DAYA TERIMA SOFT COOKIES PENAMBAHAN PUREE UBI CILEMBU (IPOMOEA BATATAS L.)

ANDREA FIQH, . (2026) DAYA TERIMA SOFT COOKIES PENAMBAHAN PUREE UBI CILEMBU (IPOMOEA BATATAS L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui daya terima konsumen terhadap produk soft cookies dengan penambahan puree ubi Cilembu (Ipomoea batatas L.) ditinjau dari aspek warna, aroma, rasa, dan tekstur. Penelitian ini dilaksanakan di Laboratorium Pastry & Bakery, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan adalah survei melalui penyebaran kuesioner dengan uji hedonik terhadap tiga perlakuan penambahan puree ubi cilembu, yaitu 40%, 50%, dan 60%. Pengujian daya terima melibatkan 100 panelis konsumen di wilayah Jakarta dan Cikarang, dengan penilaian menggunakan skala hedonik lima titik (sangat suka hingga sangat tidak suka). Data dianalisis secara deskriptif menggunakan nilai mean, median, dan modus. Hasil penelitian menunjukkan bahwa penambahan puree ubi cilembu sebesar 40% berada pada kategori suka dengan skor rata-rata keseluruhan 4,09, penambahan 50% juga berada pada kategori suka dengan skor 4,20, sedangkan penambahan 60% memperoleh kategori tertinggi yaitu suka dengan skor 4,25. Pada penambahan puree ubi cilembu sebesar 60% didapatkan hasil yang tertinggi dari aspek aroma, rasa dan tekstur, namun untuk aspek warna yang tertinggi pada penambahan puree ubi cilembu sebesar 50%. Produk dengan penambahan puree ubi cilembu sebesar 60% menjadi yang paling disukai oleh konsumen , sehingga dapat berpotensi lebih lanjut untuk produk pengembangan pastry berbahan pangan lokal. ***** This study aims to determine consumer acceptance of soft cookies with the addition of Cilembu sweet potato (Ipomoea batatas L.) puree,examined from the aspects of color, aroma, taste, and texture. This research was conducted at the Pastry & Bakery Laboratory, Applied Bachelor's Program in Culinary Arts and Food Service Management, Faculty of Engineering, Universitas Negeri Jakarta. The method used was a survey through questionnaire distribution with hedonic testing of three treatments of Cilembu sweet potato puree addition, namely 40%, 50%, and 60%. The acceptance test involved 100 consumer panelists in the Jakarta and Cikarang areas, with assessment using a five-point hedonic scale (very much like to very much dislike). Data were analyzed descriptively using mean, median, and mode values. The results showed that the addition of 40% Cilembu sweet potato puree fell into the "like" category with an overall average score of 4.09, the 50% addition also fell into the "like" category with a score of 4.20, while the 60% addition obtained the highest category, "like," with a score of 4.25. At the 60% addition of Cilembu sweet potato puree, the highest results were obtained for the aspects of aroma, taste, and texture, while for the color aspect, the highest score was found at the 50% addition. The product with 60% Cilembu sweet potato puree addition was the most preferred by consumers, indicating potential for further development of pastry products based on local food ingredients.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Alvina Fadila Maulida, M.Pd; 2). Dr. Annis Kandriasari, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Andrea Fiqh .
Date Deposited:	18 Aug 2026 08:24
Last Modified:	18 Aug 2026 08:24
URI:	http://repository.unj.ac.id/id/eprint/71523

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