INOVASI YOGHURT DENGAN PENAMBAHAN PUTIH TELUR AYAM KAMPUNG DAN APLIKASINYA MENJADI EGGHURT NANGKA

Nisa Rizky Tsaniya, . (2026) INOVASI YOGHURT DENGAN PENAMBAHAN PUTIH TELUR AYAM KAMPUNG DAN APLIKASINYA MENJADI EGGHURT NANGKA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Yoghurt merupakan produk fermentasi susu yang terus berkembang seiring meningkatnya kesadaran masyarakat akan pangan tinggi protein. Salah satu inovasinya adalah penambahan putih telur ayam kampung sebagai sumber protein tambahan pada pembuatan egghurt. Namun, penambahan ini menimbulkan aroma khas telur yang perlu diminimalkan, salah satunya melalui manisan nangka yang dipotong kecil sebagai pelengkap penyajian. Penelitian ini bertujuan mendeskripsikan kualitas sensori egghurt (warna, aroma, rasa, dan tekstur) pada berbagai konsentrasi putih telur, mengevaluasi persepsi aroma dan rasa manisan nangka saat disajikan bersama egghurt, serta menentukan formula dengan penerimaan sensori terbaik. Penelitian dilaksanakan di Laboratorium Pastry dan Bakery, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Universitas Negeri Jakarta, menggunakan metode kuantitatif dengan penambahan putih telur ayam kampung sebesar 10%, 15%, dan 20% dari berat susu cair. Egghurt disajikan bersama potongan kecil manisan nangka sebagai pelengkap penyajian untuk membantu menyeimbangkan aroma dan rasa khas putih telur. Evaluasi dilakukan dengan metode uji hedonik deskriptif oleh 15 panelis agak terlatih, terdiri atas 5 panelis (dosen), 4 panelis dari Westin Hotel, 1 panelis alumni Prodi Seni Kuliner dan Pengelolaan Jasa Makanan UNJ), serta 5 panelis dari praktisi industri. Hasil menunjukkan formula dengan penambahan 20% putih telur memberikan performa terbaik, dengan kekentalan dan warna paling optimal serta intensitas aroma dan rasa manisan nangka yang paling menonjol, sehingga menghasilkan keharmonisan rasa gurih-manis yang menjadi ciri khas egghurt nangka. Manisan nangka menunjukkan intensitas aroma dan rasa yang konsisten kuat pada seluruh formula, berpotensi berperan sebagai pelengkap penyajian yang membantu menyeimbangkan persepsi aroma dan rasa khas putih telur pada egghurt. ***** Yoghurt is a fermented milk product that continues to develop and improve as more people become interested in foods that are high in protein. One notable innovation is the use of native chicken (kampung) egg white as an alternative protein source in the production of egghurt. However, this addition introduces a distinctive egg-like aroma that needs to be minimized, one approach being the use of jackfruit preserves (manisan nangka), cut into small pieces, as a plating complement. This study aims to describe the sensory qualities of egghurt, including color, aroma, taste, and texture, across different concentrations of chicken egg white; to evaluate the perceived aroma and taste of jackfruit preserves when served together with egghurt; and to determine the formula with the best overall sensory acceptance. The study was conducted at the Pastry and Bakery Laboratory, Applied Bachelor's Program in Culinary Arts and Food Service Management, Universitas Negeri Jakarta, using a quantitative method with native chicken egg white added at three concentration levels: 10%, 15%, and 20% of the total liquid milk weight. The egghurt was served together with small pieces of jackfruit preserves as a plating complement to help balance the distinctive aroma and taste of egg white. Evaluation was carried out using a descriptive hedonic test method involving 15 panelists semi-trained, consisting of 5 panelists (lecturers), 4 panelist from Westin Hotel, 1 panelist alumnus of the Culinary Arts and Food Service Management Study Program, Universitas Negeri Jakarta), and 5 panelists from industry practitioners. The results showed that the formula with 20% egg white addition performed best overall, with the highest thickness and the most favorable color, along with the most pronounced aroma and taste of jackfruit preserves, resulting in a harmonious savory-sweet flavor profile that characterizes egghurt nangka. Jackfruit preserves consistently showed strong aroma and taste intensity across all formulas, indicating their potential role as a plating complement that helps balance the perception of egg white aroma and taste in egghurt.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Ir. Ridawati, M.Si; 2). Dr. Ir. Alsuhendra, M.Si.
Subjects:	Tata Boga > Gastronomi
Divisions:	FT > D III Tata Boga
Depositing User:	Nisa Riky Tsaniya .
Date Deposited:	11 Aug 2026 07:55
Last Modified:	11 Aug 2026 07:55
URI:	http://repository.unj.ac.id/id/eprint/69656

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