ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK MODIFIKASI LIDAH KUCING SUBSTITUSI TEPUNG JAGUNG DENGAN PENAMBAHAN PERISA JERUK MANDARIN

YUSDAH HANUM, . (2024) ANALISIS DAYA TERIMA KONSUMEN PADA PRODUK MODIFIKASI LIDAH KUCING SUBSTITUSI TEPUNG JAGUNG DENGAN PENAMBAHAN PERISA JERUK MANDARIN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen pada produk modifikasi lidah kucing substitusi tepung jagung dengan penambahan perisa jeruk mandarin. Penelitian ini dilaksanakan pada bulan Januari - Juni 2024 di Laboratorium Pastry, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, di Kecamatan Matraman, Jakarta Timur, Kecamatan Lenteng Agung, Jakarta Selatan, dan Kecamatan Cileungsi, Bogor. Metode yang digunakan adalah metode survei dengan teknik pengumpulan data melalui kuesioner. Penelitian ini menggunakan uji hedonik yang diujikan kepada 25 panelis agak terlatih yaitu mahasiswa Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta dan 75 panelis tidak terlatih yaitu masyarakat umum di wilayah Kecamatan Matraman, Jakarta Timur, Kecamatan Lenteng Agung, Jakarta Selatan, dan Kecamatan Cileungsi, Bogor. Sampel penelitian ini adalah modifikasi lidah kucing substitusi tepung jagung dengan persentase 30%, 40%, dan 50% berdasarkan aspek rasa, warna, aroma, bentuk, dan tekstur. Teknik analisis data yang digunakan adalah QDA (Quantitative Deskriptif Analysis). Secara keseluruhan, rata-rata tertinggi modifikasi lidah kucing substitusi tepung jagung dengan penambahan perisa jeruk mandarin adalah pada persentase 40% dengan total nilai rata-rata 4,38 yang berada pada kategori suka. Hasil tersebut direkomendasikan untuk dikembangkan pada penelitian lanjutan terkait bauran pemasaran karena paling disukai dan dapat mengoptimalkan penggunaan tepung jagung. Kata Kunci :Tepung Jagung, Lidah Kucing, Modifikasi, Perisa Jeruk Mandarin, Daya Terima Konsumen. ABSTRACT This study aims to analyze consumer acceptance of modified cat tongue products substituted with corn flour with the addition of mandarin orange flavor. This research was conducted from January to June 2024 at the Pastry Laboratory, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, State University of Jakarta, in Matraman District, East Jakarta, Lenteng Agung District, South Jakarta, and Cileungsi District, Bogor. The method used was a survei method with data collection techniques through questionnaires. This study used the hedonic test which was tested on 25 moderately trained panelists, namely students of Culinary Arts and Food Service Management, Faculty of Engineering, State University of Jakarta and 75 untrained panelists, namely the general public in the Matraman District, East Jakarta, Lenteng Agung District, South Jakarta, and Cileungsi District, Bogor. The sample of this research is modified cat tongue with corn flour substitution with a percentage of 30%, 40%, and 50% based on the aspects of taste, color, aroma, shape, and texture. The data analysis technique used was QDA (Quantitative Descriptive Analysis). Overall, the highest average modification of corn flour substitution cat tongue with the addition of mandarin orange flavor is at a percentage of 40% with a total overall average value of 4,38 which is in the like category. These results are recommended to be developed in further research related to the marketing mix because it is most preferred and can optimize the use of corn flour. Keyword: Corn Flour, Cat's Tongue, Modification, Mandarin Orange Flavor, Consumer Acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	Yeni Yulianti, S.Pd, M.Pd
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 24038 not found.
Date Deposited:	02 Aug 2024 01:29
Last Modified:	02 Aug 2024 01:29
URI:	http://repository.unj.ac.id/id/eprint/47756

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