PROFIL ORGANOLEPTIK DAN KADAR AIR KOLAK PALA PADA UNIT USAHA MIKRO KECIL DAN MENENGAH (UMKM). (Indonesian)
In: Journal of Social & Technology / Jurnal Sosial dan Teknologi (SOSTECH), Jg. 2 (2022-04-01), Heft 4, S. 370-377
academicJournal
Zugriff:
The unique taste of nutmeg flesh (spicy, salty, sour) which is not commonly consumed directly and the nature of the nutmeg flesh is perishable and almost not utilized by farmers. One of the efforts to diversify the value of nutmeg flesh is nutmeg compote. product of nutmeg (wet candied nutmeg), nutmeg compote is processed nutmeg flesh by soaking process, adding sugar and caramel. This study aims to determine the response of panelists to nutmeg compote from different samples of MSME products based on indicators of color, texture, taste and overalls, and to see the water content profile of each product sample. This research is quantitative research. The research data were analyzed by Anova test and follow-up test (Duncan). The results of data processing stated that there were differences in panelists' preferences for actual taste indicators between 300 products, 179 products and 238 products with 254 products. And found a significant difference between the panelists' preferences on the taste indicators between 254 products and 206 products. Overall, there was no difference in the preference of the panelists on product 300, product 179, and product 238, but there was a significant difference in the preference of the panelists between these products on the 254 products and a significant difference in the preference of the panelists on the 206 products. [ABSTRACT FROM AUTHOR]
Keunikan rasa daging buah pala (pedas, asin, asam) yang tidak umum dikonsumsi secara langsung dan sifat daging buah pala yang mudah busuk dan hampir tidak dimanfaatkan oleh petani. Salah satu upaya diversifikasi nilai daging buah pala adalah kolak buah pala. produk pala (manisan basah pala), kolak pala adalah olahan daging buah pala dengan proses perendaman, penambahan gula dan karamel. Penelitian ini bertujuan untuk mengetahui respon panelis terhadap kolak pala dari sampel produk UMKM yang berbeda berdasarkan indikator warna, tekstur, rasa dan overall, serta melihat profil kadar air masing-masing sampel produk. Penelitian ini merupakan penelitian kuantitatif. Data penelitian dianalisis dengan uji Anova dan uji lanjutan (Duncan). Hasil pengolahan data menyebutkan perbedaan kesukaan panelis terhadap indikator rasa sebenarnya antara 300 produk, 179 produk dan 238 produk dengan 254 produk. Serta ditemukannya perbedaan yang nyata antara kesukaan panelis pada indikator rasa antara 254 produk dan 206 produk. Secara keseluruhan, tidak ada perbedaan kesukaan panelis pada produk 300, produk 179, dan 238 produk, namun terdapat perbedaan yang mencolok pada kesukaan panelis antara produk tersebut pada 254 produk dan perbedaan nyata pada kesukaan panelis pada 206 produk. [ABSTRACT FROM AUTHOR]
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Titel: |
PROFIL ORGANOLEPTIK DAN KADAR AIR KOLAK PALA PADA UNIT USAHA MIKRO KECIL DAN MENENGAH (UMKM). (Indonesian)
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Autor/in / Beteiligte Person: | Masrijal ; Triandita, Nanda |
Zeitschrift: | Journal of Social & Technology / Jurnal Sosial dan Teknologi (SOSTECH), Jg. 2 (2022-04-01), Heft 4, S. 370-377 |
Veröffentlichung: | 2022 |
Medientyp: | academicJournal |
ISSN: | 2774-5147 (print) |
DOI: | 10.36418/jurnalsostech.v2i4.328 |
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