DAYA TERIMA COOKIES BERBAHAN DASAR TEPUNG KETAN HITAM SEBAGAI INOVASI PRODUK COOKIES

Lisa Putri Simanungkalit, - (2018) DAYA TERIMA COOKIES BERBAHAN DASAR TEPUNG KETAN HITAM SEBAGAI INOVASI PRODUK COOKIES. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Cookiestepung ketan hitam merupakan inovasi produk cookies yang terbuat dari tepung
ketan hitam tanpa tambahan tepung terigu.Tujuan penelitian ini adalah untuk mengetahui
rangkaian proses yang dilakukan dalam pengembangan inovasi produk cookies,
mengetahui tingkat kesukaan produk cookies berbahan dasar tepung ketan hitam melalui
uji hedonik sesuai dengan sifat sensori yang telah ditentukan dan mengetahui hasil daya
terima produk cookies berbahan dasar tepung ketan hitam. Metode yang digunakan dalam
penelitian ini adalah metode eksperimen dengan langkah-langkah berupa analisis resep,
uji coba, uji sensori dan uji hedonik. Atribut sensori yang menjadi acuan oleh panelis
meliputi bentuk, warna, aroma, rasa, tekstur, kerenyahan dan kesan keseluruhan.
Berdasarkan pengolahan data dan hasil uji penerimaan yang telah dilakukan oleh 4 panel
pencicip perseorangan (individual expert) dan uji sensori hedonik yang dilakukan kepada
30 orang panel tidak terlatih (untrained panel) didapatkan bahwa produk cookies
berbahan dasar tepung ketan hitam disukai baik dari segi bentuk, warna, aroma, rasa,
tekstur, kerenyahan, dan kesan keseluruhan dan sangat diterima secara positif sebagai
inovasi produk cookies.
;---Black glutinous cookies is innovation a productcookies made from black glutinous flour
without any wheat flour addition . The purpose of this study was to determine the series
of processes carried out in the development of cookies product innovation, to determine
the level of preference of products made from black glutinous flour through hedonic tests
in accordance with the sensory nature of the product and find out the results of the
acceptance from black glutinous flour cookies products.The method used is an
experimental method with steps in the form of prescription analysis, experiments, sensory
tests and hedonic tests.Sensory attributes that are the reference by panelists include shape,
color, aroma, taste, texture, crispness and overall impression. Based on the tabulating data
and the results of the acceptance tests that have been carried out by 4 panels of individual
expert and hedonic sensory tests accomplished by 30 untrained panels, it was found that
the products made from black glutinous flour were favored and accepted positively in
terms of shape, color, aroma, taste, texture, crispness, and overall impression were very
welcomed as a product innovation of cookies.

	Text S_PKK_1403578_Title.pdf Download (170kB)
	Text S_PKK_1403578_Abstract.pdf Download (137kB)
	Text S_PKK_1403578_Table_Of_Content.pdf Download (300kB)
	Text S_PKK_1403578_Chapter1.pdf Download (252kB)
	Text S_PKK_1403578_Chapter2.pdf Restricted to Staf Perpustakaan Download (350kB)
	Text S_PKK_1403578_Chapter3.pdf Download (476kB)
	Text S_PKK_1403578_Chapter4.pdf Restricted to Staf Perpustakaan Download (443kB)
	Text S_PKK_1403578_Chapter5.pdf Download (184kB)
	Text S_PKK_1403578_Bibliography.pdf Download (183kB)
	Text S_PKK_1403578_Appendix.pdf Restricted to Staf Perpustakaan Download (738kB)

Item Type:	Thesis (S1)
Additional Information:	No. Panggil : S PKK LIS d-2018; Nama Pembingbing : I. Sri Supekti, II. Atat Siti Nurani; NIM : 1403518.
Uncontrolled Keywords:	Daya Terima, Cookies, Tepung Ketan Hitam, Inovasi Produk, Acceptance, Cookies, Black Glutinous Flour, Product Innovation
Subjects:	L Education > L Education (General) T Technology > TT Handicrafts Arts and crafts
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User:	Zahra
Date Deposited:	04 Mar 2020 06:56
Last Modified:	04 Mar 2020 06:56
URI:	http://repository.upi.edu/id/eprint/47332

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