MODIFIKASI MINUMAN JAHE SUSU DENGAN PENAMBAHAN BOBA JAHE

ALIV BINTANG JOVIAN, . (2022) MODIFIKASI MINUMAN JAHE SUSU DENGAN PENAMBAHAN BOBA JAHE. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penulisan tugas akhir ini adalah untuk membuat modifikasi baru minuman berbahan dasar jahe yaitu Jahe Susu Boba. Inovasi minuman ini merupakan inovasi dari minuman Jahe Susu dengan penambahan Boba Jahe. Uji coba ini dilakukan di Laboratorium Pengolahan Makanan Gedung H Lantai 2, Universitas Negeri Jakarta dengan lama pembuatan produk dilakukan selama kurang lebih 4 bulan, terhitung tanggal 8 Maret 2022 – 04 Juli 2022. Ujicoba ini dilakukan dengan metode eksperimen. Ujicoba dilakukan sebanyak 3 kali percobaan. Penilaian kualtias produk dilakukan dengan memperhatikan 8 aspek yaitu aspek warna Jahe Susu yang memiliki rata- rata 4.5 putih kecoklatan mendekati coklat muda, aspek aroma jahe susu yang mendapatkan rata-rata 4.5 beraroma susu jahe mendekati sangat beraroma susu jahe, aspek rasa yang memiliki rata-rata 4 terasa susu jahe, aspek warna boba memiliki rata-rata 4.5 coklat agak mengkilap mendekati mengkilap, aspek asroma pada boba memiliki rata-rata 3.5 cukup beraroma jahe mendekati beraroma jahe, aspek rasa boba yang memiliki rata-rata 3.5 rasa jahe cukup kuat mendekati kuat, aspek tekstur pada boba dengan ratarata 4.5 tidak kenyal mendekati cukup kenyal dan aspek bentuk boba dengan rata-rata 5 bentuk boba bulat besar dengan ukuran 0,8cm. produk jahe susu boba memiliki daya terima yang baik. Jahe susu boba memiliki harga jual Rp 9,900 ***** The purpose of writing this final project is to make a new modification of a ginger-based drink, called Jahe Susu Boba. This drink is an innovation from the Ginger milk drink with the addition of Ginger boba. This trial was carried out at the Food Processing Laboratory, Building H, 2nd Floor, State University of Jakarta with a duration of approximately 4 months, starting from March 8, 2022 – July 04, 2022. This trial was carried out using an experimental method. The experiment was carried out 3 times. The product quality assessment was carried out by taking into account 8 aspects, namely the color aspect of Ginger Susu which has an average of 4.5 brownish white approaching light brown, the aroma aspect of milk ginger which gets an average of 4.5 ginger milk flavored close to very ginger milk flavoring, the taste aspect which has an average The average of 4 tastes ginger milk, the color aspect of the boba has an average of 4.5 slightly glossy brown to almost glossy, the aroma aspect of the boba has an average of 3.5 quite ginger-scented close to ginger-scented, the boba taste aspect which has an average of 3.5 ginger taste is quite strong close to strong, the texture aspect of the boba with an average of 4.5 not chewy is close to quite chewy and the aspect of the shape of the boba with an average of 5 large round boba shapes with a size of 0.8cm. Boba milk ginger products have good acceptability. Boba milk ginger has a selling price of Rp. 9,900

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd ;
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15174 not found.
Date Deposited:	02 Sep 2022 02:58
Last Modified:	17 Jan 2024 05:58
URI:	http://repository.unj.ac.id/id/eprint/34282

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