Rindrawati, Ayu Dwi (2017) Uji organoleptik dan analisis daya terima konsumen terhadap jajanan "cigareng crispy" (Aci Garut Goreng Crispy) / Ayu Dwi Rindrawati. Diploma thesis, Universitas Negeri Malang.
Full text not available from this repository.Abstract
ABSTRAK Rindrawati Ayu Dwi. 2017. Uji Organoleptik dan Analisis Daya Terima Konsumen terhadap Jajanan Cigareng Crispy (Aci Garut Goreng Crispy). Skripsi Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Pembimbing (I) Aisyah Larasati Ph.D. (II) Lismi Animatul Chisbiyah S.Pd. M.Pd. Kata Kunci pati garut organoleptik daya terima konsumen Salah satu alternatif yang dilakukan untuk memperkenalkan bahan pangan lokal kepada masyarakat adalah membuat inovasi makanan seperti cigareng yang merupakan inovasi dari jajanan cireng. Bahan baku cireng yang terbuat dari tapioka diganti dengan pati garut dimaksudkan untuk pemanfaatan bahan lokal yaitu garut serta untuk menambah nilai kandungan gizi pada produk yang dihasilkan. Penelitian ini bertujuan untuk mengetahui formulasi cigareng crispy mutu hedonik cigareng crispy harga cigareng crispy dan daya terima konsumen terhadap cigareng crispy. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu jenis tepung. Panelis yang terlibat adalah panelis agak terlatih sejumlah 50 orang dan panelis konsumen sejumlah 100 orang. Teknik analisis data yang digunakan untuk uji mutu hedonik dan uji hedonik adalah uji T sampel bebas sedangkan uji daya terima konsumen dianalisis secara deskriptif. Berdasarkan penelitian formulasi yang dipilih yaitu cigareng crispy dengan menggunakan pati garut sebanyak 100% tanpa terigu dan menggunakan proses biang. Penggunaan pati garut sebagai pengganti tapioka dalam pembuatan cigareng crispy menyebabkan perbedaan yang signifikan terhadap mutu hedonik (warna sebelum digoreng warna sesudah digoreng tekstur dan rasa). Penggunaan pati garut sebagai pengganti tapioka tidak menyebabkan perbedaan yang signifikan terhadap skor hedonik (warna sebelum digoreng warna sesudah digoreng dan rasa) namun menyebabkan perbedaan yang signifikan terhadap skor hedonik tekstur. Penilaian panelis pada tekstur cireng crispy tapioka yaitu agak suka (4 19) dibanding agak suka (4 41) terhadap cigareng crispy. Panelis lebih menyukai tekstur cigareng crispy karena memiliki tekstur yang lebih crispy dibandingkan tekstur cireng crispy tapioka. Harga jual cireng crispy tapioka yang ditetapkan adalah Rp 13.500 sedangkan cigareng crispy adalah Rp 19.000. Cigareng crispy dapat diterima konsumen meskipun harga jualnya lebih mahal karena cigareng crispy memiliki nilai gizi yang lebih baik dibandingkan cireng crispy tapioka sehingga meskipun harga jualnya lebih mahal namun kualitas produk yang didapatkan meningkat. Saran bagi peneliti selanjutnya agar dapat meneliti perbedaan kandungan gizi pada cigareng crispy dan cireng crispy tapioka serta membuat variasi cigareng aneka rasa atau cigareng aneka isi seperti cireng yang dijual di pasaran. ABSTRACT Rindrawati Ayu Dwi. 2017. Organoleptic Test and Analysis of Consumer Acceptance on Cigareng Crispy Snack (Aci Garut Goreng Crispy). Mini Thesis Department of Industrial Technology Faculty of Engineering Universitas Negeri Malang. Supervisors (I) Aisyah Larasati Ph.D. (II) Lismi Animatul Chisbiyah S.Pd. M.Pd. Key words arrowroot starch organoleptic consumer acceptance One of the ways to promote local foods to people was making food innovations such as cigareng which was an innovation of cireng snack. The arrowroot starch was used as the main ingredient of cireng instead of tapioca. Its purposes were to make use of the local product and to add more nutrition values of the product. This study aimed to know the formulation of cigareng crispy hedonic quality of cigareng crispy the price of cigareng crispy and the consumer acceptance of cigareng crispy. The design of the study used was Randomized Complete Block Design with one primary factor which was the type of flour. The panelists involved were 50 people of semi-trained panelists and 100 people of consumer panelists. The data analysis technique used for the hedonic quality test and hedonic test was Independent Sample T-Test meanwhile the consumer acceptance test was analyzed descriptively. Based on the study the formulation of cigareng crispy that met the expected product resulted was 100% of arrowroot starch without wheat flour and cultivation process. The use of arrowroot starch as the subtitution of tapioca in making cigareng crispy caused a significant difference towards the hedonic quality (colour before frying process colour after frying process texture and taste). The use of arrowroot starch as the subtitution of tapioca in making cigareng crispy did not cause a significant difference towards the result of the hedonic test (colour before frying process colour after frying process and taste). However the use of arrowroot starch cause a significant difference towards the result of texture hedonic test. The assesment from the panelists for the texture of tapioca cireng crispy was rather-like (4 19) meanwhile rather-like (4 41) was given for cigareng crispy. Cigareng crispy was preferred by the consumer because its texture was more crispy compared with tapioca cireng crispy. The selling price of tapioca cireng crispy was Rp 13.500 meanwhile the selling price of cigareng crispy was Rp 19.000. Cigareng crispy could be accepted by the consumer eventhough the price was more expensive than tapioca cireng crispy. It was because cigareng crispy had better nutrition than the tapioca cireng crispy. Eventhough the price of cigareng crispy was more expensive the quality of the product was increased. Suggestions for the other researchers these are expected that they can do research on the difference of the nutrition values of cigareng crispy and tapioca cireng crispy and they can make more varied taste of cigareng crispy just like many varied taste of cireng sold in the markets.
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | ?? ?? |
| Divisions: | Fakultas Teknik (FT) > Departemen Teknologi Industri (TI) > S1 Pendidikan Tata Boga |
| Depositing User: | library UM |
| Date Deposited: | 25 Aug 2017 04:29 |
| Last Modified: | 09 Sep 2017 03:00 |
| URI: | http://repository.um.ac.id/id/eprint/48433 |
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