Organoleptic Test Analysis Of Pandan Cake Using A Gas Oven And Convection Oven
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(3) Universitas Negeri Padang
(4) Universitas Negeri Padang
(*) Corresponding Author
Abstract
This research was motivated by the use of a gas oven which is more efficient compared to a convection oven. The aim of the research was to compare the quality of pandan sponge cake using a gas oven and a convection oven. This type of research is pure experiment using the Independent Sample T-test method. The research instrument was carried out by providing an organoleptic test format to the panelists. The data obtained was then tabulated in tabular form and a level test was carried out on each variable X1 and X2 to find out whether there was a quality comparison for these variables. The results of the research show that there is no significant influence on the quality of the shape, color, aroma, texture and taste of pandan cake. For the quality of the shape (round) it has an average value of X1 (3.15) and X2 (2.89), for color quality (brownish green for the outside) has an average of X1 (2.83) and X2 (3.01), for color (green inside) has an average of X1 (3.03) and ), then for the quality of aroma (fragrant pandan leaves) has an average of X1 (3.19) and X2 (3.31), while the average value for texture quality (soft) has an average of and X2 (2.84), and for taste quality (sweet) it has an average value of X1 (3.06) and 87) and X2 (3.07).
Keywords
References
Annisa, A. R., & Holinesti, R. (2020). The influence of the binder on quality of rendang boleces of chicken afkir. Jurnal Pendidikan Tata Boga dan Teknologi, 1(3), 142-147.
Auliya, A., & Aprilia, D. N. (2017). Pengaruh hygiene pengolahan makanan terhadap Kualitas makanan di Hotel Aston Rasuna Jakarta. Jurnal Hospitality dan pariwisata, 2(2).Bandung: Alfabeta.
Fitri, F. T., & Siregar, J. (2024). Analisis Uji Organoleptik Mie Basah Substitusi Jamur Tiram. Jurnal Pendidikan Tambusai, 8(2), 17551-17558
Holinesti, R., & Nurhayani, N. (2020). Pengaruh Subsitusi Ekstrak Rumput Laut Coklat Terhadap Kualitas Sosis Ayam Afkir. Jurnal Pendidikan Tata Boga Dan Teknologi, 2(1), 57-63.
Lestari, W. S., Yusuf, A., Singaperbangsa, U., Ronggowaluyo, J. H., & Timur, J. (2019). Pengaruh kualitas makanan dan harga terhadap keputusan pembelian pada Steak Jongkok Karawang. Jurnal Ekonomi Manajemen, 5(2), 94-101.
Maligan, J. M., Amana, M., Dwi, W., Putri, R., Teknologi, J., Pertanian, H., Universitas, F., Malang, B., Veteran, J., Korespondensi, P., Kunci, K., & Preferensi. 2018. Analisis Preferensi Konsumen Terhadap Karakteristik Organoleptik Produk Roti Manis Di Kota Malang. Jurnal Pangan Dan Agroindustri, 6(2), 86–93.
Mandar, G., Muhammad, A. H., Santosa, M., & Salsabila, S. (2023). KLASIFIKASI KUALITAS KOPRA MENGGUNAKAN NEAREST MEAN CLASSIFIER BERDASARKAN WARNA DAN TEKSTUR LOCAL BINARY PATTERN. IJIS-Indonesian Journal On Information System, 8(2), 164-173.
Mariana, I., & Gusnita, W. (2020). Standarisasi Resep Rendang Daging Di Lubuk Alung Kabupaten Padang Pariaman. Jurnal Pendidikan Tata Boga dan Teknologi, 2(1), 40-49.
Nuli, R. R. A. (2023). IDENTIFIKASI PEWARNA MAKANAN METANIL KUNING PADA TAHU KUNING DI BEBERAPA PASAR INDUK KOTA JAMBI TAHUN 2023 (Doctoral dissertation, KEDOKTERAN).
Nurlaila, S., Agustini, D. M., & Purdianto, J. (2017). Uji Organoleptik Terhadap Berbagai Bahan Dasar Nugget. Maduranch: Jurnal Ilmu Peternakan, 2(2),
Oktania, S., & Holinesti, R. (2022). The Quality Of Rendang Boleces Rejected Chicken With Binder Ingredients Tapioca And Mocaf Flour. Jurnal Pendidikan Tata Boga dan Teknologi, 3(1), 1-5.
Ramadhanti, F., & Gusnita, W. (2020). Pengaruh penyimpanan daging terhadap kualitas rendang. Jurnal pendidikan tata boga dan teknologi, 1(3)
Rahmi Holinesti Dan Pupe Selvia Dewi. 2020. Pengaruh Substitusi Tepung Tempe Terhadap Kualitas Nastar. Jurnal Pendidikan Tataboga Dan Teknologi, 1 (2): 15-21.
Rizqullah, A. R., & Elida, E. (2022). Analysis Using Of Different Liquids of the Bakpao Quality. Jurnal Pendidikan Tata Boga Dan Teknologi, 3(2), 68
DOI: 10.24036/jptbt.v5i3.16889
Article Metrics
Abstract View : 54 times; PDF : 0 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Boby Ertanto
This work is licensed under a Creative Commons Attribution 4.0 International License.
