DAYA TERIMA KONSUMEN KOPI SUSU DENGAN KONSENTRASI PEMANIS ALAMI DAUN STEVIA YANG BERBEDA

DINAH ROMADONA, . (2024) DAYA TERIMA KONSUMEN KOPI SUSU DENGAN KONSENTRASI PEMANIS ALAMI DAUN STEVIA YANG BERBEDA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui daya terima konsumen kopi susu dengan konsentrasi pemanis alami daun stevia dengan perlakuan 0.04 gr (1 tetes), 0.08 gr (2 tetes), dan 0.12 gr (3 tetes) ditinjau dari aspek aroma, rasa manis, rasa kopi, rasa susu, warna, dan konsistensi. Rentang penilaian dari 5-1 yaitu, 5 (sangat suka, 4 (suka), 3 (agak suka), 2 (tidak suka), dan 1 (sangat tidak suka). Metode yang digunakan dalam penelitian ini adalah metode survei. Penelitian dilakukan di Laboratorium Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Panelis yang digunakan adalah panelis agak terlatih yaitu Mahasiswa Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang telah lulus matakuliah Barista dan Coffee Shop, panelis tidak terlatih yaitu masyarakat pada kategori usia dewasa berkisar 19-59 tahun. Berdasarkan hasil uji daya terima konsumen produk kopi susu dengan konsentrasi pemanis alami daun stevia yang lebih disukai pada penggunaan pemanis alami daun stevia sebanyak 0.08 gr (2 tetes) yaitu pada penilaian panelis agak terlatih aspek aroma memiliki nilai rata-rata 4.2 (suka), aspek rasa manis 4.44 (suka), aspek rasa kopi 4.28 (suka), aspek rasa susu 4.4 (suka), aspek warna 4.6 (sangat suka), dan aspek konsistensi 4.4 (suka). Pada penilaian panelis tidak terlatih aspek aroma memiliki nilai rata-rata 4.32 (suka), aspek rasa manis 4.28 (suka), aspek rasa kopi 4.12 (suka), aspek rasa susu 4.13 (suka), aspek warna 4.48 (suka) dan aspek konsistensi 4.35 (suka). Kata Kunci : Daya Terima Konsumen, Aspek Penilaian, Panelis *** The purpose of this study was to determine the acceptability of milk coffee consumers with a concentration of natural sweeteners of stevia leaves with a treatment of 0.04 gr (1 drop), 0.08 gr (2 drops), and 0.12 gr (3 drops) reviewed from the aspects of aroma, sweetness, coffee taste, milk taste, color, and consistency. The rating range from 5-1 was, 5 (very liked, 4 (liked), 3 (somewhat liked), 2 (disliked), and 1 (strongly disliked). The method used in this study was a survey method. The research was conducted at the Laboratory of Culinary Arts and Food Service Management, Faculty of Engineering, State University of Jakarta. The panelists used were rather trained panelists, namely Culinary Students, Faculty of Engineering, State University of Jakarta who had graduated from the Barista and Coffee Shop courses, untrained panelists, namely people in the adult age category ranging from 19-59 years. Based on the results of the consumer acceptance test of milk coffee products with a concentration of natural sweeteners of stevia leaves that was preferred in the use of natural sweeteners of stevia leaves as much as 0.08 grams (2 drops), namely in the assessment of the moderately trained panelists, the aroma aspect has an average value of 4.2 (likes), the sweetness aspect 4.44 (likes), the coffee taste aspect 4.28 (likes), the milk flavor aspect 4.4 (likes), the color aspect was 4.6 (very liked), and the consistency aspect was 4.4 (liked). In the assessment of the untrained panelists, the aroma aspect had an average score of 4.32 (likes), sweet taste aspects 4.28 (likes), coffee taste aspects 4.12 (likes), milk taste aspects 4.13 (likes), color aspects 4.48 (likes) and consistency aspects 4.35 (likes). Keywords: Consumer Acceptance, Assessment Aspects, Panelists

Item Type:	Thesis (Sarjana)
Additional Information:	Dr. Ir. Ridawati, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan Dasar Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 23961 not found.
Date Deposited:	30 Jul 2024 05:44
Last Modified:	30 Jul 2024 05:44
URI:	http://repository.unj.ac.id/id/eprint/47379

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