Peneliti merekomendasikan pemanfaatan buah sempur sebagai inovasi produk selai untuk mendukung diversifikasi pangan lokal. ***** This study was conducted to analyze the effect of different sugar percentages on the physical quality, consumer acceptance, moisture content, and vitamin C content of sempur fruit (Dillenia philippinensis) jam. The research was carried out at the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta. The study was conducted from July 2024 to July 2026 using an experimental research method. The samples consisted of sempur fruit jam formulated with three different sugar concentrations, namely 10%, 12%, and 14%. Consumer acceptance was evaluated through a hedonic sensory test involving 30 moderately trained panelists. The sensory attributes assessed included color, aroma, taste, and texture. Organoleptic data were analyzed using the Friedman test, while the moisture content and vitamin C content were analyzed at the National Research and Innovation Agency (BRIN) Laboratory. The results of the organoleptic test showed that different sugar percentages (10%, 12%, and 14%) had no significant effect on consumer acceptance in terms of color, aroma, texture, sweetness, or sourness. However, descriptively, the 14% sugar treatment tended to receive the highest preference scores for all sensory attributes. The moisture content analysis showed a decreasing trend as the sugar concentration increased, with the lowest average moisture content observed in the 14% sugar treatment (1.55%). In contrast, the statistical analysis of vitamin C content indicated that the sugar formulation 12% a significant effect on the vitamin C content of sempur fruit jam. Based on these findings, the researcher recommends the utilization of sempur fruit as an innovative raw material for jam production to support local food diversification

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si; 2). Dr. Nur Riska, M.Si.
Subjects:	Tata Boga > Gastronomi Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Muhamad Yanuar Ihsan .
Date Deposited:	07 Aug 2026 07:04
Last Modified:	07 Aug 2026 07:04
URI:	http://repository.unj.ac.id/id/eprint/69147

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