INOVASI POFFERTJES DENGAN PERSENTASE SUSU CAIR DAN SARI BUAH NAGA YANG BERBEDA

AGWAL GHANI RULIHAFIF DAMARSYAH, . (2026) INOVASI POFFERTJES DENGAN PERSENTASE SUSU CAIR DAN SARI BUAH NAGA YANG BERBEDA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penelitian ini adalah menganalisis inovasi poffertjes dengan persentase susu cair dan sari buah naga yang berbeda. Penelitian dilaksanakan di Laboratorium Pastry dan Bakery, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, pada Februari–Juli 2026. Metode yang digunakan adalah eksperimen dengan tiga perlakuan persentase sari buah naga, yaitu 20%, 30%, dan 40%. Produk yang dihasilkan divalidasi oleh 10 panelis ahli, terdiri atas lima dosen bidang Tata Boga dan lima ahli industri, menggunakan uji sensori terhadap aspek warna, aroma, rasa, dan tekstur. Data dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa poffertjes dengan penambahan 40% sari buah naga memperoleh penilaian tertinggi. Perlakuan ini menghasilkan warna merah keunguan pada bagian luar dan dalam, aroma buah naga yang agak kuat, rasa cukup manis, serta tekstur lembut pada bagian luar dan cukup lembut pada bagian dalam. Nilai rata-rata keseluruhan yang diperoleh sebesar 3,8. Meskipun seluruh perlakuan (20%, 30%, dan 40%) dinyatakan layak berdasarkan hasil validasi panelis, perlakuan 40% menghasilkan mutu sensori terbaik sehingga berpotensi menjadi formulasi yang direkomendasikan dalam pengembangan produk poffertjes berbahan sari buah naga. **** The objective of this study was to analyze a poffertjes innovation using varying percentages of liquid milk and dragon fruit juice. The research was conducted at the Pastry and Bakery Laboratory of the Culinary Arts and Food Service Management Study Program, Faculty of Engineering, State University of Jakarta, between February and July 2026. An experimental method was employed involving three treatments based on dragon fruit juice percentages: 20%, 30%, and 40%. The resulting products were validated by a panel of ten experts—comprising five culinary arts lecturers and five industry professionals—using sensory tests to evaluate color, aroma, taste, and texture. Data were analyzed descriptively. The results indicated that poffertjes with the addition of 40% dragon fruit juice received the highest ratings. This treatment yielded a reddish-purple color on both the exterior and interior, a moderately strong dragon fruit aroma, a sufficiently sweet taste, and a texture that was soft on the outside and reasonably soft on the inside. The overall mean score obtained was 3.8. Although all treatments (20%, 30%, and 40%) were deemed acceptable based on the panelists' validation, the 40% treatment produced the best sensory quality, making it a potential recommended formulation for the development of dragon fruit juice-based poffertjes.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rina Febriana, M.Pd.; 2). Dr. Cucu Cahyana, M.Sc.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 35351 not found.
Date Deposited:	13 Aug 2026 01:40
Last Modified:	13 Aug 2026 01:40
URI:	http://repository.unj.ac.id/id/eprint/70626

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