PENGARUH SUBSTITUSI PUREE KULIT PISANG AMBON (Musa x Paradisiaca L.) PADA PEMBUATAN BANANA CAKE TERHADAP DAYA TERIMA KONSUMEN

ASTRI MUTIA MUZTNIAR, . (2017) PENGARUH SUBSTITUSI PUREE KULIT PISANG AMBON (Musa x Paradisiaca L.) PADA PEMBUATAN BANANA CAKE TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi puree kulit pisang ambon pada pembuatan banana cake terhadap daya terima konsumen, meliputi aspek warna kulit, warna remah, aroma, rasa dan tekstur. Penelitian dilakukan di Laboratorium Pastry dan Bakery, Program Studi Tata Boga, Universitas Negeri Jakarta. Penilaian Organolaptik dilakukan pada Mahasiswa Program Studi Tata Boga. Penelitian ini dilakukan pada bulan Maret sampai bulan Desember 2016, dengan metode eksperimen. Hasil analisis penilaian deskriptif menunjukkan nilai rata-rata untuk aspek warna kulit (4,33) dengan persentase 20%, yaitu coklat kekuningan. Nilai rata-rata aspek warna remah (4,33) dengan persentase 20%, yaitu coklat agak kekuningan berbintik pisang. Nilai rata-rata aspek aroma (4,13) dengan persentase 20%, yaitu beraroma banana cake dan ada aroma kulit pisang ambon. Nilai rata-rata aspek rasa (4,33) dengan persentase 20%, yaitu manis. Nilai rata-rata aspek tekstur (4,23) dengan persentase 20%, yaitu lembut dan berpori. Hasil pengujian Hipotesis menggunakan uji friedman dengan taraf signifikansi α = 0,05 menunjukkan tidak terdapat pengaruh substitusi puree kulit pisang ambon pada pembuatan banana cake terhadap daya terima konsumen pada semua aspek. This study aims to analysis the influence of ambon banana peel puree substitution on making banana cake to consumer acceptance, include aspects of color, crumb color, aroma, taste and texture. The study was conducted at the Laboratory of Pastry and Bakery, Food and Nutrition Program, State University of Jakarta. organolaptic test carried out on Food and Nutrition Progam. This research was conducted in March until the month of December 2016, this study used an experimental method. The results of the analysis of descriptive assessment showed the average values for aspects of skin color (4.33) with the percentage of 20%, which is yellowish brown. The average value of the aspect of color crumb (4.33) with the percentage of 20%, is slightly yellowish brown fibrous bananas. The average value aspect aroma (4.13) with the percentage of 20%, which is a flavorful banana cake and the aroma of banana peel. The average value of the aspects of flavor (4.33) with the percentage of 20%, which is sweet. The average value of the aspects of texture (4.23) with the percentage of 20%, which is soft and porous. Data were processed using Friedman Test with significance level α = 0.05. The results based on the hypothesis Friedman Test shows there is no influence of ambon banana peel puree substitution on making banana cake to consumer acceptance in all aspect.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dra. Sachriani, M.Kes 2) Cucu Cahyana, S.Pd, M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	sawung yudo
Date Deposited:	30 Jun 2022 04:51
Last Modified:	30 Jun 2022 04:51
URI:	http://repository.unj.ac.id/id/eprint/31126

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