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All Journal AGROSCRIPT Journal of Applied Agricultural Sciences Jurnal Teknodik Jurnal Sains Boga
Yati Setiati
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Journal : Jurnal Sains Boga

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Pengaruh Substitusi Ceker Ayam Pada Pembuatan Sosis Ayam Terhadap Daya Terima Konsumen Rozana Muthi'ah; Yati Setiati; Alsuhendra
Jurnal Sains Boga Vol 3 No 1 (2020): Jurnal Sains Boga, Volume 3 Nomor 1, Mei 2020
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.003.1.03

Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh substitusi ceker ayam pada pembuatan sosis ayamdengan presentase yang berbeda yaitu 30%, 40% dan 50% terhadap aspek warna, aroma, rasa dantekstur. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan TataBoga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode ekperimendengan melakukan uji coba sehingga mendapatkan formula terbaik dan persentase perlakuan terbaik.Populasi pada penelitian ini adalah sosis ayam substitusi ceker ayam, sampel penelitiannya adalahpersentase substitusi ceker ayam sebanyak 30%, 40% dan 50%. Penilaian menggunakan uji hedonikkepada panelis agak terlatih sebanyak 30 orang di Program Studi Tata Boga, Fakultas Teknik,Universitas Negeri Jakarta. Hasil uji hedonik menunjukkan bahwa sosis ayam substitusi ceker ayamyang paling disukai untuk aspek warna, aroma dan tekstur adalah persentase 30% dengan nilai 4,30 ;4,17 dan 4,23 pada kategori suka, sedangkan pada aspek rasa memperoleh nilai 4,50 yang berada diantara kategori suka hingga sangat suka. Hasil uji friedman membuktikan terdapat pengaruh substitusiceker ayam pada pembuatan sosis ayam terhadap daya terima konsumen pada aspek warna dan tekstur.Hasil uji tuckey menunjukkan bahwa substitusi ceker ayam sebanyak 30% adalah yang paling disukaikonsumen, sehingga direkomendasikan untuk dikembangkan.
Pengaruh Teknik Pendinginan Pada Pembuatan Menchi Katsu Tahu Ikan Terhadap Daya Terima Konsumen Dewo Pinta Wirantomo; Yati Setiati; Mahdiyah
Jurnal Sains Boga Vol 3 No 2 (2020): Jurnal Sains Boga, Volume 3 Nomor 2, November 2020
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.003.2.04

Abstract

This research aims to determine and analyze the effect of cooling technique in the making of tofu and fish menchi katsu to the acceptence of costumers based on aspects of color, flavor, aroma, and texture. This research was conducted in the laboratory of pastry and bakery processing at the culinary education study program of State University of Jakarta. This research started from the begining of May 2019 until December 2019. The method used is using experimental method. The sample in this study were tofu and fish menchi katsu with the additional cooling technique of 30°C, 8°C and -9°C, which were then given to 30 rather skilled panelists whis assessed all of the aspects. Based on the results of hypothesis test by using friedman test and tuckey test of aspect of color, flavor, and aroma it was proven there was an effect of cooling technique in the making of tofu and fish menchi katsu. Whereas in aspect of texture that there was the only one with effect. Generally, the conclusion of the results of the result of organoleptic assessment that tofu and fish menchi katsu with the most preffered cooling technique of tofu and fish menchi katsu from the aspect of color, flavor, aroma, and texture was with freezer temperature of -9°C.
Co-Authors Alsuhendra Alsuhendra Cecep Hidayat Dewo Pinta Wirantomo Dina Gustiana Mahdiyah Rozana Muthi'ah