PENGARUH PENGGUNAAN JENIS SUSU TERHADAP DAYA TERIMA CHOCOLATE FUDGE

ASTARIE NURMAULIDYA, . (2015) PENGARUH PENGGUNAAN JENIS SUSU TERHADAP DAYA TERIMA CHOCOLATE FUDGE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap produk chocolate fudge dengan penggunaan susu meliputi aspek warna, aroma, tekstur, rasa, dan warna kepada 30 orang panelis agak terlatih, menggunakan metode ekperimen. Susu yang digunakan pada penelitian ini menggunakan susu evaporasi, susu full cream, dan susu skim. Penelitian dilakukan di Laboratorium Pengolahan Roti dan Kue. Waktu pelaksanaan pada penelitian ini sejak bulan Juni 2014 sampai dengan bulan Februari 2015. Berdasarkan hasil uji organoleptik daya terima konsumen menunjukkan bahwa formula chocolate fudge dengan penggunaan jenis susu yang memiliki nilai rata-rata untuk aspek warna 4.60, 4.47, dan 3.90, aspek aroma dengan nilai rata-rata 4.63, 4.17, dan 3.50, aspek tekstur dengan nilai rata-rata 4.50, 4.03, dan 3,47, and dari aspek rasa dengan nilai rata�rata 4.63, 4,03, and 3.40.Berdasarkan hasil uji Friedman menunjukkan bahwa terdapat perbedaan signifikan penggunaan susu evaporasi, susu full cream, dan susu skim pada pembuatan chocolate fudge terhadap daya terima konsumen dengan taraf signifikasi *The objective of this research was to analyze the effect of addition milk types on the acceptability of chocolate fudge on the aspect of color, aroma, texture, and taste to the consumers acceptance through organoleptic test was conducted by 30 semi-trained panelists. It’s used experimental method. In this research, chocolate fudge was addition milk types such as evaporated milk, full cream milk, and skimed milk. The research was conducted at the Pastry and Bakery Laboratory, Food and Nutrition Program, Home Economic Department, State University of Jakarta from Juni 2014 to Februari 2015. The descriptive results from the Organoleptic consumers test showed that the formula of chocolate fudge with addition milk types in all aspects with average value for the aspect of color 4.60, 4.47, and 3.90, the aspect of aroma 4.63, 4.17, and 3.50, the aspect of texture 4.50, 4.03, and 3,47, and then the aspect of taste 4.63, 4,03, and 3.40. The results of Friedman Test showed that there were an effects in consumer acceptability of chocolate fudge with α = 0,05 on the significance level aspects of color, taste, flavor, and texture of chocolate fudge with addition milk types. Conclusion of this research were that chocolate fudge with addition milk types such as evaporated milk, full cream milk, and skimed milk could be accepted by consumers in all aspects. But chocolate fudge with addition evaporated milk is the most preferred by consumers on all aspects.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Cucu Cahyana, S.Pd, M. Sc ; 2). Dr. Ir. Ridawati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 8922 not found.
Date Deposited:	21 Apr 2022 04:40
Last Modified:	21 Apr 2022 04:40
URI:	http://repository.unj.ac.id/id/eprint/26984

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