Pengaruh Penambahan Tepung Jengkol (Archidendron pauciflorum) Terhadap Daya Terima Kerupuk Jengkol

RETNO AGI PERSADA, . (2020) Pengaruh Penambahan Tepung Jengkol (Archidendron pauciflorum) Terhadap Daya Terima Kerupuk Jengkol. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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2. ABSTRAK & ABSTRACT.pdf
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3. LEMBAR PENGESAHAN.pdf
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4. LEMBAR ORISINALITAS.pdf
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Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung jengkol dengan konsentrasi yang berbeda terhadap daya terima kerupuk jengkol. Penelitian di lakukan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta sejak Februari 2018 hingga Januari 2020. Penelitian ini menggunakan metode eksperimen. Uji daya terima dilakukan kepada 30 orang panelis agak terlatih meliputi aspek warna, rasa, aroma, kerenyahan, daya kembang, dan ketebalan. Hasil pengujian hipotesis menggunakan uji Friedman dengan α = 0,05 menunjukkan bahwa terdapat pengaruh penambahan tepung jengkol dengan konsentrasi berbeda (30%, 50%, 70%) dalam pembuatan kerupuk jengkol terhadap daya terima kerupuk jengkol pada aspek warna, rasa, aroma, daya kembang, dan ketebalan, sedangkan pada aspek kerenyahan menunjukkan bahwa tidak terdapat pengaruh penambahan tepung jengkol terhadap daya terima kerupuk jengkol. Formula yang direkomendasikan adalah kerupuk jengkol dengan penambahan tepung jengkol 50%. Kata kunci: tepung jengkol, kerupuk jengkol, daya terima konsumen This research aimed to knowthe effect of jengkol flour addition with different concentrations on consumer acceptance. This research was conducted at the Food Processing Laboratory, Culinary Education, State University of Jakarta from February 2018 to January 2020. This research used an experimental method. The acceptance test was conducted by 30 semi-trained panelist including aspects of color, taste, aroma, crispness, linear expansion, and thickness. The results of hypothesis testing using the Friedman test with α = 0,05 showed that there is an effect of jengkol flour addition with different concentrations (30%, 50%, 70%) on consumers acceptance, color, taste, aroma, linear expansion and thickness aspects. While, there is no effect of jengkol flour addition in the manufacture of jengkol crackers on crispness aspect. In conclusion, Jengkol crackers with 50% of jengkol flour addition is recommended as the best formula.

Item Type: Thesis (Sarjana)
Additional Information: 1). Dr. Alsuhendra, M.Si 2). Dr. Ari Fadiati, M.Si
Subjects: Tata Rias > Tata Boga
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: Users 990 not found.
Date Deposited: 07 Apr 2020 18:45
Last Modified: 07 Apr 2020 18:45
URI: http://repository.unj.ac.id/id/eprint/4581

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