Electronic Theses and Dissertation

Nikite Magfirah (2022). Pengaruh Pembuatan Produk Pound Cake Dengan Penambahan Jam Kulit Kopi
Salah satu penghasil kopi terbesar di Indonesia berasal dari perkebunan kopi Gayo. Dataran Gayo memiliki perkebunan kopi terluas di Indonesia, yaitu sekitar 1200. Buah kopi yang diolah menjadi bubuk kopi menghasilkan hasil sampingan yaitu limbah kulit kopi. Limbah yang dihasilkan dari pengolahan buah kopi belum dimanfaatkan secara maksimal, padahal kulit kopi kaya akan nutrisi. Maka dari itu kulit kopi diolah menjadi bahan pangan. Kulit kopi dibuat menjadi jam dan dijadikan bahan tambahan dalam pembuatan pound cake. Penelitian ini bertujuan untuk mengetahui pengaruh karakteristik organoleptik, standarisasi resep, dan daya terima konsumen terhadap pound cake dengan penambahan jam kulit kopi. Pendekatan yang digunakan dalam penelitian adalah pendekatan kuantitatif dengan metode eksperimen. Penelitian ini dilakukan 3 perlakuan dengan 3 kali pengulangan. Teknik pengumpulan data yang dilakukan yaitu uji pengamatan (Sensory Evaluation) yang dilakukan oleh 4 narasumber yaitu Dosen Tata Boga Prodi PKK FKIP USK. Selanjutnya uji kesukaan (Preference Test) yang dilakukan oleh 30 orang panelis konsumen yaitu mahasiswa FKIP USK. Teknik analisis data menggunakan LSD (Least Significant Different) dengan taraf signifikan 0,05. Berdasarkan hasil analisis data oleh narasumber, perlakuan II (26%) mendapat penilaian tertinggi yaitu 23,39 dan disukai dilihat dari segi warna merah, beraroma nyata khas kopi, bertesktur lembut dan rasa yang manis ideal. resep standar pound cake kulit kopi yang dipilih adalah pound cake kulit kopi perlakuan II (26%) yaitu 300 gr jam kulit kopi, telur 5 butir, 200 gr gula, 250 gr lemak (minyak), dan 250 gr tepung terigu protein rendah. Dari hasil uji kesukaan oleh panelis konsumen, perlakuan I (20%) mendapat penilaian tertinggi yaitu 4 dan disukai ditinjau dari warna merah, aroma khas kulit kopi, berteksur lembut dan rasa yang manis. Kesimpulan dari penelitian ini yaitu mengetahui uji organoleptik, standarisasi resep, dan uji daya terima konsumen terhadap pound cake jam kulit kopi. Dengan demikian hipotesis alternatif diterima (Ha).
Kata Kunci: Pengaruh, Pound Cake, Jam, Kulit Kopi

Nikite Magfirah (2022). The Effect of Making Pound Cake Products With The Addition Of Coffee Skin Hours One of the largest coffee producers in Indonesia comes from the Gayo coffee plantation. Dataran Gayo has the largest coffee plantation in Indonesia, which is around 1200. Coffee cherries that are processed into coffee grounds produce a by-product, namely coffee husk waste. The waste generated from processing coffee cherries has not been utilized optimally, even though the coffee skin is rich in nutrients. Therefore, the coffee skin is processed into food. Coffee husks are made into clocks and are used as additives in making pound cake. This study aims to determine the effect of organoleptic characteristics, standardization of recipes, and consumer acceptance of pound cake with the addition of coffee skin hours. The approach used in this research is a quantitative approach with experimental methods. This research was conducted in 3 treatments with 3 repetitions. The data collection technique used was an observational test (Sensory Evaluation) conducted by 4 resource persons, namely the Lecturer of Catering at the PKK FKIP USK Study Program. Furthermore, the preference test was carried out by 30 consumer panelists, namely USK FKIP students. The data analysis technique used LSD (Least Significant Different) with a significant level of 0.05. Based on the results of data analysis by resource persons, treatment II (26%) received the highest rating of 23.39 and was preferred in terms of red color, distinctly coffee-like aroma, soft texture and ideal sweet taste. The standard recipe for coffee skin pound cake selected was treatment II (26%) coffee skin pound cake, which was 300 grams of coffee husk, 5 eggs, 200 grams of sugar, 250 grams of fat (oil), and 250 grams of low protein flour. From the results of the preference test by consumer panelists, treatment I (20%) received the highest rating of 4 and was preferred in terms of red color, distinctive aroma of coffee skin, soft texture and sweet taste. The conclusion of this research is to know the organoleptic test, standardization of recipes, and consumer acceptance test of pound cake jam coffee skin. Thus the alternative hypothesis is accepted (Ha). Keywords: Effect, Pound Cake, Jam, Coffee Skin