PENGARUH PENAMBAHAN PURE SUKUN (ARTOCARPUS COMMUNIS) DALAM PEMBUATAN SATE LILIT TERHADAP DAYA TERIMA KONSUMEN

SYARAFINA FARHANI, . (2021) PENGARUH PENAMBAHAN PURE SUKUN (ARTOCARPUS COMMUNIS) DALAM PEMBUATAN SATE LILIT TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pure sukun (Artocarpus Communis) pada pembuatan sate lilit terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan, Universitas Negeri Jakarta pada bulan Maret 2020 sampai Agustus 2021. Penelitian ini menggunakan metode eksperimen. Sampel penelitian yang digunakan adalah sate lilit penambahan pure sukun sebanyak 10%, 25%, dan 40%. Sate lilit ini kemudian diuji secara 30 orang panelis tidak terlatih. Berdasarkan hasil daya terima konsumen dengan uji Friedman menunjukkan tidak terdapat perbedaan yang signifikan pada aspek warna, rasa gurih, rasa pure sukun dan aroma, tekstur, namun terdapat perbedaan signifikan pada aspek rasa pedas. Hasil ini dilanjutkan dengan uji tuckey dengan α=0,05 menunjukan bahwa terdapat perbedaan nyata pada penambahan 10%, 25%, dan 40% dengan kecendrungan rasa suka pada penambahan pure sukun sebanyak 25% dan 40%. Kesimpulan hasil penelitian skripsi ini ketiga perlakuan penambahan puree sukun 10%, 25% dan 40% dalam pembuatan sate lilit dapat diterima oleh konsumen. Berdasarkan hasil uji tuckey tersebut, sate lilit dengan penambahan pure sukun 40% adalah yang paling disukai. Sesuai tujuan penelitian, maka produk yang peneliti rekomendasikan adalah sate lilit dengan penambahan pure sukun 40%. Kata kunci : Sate Lilit, Puree Sukun, daya terima konsumen. *********** This study aims to find out the effect of the addition of breadfruit puree (Artocarpus Communis) on the manufacture of satay lilit on consumer acceptance. The study was conducted at the Food Processing Laboratory, Jakarta State University from March 2020 to August 2021. This research uses experimental methods. The research sample used was satay lilit addition of breadfruit puree as much as 10%, 25%, and 40%. Satay lilit was then tested on 30 untrained panelists. Based on the results of consumer acceptance with friedman test showed no significant differences in aspects of color, savory taste, taste of breadfruit puree and aroma, texture, but there were significant differences in aspects of spicy flavors. This result was followed by the tuckey test with α = 0.05 showing that there was a real difference in the addition of 10%, 25%, and 40% with the tendency of liking in the addition of breadfruit puree as much as 25% and 40%. The conclusion of the results of this thesis study is the third treatment of the addition of breadfruit puree 10%, 25% and 40% in the manufacture of satay lilit is acceptable to consumers. Based on the results of the tuckey test, satay lilit with the addition of 40% breadfruit puree is the most preferred. As per the purpose of the study, the product that researchers recommend is satay lilit with the addition of 40% breadfruit puree. Keyword : Sate Lilit, Pure Breadfruit, Consumer’s Acceptance

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 13068 not found.
Date Deposited:	27 Jan 2022 04:06
Last Modified:	27 Jan 2022 04:06
URI:	http://repository.unj.ac.id/id/eprint/22260

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