MODIFIKASI SATE BUNTEL BERBAHAN DASAR NANGKA MUDA DAN JAMUR TIRAM BERBASIS DAYA TERIMA KONSUMEN

Delisa Anggraini, - (2023) MODIFIKASI SATE BUNTEL BERBAHAN DASAR NANGKA MUDA DAN JAMUR TIRAM BERBASIS DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Sate Buntel merupakan salah satu dari banyaknya jenis sate di Indonesia. Berasal dari Solo - Jawa Tengah, sate buntel terbuat dari daging kambing yang dicincang halus lalu dibentuk bulat memanjang. Pada penelitian ini, penulis memodifikasi daging kambing pada sate buntel dengan nangka muda dan jamur tiram sebagai penambah protein. Hal ini bertujuan untuk meningkatkan pemanfaatan serta nilai jual dari nangka muda dan memperkaya makanan berbahan dasar pangan lokal. Metode dalam penelitian ini menggunakan teknik deskriptif kuantitatif dengan pendekatan eksperimen. Adapun tiga sampel eksperimen yang dilakukan yaitu SBNM1 (perbadingan nangka muda jamur tiram 1:1), SBNM2 (perbandingan nangka muda jamur tiram 2:1) dan SBNM3 (perbandingan nangka muda jamur tiram 3:1). Setelah dilakukannya penelitian uji organoleptik terhadap panelis 30 panelis semi ahli serta pengujian melalui Uji Non Parametrik Kruskal Wallis maka didapatkan SBNM2 sebagai sampel terpilih. Kemudian dilakukan uji daya terima kepada panelis konsumen sebanyak 100 orang terhadap sampel SBNM2. Hasil uji daya terima konsumen mendapat skor sebesar 4.394 yang masuk kedalam kategori diterima. Sate Buntel is one of the many types of satay in Indonesia. Originating from Solo-Central Java, sate buntel is made from finely chopped goat meat and then formed into a round shape. In this study, the authors modify the mutton on satay buntel with young jackfruit and oyster mushrooms as a protein enhancer. It aims to improve the utilization and selling value of young jackfruit and enrich vegetable-based foods (plant-based). The method in this study uses quantitative descriptive techniques with an experimental approach. The three experimental samples were SBNM1 (comparison of young jackfruit oyster mushrooms 1:1), SBNM2 (comparison of young jackfruit oyster mushrooms 2:1) and SBNM3 (comparison of young jackfruit oyster mushrooms 3:1). After conducting organoleptic test research on 30 semi-expert panelists and testing through Non-Parametric test Kruskal Wallis, SBNM2 was obtained as the selected sample. Then conducted a test of acceptability to the consumer panelists as many as 100 people against SBNM2 samples. The test results received a score of 4,394 consumers who fall into the category of acceptable.

Item Type:	Thesis (S1)
Additional Information:	Link Google Scholar : https://scholar.google.com/citations?view_op=new_articles&hl=en&imq=Delisa+Anggraini&authuser=1# ID SINTA Dosen Pembimbing : Woro Priatini : 6148424 Ilmiati Tsaniah : 6808935
Uncontrolled Keywords:	Modifikasi Produk, Sate Buntel, Nangka Muda, Jamur Tiram
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User:	Delisa Anggraini
Date Deposited:	07 Oct 2023 08:41
Last Modified:	07 Oct 2023 08:41
URI:	http://repository.upi.edu/id/eprint/109049

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