DAYA TERIMA DONAT BUAH NAGA MERAH SEBAGAI PRODUK YEAST DOUGH

• Main Author: Poppy Puteri Wijaya, - (Author)
• Format: Book
• Published: 2018-08-27.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Latar belakang penelitian ini untuk melakukan inovasi produk donat. Donat umumnya berwarna kuning coklat muda, warna memiliki peranan penting dalam mempengaruhi daya terima konsumen terhadap suatu produk. Tujuan penelitian ini untuk mengembangkan produk donat buah naga merah. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Langkah-langkah penelitian berupa proses screening panelis, focus grup discussion (FGD), screening recipe, quantitative descriptive analysis (QDA), uji sensori dan uji ranking kepada panelis ahli dan panelis terlatih dan uji hedonik kepada panelis tidak terlatih. Atribut sensori yang disepakati oleh panelis meliputi penampakan, rasa manis, rasa umami, aroma ragi, aroma susu, tekstur dan citarasa keseluruhan. Hasil dari penelitian ini didapatkan formula donat buah naga merah yang paling disukai adalah dengan penambahan puree sebanyak 90%. Hasil uji hedonik kepada panelis tidak terlatih menyatakan produk donat buah naga merah dapat diterima secaca positif oleh konsumen. Peneliti selanjutnya dapat menganalisis daya simpan produk donat buah naga merah. ;---The background of this research is to innovate doughnut product. Doughnuts are generally light brown in yellow color, color has an important role in influencing consumers acceptance of a product. The purpose of this study is to develop red dragon fruit doughnut product. The method used in this research is the experimental method. The steps of the research were panelis screening process, focus group discussion (FGD), screening recipe, quantitative descriptive analysis (QDA), sensory test and ranking test for expert panelist, trained panelist and hedonic tests for untrained panelist. Sensory attributes agreed upon by the panelists include appearance, sweetness, umami taste, aroma of yeast, milk aroma, texture and overall flavor. The results of this study found that the most favored red dragon fruit doughnut formula is the addition of puree as much as 90%. The hedonic panelists stated that red dragon fruit doughnut can be positively accepted by consumers. During the research process, it's good for the next researcher to analyze to find out the selling proce of red dregon fruit doughnut product.

Item Description

http://repository.upi.edu/44940/1/S_PTB_1401541_Title.pdf
http://repository.upi.edu/44940/2/S_PTB_1401541_Abstract.pdf
http://repository.upi.edu/44940/3/S_PTB_1401541_Table_of_content.pdf
http://repository.upi.edu/44940/4/S_PTB_1401541_Chapter1.pdf
http://repository.upi.edu/44940/5/S_PTB_1401541_Chapter2.pdf
http://repository.upi.edu/44940/6/S_PTB_1401541_Chapter3.pdf
http://repository.upi.edu/44940/7/S_PTB_1401541_Chapter4.pdf
http://repository.upi.edu/44940/8/S_PTB_1401541_Chapter5.pdf
http://repository.upi.edu/44940/9/S_PTB_1401541_Bibliography.pdf
http://repository.upi.edu/44940/10/S_PTB_1401541_Appendix.pdf