UJI DAYA TERIMA TERHADAP MODIFIKASI KUE SEMPRONG DENGAN PENAMBAHAN EKSTRAK KOPI INSTAN
UJI DAYA TERIMA TERHADAP MODIFIKASI KUE SEMPRONG DENGAN PENAMBAHAN EKSTRAK KOPI INSTAN
DOI:
https://doi.org/10.36815/snp2m.v0i2.371Keywords:
Kue Semprong, Modifikasi Kue, Kopi InstanAbstract
ABSTRACT
Eggroll is a relatively familiar traditional cake from Indonesia, yet eggroll is less popular than other traditional cakes. Therefore modifications are needed to increase the appealing of the cake. This study aims to determine and analyze eggroll with the addition of 6% instant coffee extract which includes aspects of taste, color, scent, shape, and texture. Egg roll is made by baking, then shaped by folding or rolling it. The research method was carried out using descriptive analysis with hedonic test. The results obtained from this study were 63% of respondents liked the color produced, 57% respondents really liked the taste of eggroll, and the scent liked by 57% respondents, while for the shape and texture, 47% and 60% of respondents each. The conclusion of this study is eggroll with the addition of 6% coffee extract is very appealing for the community with a percentage of 56.6%.
Keyword: Egg roll, Modified Cakes, Instant Coffee
References
[2] Winarno, GF, Emma S.Wirakusuma, dan Dedi Fardiaz. “ Kumpulan Makanan Tradisional”. Jakarta. Pusat Kajian Makanan Tradisional Perguruan Tinggi. Departemen Pendidikan dan Kebudayaan, 1999
[3] Sutisna. “ Daya Terima Konsumen Terhadap Kue Semprong dengan Subtitusi Tepung Singkong (Manihot utilissima)”. [Skripsi] Jakarta : UNJ, 2013
[4] Kemp SE, Hollowod T, and Hort J. “Sensory Evaluation of food”. ASTM, Philadelphia, 2009.
[5] Soekarto, TS. “Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian”. Bharata Karya Aksara, Jakarta, 1985
[6] Midayanto, D., and Yuwono, S. “Penentuan atribut mutu tekstur tahu untuk direkomendasikan sebagai syarat tambahan dalam standar nasional Indonesia”. Jurnal Pangan dan Agroindustri. 2: 4, 259-267, 2014
[7] Winarno, GF, Emma S.Wirakusuma, dan Dedi Fardiaz. “Kumpulan Makanan Tradisional” Jakarta. Pusat Kajian Makanan Tradisional Perguruan Tinggi. Departemen Pendidikan dan Kebudayaan, 1999.
[8] Lumbantoruan, D. B “Hubungan Penampilan Makanan dan Faktor Lainnya dengan Sisa Makanan Biasa Pasien Kelas 3 Seruni RS Puri Cinere Depok Bulan April-Mei 2012” . 2012
[9] Kartohadiprojo, Nies “Kue-kue Indonesia” Jakarta: Pembukuan Pusat Departemen Pendidikan & Kebudayaan, Rineke Cipta, 2007
