ANALISIS MUTU ORGANOLEPTIK SWEET BREAD BERBAHAN DASAR TEPUNG TALAS

Lestari, Tri Yuli Puji (2017) ANALISIS MUTU ORGANOLEPTIK SWEET BREAD BERBAHAN DASAR TEPUNG TALAS. S1 thesis, Universitas Pendidikan Indonesia.

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Official URL: http://repository.upi.edu

Abstract

Penelitian yang dilakukan dengan membuat inovasi produk terhadap sweet bread yaitu dengan menggunakan bahan dasar tepung talas dan ingin mengetahui respon konsumen terhadap sweet bread yang telah di inovasi. Pengujian dilakukan dengan tiga perlakuan konsentrasi tepung talas. Peneliti ingin membantu pemerintah dalam upaya mengurangi import tepung terigu. Dengan mengolah talas menjadi tepung yang merupakan pangan lokal Indonesia. Tujuan dari penelitian ini mengetahui proses pembuatan tepung talas, prosentase tepung talas yang menghasilkan produk inovasi sweet bread berbahan dasar tepung talas dengan kualitas terbaik, respon konsumen terhadap substitusi tepung talas pada sweet bread dan pengaruh mutu organoleptik. Penelitian ini menggunakan 15 panelis terlatih dan 50 panelis konsumen dengan menggunakan pengujian organoleptik dan uji minat beli konsumen. Berdasarkan hasil penelitian, didapatkan bahwa perlakuan konsentrasi 20% tepung talas dan 80% tepung terigu dengan kode SBTT1 disukai oleh panelis dan konsumen dinilai dari kelima karakteristik yaitu penampilan fisik, aroma, rasa, tekstur dan warna. Total skor dari hasil pengumpulan data pada variable mutu organoleptik SBTT1 sebanyak 949 point dari skor tertinggi 1250 point, sesuai data penelitian yaitu termasuk dalam kategori tinggi dapat dikatakan responden cenderung untuk melakukan pembelian sweet bread tepung talas. Total skor dari hasil pengumpulan data pada variable mutu organoleptik SBTT1 sebanyak 452 point dari skor tertinggi 600 point, sesuai data penelitian yaitu termasuk dalam kategori tinggi dapat dikatakan responden cenderung untuk melakukan pembelian sweet bread tepung talas. Pengaruh dari mutu organoleptik terhadap minat beli konsumen dinyatakan positif berdasarkan R Square = 0,845 yang berarti termasuk kategori sangat kuat maka mutu organoleptik sweet bread berpengaruh terhadap minat beli sweet bread. ;---This research is done to make an innovation product sweet bread that use taro flour as a basic material and this research will find consumers response about sweet bread that had innovated. The trial is done with three consentration of taro flour. Researcher want to help the government to diminish import of flour. To process taro become taro flous as local food in Indonesia. The purpose of this research is to know making process of taro flour, presentation of taro flour that produce an innovation product sweet bread with material basic taro flour with high quality, response of cunsomers with flour subtantion taro flour of sweet bread and influence of organoleptic quality. This research use 15 expert panelist and 50 consumers with uses organleptic test and purchase desire of consumers. Based on the result of this research, had found that consentration of 20% taro flour and 80% flour with code SBTT1 is be likely by consumers with five characteristic, appearance, aroma, flavor, tekstur and colour. Score total of organoleptic quality SBTT1 is 949 point from the highest point 1250, as a data of research included the highest category its called that respondend is inclined to purchasing sweet bread taro flour. Score total of purchases desire of consumers SBTT1 is 452 point from the higest 600 point, as a data of research included the highest category its called that respondend is inclined to purchasing sweet bread taro flour. The influence of organoleptic quality and purchase desire of consumers is called postivite with R Square = 0,845 that mean it’s included of the strongest category so that organoleptic quality is influencing of purchases desire of consumers.

Item Type: Skripsi,Tesis,Disertasi (S1)
Additional Information: No. Panggil : S MIK LES a-2017; Pembimbing : I. Ratih Huryati, II. Mandradhita; NIM : 1202165.
Uncontrolled Keywords: Mutu Organoleptik, Inovasi Produk, Sweet Bread, Tepung Talas, Organoleptic Quality, Innovation Product, Sweet Bread, Taro Flour.
Subjects: T Technology > TX Home economics
Divisions: Fakultas Pendidikan Ilmu Pengetahuan Sosial > Manajemen Industri Katering
Depositing User: Mrs. Santi Santika
Date Deposited: 07 Feb 2018 06:24
Last Modified: 07 Feb 2018 06:24
URI: http://repository.upi.edu/id/eprint/29264

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