FORMULASI BROWNIES KUKUS UBI UNGU SEBAGAI VARIASI PRODUK DESSERT BOX

SILVIRA AMELIA UTAMI, . (2022) FORMULASI BROWNIES KUKUS UBI UNGU SEBAGAI VARIASI PRODUK DESSERT BOX. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penulisan tugas akhir ini bertujuan untuk mendapatkan formula terbaik hasil Formulasi Brownies Kukus Ubi Ungu Sebagai Variasi Produk Dessert Box. Metode yang digunakan dalam pembuatan dessert box ini adalah studi pustaka dan eksperimen dengan teknik melakukan uji coba produk beberapa kali hingga didapatkan hasil produk terbaik. Pengujian produk dilakukan sebanyak 5 kali dengan melibatkan dosen pembimbing dan dua validator atau panelis ahli. Uji coba produk dilaksanakan di Laboratorium roti & kue, Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Berdasarkan skala organoleptik yang dilakukan oleh kedua panelis maka hasil yang didapat adalah: Hasil uji validasi terhadap dua validator atau panelis ahli menyatakan bahwa pada aspek warna brownies tepung ubi ungu mendapatkan nilai rata-rata 5 yaitu berada pada rentang warna ungu kehitaman, aspek warna vla ubi ungu mendapatkan nilai rata-rata 3,5 yang berada pada rentang nilai ungu muda hingga ungu keabu-abuan, aspek rasa keseluruhan didapatkan skor rata- rata 4 yaitu berada pada rentang sangat manis, aspek rasa ubi ungu mendapatkan skor rata-rata 4,5 yang berada pada rentang agak terasa ubi ungu hingga terasa ubi ungu, aspek tekstur brownies mendapatkan skor rata-rata 4 yaitu berada pada rentang agak lembut, aspek tekstur vla ubi ungu mendapatkan skor rata-rata 4,5 yang berada pada rentang nilai agak lembut hingga lembut, dan aspek aroma mendapatkan skor 4,5 yang berada pada rentang nilai agak beraroma ubi ungu hingga beraroma ubi ungu. Berdasarkan hasil perhitungan harga jual produk menggunakan metode konvensional dengan kenaikan 40% diperoleh harga jual sebesar Rp 47.000/porsi dessert box dengan menggunakan kemasan toples bening berbahan plastik dengan ukuran 200 ml. The writing of this final project aims to get the best formula from the Formulation of Purple Sweet Potato Steamed Brownies as a Variation of Dessert Box Products. The method used in making this dessert box is a literature study and experimentation with the technique of conducting product trials several times until the best product results are obtained. Product testing was carried out 5 times and involved a supervisor and two validators or expert panelists. Product trials were carried out at the bread & cake laboratory, 2nd floor, D3 Tata Boga Study Program, Faculty of Engineering, Jakarta State University. Based on the organoleptic scale carried out by the two panelists, the results obtained were: The results of validation tests on two validators or expert panelists stated that in the color aspect of purple sweet potato flour brownies got an average value of 5, namely being in the purple-black color range, the purple sweet potato vla color aspect got an average value of 3.5 which is in the range of light purple to grayish purple values, the overall taste aspect is obtained an average score of 4, which is in the very sweet range, the purple sweet potato taste aspect gets an average score of 4.5 which is in the range of slightly feeling purple sweet potatoes to feeling purple sweet potatoes, the brownie texture aspect gets an average score of 4 which is in the slightly soft range, the texture aspect of the purple sweet potato vla gets an average score of 4.5 which is in the range of values is slightly soft to soft, and the aroma aspect gets a score of 4.5 which is in the range of values slightly scented with purple sweet potatoes to purple sweet potato scented. Based on the results of calculating the selling price of products using conventional methods with an increase of 40% obtained a selling price of Rp. 47,000 / portion of dessert box using clear plastic jar packaging with a size of 200 ml.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Guspri Devi Artanti, S.Pd,. M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15604 not found.
Date Deposited:	02 Sep 2022 04:20
Last Modified:	18 Jan 2024 04:03
URI:	http://repository.unj.ac.id/id/eprint/34210

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