التفاصيل البيبلوغرافية
| العنوان: |
Pengaruh Penambahan Kacang Merah pada Produk Selai Cokelat Terhadap Daya Terima Konsumen. (Indonesian) |
| المؤلفون: |
Hafizah, Nurul, Rusilanti, Riska, Nur |
| المصدر: |
Journal of Comprehensive Science (JCS); Jun2024, Vol. 3 Issue 6, p1154-1169, 16p |
| Abstract (English): |
This study aims to analyze the effect of adding red bean to chocolate spread on consumer acceptance by conducting a liking test using organoleptic assessment for aspects of color, sweetness, red bean taste, chocolate aroma, red bean aroma, texture, and spreading powder. This research was conducted at the Food Processing Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta with an experimental method to test the effect of the percentage of red bean to chocolate spread product on organoleptic aspects. The samples in this study were chocolate spread with the addition of red bean with a percentage of 60%, 70%, and 80%, consumer acceptance testing was carried out by 30 somewhat trained testers who were students of the State University of Jakarta. Based on the results of the liking test on the aspects of olor, sweetness, red bean taste, chocolate aroma, red bean aroma, and texture, it shows that there is no effect of adding red bean to chocolate spread. However, in the spreading power aspect of the liking test, there is an influence on the use of red bean. Based on the results of the acceptability test of red bean addition to chocolate spread with the use of red bean as much as 60% is the chocolate spread that is most liked by consumers with a rating scale of like and characteristics of brown, sweet, did not taste of red bean, chocolate scented, did not smell of red bean smooth texture, and quite easy to spread. [ABSTRACT FROM AUTHOR] |
| Abstract (Indonesian): |
Penelitian ini bertujan untuk menganalisis pengaruh penambahan kacang merah pada produk selai cokelat terhadap daya terima konsumen dengan melakukan uji kesukaan dengan menggunakan penilaian organoleptik untuk aspek warna, rasa manis, rasa kacang merah, aroma cokelat, aroma kacang merah, tekstur, dan daya oles dari selai cokelat penambahan kacang merah. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dengan metode eksperimen untuk menguji pengaruh persentase kacang merah pada produk selai cokelat terhadap aspek organoleptik. Sampel dalam penelitian ini adalah selai cokelat kacang merah dengan persentase 60%, 70%, dan 80%, pengujian daya terima konsumen dilakukan oleh 30 orang penelis agak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta. Berdasarkan hasil uji kesukaan pada aspek warna, rasa manis, rasa kacang merah, aroma cokelat, aroma kacang merah, dan tekstur menunjukan bahwa tidak terdapat pengaruh penambahan kacang merah pada produk selai cokelat. Namun pada uji kesukaan aspek daya oles, terdapat pengaruh terhadap penambahan kacang merah pada produk selai cokelat. Berdasarkan hasil uji daya terima selai cokelat penambahan kacang merah sebanyak 60% merupakan selai yang paling banyak disukai oleh konsumen dengan skala penilaian suka dan karakteristik berwarna coklat, manis, tidak terasa kacang merah, beraroma cokelat, tidak beraroma kacang merah, tekstur halus, dan agak mudah dioles. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
