PENGARUH PENAMBAHAN KELAPA PARUT SANGRAI (Cocos nucifera) PADA PEMBUATAN NUGGET AYAM TERHADAP DAYA TERIMA KONSUMEN

SELVIANA RIYANTI, . (2017) PENGARUH PENAMBAHAN KELAPA PARUT SANGRAI (Cocos nucifera) PADA PEMBUATAN NUGGET AYAM TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan kelapa parut sangrai (Cocos nucifera) pada pembuatan nugget ayam terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu pelaksanaan penelitian adalah bulan Febuari sampai dengan Juli 2017. Penelitian ini menggunakan metode eksperimen. Sampel dalam penelitian ini adalah nugget ayam dengan penambahan kelapa parut sangrai parut sebanyak 60%,70%,80%. Pengujian daya terima dilakukan kepada 30 panelis agak terlatih pada aspek warna bagian dalam, aroma, rasa, dan tekstur. Hasil uji daya terima pada aspek warna bagian dalam diperoleh nilai rata-rata tertinggi sebesar 4,23 pada nugget ayam dengan penambahan kelapa parut sangrai sebanyak 80%. Pada aspek aroma, nilai rata-rata tertinggi sebesar 4,37 pada nugget ayam dengan penambahan kelapa parut sangrai sebanyak 80%. Pada aspek rasa, nilai rata-rata tertinggi sebesar 4,63 pada nugget ayam dengan penambahan kelapa parut sangrai sebanyak 60%. Sedangkan pada aspek tekstur diperoleh nilai rata-rata tertinggi sebesar 4,67 pada nugget ayam dengan penambahan kelapa parut sangrai sebanyak 60%. Hasil analisis statistik dengan uji friedman pada α=0.05 menunjukkan bahwa terdapat pengaruh penambahan kelapa parut sangrai terhadap daya terima konsumen pada aspek rasa dan tekstur. Berdasarkan hasil uji Tuckey diketahui bahwa nugget ayam dengan penambahan kelapa parut sangrai sebanyak 60% adalah produk nugget ayam terbaik yang disukai oleh konsumen. This study aims to analyze the effect of the addition of grated coconut roasted (Cocus nucifera) on chicken nugget manufacture to the acceptance of consumers. The research was conducted at Food Processing Laboratory of Culinary Study Program, Faculty of Engineering, Jakarta State University. This research was started in February until June 2017. This research used experimental method. The sample in this research is chicken nuggets with the addition of grated grated coconut roasted as much as 60%, 70%, 80%. Acceptance testing is performed on 30 untrained panelists on the outer color aspect, inner color, aroma, taste, and texture. The results of acceptance test on the outer color aspect obtained the highest average value of 4.46 on chicken nugget with the addition of grated coconut roasted as much as 80%. Based on aspect of inner color obtained the highest average value of 4.23 on chicken nugget with the addition of grated coconut roasted as much as 80%. Based on aroma aspect, the highest average value of 4.37 on chicken nugget with the addition of grated coconut roasted as much as 80%. Based on flavor aspect, the highest average value is 4.63 on chicken nugget with the addition of grated coconut roasted as much as 60%. While on the texture aspect obtained the highest average value of 4.67 on chicken nugget with the addition of grated coconut roasted as much as 60%. Based on friedman experiment with α = 0,05 indicates that there is influence of addition of grated coconut roasted to consumer’s Acceptability on taste and texture aspect. Based on Tuckey test results note that chicken nugget with the addition of grated coconut roasted as much as 60% is the best chicken nuggets products favored by consumers.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Alsuhendra, M.Si 2) Dr. Guspri Devi Artanti, S.Pd, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	sawung yudo
Date Deposited:	26 Apr 2022 02:42
Last Modified:	26 Apr 2022 02:42
URI:	http://repository.unj.ac.id/id/eprint/28061

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