DINDA AZZAHRA, . (2025) PENGARUH PENAMBAHAN IKAN KEMBUNG (RASTRELLIGER SP.) TERHADAP MUTU SENSORI DAN KUALITAS FISIK PADA DAWET IRENG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ikan kembung terhadap mutu sensori dan kualitas fisik dawet ireng. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu dilaksanakannya penelitian ini terhitung mulai bulan September 2024 hingga Juli 2025. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah dawet ireng penambahan ikan kembung dengan persentase 10%, 20% dan 30%, kemudian diuji kepada 45 panelis agak terlatih yang menilai keseluruhan aspek mutu sensori. Berdasarkan hasil uji hipotesis statistik mutu sensori dengan menggunakan uji Kruskal-Wallis menunjukkan bahwa tidak terdapat pengaruh dawet ireng penambahan ikan kembung persentase 10%, 20% dan 30% terhadap mutu sensori aspek warna, rasa, tekstur, dan rasa keseluruhan, namun terdapat pengaruh signifikan pada aspek aroma, sehingga dilanjutkan dengan uji Tuckey’s. Hasil uji hipotesis statistik kualitas fisik dengan menggunakan uji Anova menunjukkan bahwa terdapat pengaruh signifikan terhadap aspek degradasi sehingga dilanjutkan dengan uji Duncan. Hasil uji Duncan menunjukkan perbedaan nyata pada setiap perlakuan. Secara keseluruhan, konsentrasi 10% ikan kembung memberikan profil sensori terbaik pada dawet ireng. ***** This study aims to analyze the effect of adding mackerel on the sensory and physical quality of dawet ireng. This study was conducted at the Food Processing Laboratory of the Culinary Arts Study Program, Faculty of Engineering, Jakarta State University. The time of this study was from September 2024 to July 2025. The method used in this study is an experimental method. The research sample used was dawet ireng with the addition of mackerel with a percentage of 10%, 20% and 30%, then tested on 45 semi-trained panelists who assessed all aspects of sensory quality. Based on the results of the statistical hypothesis test of sensory quality using the Kruskal-Wallis test, it showed that there was no effect of dawet ireng with the addition of mackerel at a percentage of 10%, 20% and 30% on the sensory quality of the color, taste, texture, and overall taste aspects, but there was a significant effect on the aroma aspect, so it was continued with the Tuckey's test. The results of the statistical hypothesis test of physical quality using the ANOVA test showed that there was a significant effect on the degradation aspect so it was continued with the Duncan test. The results of the Duncan test showed significant differences in each treatment. Overall, a concentration of 10% mackerel provided the best sensory profile in dawet ireng.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dra. Mariani, M.Si. ; 2). Dr. Rusilanti, M.Si. |
| Subjects: | Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 30212 not found. |
| Date Deposited: | 11 Aug 2025 07:22 |
| Last Modified: | 11 Aug 2025 07:22 |
| URI: | http://repository.unj.ac.id/id/eprint/59742 |
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