ANALISIS KARAKTERISTIK KUALITAS SUS KERING PENAMBAHAN IKAN PATIN

MUTHIA PUTRI WAHYUNINGTYAS, . (2020) ANALISIS KARAKTERISTIK KUALITAS SUS KERING PENAMBAHAN IKAN PATIN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini ditulis untuk menganalisis karakteristik kualitas sus kering penambahan ikan patin pada beberapa aspek. Pada karakteristik fisik meliputi aspek volume pengembangan, rongga dan diameter luar serta berat. Sedangkan pada kualitas sus kering meliputi aspek warna, rasa, aroma, kerenyahan dan rongga. Penelitian ini dilakukan di laboratorium Pastry and Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik, Universitas Negeri Jakarta. Adapun waktu pelaksanaannya mulai bulan April 2019 hingga Januari 2020. Penelitian karakteristik fisik ini akan dianalisis dengan uji Anova dan pada uji kualitas yang diujikan oleh 45 panelis agak terlatih, yaitu mahasiswa Program Studi Pendidikan Tata Boga di Universitas Negeri Jakarta yang telah menempuh mata kuliah kue kontinental dan Pastry Bakery yang akan dianalisis dengan uji kruskal-wallis. Penelitian ini menggunakan penambahan ikan patin sebesar 60%, 70% dan 80%. Hasil penelitian karakteristik fisik menunjukan bahwa sus kering dengan penambahan ikan patin 60%, 70% dan 80% tidak memiliki perbedaan yang signifikan dari aspek volume pengembangan dan diameter luar. Pada persentase penambahan ikan patin 70% dan 80% memiliki perbedaan yang signifikan dengan persentase 60% pada aspek rongga. Hasil uji hipotesis menunjukan pada aspek warna, rasa, dan aroma tidak menunjukan kualitas yang berbeda dengan penambahan ikan patin. Namun pada aspek kerenyahan dan rongga menunjukan perbedaan yang signifikan. Hasil uji Tuckey dari aspek kerenyahan persentase terbaik yaitu persentase 60%. Pada aspek rongga presentasi terbaik penambahan ikan patin 70%. Secara keseluruhan penambahan ikan patin 60% ini terbaik sehingga dapat direkomendasikan untuk dikembangkan. Kata Kunci: Sus Kering, Ikan Patin, Karakteristik fisik, Kualitas This study was written to analyze the characteristics of the quality of dried choux pastry of pangasius in several aspects. The physical characteristics include aspects of development volume, cavity and outer diameter and weight. Whereas the quality of dried choux pastry includes aspects of color, taste, aroma, crispness and cavity. This research was conducted in the Pastry and Bakery Laboratory Education of Culinary Arts, Faculty of Engineering, State University of Jakarta. As for the implementation time from April 2019 to January 2020. This physical characteristics research will be analyzed by Anova test and the quality test tested by 45 panelists somewhat trained, namely students of Education of Culinary Arts at State University of Jakarta who have taken the continental cake course and Pastry Bakery which will be analyzed by the Kruskal-Wallis test. This study uses the addition of catfish by 60%, 70% and 80%. The results of the physical characteristics of the study showed that dried choux pastry with the addition of pangasius 60%, 70% and 80% did not have a significant difference from the aspect of development volume and outer diameter. In the percentage of the addition of pangasius 70% and 80% have a significant difference with the percentage of 60% in the cavity aspect. Hypothesis test results showed that the aspects of color, taste, and aroma did not show different qualities with the addition of Pangasius. But in the aspect of crispness and cavity showed significant differences. Tuckey test results of the best percentage of crispness aspect is the percentage of 60%. In the best aspect of presentation cavity, the addition of pangasius is 70%. Overall the addition of 60% catfish is the best so it can be recommended to be developed. Keyword: Dry Choux Pastry, Pangasius, Physical Characteristic, Quality

Item Type:	Thesis (Sarjana)
Additional Information:	1. Dra. Yati Setiati. M.MM. ; 2. Nur Riska, S.Pd, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 909 not found.
Date Deposited:	05 Mar 2020 12:32
Last Modified:	05 Mar 2020 12:32
URI:	http://repository.unj.ac.id/id/eprint/4056

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