Pengaruh Penambahan Pasta Kluwek Pada Pembuatan Almond Crispy Terhadap Daya Terima Konsumen

Abstract

This research aims to know and analyze the effect of addition of kluwek paste in the making Almond Crispy to consumer acceptance which include assessment on organoleptic aspect of color, aroma, flavor, and texture. This research was conducted at the Pastry Laboratory of Culinary Arts Education Study Program, Faculty of Engineering, State University of Jakarta. The time of this research was conducted from September 2019 until January 2022. This research used experimental method. The assessment using hedonic test to 30 panelists was rather well trained. The result of the hedonic test shows that Almond Crispy addition of kluwek paste the most favorable for color, aroma and texture aspect is addition of 0,07% kluwek paste with value 4,76, 4,16 and 4,63 in the category like to mostly like. On the most preferred aspect of flavor is the addition of 0,05% kluwek paste with a value of 4,46 in the category like. The result of analysis by using Friedman test proves that there is influence of addition of kluwek paste in the making Almond Crispy on consumer acceptance on color and flavor. Tuckey test result show that addition of kluwek paste as much as 0,05% and 0,07% are the preferred consumer. Generally, the conclusion of the result of organoleptik assessment that Almond Crispy with the most preferred addition of kluwek paste from the aspect of color, aroma, flavor, and texture was with percentage of 0,07%.