PENGARUH PENYEMPROTAN AIR PADA PEMBUATAN CHURROS PANGGANG TERHADAP DAYA TERIMA KONSUMEN

DINA SAFINA FADHLIANI, . (2021) PENGARUH PENYEMPROTAN AIR PADA PEMBUATAN CHURROS PANGGANG TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penyemprotan air pada pembuatan churros panggang terhadap daya terima konsumen, yang meliputi aspek penilaian warna, aroma, rasa, pori dan tekstur. Penelitian dilakukan di Laboratorium Pastry dan Bakery, Pendidikan Vokasional Seni Kuliner, Universitas Negeri Jakarta pada bulan Januari 2020 sampai Maret 2020. Pada penelitian ini churros pangang diberikan tambahan perlakuan berupa penyemprotan air sebelum proses pemanggangan. Penyemprotan air yang digunakan sebanyak P1 (5%), P2 (10%) dan P3 (15%). Penelitian ini menggunakan uji organoleptik yang diujikan kepada 3 panelis ahli (Dosen Pendidikan Tata Boga) dan 30 panelis tidak terlatih. Hasil uji hedonik menunjukan bahwa rata-rata tertinggi daya terima konsumen pada churros panggang dengan penyemprotan air P2 (10%) dilihat dari aspek warna, aroma, rasa, pori dan tekstur dalam berada pada rentan suka. Hasil analisis menggunakan uji Friedman dengan taraf signifikan α = 0,05. Hasil uji Friedman menunjukan perlakuan tidak berpengaruh terhadap aspek warna, aroma, rasa, tekstur dalam dan tekstur luar, namun terdapat pengaruh penyemprotan air pada pembuatan churros panggang terhadap daya terima konsumen aspek pori. Hasil uji Tuckey’s menunjukan bahwa penyemprotan air P2 (10%) pada pembuatan churros panggang paling disukai konsumen. Berdasarkan hasil tersebut, maka pembuatan churros panggang dengan penyemprotan air P2 (10%) dapat direkomendasikan sebagai hasil olahan churros panggang penyemprotan air terbaik. This study aims to analysis the influence of water spraying in the cooking process of baked churros on customer’s acceptance , which includes aspects of color, flavour, taste, pores and texture. The study was conducted from January 2020 to March 2020 at the Pastry & Bakery Laboratory, Vocational Culinary Art Education Program, State University of Jakarta. In this analysis, extra treatment was provided to baked churros in the form of spraying water prior to the baking process. The water used for spraying is P1 (5%), P2 (10%) and P3 (15%). This study used an organoleptic test which was tested on 3 expert panelists and 30 untrained panelists. The hedonic test results showed that by spraying water with P2 (10%), the highest average customer’s acceptance of baked churros seen from the aspects of color, aroma, taste, pores and inner texture was vulnerable to like. The Friedman test with a significant level of α = 0.05 was used in the results of the study. The Friedman test results showed that the treatment did not affect the aspects of color, aroma, taste, inner texture and outer texture, but that it had an effect on the pore aspects. Tuckey's test results showed that in the cooking of baked churros, spraying P2 (10%) water was most favored by consumers. Based on these findings, the production of baked churros by spraying water with P2 (10%) can be recommended as a result of the best water spraying baked churros.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dra. Yati Setiati M,MM. 2) Dr. Ir. Ridawati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 10588 not found.
Date Deposited:	21 Jun 2021 06:33
Last Modified:	21 Jun 2021 06:33
URI:	http://repository.unj.ac.id/id/eprint/16225

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