PENGARUH PENGGUNAAN PUREE BUAH PISANG AMBON (MUSA ACCUMINATA COLLA) PADA FORMULASI BANANA BREAD TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

PIPIT ROZIYAH, . (2024) PENGARUH PENGGUNAAN PUREE BUAH PISANG AMBON (MUSA ACCUMINATA COLLA) PADA FORMULASI BANANA BREAD TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penelitian ini ialah untuk menganalisis pengaruh penggunaan puree pisang ambon pada formulasi banana bread terhadap kualitas fisik dan daya terima konsumen. Metode yang digunakan adalah metode eksperimen dengan tiga jenis perlakuan, yaitu banana bread penggunaan puree buah pisang ambon 25%, 50%, dan 75%, dilakukan di Laboratorium Pastry & Bakery Prodi Tata Boga, Universitas Negeri Jakarta. Uji validitas organoleptik kepada lima dosen Prodi Tata Boga, Universitas Negeri Jakarta menunjukkan penggunaan puree pisang ambon 25% dan 50% pada formulasi banana bread unggul di semua aspek. Uji kualitas fisik dilakukan dengan pengukuran volume tiap produk sebanyak tiga pengulangan. Hasil uji menggunakan uji ANOVA menunjukkan tidak terdapat pengaruh penambahan puree buah pisang ambon terhadap kualitas volume roti. Uji daya terima konsumen dilakukan menggunakan uji Friedman dengan pengambilan data menggunakan uji hedonik kepada 30 panelis agak terlatih. Hasil uji Friedman terdapat pengaruh penggunaan puree buah pisang ambon pada formulasi banana bread terhadap daya terima konsumen pada aspek volume, warna kulit, kerak roti, karakteristik kulit, warna remah, pori-pori remah, tekstur remah, dan kualitas pengunyahan. Selanjutnya, hasil uji Tuckey’s menunjukkan banana bread penggunaan puree pisang ambon 25% paling disukai pada aspek volume dan kualitas pengunyahan, banana bread penggunaan puree pisang ambon 25% dan 50% paling disukai pada aspek warna kulit roti, kerak roti, karakteristik kulit roti, warna remah, pori-pori remah, dan tekstur remah. Berdasarkan hasil penelitian tersebut, maka produk yang direkomendasikan adalah banana bread menggunakan puree buah pisang ambon sebanyak 50%. Kata Kunci: Banana bread; puree pisang ambon, daya terima konsumen, kualitas fisik The objective of this study was to analyze the impact of the addition of ambon banana puree in banana bread on physical quality and consumer acceptance. The method used was an experimental method with three types of treatments, using ambon banana puree (25%,50%, and 75%) to banana bread. The research conducted at the Pastry & Bakery Laboratory of Culinary Art Education, State University of Jakarta. The organoleptic validity test to five lecturers of Culinary Art Education, State University of Jakarta, showed that banana bread with 25% and 50% of ambon banana puree excelled in all aspects. Physical quality test was applied by measuring the volume of each product for three repetitions. The test results using ANOVA test showed that there was no impact of using banana puree to banana bread formulation on the quality of bread volume. Consumer acceptance test was done using Friedman test with data collection using hedonic test to 30 semi-trained panelists. The Friedman test results showed that there was an impact of using ambon banana puree to banana bread formulation on consumer acceptance in the aspects of volume, bread skin colour, bread crust, characteristics of bread skin, crumb colour, crumb pores, crumb texture, and chewing quality. Furthermore, the results of Tuckey’s test showed that banana bread with 25% of ambon banana puree was most preferred in terms of volume and chewing quality, banana bread with 25% and 50% of ambon banana puree was most preferred in terms of bread crust color, bread crust thickness, characteristics of bread skin, crumb color, crumb pores, and crumb texture. Based on the results of this study, it is recommended that 50% ambon banana puree was used in the making of banana bread. Keywords: Banana bread; ambon banana puree, consumer acceptance, physical quality

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, S. Pd, M. Si. 2). Dr. Cucu Cahyana, S. Pd, M. Sc.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22362 not found.
Date Deposited:	03 Jul 2024 00:28
Last Modified:	03 Jul 2024 00:28
URI:	http://repository.unj.ac.id/id/eprint/45514

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