Bayu Simawang Thesis Journal English
Bayu Simawang Thesis Journal English
Bayu Simawang Thesis Journal English
ABSTRACT
Currently, the pattern of consumption needs of the Indonesian is very diverse. Different consumer needs
require food providers to be more creative to create a product in terms of packaging, taste, uniqueness,
etc. Pound cake is one of the basic processed cake products that need special attention in its processing
creations to be more attractive to the wider community. With the abundant availability of ingredients in
Indonesia, the potential level is very high in the creation of pound cake, one of which is pumpkin.
Pumpkin is a food commodity that contains β-carotene or provitamin-A and is rich in nutrients that are
very beneficial for health. Unfortunately, the lack of public knowledge about pumpkin has resulted in the
lack of creations in processing the pumpkin's basic ingredients. Researchers think of adding pumpkin to
the processing pound cake. Pound cake itself is a basic cake base with a wide market because it is easy to
process. This final project problem's formulation and purpose determine whether there are differences in
the level of preference and hedonic quality of pound cake pumpkin against color, texture, taste, and
aroma. Researchers used the ANOVA analysis method, from the results of the study of the preference test
and the hedonic quality test conducted that in several sample treatments there were differences in each
parameter of color, texture, taste, and aroma, then continued with the Duncan test. In this study, it can be
seen that samples with a pumpkin concentration of 60% are the best results in terms of liking level with
like the color (3.54), very fond texture (3.70), very fond taste (3.80), and very good aroma (3.92). While
the sample with 60% is the best in terms of hedonic quality with a pale orange color (3.21). Very soft
textured (3.63). Very pumpkin taste (3.64). Does not smell like pumpkin (2).
ARTICLE HISTORY
Accepted: 2022-01-
10 Evaluated:
Approved: Approved:
INTRODUCTION The development of investment
expected to remain one of the main (PMDN) in the food and beverage
provitamin-A which is very useful for color, texture and nutritional value to
health. Not only that, yellow pumpkin other foods. So this study will process
also has nutrients such as proteins, the yellow pumpkin fruit as a local
carbohydrates, many minerals (calcium, ingredient that can be used for additions
nutritional value.
sa cake that is of interest to the wider researcher's house on Jl. Mirah III Block.
O
community (Mariadi, 2006) Researchers
N.o 3 Villa Mutiara, Sawah Baru –
feel, the processing of Pound cake using
Ciputat, South Tangerang. The place to
the addition of yellow pumpkin can
conduct the Organoleptic Test was
contribute to the increase in the value of
carried out at Campus II of the Sahid
taste, texture , nutrition, as well as the
Polytechnic Jakarta.
appearance on pound cake.
In the preparation of this final
Based on the background
project, the research time starts from
outlined above, the author has the
November 4, 2020 to January 30, 2021,
following problem formulation: Whether
while the Organoleptic Test is carried out
there is a difference in the degree of
on January 13 to January 14, 2021.
liking of colors, aromas, flavors,
The ingredients used in making
textures, and general acceptance in
pound cake with the addition of yellow
Pound yellow pumpkin cake ? Are there
pumpkin include wheat flour, sugar, fat,
differences in the sensory quality
eggs, and yellow pumpkin.
attributes of color, aroma, taste, texture
digital scales, forks, spoons, ovens, each product. The number of panelists
this study was using the Complete sensitivity so that more biased tendencies
Randomized Design (RAL) method. The can be avoided. In this study , there
treatment that is tried from the were two indicators tested , namely the
formulation of the problem and the hedonic test (liking) and the hedonic
by paying attention to the variables include: (1) Comparison Test (One Way
study at 0.150%. this is because if the 3 3,30 3,40 3,62 3,59 3,58
0.150% yellow pumpkin does not Average 3,37a 3,60a 3,34a 3,50a 3,70a
Duncan deep test Favorite from parameter 2. Quality Test ( Hedonic Quality )
color, texture, taste aroma, and acceptance Quality tests or hedonic tests are
common Manufacture pound cake Good performed to determine the difference in
yellow : quality of each sample tested. This
3 2,80 2,72 2,80 3,53 3,86 deep test quality from parameter color,
Average 2,65bc 2,64bc 2.81d 3.31fro 3,63a
Aroma 2 2 2 2 2 2
color 111,969 all samples have
significant color
3 2 2 2 2 2
differences
Average 2a 2a 2a 2a 2a
yellow pumpkin.
2. Suggestion BIBLIOGRAPHY
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