PENGARUH PENAMBAHAN AMPAS KOPI PADA BUTTER COOKIES TERHADAP DAYA TERIMA KONSUMEN

ALDO NUGA NURCAHYO, . (2021) PENGARUH PENAMBAHAN AMPAS KOPI PADA BUTTER COOKIES TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ampas kopi espresso pada butter cookies terhadap daya terima konsumen. Pada penelitian ini ampas kopi espresso yang digunakan berasal dari Tolu Coffee, dengan perbandingan Arabika 40% dan Robusta 60%. Ampas kopi dikeringkan dengan suhu 100 oC selama 1 jam. Selanjutnya bubuk ampas kopi digiling dan disaring sampai ukuran 100 mesh. Bubuk ampas kopi kemudian ditambahkan ke dalam formula butter cookies dengan penambahan 5%, 10%, dan 15%. Pada pembuatan Butter Cookies dengan penambahan ampas kopi espresso, digunakan metode creaming method. Produk butter cookies yang dihasilkan diuji dengan metode hedonik kepada 30 panelis tidak terlatih yaitu mahasiswa Universitas Negeri Jakarta dengan 5 skala penilaian yaitu sangat tidak suka, tidak suka, agak suka, suka, sangat suka. Aspek yang diteliti adalah aspek rasa, warna, aroma, dan tekstur. Uji statistik yang digunakan untuk penelitian yaitu uji Friedman dengan tingkat kepercayaan 95%. Berdasarkan hasil uji organoleptik, diketahui bahwa tidak terdapat pengaruh penambahan ampas kopi espresso pada aspek rasa, aroma, dan tekstur pada butter cookies. Sedangkan pada aspek warna terdapat pengaruh sehingga dilanjutkan ke uji Tuckey dimana warna yang paling disukai adalah butter cookies dengan penambahan ampas kopi 15%. Oleh karena itu penambahan ampas kopi espresso pada butter cookies yang disukai oleh konsumen adalah penambahan sebanyak 15%. ----------------------------------------- This study aims to analyze effect of adding espresso coffee waste on butter cookies to consumer acceptance. In this study, the espresso coffee waste came from Tolu Coffee, with a ratio of 40% Arabica and 60% Robusta. Coffee waste were dried at 100 oC for 1 hour. Then the coffee waste were ground and filtered to a size of 100 mesh. After that The coffee waste were added to the butter cookies formula with the addition of 5%, 10%, and 15%. The creaming method were used in the making butter cookies with the addition of espresso coffee waste. The butter cookies were tested using hedonic method to 30 untrained panelists, namely Jakarta State University students with 5 rating scales; dislike extremely, dislike, like slightly, like, like extremely. The aspects studied were taste, color, aroma, and texture. The statistical test used for this research is the Friedman test with a 95% confidence level. Based on the results of organoleptic tests, it is known that there is no effect of adding espresso coffee waste on aspects of taste, aroma, and texture in butter cookies. While in the aspect of color there is an influence so that it is continued to the Tuckey test where the most preferred color is butter cookies with the addition of 15% coffee waste. Therefore, the addition of espresso coffee waste to butter cookies which is preferred by consumers is the addition of 15%.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Efrina, S.TP, M.Sc. 2) Nur Riska, S.Pd, M.Si.
Subjects:	Manajemen > Perilaku Konsumen Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 11227 not found.
Date Deposited:	25 Aug 2021 12:09
Last Modified:	23 Jan 2024 01:45
URI:	http://repository.unj.ac.id/id/eprint/17298

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