DAYA TERIMA DROP COOKIES UBI JALAR UNGU

Gita Garnapuspita, - (2022) DAYA TERIMA DROP COOKIES UBI JALAR UNGU. S1 thesis, Universitas Pendidikan Indonesia.

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

Abstract

Ubi jalar ungu memiliki daya simpan 15-20 hari saja. Menyimpan ubi dalam waktu yang sangat lama rentan membuat ubi bertunas dan mengalami perubahan rasa. Tepung ubi jalar ungu merupakan salah satu produk olahan dari ubi jalar ungu yang paling sederhana. Tepung ubi jalar ungu dapat digunakan dalam inovasi pembuatan produk pastry yaitu cookies. Tujuan penelitian ini adalah untuk mengetahui rangkaian proses yang dilakukan dalam pengembangan produk cookies dan mengetahui hasil daya terima produk drop cookies ubi jalar ungu. Penelitian ini diharapkan dapat menghasilkan suatu produk baru yaitu cookies tanpa menggunakan tepung terigu, melainkan menggunakan tepung lokal yaitu tepung ubi jalar ungu. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan langkah-langkah berupa analisis resep, eksperimen uji coba, uji organoleptik QDA, uji hedonik organoleptik, membuat resep baku, dan uji organoleptik. Atribut sensori yang menjadi acuan oleh panelis meliputi bentuk, warna, aroma, rasa, tekstur dan kesan keseluruhan. Berdasarkan pengolahan data, uji organoleptik QDA dan hasil uji oranoleptik hedonik yang telah dilakukan oleh 5 orang panelis ahli terhadap 4 produk hasil uji coba, yaitu DCUU 1, DCUU 2, DCUU 3, dan DCUU 4. Dari pengujian organoleptik tersebut didapatkan produk dengan formulasi terbaik yaitu DCUU 4. Berdasarkan pengolahan data dan hasil uji organoleptik (uji daya terima) kepada 30 orang panelis tidak terlatih menyatakan produk drop cookies berbahan dasar ubi jalar ungu diterima secara positif oleh konsumen. Purple sweet potato has a shelf life of 15-20 days only. Storing sweet potatoes for a very long time is prone to sprouting and changing taste. Purple sweet potato flour is one of the simplest processed products from purple sweet potato. Purple sweet potato flour can be used in the innovation of making pastry products, namely cookies. The purpose of this study was to determine the series of processes carried out in the development of cookies products and to determine the acceptability of purple sweet potato drop cookies products. This research is expected to produce a new product, namely cookies without using wheat flour, but using local flour, namely purple sweet potato flour. The method used in this study is an experimental method with steps in the form of recipe analysis, experimental trials, QDA organoleptic tests, organoleptic hedonic tests, making standard recipes, and organoleptic tests. Sensory attributes that are referenced by panelists include shape, color, aroma, taste, texture and overall impression. Based on data processing, QDA organoleptic test and hedonic oranoleptic test results that have been carried out by 5 expert panelists on 4 test products, namely DCUU 1, DCUU 2, DCUU 3, and DCUU 4. From the organoleptic test, the product with the best formulation was obtained, namely DCUU 4. Based on data processing and organoleptic test results (acceptance test) to 30 untrained panelists, it was stated that the drop cookies product made from purple sweet potato was positively received by consumers.

Item Type: Thesis (S1)
Additional Information: Link Google Scholar : https://scholar.google.com/citations?user=2i341dwAAAAJ&hl=id&citsig=AMD79ooy2oy_f7THUPpyEvts0fwxGHW8dQ ID SINTA Dosen Pembimbing : Dr. Ai Mahmudatussa’adah, M.Si : 5994030 Dr. Yulia Rahmawati, M.Si. : 5999482
Uncontrolled Keywords: Daya Terima, Drop Cookies, Tepung Ubi Jalar Ungu
Subjects: G Geography. Anthropology. Recreation > GT Manners and customs
L Education > L Education (General)
Divisions: Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User: Gita Garnapuspita -
Date Deposited: 31 Oct 2022 01:56
Last Modified: 31 Oct 2022 01:56
URI: http://repository.upi.edu/id/eprint/84652

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