PENGARUH PENAMBAHAN KULIT MANGGIS TERHADAP PRODUK CAKE (CHEESECAKE, BOLU KUKUS DAN MUFFIN) BERBASIS PEWARNA DAN DAYA TAHAN SIMPAN

• Main Author: Wijayani, Lestari (Author)
• Format: Book
• Published: 2014-08-27.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/11696/1/S_MIK_1006455_Title.pdf; http://repository.upi.edu/11696/2/S_MIK_1006455_Abstract.pdf; http://repository.upi.edu/11696/3/S_MIK_1006455_Table_of_content.pdf; http://repository.upi.edu/11696/4/S_MIK_1006455_Chapter1.pdf; http://repository.upi.edu/11696/5/S_MIK_1006455_Chapter2.pdf; http://repository.upi.edu/11696/6/S_MIK_1006455_Chapter3.pdf; http://repository.upi.edu/11696/7/S_MIK_1006455_Chapter4.pdf; http://repository.upi.edu/11696/8/S_MIK_1006455_Chapter5.pdf; http://repository.upi.edu/11696/9/S_MIK_1006455_Bibliography.pdf; http://repository.upi.edu/11696/10/S_MIK_1006455_Appendix1.pdf; http://repository.upi.edu/11696/11/S_MIK_1006455_Appendix2.pdf; http://repository.upi.edu/11696/12/S_MIK_1006455_Appendix3.pdf; http://repository.upi.edu/11696/13/S_MIK_1006455_Appendix4.pdf; http://repository.upi.edu/11696/14/S_MIK_1006455_Appendix5.pdf; http://repository.upi.edu/11696/15/S_MIK_1006455_Appendix6.pdf; http://repository.upi.edu/11696/16/S_MIK_1006455_Appendix7.pdf; http://repository.upi.edu/11696/17/S_MIK_1006455_Appendix8.pdf; http://repository.upi.edu/11696/18/S_MIK_1006455_Appendix9.pdf; http://repository.upi.edu/11696/19/S_MIK_1006455_Appendix10.pdf; http://repository.upi.edu/11696/20/S_MIK_1006455_Appendix11.pdf; http://repository.upi.edu/11696/21/S_MIK_1006455_Appendix12.pdf
• Keywords: H Social Sciences (General)

Lestari Wijayani, Pengaruh Penambahan Kulit Manggis Terhadap Produk Cake (Cheesecake, Bolu Kukus, dan Muffin) Berbasis Pewarna dan Daya Tahan Simpan. Pembimbing Woro Priatini S,Pd., M.Si. dan Wendi Andriatna, STP., M.Si. Penelitian ini dilakukan untuk menguji kulit manggis sebagai pewarna dan daya tahan pada produk tiga jenis cake yaitu cheesecake, bolu kukus, dan muffin dengan enam perlakuan konsentrasi setiap produk. Metode penelitian yang digunakan adalah metode pendekatan kuantitatif, karena jenis penilitian ini adalah penelitian eksperimen, dengan tahapan-tahapan penelitian yang digunakan pembuatan ekstrak kulit manggis, pengujian produk, pengujian organoleptik 15 panelis terlatih dengan menggunakan uji ANOVA dan LSD, uji hedonik dua sampel dengan menggunakan uji Turkey, uji daya tahan simpan, uji gizi, uji daya terima konsumen kepada 100 panelis konsumen, dan uji kelayakan usaha dilihat dari aspek finansial. Hasil penelitian menunjukan bahwa perlakuan konsentrasi kulit manggis untuk ketiga jenis cake adalah sebanyak 100gr ekstrak kulit manggis : 100gr air, di sukai oleh panelis dan konsumen dinilai dari kelima karakteristik yaitu warna, aroma, rasa, tekstur dan penampilan produk dengan skala 5 atau suka., daya tahan simpan dalam suhu ruang untuk produk cheesecake selama satu hari, produk bolu kukus selama tiga hari, dan muffin selama empat hari, perhitungan analisis gizi bahan baku berdasarkan dkbm dihasilkan pada ketiga jenis Cake kulit manggis lebih tinggi kandungannya dibandingkan produk kontrol yang tanpa penambahan kulit manggis. Pengujian daya terima konsumen kepada 100 panelis konsumen. Untuk penilaian investasi dikategorikan usaha layak untuk dijalankan karena NPV > 0 sebesar Rp 428.543.402, Net B/C > 1 sebesar 4,63, BEP unit cake sebanyak 883.935, BEP dalam rupiah adalah Rp. 253.797.486, dan Payback Period selama 8 bulan 28 hari. Kata kunci : Inovasi Produk, Kulit Manggis, Pewarna dan Daya Tahan Simpan, Kue Lestari Wijayani, Effect Of The Addition Of Mangosteen Peel The Product Cake (Cheesecake, Steamed Cakes, And Muffin) Based Dyes And Durability Store. Tutor Woro Priatini S,Pd., M.Si. and Wendi Andriatna, STP., M.Si. This research was conducted to test the mangosteen peel as dye and durability to the product of three types cake, namely cheesecake, steamed cakes, and muffins with six treatment concentrations of each product. The research method used is a quantitative approach, because the type of this research is experimental research, the stages of the research mangosteen peel extract manufacture, product testing, sensory testing 15 trained panelists using ANOVA and LSD test, two-sample test using hedonic Turkey test, endurance test store, nutritional testing, consumer acceptance to 100 consumer panelists, and test feasibility seen from the financial aspects The results showed that treatment of mangosteen peel concentration for all three types of cake is as much as 100g of mangosteen peel extract: 100gr water, preferred by panelists and consumers judged the five characteristics of color, aroma, flavor, texture and appearance of the product with a scale of 5 or likes., durability to store the product at room temperature for one day cheesecake, steamed sponge products for three days, and muffins for four days, the calculation of nutritional analysis is based dkbm raw materials produced in the three types of skin Cake ingredient mangosteen higher than the control product without the addition of skin mangosteen. Consumer acceptance testing to 100 consumer. panelists For investment appraisal business zoned feasible because NPV> 0 is Rp 428 543 402, Net B / C> 1 by 4.63, BEP cake as much as 883 935 units, the BEP in rupiah is Rp. 253 797 486, and the payback period for 8 months 28 days. Key Word : Product Inovation, Mangosteen skin, Dye and Durability Shelf, Cake