Daya Terima Konsumen Terhadap Pengembangan Produk Kue Semprong Tepung Ampas Tahu

ABSTRAK Lestari, Rika Dwi. 2015. Daya Terima Konsumen Terhadap Pengembangan Produk Kue Semprong Tepung Ampas Tahu. Skripsi, Jurusan Teknologi Industri, Fakultas Teknik, Universitas Negeri Malang. Pembimbing: (I) Dr. Dra. Titi Mutiara Kiranawati, M.P., (II) Laili Hidayati, S.Pd., M.Si. Kata Kunci: Pengembangan Produk, Kue Semprong, Tepung Ampas Tahu. Ampas tahu merupakan limbah dari proses pembuatan tahu yang mudah mengalami kerusakan dan pembusukan sehingga perlu penanganan yang lebih lanjut untuk meningkatkan umur simpan ampas tahu. Upaya meningkatkan daya simpan ampas tahu dalam penelitian ini adalah mengeringkan ampas tahu untuk dijadikan sebagai tepung ampas tahu. Tujuan penelitian ini adalah mengembangkan produk pangan baru yaitu kue semprong berbahan dasar tepung ampas tahu, menganalisis kandungan protein, kandungan karbohidrat, kandungan air, kandungan abu, dan kandungan lemak kue semprong tepung ampas tahu, serta menganalisis daya terima terhadap pengembangan produk kue semprong tepung ampas tahu. Produk pengembangan yang dihasilkan diujikan kepada ahli dalam bidang tata boga. Hasil analisis kandungan kimia (protein, lemak, abu, air, karbohidrat) di analisa secara statistik dengan menggunakan uji tdan uji daya terima (warna, aroma, tekstur dan rasa) dari 50 konsumen dianalisa dengan statistik deskriptif. Hasil penelitian analisis kimia kue semprong tepung ampas tahu memiliki rerata kandungan protein 9,70%, lemak 22,74%, air 4,42, abu 1,47%, karbohidrat 65,66%, dan kue semprong resep dasar memiliki rerata kandungan protein 5,61%, lemak 18,09%, air 3,95%, abu 0,77%, karbohidrat 71,57%. Hasil uji kesukaan untuk melihat daya terima konsumen terhadap warna kue semprong tepung ampas tahu 26 konsumen dengan persentase 52% menyatakan suka, daya terima tekstur kue semprong tepung ampas tahu 26 konsumen dengan persentase 52% menyatakan suka,daya terima aroma kue semprong tepung ampas tahu37 konsumen dengan persentase 74% menyatakan suka, daya terima rasa kue semprong tepung ampas tahu 38 konsumen dengan persentase 76% menyatakan suka. ABSTRACT Lestari, Rika Dwi. 2015. Consumer’s Acceptance Levels on the Product Development of Snack Traditional SemprongMade of Tofu Dregs Flour.Mini Thesis,Department of Industrial Technology, Faculty of Engineering.Universitas Negeri Malang. Supervisors: (I) Dr. Dra. Titi Mutiara Kiranawati, M.P., (II) Laili Hidayati, S.Pd., M.Si. Keywords: Product Development, Snack Traditional Semprong, Tofu Dregs Flour. Tofu dregs flour was the main waste of tofu production that easily degradated and decomposed, so it requires a further treatment to maintain the quality and delay the decomposition. The treatment to increase the shelf-life of tofu dregs flour applied in this research was by drying. The aim of this research was to develop the new food product, which is snack traditional Semprong with tofu dregs flour as raw material, to analyze the contain of protein, carbohydrate, water, ash and fat, and also analyze the consumer acceptance. The developed food product was tested by the expert of cullinary art. The result of proximate test (protein, fat, ash, water and carbohydrate) was statisticalyanalized through t-test while the customers acceptance (colour, scent, texture and taste) was analyzed by descriptive analysis. Based on the result, snack traditional Semprongmade of tofu dregs flour contained the average number of 9,70% protein, 22,74% fat, 4,42% water, 1,47% ash and 65,66% carbohydrate. As comparison, the basic recipe of snack traditional Semprong contained the average number of 5,61% protein, 18,09% fat, 3,95% water, 0,77% ash and 71,57% carbohydrate. The result of consumers acceptance test revealed that there were 26 consumers (52%) like the colour, 26 consumers (52%) like the texture and about 37 consumers (74%) like the scent and about 38 consumers (76%) like the taste of snack traditional Semprong made from tofu dregs flour. Entirely, the result showed that consumers has good acceptance on modified snack traditional Semprongmade of tofu dregs flour