RISSA MARCHELINA, . (2015) PENGARUH TEKNIK PEMBUATAN ENTING-ENTING KACANG HIJAU (Phaseolus radiatus, Linn) TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk menganalisis pengaruh teknik pembuatan enting�enting kacang hijau (Phaseolus Radiatus, Linn) terhadap daya terima konsumen pada aspek rasa, aroma, tekstur dan warna. Penelitian dilakukan di Laboratorium Program Studi Pendidikan Tata Boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan April sampai dengan Mei 2015 dengan metode eksperimen. Populasi pada penelitian ini adalah enting�enting kacang hijau. Sampel pada penelitian ini adalah teknik pembuatan enting�enting kacang hijau, yang diujika kepada 30 orang panelis agak terlatih. Hasil uji organoleptik dianalisis dengan uji U Mann-Whitney dengan taraf α = 0,05. Berdasarkan data deskriptif yang didapat pada penelitian, aspek rasa enting-enting kacang hijau teknik presto dan sangrai dengan rata-rata dari hasil perhitungan uji daya terima konsemen tertinggi yaitu 4,4. Pada aspek aroma enting-enting kacang hijau teknik presto dan sangrai dengan rata-rata hasil perhitungan uji daya terima konsumen tertinggi yaitu 4,8. Pada aspek tekstur enting-enting kacang hijau teknik presto dan goreng, presto sangrai dengan rata-rata hasil perhitungan uji daya terima konsumen tertinggi yaitu 4. Pada aspek warna enting-enting kacang hijau teknik presto dan sangrai dengan rata-rata hasil perhitungan uji daya terima konsumen tertinggi yaitu 4,5. Secara umum berdasarkan hasil data statistik, maka formula enting-enting kacang hijau teknik presto dan sangrai merupakan produk yang paling disukai konsumen. Hasil uji U Mann-Whitney menunjukkan bahwa tidak terdapat pengaruh yang signifikan terhadap enting-enting kacang hijau terhadap daya terima konsumen pada aspek rasa, aroma, tekstur dan warna. Berdasarkan aspek ekonomi untuk produksi enting-enting untuk memproduksi enting-enting kacang hijau dengan menggunakan teknik presto-sangrai. *This study aims was to analyze the techniques of making green bean enting-enting (phaseolus radiatus, linn) on the consumers’ acceptance capacity in the aspect of taste, aroma, texture and color. This research was conducted at Food Nutrition Studies program, home economic Science Department, Faculty of Engineering, Universitas Negeri Jakarta from April to May 2015 by using the experimental method. The population in this study was green bean enting-enting. Sample in this study was the technique of making green bean enting-enting which was tested to 30 somewhat trained panelists. The results of the organoleptic test were analyzed by using the Mann-Whitney U test with level α = 0.05. Based on the descriptive data obtained in the study, the aspect of green bean enting-enting’s taste with roasted and presto techniques was on average of the results of the highest calculation test of consumers’ acceptance capacity which was 4.4. The aspect of green bean enting-enting’s aroma with roasted and presto techniques was on average of the results of the highest calculation test of consumers’ acceptance capacity which is 4.8. The aspect of green bean enting-enting’s texture was on average of the results of the highest calculation test of consumers’ acceptance capacity which is 4.2. The aspect of green bean enting-enting’s color was on average of the results of the highest calculation test of consumers’ acceptance capacity which is 4.5. In general, based on the statistical data, the formula of green bean enting-enting with roasted and presto techniques is the most preferred product by the consumers. The result of Mann-Whitney U test shows that there is no significant effect of green bean enting-enting on consumer’s acceptance capacity in the aspect of taste, aroma, texture and color. Based on the economic aspects of production enting - enting to produce enting - enting green beans by using presto – roaster techniques .
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dra. Yati Setiati Muhaenah, MM ; 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: | 17 May 2022 03:23 |
| Last Modified: | 17 May 2022 03:23 |
| URI: | http://repository.unj.ac.id/id/eprint/28376 |
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