DAYA TERIMA KONSUMEN TERHADAP PRODUK STIK BIJI NANGKA BERBAGAI RASA
DOI:
https://doi.org/10.35891/tp.v10i1.1480Keywords:
consumer acceptance, jackfruit seed sticksAbstract
Jackfruit seeds have high nutrient content such as carbohydrates and proteins, so they can be used as a potential food ingredient. One of the food product ingredients can be in the form of concrete seed sticks and among the product community in the form of sticks that are very popular with the community. The purpose of this research is to find out the consumer acceptance of stick products of concrete seeds in various flavors. The non-parametric statistical method uses the Friedman Test and the determination of the best treatment uses the index of effectiveness. The results showed that the best combination of treatments on consumer acceptance of organoleptic concrete seed sticks was obtained from spicy-flavored concrete seed sticks with a product value of 0.48 with the following characteristics: average panelist preference for taste 4.32; 2.52 color and 2,96 flavor.
References
Astawan, M. (2007). Tetap sehat dengan produk makanan olahan. Tiga Serangkai. Surakarta.
Nuraini, D.N. (2011). Aneka Manfaat Biji-bijian. Sidoarjo: Penerbit Gava Media.
Qomari, F. (2013). Pengaruh substitusi tepung biji nangka terhadap sifat organoleptik dan sifat kimia kerupuk. Jurnal Tata Boga, 2(1).
Ramadani, S., & Suhairi, L. (2018). Karakteristik organoleptik stik biji nangka (artocarpus heterophyllus) dalam pembuatan stik biji nangka. Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 3(2), 48-56.
Restu, N., Damiati, M.K. & Ekayani, I.A.P. H. (2015). Pemanfaatan tepung biji nangka menjadi kue pia kering. Bosaparis 3(1).
Rizal, S., Surmarlan, S.H. & Yulianingsih, R. (2013). Pengaruh konsentrasi natrium bisulfit dan suhu pengeringan terhadap sifat fisik-kimia tepung biji nangka (Artocarpus heterow22phyllus). Jurnal Bioproses Komoditas Tropis, 1(2), 1-10.
Santoso, M. T., Hidayati, L., & Sudjarwati, R. (2015). Pengaruh perlakuan pembuatan tepung biji nangka terhadap kualitas cookies lidah kucing tepung biji nangka. Teknologi dan Kejuruan, 37(2).
Sindumarta, D. (2012). Awet muda dengan durian dan buah-buahan khas nusantara. Yogyakarta: Grafindo Litera Media.
Supriadi, A., & Pangesti L.T (2014). Pengaruh substitusi tepung biji nangka (Artocarpus heterphyllus) terhadap mutu organoleptik kue onde-onde ketawa. Jurnal Tata Boga, 3(1), 225-233
Utomo, D., Murtadlo, K., & Novia, C. (2016). Pemanfaatan limbah biji nangka menjadi dodol dan kerupuk. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 7(3).
Downloads
Published
Issue
Section
License
Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...


Mendeley
Zotero
Grammarly
Spelling & Grammar
Turnitin Plagiarism Checker

