DAYA TERIMA KONSUMEN TERHADAP SUS KERING SUBSTITUSI TEPUNG KETAN PUTIH DENGAN PERSENTASE YANG BERBEDA

NEVIA RAHMADANI ARSITA, . (2026) DAYA TERIMA KONSUMEN TERHADAP SUS KERING SUBSTITUSI TEPUNG KETAN PUTIH DENGAN PERSENTASE YANG BERBEDA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui daya terima konsumen terhadap sus kering dengan substitusi tepung ketan putih sebesar 10%, 20%, dan 30%. Penelitian dilaksanakan menggunakan metode survei dengan uji hedonik terhadap 100 panelis konsumen dari masyarakat umum di wilayah Jakarta Timur. Penilaian dilakukan menggunakan skala hedonik lima poin terhadap aspek warna, bentuk, rasa, aroma, dan tekstur. Data dianalisis secara deskriptif dengan menghitung nilai rata-rata, modus, dan median. Hasil penelitian menunjukkan bahwa sus kering dengan substitusi tepung ketan putih 10% memperoleh nilai rata-rata daya terima keseluruhan tertinggi sebesar 4,27 dengan kategori suka, diikuti substitusi 20% sebesar 4,18 dengan kategori suka, sedangkan substitusi 30% memperoleh nilai rata-rata terendah sebesar 3,81 dengan kategori agak suka mendekati suka. Hasil tersebut menunjukkan adanya kecenderungan bahwa peningkatan persentase substitusi tepung ketan putih menyebabkan penurunan daya terima konsumen pada sebagian besar karakteristik organoleptik. Berdasarkan hasil penelitian, sus kering dengan substitusi tepung ketan putih sebesar 10% merupakan formulasi yang paling disukai konsumen. ***** This study aims to determine consumer acceptance of dry choux pastry made with 10%, 20%, and 30% white glutinous rice flour substitutions. The study was conducted using a survey method with a hedonic test involving 100 consumer panelists from the general public in the East Jakarta area. Evaluations were performed using a five-point hedonic scale covering color, shape, taste, aroma, and texture. The data were analyzed descriptively by calculating the mean, mode, and median. The results showed that dried sus with a 10% white glutinous rice flour substitution achieved the highest overall acceptability mean score of 4.27, categorized as “like,” followed by the 20% substitution at 4.18, also categorized as “like,” while the 30% substitution received the lowest mean score of 3.81, categorized as “somewhat like, approaching like.” These results indicate a trend that an increase in the percentage of white glutinous rice flour substitution leads to a decrease in consumer acceptability for most organoleptic characteristics. Based on the research results, dry choux pastry with a 10% white glutinous rice flour substitution is the formulation most preferred by consumers.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Nevia Rahmadani Arsita .
Date Deposited:	11 Aug 2026 09:55
Last Modified:	11 Aug 2026 09:55
URI:	http://repository.unj.ac.id/id/eprint/69712

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