| Popis: |
Penelitian ini bertujuan untuk menganalisis pengaruh penambahan jamur tiram pada pembuatan patty sayap ayam terhadap daya terima konsumen. Penelitian dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta dengan metode penelitian eksperimen untuk menguji pengaruh penambahan jamur tiram pada pengukuran fisik dan aspek-aspek organoleptik. Sampel penelitian ini adalah patty sayap ayam dengan penambahan jamur tiram yang berbeda yaitu 15%, 25% dan 35%. Pada penelitian ini patty sayap ayam diberikan penambahan jamur tiram dengan dicampurkan kedalam adonannya. Pengukuran fisik dilakukan dengan mengukur diameter, ketebalan dan berat patty sayap ayam penambahan jamur tiram dalam kondisi mentah, setelah dikukus dan setelah digoreng. Hasil pengukuran menunjukkan bahwa tidak ada perbedaan ukuran yang signifikan yang dihasilkan dari perhitungan standar deviasi tiap pengukuran. Penelitian ini menggunakan uji organoleptik yang diujikan kepada 5 panelis ahli (Dosen Pendidikan Tata Boga) dan 30 panelis agak terlatih. Hasil analisis menggunakan uji Friedman dengan taraf signifikan α=0,05. Hasil uji Friedman menunjukkan perlakuan tidak berpengaruh terhadap aspek warna bagian luar, rasa, aroma, kekenyalan dan keempukan, namun terdapat pengaruh penambahan jamur tiram pada pembuatan patty sayap ayam terhadap daya terima konsumen aspek warna bagian dalam. Hasil uji Tuckey menunjukkan bahwa penambahan jamur tiram 25% pada aspek warna bagian dalam patty sayap ayam yang paling disukai konsumen. Berdasarkan tujuan penelitian ini yaitu optimalisasi penambahan jamur tiram dapat disimpulkan bahwa patty sayap ayam dengan penambahan jamur tiram 35% merupakan produk rekomendasi untuk dikembangkan. ***** This study aims to analyze the effect of adding oyster mushrooms on the manufacture of chicken wing patties on consumer acceptability. The research was conducted at the Food Processing Laboratory of the Tata Boga Education Study Program, Faculty of Engineering, Jakarta State University with an experimental research method to test the effect of adding oyster mushrooms on physical measurements and organoleptic aspects. The sample of this study was a chicken wing patty with the addition of different oyster mushrooms, namely 15%, 25% and 35%. In this study, the chicken wing patty was given the addition of oyster mushrooms by mixing them into the dough. Physical measurements are made by measuring the diameter, thickness and weight of the chicken wing patty adding oyster mushrooms in raw condition, after steaming and after frying. The measurement results show that there is no significant difference in size resulting from the calculation of the standard deviation of each measurement. This study used an organoleptic test that was tested on 5 expert panelists (Tata Boga Education Lecturers) and 30 somewhat trained panelists. The results of the analysis used the Friedman test with a significant level of α= 0.05. Friedman's test results showed that the treatment did not affect the aspects of outer color, taste, aroma, chewiness and tenderness, but there was an influence of the addition of oyster mushrooms in the manufacture of chicken wing patties on the acceptability of consumers in the inner color aspect. Tuckey's test results showed that the addition of 25% oyster mushrooms to the inner color aspect of the chicken wing patty was the most preferred by consumers. Based on the purpose of this study, namely optimizing the addition of oyster mushrooms, it can be concluded that the chicken wing patty with the addition of 35% oyster mushrooms is a recommendation product to be developed. |
