Electronic Theses and Dissertation

Rosella merah merupakan tanaman hias yang memiliki potensi sebagai sumber bahan pangan fungsional dan memiliki banyak manfaat dibidang kesehatan. Selai merupakan olahan atau produk makanan awetan semi padat dengan pengolahan buah yang dihancurkan menjadi bubur dan dicampur gula, garam, dan air yang dimasak hingga kental. Mochi merupakan kue yang memiliki bentuk bulat dengan lapisan tepung ketan sangrai diluarnya. Tujuan penelitian mengetahui (1) Pengaruh selai rosella terhadap karakteristik organoleptik (warna, aroma, tekstur, dan rasa) pada mochi selai rosella (2) Menstandarisasikan resep mochi selai rosella (3) Pengaruh selai rosella terhadap daya terima konsumen pada mochi isian selai rosella. Metode penelitian yang digunakan adalah metode eksperimen dengan pendekatan kuantitatif. Teknik pengumpulan data menggunakan Uji Pengamatan (Sensory Evaluation) dan Uji Penerimaan (Acceptability Test). Analisis data menggunakan Uji Normalitas dan Uji Simple Paired T-Test. Hasil uji panelis ahli menunjukkan bahwa mochi selai rosella perlakuan ke II mendapatkan nilai lebih tinggi dibandingkan mochi selai rosella perlakuan ke I. Mochi selai rosella perlakuan ke II memperoleh nilai rata-rata dari segi warna 5,8 (merah wine), aroma 5,8 (aroma yang lebih khas selai), tekstur 5,7 (lebih kenyal), dan rasa 5,8 (asam manis yang lebih menonjol). Resep standar mochi selai rosella: rosella kering, gula, garam, dan air. Hasil uji penerimaan panelis konsumen menunjukkan mochi selai rosella perlakuan ke II memperoleh nilai rata-rata lebih tinggi dibandingkan mochi selai rosella perlakuan ke II dari segi warna 4, (suka), aroma 3,96 (suka), tekstur 4,2 (suka), dan rasa 4,1 (suka). Berdasarkan hasil uji panelis ahli dan panelis konsumen sama-sama menunjukkan bahwa kedua panelis memilih mochi selai rosella perlakuan ke II. Hasil uji hipotesis menunjukkan terdapat pengaruh selai rosella terhadap karakteristik organoleptik (warna, aroma, tekstur, dan rasa) mochi selai rosella dan juga terdapat pengaruh selai rosella terhadap daya terima konsumen pada mochi selai rosella, maka dengan demikian hipotesis (Ha) diterima.

Red Rosella is an ornamental plant that has the potential as a source of functional food and has many benefits in the health sector. Jam is a semi-dense processed or preserved food product with the processing of crushed fruit into porridge and mixed with sugar, salt, and water that is cooked until thick. Mochi is a cake that has a round shape with a layer of toasted glutinous rice flour on the outside. The objectives of the study were to find out (1) The effect of rosella jam on organoleptic characteristics (color, aroma, texture, and taste) in rosella jam mochi (2) Standardizing the rosella jam mochi recipe (3) The effect of rosella jam on consumer acceptance of rosella jam stuffed mochi. The research method used is an experimental method with a quantitative approach. The data collection technique uses Sensory Evaluation and Acceptability Test. Data analysis was conducted using the Normality Test and the Simple Paired T-Test. The results of the expert panelists' tests showed that the second treatment rosella jam mochi received a higher score than the first treatment rosella jam mochi. Rosella jam mochi treatment II obtained an average score in terms of color 5.8 (wine red), aroma 5.8 (more typical aroma of jam), texture 5.7 (more chewy), and taste 5.8 (more pronounced sweet and sour). The standard recipe for rosella jam mochi: dried rosella, sugar, salt and water. The results of the consumer panelist acceptance test showed that the second treatment rosella jam mochi obtained an average score higher than the second treatment rosella jam mochi in terms of color 4, (likes), aroma 3.96 (likes), texture 4.2 (likes), and taste 4.1 (likes). Based on the test results of expert panelists and consumer panelists alike, it was shown that both panelists chose rosella jam mochi treatment II. The results of the hypothesis test showed that there was an influence of rosella jam on the organoleptic characteristics (color, aroma, texture, and taste) of rosella jam mochi and there was also an effect of rosella jam on consumer acceptance of rosella jam mochi, thus the hypothesis (Ha) was accepted.