DAYA TERIMA MINUMAN BUKO PANDAN DENGAN ISIAN BOBA SARI DAUN KELOR (MORINGA OLEIFERA)

DWY ASIH NURFADILAH, . (2026) DAYA TERIMA MINUMAN BUKO PANDAN DENGAN ISIAN BOBA SARI DAUN KELOR (MORINGA OLEIFERA). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text File COVER.pdf Download (513kB)
	Text File BAB 1.pdf Download (246kB)
	Text File BAB 2.pdf Restricted to Registered users only Download (956kB) | Request a copy
	Text File BAB 3.pdf Restricted to Registered users only Download (561kB) | Request a copy
	Text File BAB 4.pdf Restricted to Registered users only Download (514kB) | Request a copy
	Text File BAB 5.pdf Restricted to Registered users only Download (265kB) | Request a copy
	Text File Daftar Pustaka.pdf Download (236kB)
	Text File Lampiran.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap minuman buko pandan dengan isian boba sari daun kelor. Penelitian menggunakan metode survei dengan pendekatan deskriptif kuantitatif melalui uji hedonik yang melibatkan 100 panelis konsumen berusia 10–65 tahun di wilayah Cikarang dan Jakarta Timur. Produk yang diuji terdiri atas tiga formula isian boba dengan tingkat penggunaan sari daun kelor sebesar 50%, 75%, dan 100%. Penilaian menggunakan skala Likert lima poin terhadap aspek aroma keseluruhan, warna keseluruhan, rasa keseluruhan, tekstur boba, kekenyalan boba dalam minuman, aftertaste keseluruhan, kesesuaian minuman, serta penilaian secara keseluruhan (overall). Hasil penelitian menunjukkan bahwa formula 75% memperoleh nilai rata-rata keseluruhan tertinggi sebesar 4,06, diikuti formula 50% sebesar 4,03 dan formula 100% sebesar 3,99. Formula 75% memperoleh nilai tertinggi pada aspek aroma, rasa, tekstur boba, dan kesesuaian minuman. Formula 100% memperoleh nilai tertinggi pada aspek warna, sedangkan formula 50% memperoleh nilai tertinggi pada aspek kekenyalan dan aftertaste. Pada penilaian overall, formula 75% dipilih oleh 34% panelis, sedangkan formula 50% dan 100% masing-masing dipilih oleh 33% panelis. Dengan demikian, formula 75% memiliki daya terima paling baik dan paling sesuai digunakan sebagai isian pada minuman buko pandan. ***** This study aimed to analyze consumer acceptance of a buko pandan beverage with moringa leaf filtrate boba pearls. A survey method with a descriptive quantitative approach was employed through a hedonic test involving 100 consumer panelists aged 10–65 years in Cikarang and East Jakarta. The products consisted of three boba formulations containing 50%, 75%, and 100% moringa leaf filtrate. The products were evaluated using a five-point Likert scale based on overall aroma, overall color, overall taste, boba texture, boba chewiness in the beverage, overall aftertaste, beverage compatibility, and overall preference. The results showed that the 75% formulation obtained the highest overall mean score of 4.06, followed by the 50% formulation at 4.03 and the 100% formulation at 3.99. The 75% formulation received the highest scores for aroma, taste, boba texture, and beverage compatibility. The 100% formulation received the highest score for color, whereas the 50% formulation received the highest scores for chewiness and aftertaste. In the overall preference assessment, the 75% formulation was selected by 34% of the panelists, while the 50% and 100% formulations were each selected by 33%. Therefore, the 75% formulation demonstrated the highest consumer acceptance and was considered the most suitable boba filling for the buko pandan beverage.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Efrina, S.TP.,M.Sc. ; 2). Dr.Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Dwy Asih Nurfadilah .
Date Deposited:	11 Aug 2026 10:24
Last Modified:	11 Aug 2026 10:24
URI:	http://repository.unj.ac.id/id/eprint/69291

Actions (login required)

View Item