NIDA FAUZIA YAHYA, . (2015) PERBANDINGAN MUTU SENSORIS BROWNIES PANGGANG YANG MENGGUNAKAN COKELAT COMPOUND DENGAN COKELAT COUVERTURE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui dan menganalisis perbandingan mutu sensoris brownies panggang dengan dua jenis cokelat yaitu cokelat compound dan cokelat couverture. Penelitian ini menggunakan metode eksperimen. Penggunaan dua jenis cokelat yaitu cokelat compound dan cokelat couverture. Hasil analisis menunjukkan nilai rata-rata tertinggi pada aspek warna eksternal yaitu 3,8 untuk brownies panggang cokelat compound yang berada pada rentang kategori cokelat mengkilat dan sangat cokelat kurang mengkilat, pada aspek tekstur eksternal 4,4 untuk brownies panggang cokelat couverture dengan rentang kategori keras dan agak keras, pada aspek warna internal 4,6 untuk brownies panggang cokelat compound dengan rentang kategori sangat cokelat pekat dan cokelat pekat, pada aspek aroma 4,5 untuk brownies panggang cokelat compound dan cokelat couverture pada rentang kategori sangat beraroma cokelat dan beraroma cokelat, pada aspek rasa 4,6 untuk brownies panggang cokelat compound pada rentang kategori sangat terasa cokelat dan terasa cokelat, pada aspek tekstur internal 4,4 untuk brownies panggang cokelat couverture pada rentang kategori lembut dan agak lembut. Hasil uji U Man Whitney menunjukkan bahwa tidak terdapat perbedaaan mutu sensoris yang signifikan pada taraf signifikansi α = 0,05. Kesimpulan hasil penelitian ini adalah terdapat perbedaan mutu sensoris brownies panggang hanya pada aspek warna internal *This research aims to find out and analyze the sensory quality of baked brownies in comparison with two kinds of chocolate, namely couverture chocolate and compound chocolate. This research using the method of experimentation. The use of two types of chocolate, namely chocolate compound and chocolate couverture. The analysis shows the average score on the highest color external 3.8 is baked brownies with compound chocolate which is located about over a category shiny brown and very brown less shiny, from the perspective of external texture 4.4 by is baked brownies with couverture chocolate which is located about over category hard and midly hard, from the perspective of internal color 4.6 is baked brownies with compound chocolate is located about over category very thick brown and thick brown, on the scent 4.5 are baked brownies compound chocolate and couverture chocolate is located about over category very flavorful chocolate and flavorful chocolate, from the perspective of a sense of 4.6 is baked brownies with compound chocolate is located about over category taste very chocolate and taste chocolate. from the perspective of internal texture 4.4 is baked brownies with couverture chocolate about over category very soft and soft. Testing shows u man whitney show that there is no quality had occurred sensory the first significant significance α = 0.05 from the perspective of internal color . The conclusion of this research is there is difference in sensory quality from the perspective of internal color.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dr.Ir. Mahdiyah, M.Kes. ; 2). Cucu Cahyana, S.Pd,M.Sc. |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 8922 not found. |
| Date Deposited: | 09 May 2022 02:36 |
| Last Modified: | 09 May 2022 02:36 |
| URI: | http://repository.unj.ac.id/id/eprint/27757 |
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