PENGARUH PENAMBAHAN TOPPING PIZZA IKAN TONGKOL (Euthynnus affinis) BUMBU NUSANTARA PADA PIZZA FROZEN SUBSTITUSI UBI JALAR PUTIH (Ipomea batatas L) TERHADAP DAYA TERIMA KONSUMEN

MUHAMMAD ZAKI IRAWAN, . (2015) PENGARUH PENAMBAHAN TOPPING PIZZA IKAN TONGKOL (Euthynnus affinis) BUMBU NUSANTARA PADA PIZZA FROZEN SUBSTITUSI UBI JALAR PUTIH (Ipomea batatas L) TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text BAB II.pdf Download (348kB)
	Text BAB III.pdf Download (423kB)
	Text BAB IV.pdf Download (371kB)
	Text BAB I.pdf Download (153kB)
	Text ABSTRAK, KATA PENGANTAR, DAFTAR ISI.pdf Download (306kB)
	Text LAMPIRAN.pdf Download (834kB)
	Text DAFTAR PUSTAKA.pdf Download (144kB)
	Text COVER.pdf Download (33kB)
	Text BAB V.pdf Download (156kB)

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan topping pizza ikan tongkol bumbu nusantara pada pizza frozen substitusi ubi jalar putih terhadap daya terima konsumen pada aspek rasa, warna, aroma dan tekstur. Penelitian dilakukan di Laboratorium Pastry and Bakery Program Studi Pendidikan Tata boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Maret 2014 – Februari 2015 dengan metode eksperimen. Populasi pada penelitian ini adalah topping pizza ikan tongkol bumbu nusantara. Sampel penelitian ini adalah topping pizza ikan tongkol bumbu rendang, bumbu rica-rica, bumbu balado, yang diujikan kepada 30 orang panelis agak terlatih. Hasil uji Organoleptik dianalisis dengan uji friedman dengan taraf α = 0,05. Berdasarkan data deskriptif yang didapat pada penelitian, aspek rasa topping piza ikan tongkol bumbu rendang dengan rata-rata dari hasil perhitungan uji daya terima konsumen tertinggi yaitu 4,4 %. Pada aspek warna topping piza ikan tongkol bumbu balado dengan rata-rata dari hasil perhitungan uji daya terima konsumen tertinggi yaitu 4,33 %. Pada aspek aroma topping piza ikan tongkol bumbu rendang dengan rata-rata dari hasil perhitungan uji daya terima konsumen tertinggi yaitu 4,6 %. Pada aspek tekstur topping piza ikan tongkol bumbu rendang dengan rata-rata dari hasil perhitungan uji daya terima konsumen tertinggi yaitu 4,3 %. Secara umum berdasarkan hasil data statistik, maka formula topping pizza bumbu rendang merupakan produk yang paling disukai konsumen. Hasil uji friedman menunjukan bahwa tidak terdapat pengaruh penambahan topping pizza ikan tongkol bumbu nusantara yang signifikan terhadap daya terima konsumen pada aspek warna dan tekstur. Pada aspek rasa dan aroma terdapat perbedaan maka dilakukan analisis uji Tukey’s dengan hasil topping pizza ikan tongkol bumbu rendang berbeda nyata terhadap topping pizza ikan tongkol bumbu balado pada aspek rasa dan pada aspek aroma topping pizza ikan tongkol bumbu rendang berbeda nyata terhadap topping pizza ikan tongkol bumbu rica-rica dan balado *The purpose of this research was to find out and analyze the influence to added of the traditional seasoning tuna pizza topping to the frozen pizza as a substitute of white sweet potato towards consumer’s recaptivity which includes the aspects of taste, color, aroma, and texture. The research was carried out in Pastry and Bakry Laboratory, Food and Nutrition Study Program, Home Economics Departement, Faculty of Engineering, The State Univeersity of Jakarta since March 2014 to February 2015 with experimental method. The population in this research is pizza topping tuna with traditional seasoning. The sample of this research, is pizza topping tuna seasoning rendang, seasoning rica-rica, seasoning balado, Which is tested to 30 semi-trained panelists. Organoleptic test results were analyzed with friedman test with level α = 0.05. Based on descriptive data obtained in this research, the flavor aspect of the pizza topping tuna seasoning rendang with average result of the calculation on the consumer’s higest acceptance was 4.4%. In the colour aspect of the pizza topping tuna seasoning balao with average result of the calculation on the consumer’s higest acceptance was 4.33%. In the aroma aspect the pizza topping tuna seasoning rendang with average result of the calculation on the consumer’s higest acceptance was 4.6%. In the texture aspect of pizza topping tuna seasoning rendang with average result of the calculation on the consumer’s higest acceptance was 4.3%. In general, based on the results of the statistical data, the formula topping pizza seasoning rendang is the most preferred consumer products. The Friedman test results showed that there was no effect of adding seasoning pizza topping tuna Indonesian archipelago significantly to consumer acceptance in the aspect of color and texture. In the tastef and aroma aspect there is a defference then do the Tukey’s test the result of pizza topping tuna rendang seasoning significantly different with pizza topping tuna balado seasoning in taste aspect and for aroma aspect tuna topping pizza rendang seasoning diferrence real to pizza topping tuna rica-rica seasoning and balado seasoning.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 8922 not found.
Date Deposited:	09 May 2022 02:10
Last Modified:	09 May 2022 02:10
URI:	http://repository.unj.ac.id/id/eprint/27715

Actions (login required)

View Item