DAYA TERIMA KONSUMEN PADA JAPANESE STEAM BUN DENGAN PENAMBAHAN PUREE WORTEL (DAUCUS CAROTA L.)

INDONESIA SATRIO, . (2026) DAYA TERIMA KONSUMEN PADA JAPANESE STEAM BUN DENGAN PENAMBAHAN PUREE WORTEL (DAUCUS CAROTA L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima produk Japanese Steam Bun dengan penambahan Puree Wortel (Daucus Corota L.) meliputi aspek, warna, aroma, rasa, tekstur, dan formulasi bahan. Penelitian ini dilakukan di laboratorium Pengolahan Pastry dan Bakery, Gedung H, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta yang di lakukan pada Februari hingga bulan mei 2026. Produk daya terima diujikan pada 100 orang panelis konsumen, yang memberikan penilaian terhadap aspek sensori produk yang meliputi warna kulit roti, warna remah roti, pori pori roti, aroma roti, rasa manis roti, rasa wortel, tekstur (kelembutan), dan nilai keseluruhan menggunakan skala hedonik. Hasil penelitian menunjukkan bahwa untuk persentase 30% puree wortel memperoleh nilai tertinggi pada seluruh aspek penilaian, yaitu pada aspek warna remah roti (4,1), warna kulit roti (4,1), pori pori roti (4,0), aroma roti (4,2), rasa wortel (4,2), rasa manis roti (4,3) dan tekstur (kelembutan) (4,1) dengan memiliki nilai rata rata 4,1 yang termasuk dalam kategori panelis konsumen suka. Berdasarkan rata-rata keseluruhan aspek, persentase penambahan puree wortel sebesar 30% memperoleh nilai rata-rata (mean) tertinggi sebesar 4,12 yang termasuk dalam kategori suka. Dengan demikian, formulasi penambahan puree wortel 30% merupakan formulasi yang paling disukai oleh panelis konsumen dan dapat dilanjutkan penelitian rintisan usaha terhadap produk Japanese Steam bun dengan penambahan puree wortel. ***** This study aimed to analyze the consumer acceptance of Japanese steamed buns enriched with carrot puree (*Daucus carota* L.), focusing on color, aroma, taste, texture, and ingredient formulation. The research was conducted at the Pastry and Bakery Processing Laboratory (Building H) of the Culinary Arts and Food Service Management Study Program, Faculty of Engineering, State University of Jakarta, between February and May 2026. Product acceptance was evaluated by 100 consumer panelists who assessed sensory attributes—including crust color, crumb color, crumb porosity, aroma, sweetness, carrot flavor, texture (softness), and overall quality—using a hedonic scale. The results indicated that the formulation with 30% carrot puree achieved the highest scores across all attributes: crumb color (4.1), crust color (4.1), crumb porosity (4.0), aroma (4.2), carrot flavor (4.2), sweetness (4.3), and texture/softness (4.1). The overall average score was 4.1, placing it in the "liked" category. Based on the average of all attributes, the 30% carrot puree formulation yielded the highest mean score (4.12), falling within the "liked" category. Consequently, the 30% carrot puree formulation was the most preferred by consumer panelists, warranting further research into the commercial viability of this Japanese steamed bun product.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Indonesia Satrio .
Date Deposited:	11 Aug 2026 01:22
Last Modified:	11 Aug 2026 01:22
URI:	http://repository.unj.ac.id/id/eprint/69153

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