Electronic Theses and Dissertation

Bandrek minuman tradisional yang kaya rempah-rempah dan memiliki banyak manfaat kesehatan. Daun sukun mengandung gizi tinggi dan sangat banyak manfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik, resep standar, dan daya terima konsumen terhadap minuman bandrek dengan penambahan daun sukun. Penelitian ini tergolong jenis penelitian eksperimen dengan pendekatan kuantitatif. Teknik pengumpulan data yaitu uji pengamatan (Sensory Evaluation) yang dilakukan oleh 4 panelis narasumber yang terdiri dari 3 dosen Tata Boga Departemen PKK FKIP USK dan 1 orang pelaku usaha bandrek. Serta uji penerimaan (Acceptability test) 30 panelis konsumen dari mahasiswi Depatemen PKK FKIP USK. Berdasarkan hasil uji pengamatan oleh narasumber menunjukkan bahwa warna, aroma, tekstur dan rasa terdapat pada bandrek dengan penambahan daun sukun 45 gr yaitu dengan perolehan nilai dari segi warna 6.67 (Coklat tua), aroma 6.75 (Kuat), tekstur 6.23 (Cair), dan rasa 6.36 (Enak). Resep standar bandrek dengan penambahan daun sukun adalah air, gula, jahe, cengkeh, lada hitam, daun pandan, kayu manis, sereh, daun sukun, kapulaga dan kacang tanah. Berdasarkan hasil uji penerimaan, panelis konsumen menyukai warna, aroma, tekstur dan rasa bandrek dengan penambahan daun sukun 45 gr yaitu perlakuan ketiga (BS3) memperoleh nilai rata-rata dari segi warna 4.23 (Suka), aroma 3.83 (Netral), tekstur 4.38 (Suka), dan rasa 3.5 (Netral). Kesimpulan penelitian ini menunjukkan panelis narasumber dan panelis konsumen memiliki penilaian hampir sama. Panelis narasumber dan panelis konsumen sama-sama menyukai bandrek dengan penambahan daun sukun 45 gr yaitu perlakuan ketiga (BS3) dari segi warna, aroma, tekstur, dan rasa dengan perolehan nilai tertinggi dibandingkan bandrek dengan penambahan daun sukun perlakuan pertama (BS1) dan kedua (BS2). Maka, hipotesis dalam penelitian ini diterima (Ha) karena terdapat pengaruh penambahan daun sukun terhadap karakteristik organoleptik dan daya terima konsumen pada minuman bandrek.

Bandrek is a traditional drink rich in spices and has many health benefits. Breadfruit leaves contain high nutrition and have many health benefits. This study aims to determine the organoleptic characteristics, standard recipes, and consumer acceptance of bandrek drinks with the addition of breadfruit leaves. This study is classified as an experimental research type with a quantitative approach. The data collection technique is an observation test (Sensory Evaluation) conducted by 4 panelists consisting of 3 lecturers from the Culinary Arts Department of PKK FKIP USK and 1 bandrek entrepreneur. As well as an acceptance test (Acceptability test) of 30 consumer panelists from female students of the PKK Department of FKIP USK. Based on the results of the observation test by the informants, it shows that the color, aroma, texture and taste are present in bandrek with the addition of 45 gr of breadfruit leaves, namely with a value of 6.67 (Very dark brown) in terms of color, 6.75 (Very strong) in terms of aroma, 6.23 (Liquid), and 6.36 (Delicious) in terms of taste. The standard recipe for bandrek with the addition of breadfruit leaves is water, sugar, ginger, cloves, black pepper, pandan leaves, cinnamon, lemongrass, breadfruit leaves, cardamom and peanuts. Based on the results of the acceptance test, consumer panelists liked the color, aroma, texture and taste of bandrek with the addition of 45 gr of breadfruit leaves, namely the third treatment (BS3) by obtaining an average value of 4.23 (Like), aroma 3.83 (Neutral), texture 4.38 (Like), and taste 3.5 (Neutral). The conclusion of this study shows. The resource panelists and consumer panelists both liked bandrek with the addition of 45 gr of breadfruit leaves, namely the third treatment (BS3) in terms of color, aroma, texture, and taste. Therefore, the hypothesis in this study was accepted (Ha) because there was an effect of the addition of breadfruit leaves on the organoleptic characteristics and consumer acceptance of bandrek drinks.