Project’s Detail

PENAMBAHAN TEPUNG UBI JALAR UNGU PADA PRODUK MANTOU (TARO MANTOU)

Abstrak (Abstracts)

MEITRI IRIANI. Addition of Purple Sweet Potato Flour to Mantou Product (Taro Mantou). Final Project, Balikpapan: Culinary Art Study Program, Balikpapan State Polytechnic, 2019. Purple sweet potato has the potential to become a functional food, especially as a source of antioxidants because of its purple color and other nutritional content. The purpose of the study are 1) to find out the results of the addition of purple sweet potato flour as much as 10% and 30% in Mantou, 2) to find out the addition of purple sweet potato flour in making mantou, 3) to find out how to process purple sweet potato mantou, and 4) to find out hedonic test and hedonic quality test on mantou products with the addition of purple sweet potato flour. Based on the hedonic test conducted by the author on 38 rather trained panelists, it was concluded that the panelists preferred making mantou with the addition of 30% purple sweet potato flour with an average value: color 4.3 (like), aroma 4.0263 (like), texture 4,2 (like) and taste 4,2632 (like). And the hedonic quality test concluded that panelists prefer making mantou with the addition of 30% purple sweet potato flour with an average value: color 4.3 (very purple), aroma 4.0 (purple sweet potato flavoring), texture 4.0 (soft) and flavor 4.0 (purple sweet potato flavor). Keywords: purple sweet potato flour, mantou, hedonic test, hedonic quality test. MEITRI IRIANI. Penambahan Tepung Ubi Jalar Ungu Pada Produk Mantou (Taro Mantou). Tugas Akhir, Balikpapan : Program Studi Tata Boga, Politeknik Negeri Balikpapan, 2019. Ubi jalar ungu memiliki potensi untuk menjadi makanan fungsional, terutama sebagai sumber antioksidan karena warna ungu dan kandungan nutrisi lainnya. Tujuan dari penelitian yaitu 1) untuk mengetahui hasil penambahan tepung ubi jalar ungu sebanyak 10% dan 30% pada mantou, 2) mengetahui penambahan tepung ubi jalar ungu pada pembuatan mantou, 3) mengetahui cara pengolahan mantou ubi jalar ungu, dan 4) untuk mengetahui uji hedonik dan uji mutu hedonik terhadap produk mantou dengan penambahan tepung ubi jalar ungu. Berdasarkan uji hedonik yang dilakukan penulis kepada 38 panelis agak terlatih, disimpulkan bahwa panelis lebih menyukai pembuatan mantou dengan penambahan tepung ubi jalar ungu 30% dengan nilai rata-rata : warna 4,3 (suka), aroma 4,0263 (suka), tekstur 4,2 (suka) dan rasa 4,2632 (suka). Dan uji mutu hedonik disimpulkan bahwa panelis lebih memilih pembuatan mantou dengan penambahan tepung ubi jalar ungu 30% dengan nilai rata-rata : warna 4,3 (sangat berwarna ungu), aroma 4,0 (beraroma ubi jalar ungu), tekstur 4,0 (empuk) dan rasa 4,0 (berasa ubi jalar ungu). Kata Kunci: tepung ubi jalar ungu, mantou, uji hedonik, uji mutu hedonik.

Keyword : Tepung ubi jalar ungu, mantou, uji hedonik, uji mutu hedonik.

Nilai Properti

Penulis : MEITRI IRIANI, NIM : 942016047, Penerbit : Politeknik Negeri Balikpapan, Program Studi : TATA BOGA, Tahun : 2019, Bahasa : Indonesia, Jenis Penelitian : Tugas Akhir, Lokasi : Prepustakaan Poltekba,

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