DAYA TERIMA KONSUMEN PADA PRODUK ROTI MANIS DENGAN PENAMBAHAN PUREE KENTANG (SOLANUM TUBEROSUM L.)

FADILA ARFAN RAHMAN, . (2026) DAYA TERIMA KONSUMEN PADA PRODUK ROTI MANIS DENGAN PENAMBAHAN PUREE KENTANG (SOLANUM TUBEROSUM L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui daya terima konsumen terhadap roti manis dengan penambahan puree kentang (Solanum tuberosum L.). Penelitian dilaksanakan di Laboratorium Pastry dan Bakery, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta, pada Februari–Juni 2026. Metode yang digunakan adalah survei dengan pengumpulan data melalui kuesioner uji hedonik untuk menilai tingkat kesukaan konsumen terhadap produk. Sebanyak 100 panelis dengan rentang usia 16–55 tahun, mencakup kelompok remaja hingga dewasa, terdiri atas 75% panelis agak terlatih dan 25% panelis tidak terlatih di wilayah Jakarta Timur dan Cikarang, menilai tiga sampel roti manis dengan kode berbeda. Data dianalisis menggunakan analisis deskriptif. Hasil penelitian menunjukkan bahwa roti manis dengan penambahan puree kentang sebesar 40% merupakan produk yang paling disukai. Produk ini memperoleh nilai rata-rata tertinggi pada aspek warna bagian luar (4,36), warna bagian dalam (4,38), aroma kentang (3,9), rasa manis (4,08), tekstur luar (permukaan) (4,28), dan tekstur dalam (pori-pori) (4,21), yang seluruhnya berada pada kategori suka. Sementara itu, aspek rasa kentang memperoleh nilai tertinggi pada penambahan puree kentang 30% dengan rata-rata 3,69 (mendekati suka). Secara keseluruhan, formulasi dengan penambahan puree kentang 40% diperoleh nilai rata-rata (mean) 4,12 menunjukkan tingkat penerimaan konsumen terbaik dibandingkan formulasi lainnya. Berdasarkan hasil tersebut, dapat disimpulkan bahwa penambahan puree kentang sebesar 40% menghasilkan roti manis dengan karakteristik yang paling disukai sehingga layak dikembangkan sebagai produk inovasi. ***** This study aims to determine consumer acceptance of sweet bread with the addition of potato puree (Solanum tuberosum L.). The study was conducted at the Pastry and Bakery Laboratory, Applied Undergraduate Program of Culinary Arts and Food Service Management, Faculty of Engineering, Jakarta State University, in February–June 2026. The method used was a survey with data collection through a hedonic test questionnaire to assess the level of consumer preference for the product. A total of 100 panelists with an age range of 16–55 years, covering adolescents to adults, consisting of 75% semi-trained panelists and 25% untrained panelists in the East Jakarta and Cikarang areas, assessed three samples of sweet bread with different codes. Data were analyzed using descriptive analysis. The results showed that sweet bread with the addition of potato puree by 40% was the most preferred product. This product obtained the highest average score in the aspects of outer color (4.36), inner color (4.38), potato aroma (3.9), sweetness (4.08), outer texture (surface) (4.28), and inner texture (pores) (4.21), all of which were in the like category. Meanwhile, the potato taste aspect obtained the highest score with the addition of 30% potato puree with an average of 3.69 (close to like). Overall, the formulation with the addition of 40% potato puree obtained an average (mean) score of 4.12 indicating the best level of consumer acceptance compared to other formulations. Based on these results, it can be concluded that the addition of 40% potato puree produces sweet bread with the most preferred characteristics so that it is worthy of being developed as an innovative product.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Salsa Belladina Putri Utami, M.Pd. ; 2). Dr. Nur Riska, S.Pd., M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Fadila Arfan Rahman .
Date Deposited:	12 Aug 2026 01:41
Last Modified:	12 Aug 2026 01:41
URI:	http://repository.unj.ac.id/id/eprint/69728

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