ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK SAUS LO MEIN INSTAN DENGAN PENGGUNAAN JENIS PATI YANG BERBEDA (JAGUNG, SINGKONG, GARUT)

DESTARASTA AMURWA BHUMI, . (2026) ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK SAUS LO MEIN INSTAN DENGAN PENGGUNAAN JENIS PATI YANG BERBEDA (JAGUNG, SINGKONG, GARUT). Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen pada produk saus Lo Mein instan berdasarkan penggunaan ketiga jenis pati tersebut. Penelitian ini dilaksanakan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Universitas Negeri Jakarta untuk uji coba produk, sedangkan pengambilan data dilakukan di wilayah Kelapa Gading, Depok, Jakarta Timur, dan Cileungsi. Metode yang digunakan adalah metode survei dengan pendekatan kuantitatif melalui uji hedonik yang melibatkan 100 orang panelis konsumen. Analisis panelis konsumen dilakukan berdasarkan karakteristik usia, jenis kelamin, dan wilayah asal panelis, dengan mayoritas panelis berada pada kelompok usia remaja (15–25 tahun). Penilaian dilakukan terhadap delapan aspek sensoris, yaitu warna saus, aroma bumbu, rasa umami, rasa asin, rasa manis, keseimbangan rasa, konsistensi, dan kualitas keseluruhan, menggunakan skala hedonik lima tingkat, serta dianalisis menggunakan statistik deskriptif berupa mean, median, dan modus. Hasil penelitian menunjukkan bahwa perlakuan dengan penambahan pati singkong memperoleh nilai rata-rata tertinggi pada sebagian besar aspek, yaitu warna saus, rasa umami, rasa manis, keseimbangan rasa, konsistensi, dan kualitas keseluruhan, sedangkan nilai rata-rata tertinggi tingkat daya terima konsumen pada aspek aroma bumbu diperoleh pada perlakuan pati garut dan nilai rata-rata tertinggi rasa asin diperoleh pada perlakuan pati jagung. Perlakuan penambahan pati jagung memperoleh nilai rata-rata 3,89, pati singkong dengan rata-rata 3,98, dan pati garut dengan rata-rata 3,77, sehingga ketiga formulasi saus Lo Mein instan tergolong disukai oleh panelis. Berdasarkan hasil tersebut, dapat disimpulkan bahwa pati singkong merupakan jenis pati yang paling disukai oleh panelis pada produk saus Lo Mein instan. **** This study aimed to analyze consumer acceptance of instant Lo Mein sauce products based on the use of the three types of starch. This research was conducted at the Food Processing Laboratory of the Culinary Arts Study Program, Universitas Negeri Jakarta for product trials, while data collection was carried out in the areas of Kelapa Gading, Depok, East Jakarta, and Cileungsi. The method used was a survey method with a quantitative approach through a hedonic test involving 100 consumer panelists. The consumer panelists were analyzed based on their age, gender, and region of origin, with the majority belonging to the adolescent age group (15–25 years old). The assessment covered eight sensory aspects, namely sauce color, seasoning aroma, umami taste, salty taste, sweet taste, taste balance, consistency, and overall quality, using a five-point hedonic scale, and analyzed using descriptive statistics in the form of mean, median, and mode. The results showed that the treatment with the addition of cassava starch obtained the highest average score in most aspects, namely sauce color, umami taste, sweet taste, taste balance, consistency, and overall quality, while the highest average score for consumer acceptance of the seasoning aroma aspect was obtained in the arrowroot starch treatment, and the highest average score for salty taste was obtained in the corn starch treatment. The treatment with the addition of corn starch obtained an average score of 3.89, cassava starch with an average of 3.98, and arrowroot starch with an average of 3.77, so that all three instant Lo Mein sauce formulations were classified as liked by the panelists. Based on these results, it can be concluded that cassava starch is the most suitable type of starch to be used as a thickening agent in instant Lo Mein sauce products.

Item Type:	Thesis (Diploma)
Additional Information:	1). Yeni Yulianti, M.Pd. ; 2). Dr. Guspri Devi Artanti, S.Pd,M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Destarasta Amurwa Bhumi .
Date Deposited:	12 Aug 2026 04:45
Last Modified:	12 Aug 2026 04:45
URI:	http://repository.unj.ac.id/id/eprint/69565

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