Daya Terima Konsumen Terhadap Produk Meatloaf Jamur Kancing (Champignon) Dengan Persentase Penambahan Textured Vegetable Protein (TVP)

MUHAMMAD LUTFI MAQDUM, . (2024) Daya Terima Konsumen Terhadap Produk Meatloaf Jamur Kancing (Champignon) Dengan Persentase Penambahan Textured Vegetable Protein (TVP). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian bertujuan untuk menguji tingkat kesukaan atau daya terima konsumen terhadap meatloaf jamur dengan penambahan Textured Vegetable Protein (TVP) sebesar 15%, 20%, dan 25%. Penelitian dilakukan di Fakultas Teknik Program Studi Tata Boga Universitas Negeri Jakarta pada bulan Januari sampai Juni 2024. Metode penelitian yang dilakukan adalah uji daya terima panelis melalui organoleptik terhadap produk meatloaf jamur dengan penambahan TVP sebesar 15%, 20%, dan 25%. Aspek yang diujikan pada uji organoleptik adalah warna, aroma, tekstur, ketebalan, rasa jamur, rasa pedas (lada hitam), dan overall. Panelis yang dituju sebanyak 100 panelis berupa 25 panelis agak terlatih yang merupakan mahasiswa tata boga Universitas Negeri Jakarta yang telah lulus mata kuliah Makanan Kontinental dan 75 panelis tidak terlatih yang merupakan masyarakat umum yang tinggal didaerah Jakarta. Hasil penelitian menunjukan bahwa perlakuan meatloaf jamur terbaik adalah 25% dengan nilai rata-rata: aspek warna 3,73, aspek aroma 3,78, aspek tekstur 3,61, aspek ketebalan 3,94, aspek rasa jamur 4,06, aspek rasa pedas, 3,91 dengan jumlah total keseluruhan nilai rata-rata aspek sebesar 3,86. Sedangkan pada aspek overall panelis tidak terlatih lebih menyukai penambahan TVP dengan persentase 20%. Sehingga dapat disimpulkan bahwa produk meatloaf jamur kancing yang memiliki daya terima terbaik adalah dengan penambahan TVP 20%.*****The study aims to test the level of consumer liking or acceptance of mushroom meatloaf with the addition of Textured Vegetable Protein (TVP) of 15%, 20%, and 25%. The research was conducted at the Faculty of Engineering, State University of Jakarta Catering Study Program from January to June 2024. The research method used was the panelist acceptance test through organoleptic on mushroom meatloaf products with the addition of TVP by 15%, 20%, and 25%. The aspects tested in the organoleptic test were color, aroma, texture, thickness, mushroom flavor, spicy taste (black pepper), and overall. The intended panelists were 100 panelists in the form of 25 moderately trained panelists who were Jakarta State University culinary students who had passed the Continental Food course and 75 untrained panelists who were the general public living in the Jakarta area. The results showed that the best mushroom meatloaf treatment was 25% with an average value: color aspect 3.73, aroma aspect 3.78, texture aspect 3.61, thickness aspect 3.94, mushroom flavor aspect 4.06, spicy taste aspect, 3.91 with a total average value of 3.86 aspects. While in the overall aspect, untrained panelists preferred the addition of TVP with a percentage of 20%. So it can be concluded that the button mushroom

Item Type:	Thesis (Sarjana)
Additional Information:	Efrina. S.TP., M. Sc.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 24080 not found.
Date Deposited:	01 Aug 2024 02:11
Last Modified:	01 Aug 2024 02:11
URI:	http://repository.unj.ac.id/id/eprint/47743

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