NUR UMAR, . (2017) PENGARUH PENGGUNAAN JENIS IKAN (TUNA, DORI, BARAKUDA) PADA ISIAN SAMOSA TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan jenis ikan (tuna, dori, barakuda) pada pembuatan isian samosa terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Pastry Program Studi Tata Boga Fakultas Teknik Universitas Negeri Jakarta pada bulan Maret – Juli 2017. Penelitian ini menggunakan metode eksperimen. Hasil perlakuan dinilai berdasarkan aspek warna, rasa, aroma, dan tekstur dengan uji organoleptik kepada 30 panelis agak terlatih. Hasil dari data penilaian panelis dianalisis menggunakan uji friedman dengan taraf signifikansi Nilai rata-rata untuk aspek warna isian samosa dengan penggunaan jenis ikan barakuda 4,30; ikan tuna 4,23; dan ikan dori 4,2. Nilai rata-rata untuk aspek rasa isian samosa dengan penggunaan jenis ikan tuna 4,40; ikan barakuda 4,00; dan ikan dori 3,97. Nilai rata-rata untuk aspek aroma isian samosa dengan penggunaan jenis ikan barakuda 3,97; ikan tuna dan ikan dori memiliki nilai rata-rata yang sama pada 3,67. Nilai rata-rata untuk aspek tekstur isian samosa dengan penggunaan jenis ikan barakuda 4,17; ikan tuna 3,80; dan ikan dori 3,63. Kesimpulan dari penelitian ini adalah terdapat pengaruh penggunaan jenis ikan (tuna, dori, barakuda) pada isian samosa terhadap aspek rasa isian samosa jenis ikan. Sedangkan pada aspek warna,aroma, dan tekstur tidak terdapat pengaruh penggunaan jenis ikan (tuna,dori, barakuda) pada isian samosa. This research was conducted to discover the effect of utilization of few type of fish ( tuna, dori, barracuda) on the samosa content toward acceptance rate of consument. This research was conducted at Pastry Food Processing Laboratory of Culinary Art Study, Engineering Faculty of UNJ on March - July 2017. This research was conducted using experiment method. This test was based on aspect of taste, color, flavor, and texture using analysis of organoleptic test by 30 panelists somewhat untrained. Panelists assessment data were analyzed used the friedman test with a significance level of The average score of the color of samosa with barracuda fish was 4.30, with tuna fish 4.23, and with dori fish 4.20. The average score of the taste of samosa with tuna was fish 4.40, with barracuda fish 4.00 and with dori fish 3.97. The average score of the flavour of samosa with barracuda fish was 3.97, meanwhile both tuna and dori had the same score 3.67. Lastly, the average score of the texture of samosa with barracuda fish was 4.17, with tuna fish 3.80 and with dori fish 3.63. So the conclusion of this study is that there was a considerable effect of utilization of a few types of fish (tuna, dori, barracuda) in thre aspect of taste as samosa content. Meanwhile there was no effect in aspect of aroma, flavor, and texture by adding tuna, dori, and barracuda fish as samosa.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1) Dr. Mariani, M.Si 2) Dr. Ir. Ridawati, M.Si |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | sawung yudo |
| Date Deposited: | 13 Apr 2022 01:57 |
| Last Modified: | 13 Apr 2022 01:57 |
| URI: | http://repository.unj.ac.id/id/eprint/26405 |
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