Olahan makanan kreasi kudapan berbahan dasar tempe

Catherine, Catherine and Antony, Vincent Setiawan and Eveline, Eveline (2022) Olahan makanan kreasi kudapan berbahan dasar tempe. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penelitian ini merupakan penelitian yang mengambil produk terhadap olahan kreasi makanan berbahan dasar tempe yang mulai diperkenalkan di masyarakat sebagai obyek penelitian. Penelitian ini bertujuan untuk mempopulerkan dan mengkreasikan olahan kudapan dari bahan dasar tempe dan mengetahui tingkat kesukaan terhadap produk. Penelitian ini menggunakan metode kuantitatif dengan purposive sampling menggunakan kuesioner yang berisi uji hedonik dan uji mutu hedonik melalui uji friedman. Responden dari penelitian ini adalah 56 panelis konsumen yaitu masyarakat umum. Hasil dari penelitian ini yaitu berdasarkan uji friedman dapat diketahui tingkat kesukaan panelis terhadap produk olahan tempe berdasarkan aspek yang telah ditentukan oleh peneliti. Dari aspek aroma, produk olahan tempe berupa hot pudding yang lebih disukai. Dari aspek rasa, produk olahan tempe berupa serabi tempe lebih disukai oleh panelis. Dari aspek tekstur, produk olahan tempe berupa croffle lebih disukai oleh panelis. Dan dari aspek penampilan, produk olahan tempe berupa serabi tempe lebih disukai oleh panelis. Secara umum produk kreativitas tempe diterima cukup baik dari segi rasa, aroma, tekstur, dan penampilan. Berdasarkan hasil analisis dan kesimpulan, penilaian yang diberikan oleh panelis secara rata-rata berdasarkan uji friedman atau uji ranking terhadap suatu produk dimana menguji aroma, rasa, tekstur dan penampilan mendapatkan hasil yang berbeda pada tiap aspeknya, dimana hasil penilaian yang diberikan oleh panelis, diduga dipengaruhi oleh pemikiran panelis tentang aroma, rasa, tekstur dan penampilan oleh makanan croffle, pizza, burger, hot pudding, dan serabi yang sudah tercipta sebelum produk olahan tempe ini ada. Sehingga rasa, aroma, tekstur dan penampilan yang ditampilkan oleh produk hasil olahan tempe ini menjadi aneh bagi beberapa panelis. /This research is a research that takes processed food products made from tempeh which are introduced in the community as the object of research. This study aims to popularize and create processed snacks from Tempeh as basic ingredients and determine the level of preference for the product. This study uses a quantitative method with purposive sampling using a questionnaire containing a hedonic test and a hedonic quality test through the Friedman test. Respondents from this study were 56 consumer panelists which is public societyThe results of this study are based on the fried test, it can be seen the level of panelists' preference for processed tempe products based on aspects that have been determined by the researcher. From the aspect of aroma, processed tempe products in the form of hot pudding are preferred. From the aspect of taste, processed tempe products in the form of tempeh pancakes are preferred by the panelists. From the aspect of texture, processed tempe products in the form of croffles are preferred by the panelists. And from the aspect of appearance, processed tempe products in the form of tempeh pancakes are preferred by the panelists. In general, tempeh creativity products are accepted both in terms of taste, aroma, texture, and appearance. Based on the results of the analysis and conclusions, the average results given by the panelists are based on the fried test or rating test for a product where the aroma, taste, texture and testing are different in each aspect, where the results of the assessment given by the panelists are influenced by the panelists' thoughts about aroma, taste, texture and appearance by the food of croffles, pizza, burgers, hot puddings, and pancakes that were created before this tempe processed product existed. So that the taste, aroma, texture and appearance displayed by this tempe processed product were strange for some panelists.

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