Pengembangan Boba dengan Bahan Dasar Labu Kuning

Josephine, Grace Kezia (2021) Pengembangan Boba dengan Bahan Dasar Labu Kuning. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Di zaman sekarang ini, topping boba merupakan salah satu topping yang paling populer dalam penjualan minuman terutama bubble tea. Boba sendiri sudah ditemukan pada tahun 1986 di Taiwan tetapi, baru populer akhir - akhir ini. Oleh karena itu, peneliti ingin membuat inovasi baru dari boba yaitu dengan menambahkan labu kuning sebagai bahan dasar dari boba. Labu kuning memiliki banyak sekali manfaat sehingga sangat baik dan aman jika dijadikan suatu topping. Dalam penelitian ini peneliti ingin mengetahui mengenai warna, rasa, tekstur, dan aroma dari boba asli yang akan berubah jika ditambahkan bahan dasar labu kuning. Peneliti menggunakan uji organoleptik yang terdiri dari uji hedonik dan uji mutu hedonik untuk mengetahui kesukaan panelis serta kesan baik maupun buruk terhadap boba yang dibuat, disini peneliti membagikan produk kepada 20 panelis terlatih untuk diberikan penilaian. Hasil penelitian yang didapat setelah melakukan pengujian tersebut bahwa perbandingan kesukaan antara boba asli dengan boba yang menggunakan bahan dasar labu kuning tidak berbeda jauh dan produk yang dibuat tetap disukai oleh panelis, dan juga ada beberapa perubahan signifikan pada boba dari segi warna, rasa, tekstur, dan aroma. Kata Kunci: Boba ; Labu kuning ; uji hedonik ; uji mutu hedonik / Boba or bubble has become one of the popular toppings for drinks, especially bubble teas. Boba itself was found in Taiwan in 1986 and has been popular in the past few years. Therefore, we want to make innovation for boba by adding crookneck pumpkin as the base ingredients of the boba. Crookneck pumpkin has a lot of benefits that make it good and safe to produce as a topping. In this research, we also want to know what kind of change is going to be on the color, taste, texture, and aroma of the pumpkin boba compared to the original boba. In doing this research, we are using an organoleptic test that includes hedonic and hedonic quality tests to know the preference from the products that we have sent to our twenty panelists. From the result of the research that we got after doing the test, the original boba and the pumpkin boba do have slight differences in preference and are still liked by the panelists, and there are still some significant differences in each of the bobas on the color, taste, texture, and aroma. Keywords: Boba ; Crookneck Pumpkin ; Hedonic Test ; Hedonic Quality Test

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Josephine, Grace KeziaNIM01541170102gracekezia77@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPramono, RudyNIDN0309116605rudy.pramono@uph.edu
Uncontrolled Keywords: Boba ; Labu kuning ; uji hedonik ; uji mutu hedonik
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Users 4303 not found.
Date Deposited: 27 Feb 2021 02:00
Last Modified: 03 Mar 2021 00:50
URI: http://repository.uph.edu/id/eprint/24221

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