PENGARUH FORMULASI OLESAN EDIBLE MOCK UP AYAM PANGGANG TERHADAP RESPON PROFESIONAL FOOD STYLIST DAN MUTU SENSORIS

PRAYOGA AJI PANGESTU, . (2025) PENGARUH FORMULASI OLESAN EDIBLE MOCK UP AYAM PANGGANG TERHADAP RESPON PROFESIONAL FOOD STYLIST DAN MUTU SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian bertujuan untuk menganalisis pengaruh formulasi olesan edible mock up ayam panggang terhadap respon profesional food stylist dan mutu sensoris. Penelitian dilaksanakan di Laboraturium Pengolahan Pastry Bakery, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, dengan periode penelitian dimulai dari Juni 2024 hingga Juni 2025. Metode penelitian yang digunakan adalah eksperimen, dengan sampel formula olesan mock up ayam panggang perbandingan kecap manis dan saus tomat sebesar 1:1, 1:2, dan 2:1. Hasil uji pembeda dilakukan pada 12 profesional food stylist dan food photography dengan membedakan formula 1:1 dengan 1:2, 1:1 dengan 2:1, dan 1:2 dengan 2:1 menunjukkan terdapat perbedaan nyata pada ketiga formula. Hasil analisis mutu sensoris dengan uji penampakan (appearance test) yang dilakukan pada 15 panelis agak terlatih, menunjukkan adanya pengaruh pada aspek warna (setelah dipanggang), kilau, bentuk ayam, warna bahan olesan, kekentalan dan daya tempel olesan, sedangkan aspek pemerataan warna dan pemerataan bakar tidak ada pengaruh. Berdasarkan hasil penelitian, direkomendasikan penggunaan formula olesan edible mock up ayam panggang dengan perbandingan kecap manis dan saus tomat sebesar 1:2 untuk pembuatan mock up ayam panggang. ***** The study aimed to analyze the effect of edible glaze formulations for mock-up roast chicken on the responses of professional food stylists and sensory quality. The research was conducted at the Pastry and Bakery Processing Laboratory, Culinary Education Study Program, State University of Jakarta, with the study period from June 2024 to June 2025. The research employed an experimental method, using glaze formulation samples of mock-up roast chicken with sweet soy sauce and tomato sauce ratios of 1:1, 1:2, and 2:1. Discrimination tests were conducted with 12 professional food stylists and food photographers to differentiate between the formulas 1:1 and 1:2, 1:1 and 2:1, and 1:2 and 2:1, revealing significant differences among the three formulations. Sensory quality analysis through appearance tests, performed on 15 semi-trained panelists, showed significant effects on color (after roasting), gloss, chicken shape, glaze color, viscosity, and glaze adhesion, whereas color uniformity and evenness of roasting showed no significant effect. Based on the results, the recommended glaze formulation for edible mock-up roast chicken is a sweet soy sauce to tomato sauce ratio of 1:2.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Alsuhendra, M.Si ; 2). Dr. Ir. Ridawati, M.Si
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 29523 not found.
Date Deposited:	13 Aug 2025 01:53
Last Modified:	13 Aug 2025 01:53
URI:	http://repository.unj.ac.id/id/eprint/60376

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