Winarni, Puspa Ayu (2014) STUDI TEPUNG PISANG SEBAGAI TEPUNG KOMPOSIT PADA BAKED PRODUCT DAN JAJANAN PASAR DENGAN BERBASIS DAYA TERIMA KONSUMEN. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilakukan untuk menguji tepung pisang sebagai bahan komposit dengan berbagai jenis tepung dan pengujian pada beberapa produk baked product yang diantaranya roti,cake, cookies, choux pastry dan nagasari, dengan lima perlakuan perbandingan setiap tepung. Metode penelitian yang digunakan adalah komparatif eksperimental, dengan tahapan tahapan penelitian yang digunakan pembuatan tepung pisang, pengujian produk, pengujian organoleptik dan hedonik, pengujian daya tahan simpan, uji gizi DKBM dan daya terima konsumen kepada 50 panelis konsumen.Metode analisis dalam penelitian ini, dengan Uji ANOVA dan LSD pada pengujian organoleptik dan hedonik dengan uji lanjutan pengujian uji Tukey dan pengujian uji T untuk pengujian hedonik dua sampel dengan produk treatment dan produk terkontrol. Hasil penelitian yang dilakukan menyatakan produk roti, cake, cookies, dan choux pastry di terima dan signifikan dengan nilai skala 4-5 atau netral atau suka, dan pada nagasari diterima tetapi tidak signifikan. Dengan kekuatan simpan diantara 3-4 hari di suhu ruang dan 6-7 hari disuhu dingin. Dan kandungan gizi pada produk dengan bahan tambahan memiliki kandungan lebih baik dibandingkan produk terkontrol. Dan pengujian daya terima konsumen kepada 50 panelis konsumen kelima produk dengan 5 karakteristik yaitu warna, rasa, aroma, tekstur, dan penampilan produk pengujian menyatakan diterima dengan skala 5 atau suka. This research is done to test banana flour as material as komposit with various flour and examination type in many product among those baked product bread,cake, cookies, choux pastry and nagasari, with five compare conduct each flours. Observational method that is utilized is experimental comparability, with observational steps that utilized by banana flour makings, product examination, organoleptik's examination and hedonik, resistance examination keeps, DKBM'S nutrient quiz and energy accepts consumer to 50 consumer panelists. analisis's method in observational it, with ANOVA'S Quiz and LSD on organoleptik's examination and hedonik by tests examination sequel test Tukey and quiz examination t for hedonik's examination two samples with treatment's product and product is controlled. Observational result that doing to declare for bread product, cake, cookies, and choux pastry at accepts and signifikan with scale value 4 -5 or neutral or fond, and on nagasari is accepted but not signifikan. With force keeps between 3- 4 days at spatial temperature and 6- 7 days at cold temperature. And nutrient content on product with supplemental have better than product content are controlled. And energy examination accepts consumer to 50 consumer panelist to five products with 5 characteristics which is color, taste, aroma, texture, and of presenting examination product declares for to be accepted by scale 5 or fond.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S MIK WIN s-2014; Pembimbing: I. Agus Sudono, II. Wendi |
| Uncontrolled Keywords: | flour, banana, baked is product, energy accepts consumer, tepung, pisang, baked produk, daya terima konsumen |
| Subjects: | G Geography. Anthropology. Recreation > GV Recreation Leisure S Agriculture > S Agriculture (General) |
| Depositing User: | Mr Tatang Saja |
| Date Deposited: | 20 Aug 2015 03:03 |
| Last Modified: | 20 Aug 2015 03:03 |
| URI: | http://repository.upi.edu/id/eprint/16520 |
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