DAYA TERIMA NASTAR SUBSTITUSI TEPUNG PISANG KEPOK

Ancella Maghfiroh Ihsmy, - (2022) DAYA TERIMA NASTAR SUBSTITUSI TEPUNG PISANG KEPOK. S1 thesis, Universitas Pendidikan Indonesia.

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

Abstract

ABSTRAK Nastar substitusi tepung pisang kepok merupakan produk inovasi dari kue kering nastar yang termasuk kedalam jenis molded cookies berbahan dasar tepung terigu yang kemudian disubstitusikan dengan tepung pisang kepok. Tujuan penelitian ini adalah untuk memperoleh resep nastar dengan substitusi tepung pisang kepok dan mengetahui daya terima konsumen terhadap produk nastar substitusi tepung pisang kepok. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan pengembangan produk yang diawali dari analisis resep, uji coba produk, hingga menemukan resep acuan untuk pembuatan nastar dengan substitusi tepung pisang kepok sebanyak 40%, 60% dan 80%. Kemudian, dilakukan uji hedonik, uji QDA, dan uji ranking oleh 3 panelis ahli untuk menentukan sampel produk terbaik. Selanjutnya, sampel dibagikan kepada 30 panelis konsumen yang dipilih secara acak dengan penilaian angket berdasarkan 5 skala hedonik yaitu sangat tidak suka, tidak suka, cukup suka, suka dan sangat suka. Hasil uji hedonik konsumen menyatakan bahwa produk nastar sangat disukai dan diterima secara positif oleh konsumen. Kata Kunci: Daya Terima, Nastar, Tepung Pisang Kepok ABSTRACT Nastar with the substitution of kepok banana flour is an innovative product of nastar cookies which are included in the type of molded cookies made from wheat flour and then substituted with kepok banana flour. This study aimed to obtain nastar recipes with the substitution of kepok banana flour and to determine consumer acceptance of nastar products with the substitution of kepok banana flour. The method used in this research is an experimental method with product development starting from recipe analysis, and product testing, to finding a reference recipe for making nastar with 40%, 60%, and 80% substitution of kepok banana flour. Then, the hedonic test, QDA test, and ranking test were carried out by 3 expert panelists to determine the best product sample. Furthermore, the sample was distributed to 30 consumer panelists randomly selected with a questionnaire assessment based on 5 hedonic scales, namely, strongly dislike, dislike, quite like, like, and like very much. The results of the consumer hedonic test stated that the nastar product was very liked and positively accepted by consumers. Keywords: Acceptance, Nastar, Kepok Banana Flour

Item Type: Thesis (S1)
Additional Information: ID SINTA Dosen Pembimbing: 1. Sri Subekti 5992880 2. Sudewi 5995040
Uncontrolled Keywords: Daya Terima, Nastar, Tepung Pisang Kepok Acceptance, Nastar, Kepok Banana Flour
Subjects: L Education > L Education (General)
Depositing User: Ancella Maghfiroh Ihsmy
Date Deposited: 12 Aug 2022 08:15
Last Modified: 12 Aug 2022 08:15
URI: http://repository.upi.edu/id/eprint/75713

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