Project’s Detail

PEMBUATAN SELAI BERBAHAN DASAR KULIT CEMOEDAK LOKAL (ARTOCARPUS CHAMPEDEN)

Abstrak (Abstracts)

ABSTRACT NADYA, Jam Diversification Using local Cempedak peel. Final Project, Balikpapan State Polytechnic food and beverage study program, 2020. This study aims to 1) to find out the process of making jam based on local cempedak peel, 2) to determine the level of consumer preference for making jam based on local cempedak skin in terms of taste, texture, aroma and color, 3) to find out the hedonic quality test of consumers for making jam based on local cempedak skin in terms of color, texture, aroma and taste. Based on hedonic test data from aspects of color, texture, aroma and taste that are processed from the SPSS 24.0 For Windows application. Jam made from local cempedak skin as much as 25% (F1) and obtained an average value in terms of color for 3.96, aroma 3.96, texture 3.96 and taste 3.84. Using cempedak skin as much as 50% (F2) obtained an average value in terms of color 4.20, aroma 3.96, texture 4.00 and taste 4.48. Using local cempedak skin as much as 75% (F3) obtained an average value in terms of color 4.40, aroma 4.04, texture 4.04 and taste 3.86 Based on hedonic quality test data from aspects of color, texture, aroma, and taste that are processed from the SPSS 24.0 For Windows application. Apam cakes with the addition of taro flour as much as 25% (F1) obtained an average value in terms of color 3.96, aroma 3.92, texture 3.96 and taste 3.20. Using local cempedak skin as much as 50% (F2) obtained an average value in terms of color 4.20, aroma 4.36, texture 4.16 and taste 4.52. Using cempedak skin as much as 75% (F3) obtained an average value in terms of color 4.40, aroma 4.32, texture 4.60 and taste 4.20. Keywords: Local Cempedak, Local Cempedak Skin Jam, Hedonic Test, Hedonic Quality Test. ABSTRACT NADYA, Jam Diversification Using local Cempedak peel. Final Project, Balikpapan State Polytechnic food and beverage study program, 2020. This study aims to 1) to find out the process of making jam based on local cempedak peel, 2) to determine the level of consumer preference for making jam based on local cempedak skin in terms of taste, texture, aroma and color, 3) to find out the hedonic quality test of consumers for making jam based on local cempedak skin in terms of color, texture, aroma and taste. Based on hedonic test data from aspects of color, texture, aroma and taste that are processed from the SPSS 24.0 For Windows application. Jam made from local cempedak skin as much as 25% (F1) and obtained an average value in terms of color for 3.96, aroma 3.96, texture 3.96 and taste 3.84. Using cempedak skin as much as 50% (F2) obtained an average value in terms of color 4.20, aroma 3.96, texture 4.00 and taste 4.48. Using local cempedak skin as much as 75% (F3) obtained an average value in terms of color 4.40, aroma 4.04, texture 4.04 and taste 3.86 Based on hedonic quality test data from aspects of color, texture, aroma, and taste that are processed from the SPSS 24.0 For Windows application. Apam cakes with the addition of taro flour as much as 25% (F1) obtained an average value in terms of color 3.96, aroma 3.92, texture 3.96 and taste 3.20. Using local cempedak skin as much as 50% (F2) obtained an average value in terms of color 4.20, aroma 4.36, texture 4.16 and taste 4.52. Using cempedak skin as much as 75% (F3) obtained an average value in terms of color 4.40, aroma 4.32, texture 4.60 and taste 4.20. Keywords: Local Cempedak, Local Cempedak Skin Jam, Hedonic Test, Hedonic Quality Test.

Keyword : Local cempedak.local cempedak skin jam,hedonict test,hedonic test, hedonic quality test.

Nilai Properti

Penulis : NADYA, NIM : 942017007, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2020, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

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