DAYA TERIMA KONSUMEN PADA SABLÉ COOKIES DENGAN PERSENTASE TEPUNG BIT (BETA VULGARIS L.) SEBAGAI PEWARNA

DEWI SARTIKA SIHOMBING, . (2026) DAYA TERIMA KONSUMEN PADA SABLÉ COOKIES DENGAN PERSENTASE TEPUNG BIT (BETA VULGARIS L.) SEBAGAI PEWARNA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen pada Sablé Cookies (Beta Vulgaris L.) dengan persentase tepung bit sebagai pewarna. Proses pembuatan Sablé Cookies dilakukan di Laboratorium Pastry dan Bakery, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Universitas Negeri Jakarta. Uji daya terima dilakukan dengan metode survei kepada panelis konsumen yang berdomisili di wilayah Duren Sawit dan Pondok Bambu, Jakarta Timur. Hasil penelitian menunjukkan bahwa daya terima konsumen tertinggi diperoleh pada Sablé Cookies dengan persentase tepung bit 2,4% dengan nilai rata-rata 4,25, diikuti oleh penambahan 4,8% dengan nilai rata-rata 3,50 dan 7,2% dengan nilai rata-rata 3,98. Persentase tepung bit 2,4% merupakan formulasi yang paling disukai dengan nilai rata-rata aspek warna 4,11; aroma tepung bit 4,08; aroma mentega 4,39; rasa tepung bit 4,02; rasa manis 4,34; rasa mentega 4,48; dan tekstur kerenyahan 4,39. Secara keseluruhan, seluruh aspek penilaian berada pada kategori suka. Berdasarkan hasil tersebut, Sablé Cookies dengan penambahan tepung bit 2,4% sebagai pewarna alami direkomendasikan karena memiliki tingkat daya terima tertinggi serta menghasilkan karakteristik warna merah muda yang menarik dan disukai konsumen. ***** This study aims to analyze consumer acceptability of Sablé cookies ( Beta vulgaris L.) using beetroot flour as a natural coloring agent. The production process of the cookies was conducted at the Pastry and Bakery Laboratory, Undergraduate Applied Program of Culinary Arts and Food Service Management, Universitas Negeri Jakarta. The acceptability test was carried out using a survey method involving consumer panelists residing in Duren Sawit and Pondok Bambu, East Jakarta. The results showed that the highest level of consumer acceptability was obtained from Sablé cookies with 2.4% beetroot flour addition, with a mean score of 4.25, followed by the addition of 7.2% with a mean score of 3.98 and 4.8% with a mean score of 3.50. The 2.4% beetroot flour formulation was the most preferred, with mean scores for color of 4.11; beetroot aroma of 4.08; butter aroma of 4.39; beetroot flavor of 4.02; sweetness of 4.34; butter flavor of 4.48; and crispness texture of 4.39. Overall, all evaluated aspects were categorized as “liked.” Based on these results, Sablé cookies with the addition of 2.4% beetroot flour as a natural coloring agent are recommended, as they demonstrate the highest level of consumer acceptability and produce an appealing red color characteristic that is favored by consumers.

Item Type:	Thesis (Diploma)
Additional Information:	1) Dr. Cucu Cahyana, M.Sc. ; 2) Efrina, S.TP., M. Sc
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 32539 not found.
Date Deposited:	28 Jan 2026 03:19
Last Modified:	28 Jan 2026 03:19
URI:	http://repository.unj.ac.id/id/eprint/63831

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