DAYA TERIMA KONSUMEN PRODUK STIK BAWANG DENGAN PENAMBAHAN BUBUK UDANG REBON

YUNI MEILIA, . (2026) DAYA TERIMA KONSUMEN PRODUK STIK BAWANG DENGAN PENAMBAHAN BUBUK UDANG REBON. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan bertujuan untuk menganalisis daya terima konsumen pada produk stik bawang dengan penambahan bubuk udang rebon. Penelitian produk ini dilakukan pada Maret 2025 sampai Juli 2026 di Laboratorium Pengolahan Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Selanjutnya dilakukan uji daya terima konsumen oleh 100 orang panelis konsumen yang berada di wilayah Bekasi Timur dan Jakarta Timur. Untuk menguji tingkat kesukaan penelitian menggunakan uji hedonik dengan skala penilaian 1-5 pada 3 sampel produk stik bawang dengan penambahan bubuk udang rebon pada persentase 5%, 10%, dan 15%. Uji organoleptik yang dilakukan oleh panelis terdiri dari aspek warna, aspek aroma bawang dan udang rebon, aspek rasa bawang dan udang rebon, dan aspek tekstur (kerenyahan). Metode yang digunakan dalam penelitian yaitu metode survei. Berdasarkan hasil penelitian, pada aspek warna persentase udang rebon 5% mendapatkan nilai rata-rata tertinggi yaitu 3,99 dengan kategori suka, aspek aroma bawang dengan persentase 10% mendapatkan nilai rata-rata tertinggi yaitu 3,97 dengan kategori suka, aspek aroma udang rebon persentase 10% mendapatkan nilai rata-rata tertinggi yaitu 3,98 dengan kategori suka, aspek rasa bawang persentase 10% mendapatkan nilai rata-rata tertinggi yaitu 4,08 dengan kategori suka, aspek rasa udang rebon persentase 10% mendapatkan nilai rata-rata tertinggi yaitu 4,03 dengan kategori suka, dan aspek tekstur (kerenyahan) persentase 10% mendapatkan nilai rata-rata tertinggi yaitu 4,15 dengan kategori suka. Dengan demikian produk yang paling disukai panelis adalah stik bawang penambahan bubuk udang rebon dengan persentase 10% sehingga berpotensi untuk dikembangkan untuk penelitian rintisan usaha. ***** This study was conducted with the aim of analyzing consumer acceptance of onion stick products with the addition of rebon shrimp powder. This product research was conducted from March 2025 to July 2026 at the Processing Laboratory of the Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Jakarta State University. Furthermore, a consumer acceptance test was conducted by 100 consumer panelists located in the East Bekasi and East Jakarta areas. To test the level of preference, the study used a hedonic test with a rating scale of 1-5 of 3 samples of onion stick products with the addition of rebon shrimp powder at a percentage of 5%, 10%, and 15%. The organoleptic test carried out by the panelists consisted of color aspects, onion and rebon shrimp aroma aspects, onion and rebon shrimp taste aspects, and texture aspects (crunchiness). The method used in the study was a survey method. Based on the results of the study, in the color aspect, the percentage of rebon shrimp with a percentage of 5% got the highest average value of 3.99 with the like category, the onion aroma aspect with a percentage of 10% got the highest average value of 3.97 with the like category, the aroma aspect of rebon shrimp with a percentage of 10% got the highest average value of 3.98 with the like category, the onion flavor aspect with a percentage of 10% got the highest average value of 4.08 with the like category, the rebon shrimp flavor aspect with a percentage of 10% got the highest average value of 4.03 with the like category, and the texture aspect (crunchiness) with a percentage of 10% got the highest average value of 4.15 with the like category. Thus, the product that the panelists liked most was onion sticks with the addition of rebon shrimp powder with a percentage of 10% so that it has the potential to be developed for business pilot research.

Item Type:	Thesis (Diploma)
Additional Information:	1. Dr. Cucu Cahyana, S.Pd., M.Sc 2. Dra. Sachriani, M.Kes
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Yuni Meilia .
Date Deposited:	14 Aug 2026 02:53
Last Modified:	14 Aug 2026 02:53
URI:	http://repository.unj.ac.id/id/eprint/70237

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