PENGARUH PERSENTASE PENGGUNAAN LARUTAN CUKA APEL TERHADAP SIFAT FISIK DAN KUALITAS FISIK

WINDI SULISTIAWATI, . (2025) PENGARUH PERSENTASE PENGGUNAAN LARUTAN CUKA APEL TERHADAP SIFAT FISIK DAN KUALITAS FISIK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan di Laboratorium Pengolahan Roti dan Patiseri Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, Waktu penelitian ini dimulai sejak awal bulan Januari 2025 s.d. awal Juli 2025. Penelitan ini bertujuan untuk menganalisis pengaruh persentase penggunaan larutan cuka apel terhadap sifat fisik dan kualitas Cream Cheese. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan teknik random sampling, menggunakan tiga perlakuan konsentrasi larutan cuka apel, yaitu 1:2, 3:5, dan 7:10. Penilaian yang dilakukan dalam penelitian ini yang diawali dengan sifat fisik dengan mengukur daya oles Cream Cheese menggunakan alat pengukur berupa penggaris, serta dilakukan pengujian organoleptik kepada 45 orang panelis agak terlatih. Hasil penelitian menunjukan bahwa penambahan larutan cuka apel berpengaruh nyata terhadap aroma cuka apel dan tekstur Cream Cheese. Perlakuan dengan konsentrasi 7:10 memberikan hasil terbaik berdasarkan uji organoleptik. Kesimpulan, penggunaan larutan cuka apel dapat meningkatkan kualitas fisik dan sensoris Cream Cheese secara signifikan, terutama pada konsentrasi 7:10.***** This research was conducted in the Bread and Pastry Processing Laboratory, Culinary Arts Study Program, Faculty of Engineering, Universitas Negeri Jakarta. The research was carried out from early January 2025 to early July 2025. The purpose of this study was to analyze the effect of varying percentages of apple cider vinegar solution on the physical properties and quality of Cream Cheese. The method used in this research was an experimental method with a random sampling technique, using three treatment concentrations of apple cider vinegar solution: 1:2, 3:5, and 7:10. The assessments carried out in this study began with physical property analysis by measuring the spreadability of the Cream Cheese using a ruler, and organoleptic testing was conducted with 45 semi-trained panelists. The results showed that the addition of apple cider vinegar solution had a significant effect on the aroma and texture of the Cream Cheese. The treatment with a 7:10 concentration yielded the best results based on the organoleptic test. In conclusion, the use of apple cider vinegar solution can significantly improve the physical and sensory quality of Cream Cheese, particularly at the 7:10 concentration.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, M. Sc ; 2). Dr. Annis Kandriasari, M. Pd
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Windi Sulistiawati .
Date Deposited:	14 Aug 2025 06:07
Last Modified:	14 Aug 2025 06:07
URI:	http://repository.unj.ac.id/id/eprint/60818

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