Project’s Detail

PENGARUH TEPUNG KACANG TANAH GAJAH (Arachis Hypogaea L Elephas Maximus) TERHADAP PENAMBAHAN DALAM PEMBUATAN PRODUK KULIT PANGSIT

Abstrak (Abstracts)

Saputri, Julliarvi Rossian. 2018. Effect of Peanut Flour (Arachis Hypogaea L Elephas Maximus) to the additions In Making of Wonton Dumpling Products. Final Project, Catering Studies Program. Balikpapan State Polytechnic, 2018. The purpose of this research are: 1) to find out the “big peanut flour” can be processed as an additional ingredient to make dumpling skin, 2) knowing the process of making dumpling skin with peanut flour, 3) knowing the hedonic test and hedonic quality in terms of color, aroma, texture, and taste. This research consists of two stages: experiment and organoleptic test. The test involved 25 semi-trained panelists, then the results were analyzed by using SPSS 24. The highest average yield of hedonic test of fried dumpling skin color was 3.92, skin of steamed dumplings was 3.76. The scent of fried dumplings was 3,96, the skin of steamed dumplings was 3.52. Fried dumpling skin texture was 3,96, skin of steamed dumplings was 3,68. Pangsit fried skin taste was 4.00, skin of steamed dumplings was 3.40. Highest average yield of hedonic quality fried dumpling skin color was 4.24, skin of steamed dumplings was 4.80. The scent of fried dumplings was 3.56, the skin of steamed dumplings was 3,40. Fried dumpling skin texture was 4.20, steamed dumpling skin was 3.56. Pangsit fried skin taste was 4.00, skin of steamed dumplings was 3.60. Panelists are more dominant in fried dumpling skin than steamed dumpling skin, then from the three formulas 38gr, 63gr, and 88gr, the most preferred panelists are the use of 63gr big peanut flour. Key Words: Dumplings, Peanut Flour (Arachis Hypogaea L Elephas Maximus), Organoleptic Test. Saputri, Julliarvi Rossian. 2018. Pengaruh Tepung Kacang Tanah Gajah (Arachis Hypogaea L Elephas Maximus) Terhadap Penambahan Dalam Pembuatan Produk Kulit Pangsit. Tugas Akhir, Program Studi Tata Boga. Politeknik Negeri Balikpapan, 2018. Tujuan penelitian ini: 1) untuk mengetahui tepung kacang tanah gajah dapat diolah sebagai bahan tambahan pembuatan kulit pangsit, 2) mengetahui proses pembuatan kulit pangsit dengan bahan tambahan tepung kacang tanah, 3) mengetahui uji hedonik dan mutu hedonik dari segi warna, aroma, tekstur, dan rasa. Penelitian ini terdiri dari dua tahap yaitu eksperimen dan uji organoleptik. Pengujian melibatkan 25 panelis agak terlatih, kemudian hasilnya dianalisa menggunakan SPSS 24. Hasil rata-rata tertinggi uji hedonik warna kulit pangsit goreng 3,92, kulit pangsit kukus 3,76. Aroma kulit pangsit goreng 3,96, kulit pangsit kukus 3,52. Tekstur kulit pangsit goreng 3,96, kulit pangsit kukus 3,68. Rasa kulit pangsit goreng 4,00, kulit pangsit kukus 3,40. Hasil rata-rata tertinggi mutu hedonik warna kulit pangsit goreng 4,24, kulit pangsit kukus 4,80. Aroma kulit pangsit goreng 3,56, kulit pangsit kukus 3,40. Tekstur kulit pangsit goreng 4,20, kulit pangsit kukus 3,56. Rasa kulit pangsit goreng 4,00, kulit pangsit kukus 3,60. Panelis lebih dominan pada kulit pangsit goreng dibandingkan kulit pangsit kukus, kemudian dari ketiga formula 38gr, 63gr, dan 88gr yang paling disukai panelis adalah penggunaaan tepung kacang tanah gajah sebanyak 63gr.

Keyword : Key Words: Dumplings, Peanut Flour (Arachis Hypogaea L Elephas Maximus), Organoleptic Test.

Nilai Properti

Penulis : JULLIARVI ROSSIAN SAPUTRI, NIM : 150309286194, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2018, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

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