PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA (COCOS NUCIFERA) PADA PEMBUATAN KUE KLEMBEN TERHADAP DAYA TERIMA KONSUMEN

FATIMAH AYU WIDIASARI, . (2022) PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA (COCOS NUCIFERA) PADA PEMBUATAN KUE KLEMBEN TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (1MB)
	Text BAB 1.pdf Download (255kB)
	Text BAB 2.pdf Restricted to Registered users only Download (505kB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (872kB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (501kB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (241kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (308kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis substitusi tepung ampas kelapa pada pembuatan kue klemben terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pengolahan Roti & Kue, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak bulan Juli 2021 sampai dengan November 2022. Metode pembuatan produk yang digunakan dalam penelitian ini adalah metode eksperimen menggunakan uji organoleptik. Penelitian ini diawali dengan membuat tepung ampas kelapa, kemudian disubstitusikan terhadap tepung terigu pada pembuatan kue klemben sebanyak 10%, 20% dan 30%. Penilaian validitas untuk kelayakan produk diujikan kepada 3 dosen ahli dari dosen Tata Boga, Fakultas Teknik Universitas Negeri Jakarta. Penilaian daya terima konsumen diujikan secara organoleptik kepada 30 panelis agak terlatih mahasiswa semester 7 sampai semester 11 Tata Boga, Universitas Negeri Jakarta yang telah mengikuti mata kuliah organoleptik berdasarkan aspek warna dalam, warna luar, rasa kelapa, rasa manis, aroma, tekstur kerenyahan, dan rongga. Hasil pengujian hipotesis menggunakan uji Friedman pada taraf signifikan α = 0,05 menunjukan bahwa tidak terdapat pengaruh substitusi tepung ampas kelapa pada pembuatan kue klemben terhadap daya terima konsumen sehingga dapat diterima dengan baik oleh konsumen. Hal ini ditunjukkan dari hasil penilaian produk meliputi 5 aspek yaitu sangat suka, suka, agak suka, tidak suka, sangat tidak suka. Pilihan konsumen dari ke-lima aspek menyatakan pada kategori sangat suka dan suka. Berdasarkan hasil deskriptif uji organoleptik daya terima konsumen persentase 20% adalah produk yang direkomendasikan, karena yang paling banyak disukai dari aspek warna dalam, rasa kelapa, aroma, rasa manis, dan rongga. ***** This study aims to determine and analyze the substitution of coconut dregs flour in making klemben cakes on consumer acceptance. The research was conducted at the Bread & Cake Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University from July 2021 to November 2022. The product manufacturing method used in this study was an experimental method using organoleptic tests. This research was started by making coconut dregs flour, then substituted for wheat flour in making klemben cakes as much as 10%, 20% and 30%. The validity assessment for product feasibility was tested on 3 expert lecturers from the Culinary Administration lecturer, Faculty of Engineering, Jakarta State University. Assessment of consumer acceptance was tested organoleptically on 30 semi-trained panelists from semester 7 to semester 11 students of Culinary Administration, Jakarta State University who had attended organoleptic courses based on aspects of inner color, outer color, coconut taste, sweetness, aroma, crunchy texture, and cavity. The results of testing the hypothesis using the Friedman test at a significant level of α = 0.05 indicate that there is no effect of coconut dregs flour substitution in making klemben cakes on consumer acceptance so that they can be well received by consumers. This is shown from the results of the product assessment covering 5 aspects, namely very like, like, rather like, don't like, really don't like. Consumer choices from the five aspects stated in the very like and like categories. Based on the descriptive results of the organoleptic test of consumer acceptance, a percentage of 20% is the recommended product, because it is the most preferred from the aspect of inner color, coconut taste, aroma, sweetness, and voids.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr.Ir. Mahdiyah, M.Kes ; 2). Dra. Mariani, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 16971 not found.
Date Deposited:	01 Mar 2023 07:39
Last Modified:	01 Mar 2023 07:39
URI:	http://repository.unj.ac.id/id/eprint/37579

Actions (login required)

View Item