Electronic Theses and Dissertation

Liana maqkfirah (2022). analisis preferensi konsumen terhadap mochi isi biji nangka (artocarpus heterophyllus) dengan tiga teknik pengolahan. masyarakat umumnya mengolah biji nangka dengan cara direbus, disayur dan dibakar. sehingga perlu adanya penambahan variasi makanan kekinian salah satunya mochi atau makanan penutup khas jepang. penelitian bertujuan mengetahui resep standar, karakteristik organoleptik warna, aroma, tekstur dan rasa, daya terima konsumen pada cita rasa mochi isi biji nangka dengan tiga teknik pengolahan. penelitian ini menggunakan pendekatan kuantitatif dengan metode eksperimen. penelitian ini dilakukan di laboratorium tata boga pkk fkip usk. data uji pengamatan dianalisis dengan menentukan nilai rata-rata (mean) dari total 4 narasumber. data uji penerimaan menggunakan anava satu jalur. kemudian dianalisis dengan menggunakan lsd (least significant different) pada taraf 0,05. penelitian ini dilakukan 3 perlakuan dengan 3 kali pengulangan. teknik pengumpulan data yang dilakukan yaitu uji pengamatan (sensory evaluation) yang dilakukan oleh 4 narasumber. uji kesukaan (preference test) oleh 30 panelis konsumen. berdasarkan hasil penelitian resep standar mochi isi biji nangka dengan teknik rebus. terdiri dari biji nangka 250g, gula merah 100g, garam 5g dan air. berdasarkan hasil analisis data oleh panelis narasumber, perlakuan tr03 dengan teknik merebus mendapat penilaian tertinggi dan lebih disukai dilihat dari segi warna cream kuat 23,8, beraroma wangi biji nangka 23,2, bertesktur agak halus 23,9 dan rasa yang tidak terlalu manis 23,7. karakteristik organoleptik dari tiga perlakuan mochi isi biji nangka, dilihat dari segi warna, konsumen lebih menyukai perlakuan i teknik rebus dari segi aroma, konsumen lebih menyukai perlakuan iii teknik goreng dari segi tekstur, konsumen lebih menyukai perlakuan i teknik rebus dari segi rasa, konsumen lebih menyukai perlakuan i teknik rebus. kesimpulan menunjukkan mochi isi biji nangka yang diterima oleh narasumber dan konsumen berdasarkan karakteristik warna, aroma, tekstur dan rasa adalah perlakuan i dengan teknik pengolah direbus.

Liana Maqkfirah (2022). Analysis of Consumer Preferences for Mochi Filled with Seeds Jackfruit (Artocarpus Heterophyllus) With Three Processing Techniques. People generally process jackfruit seeds by boiling, vegetables and cooking burned. So it is necessary to add a variety of contemporary foods, one of which is Mochi or Japanese dessert. The research aims to find out the recipe standards, organoleptic characteristics of color, aroma, texture and taste, acceptability consumers on the taste of jackfruit seed-filled mochi with three processing techniques. This study uses a quantitative approach with experimental methods. This research was conducted at the PKK Catering Laboratory, FKIP USK. Test data observations were analyzed by determining the average value (mean) of a total of 4 source person. Acceptance test data using one-way ANOVA. Then analyzed using LSD (Least Significant Different) at 0.05 level. This research was conducted in 3 treatments with 3 repetitions. Technique Data collection carried out is an observation test (Sensory Evaluation) which conducted by 4 sources. Preference Test by 30 panelists consumer. Based on the results of the research, the standard recipe for mochi filled with jackfruit seeds with boiled technique. Consists of 250g jackfruit seeds, 100g brown sugar, 5g salt and water. Based on the results of data analysis by resource panelists, TR03 treatment with the boiling technique gets the highest rating and is preferred in terms of color 23.8 strong cream, scented with 23.2 jackfruit seeds, slightly smooth texture 23.9 dan not too sweet taste 23.7. Organoleptic characteristics of the three treatments mochi filled with jackfruit seeds, in terms of color, consumers prefer the I treatment Boiling technique in terms of aroma, consumers prefer treatment III fried technique in terms of texture, consumers prefer treatment I boiled technique in terms of taste, consumers prefer treatment I with the boiled technique. Conclusion shows Mochi Filled with Jackfruit Seeds received by sources and consumers based on The characteristics of color, aroma, texture and taste are the first treatment with the technique of boiled processor.