Electronic Theses and Dissertation

Dhia aufa (2026). penambahan kentang (solanum tuberosum l.) dalam pembuatan kulit timphan terhadap daya terima konsumen. (skripsi. universitas syiah kuala). dibawah bimbingan dra. nurul faudiah, m.pd. dan laili suhairi s.pd, m.si. penelitian ini dilatarbelakangi oleh upaya pengembangan panganan tradisional aceh, yaitu timphan, melalui penambahan kentang pada bagian kulit. penelitian ini bertujuan untuk mendeskripsikan proses pembuatan kulit timphan dengan penambahan kentang, menganalisis perbedaan karakteristik organoleptik berdasarkan penilaian panelis narasumber, serta menganalisis perbedaan daya terima konsumen berdasarkan penilaian panelis konsumen. penelitian ini menggunakan metode eksperimen dengan tiga perlakuan, yaitu perlakuan 1, perlakuan 2, dan perlakuan 3. penilaian dilakukan terhadap aspek warna, aroma, tekstur, dan rasa melalui uji pengamatan oleh 4 panelis narasumber menggunakan skala 1–7 serta uji penerimaan oleh 30 panelis konsumen menggunakan skala hedonik 1–5. data dianalisis menggunakan uji friedman dan dilanjutkan dengan uji wilcoxon apabila terdapat perbedaan signifikan. hasil uji pengamatan menunjukkan nilai warna berada pada rentang 4,25–6,00 dengan kategori netral menuju kuning, aroma 5,50–6,63 dengan kategori agak kuat hingga kuat, tekstur 6,00–6,25 dengan kategori lembut, dan rasa 5,63–6,50 dengan kategori agak enak hingga enak. nilai rata-rata tertinggi pada uji pengamatan diperoleh perlakuan 2 sebesar 6,22. hasil uji friedman panelis narasumber menunjukkan tidak terdapat perbedaan signifikan pada aspek warna 0,092, aroma 0,050, tekstur 0,135, dan rasa 0,135 karena nilai signifikansi tidak lebih kecil dari 0,05. hasil uji penerimaan panelis konsumen menunjukkan nilai warna berada pada rentang 3,70–4,08, aroma 3,90–4,20, tekstur 3,80–3,90, dan rasa 3,83–4,05 dengan kategori netral menuju suka. nilai rata-rata tertinggi uji penerimaan diperoleh perlakuan 3 sebesar 4,06 dengan kategori suka. hasil uji friedman panelis konsumen menunjukkan terdapat perbedaan signifikan pada aspek aroma 0,020, sedangkan warna 0,471, tekstur 0,970, dan rasa 0,508 tidak menunjukkan perbedaan signifikan. uji wilcoxon menunjukkan perbedaan signifikan pada aspek aroma antara perlakuan 1 dengan perlakuan 3 serta perlakuan 2 dengan perlakuan 3. dengan demikian, perlakuan 2 memiliki karakteristik organoleptik terbaik berdasarkan penilaian panelis narasumber, sedangkan perlakuan 3 menjadi perlakuan yang paling diterima oleh panelis konsumen.

Dhia Aufa (2026). The Effect of Potato (Solanum tuberosum L.) Addition in Timphan Skin on Consumer Acceptance. Undergraduate Thesis, Universitas Syiah Kuala. Supervised by Dra. Nurul Faudiah, M.Pd. dan Laili Suhairi S.Pd, M.Si. This study was motivated by the development of Acehnese traditional food, namely timphan, through the addition of potato to the skin. This study aimed to describe the process of making timphan skin with potato addition, analyze differences in organoleptic characteristics based on the assessment of expert panelists, and analyze differences in consumer acceptance based on consumer panelists’ assessment. This research used an experimental method with three treatments, namely Treatment 1, Treatment 2, and Treatment 3. The assessment covered color, aroma, texture, and taste through sensory evaluation by 4 expert panelists using a 1–7 scale and an acceptability test by 30 consumer panelists using a 1–5 hedonic scale. The data were analyzed using the Friedman test and followed by the Wilcoxon test when significant differences were found. The sensory evaluation results showed that color scores ranged from 4.25 to 6.00, categorized as neutral toward yellow; aroma scores ranged from 5.50 to 6.63, categorized as slightly strong toward very strong; texture scores ranged from 6.00 to 6.25, categorized as soft; and taste scores ranged from 5.63 to 6.50, categorized as tasty toward very tasty. The highest average score in the sensory evaluation was obtained by Treatment 2, with a score of 6.22. The Friedman test results from expert panelists showed no significant differences in color (0.092), aroma (0.050), texture (0.135), and taste (0.135), as the significance values were not less than 0.05. The consumer acceptability test showed that color scores ranged from 3.70 to 4.08, aroma scores ranged from 3.90 to 4.20, texture scores ranged from 3.80 to 3.90, and taste scores ranged from 3.83 to 4.05, categorized as neutral toward liking. The highest average score in the acceptability test was obtained by Treatment 3, with a score of 4.06, categorized as liked. The Friedman test results from consumer panelists showed a significant difference in aroma (0.020), while color (0.471), texture (0.970), and taste (0.508) showed no significant differences. The Wilcoxon test showed significant differences in aroma between Treatment 1 and Treatment 3, as well as between Treatment 2 and Treatment 3. Therefore, Treatment 2 had the best organoleptic characteristics based on expert panelists’ assessment, while Treatment 3 was the most accepted treatment by consumer panelists.