Siti Ulfatul, Zahra (2012) SUBSTITUSI PUREE LABU KUNING DALAM PEMBUATAN CAKE (FRUIT CUP CAKE PUMPKIN, TIRAMISU PUMPKIN, DAN PUDDING SWEETY PUMPKIN CAKE). D3 thesis, UNIVERSITAS NEGERI YOGYAKARTA.
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Abstract
The purpose of the study was 1) Determine the formula, technique, presentation and acceptance of the product fruit cup pumpkin cake with pumpkin puree, 2) Knowing the formula, technique, presentation and acceptance of tiramisu pumpkin with pumpkin puree subtitution, 3) Knowing the formula, though the technique, presentation and acceptance of sweety pumpkin pudding cake with pumpkin puree substitution, The study was conducted at the Production Laboratory of PTBB Yogyakarta State University in March to April 2012. The research method is a Research and Development using the ADDIE (Analyze, Design, Development, Production, Implementation or Delivery, and Evaluation). The stage is used, is 1) to analyze the reference recipe, 2) designing products that are modified with the pumpkin puree fruit cup pumpkin cake, pumpkin tiramisu, and a sweety pumpkin pudding cake, 3) create and test the product, 4) the exhibition products. The data analysis used descriptive data analysis. Based on observations during the making of the cake produced several conclusions that: 1) the right formula recipes on making pumpkin Fruit cup cake flour are 80% and 20% pumpkin puree. Though the technique used creaming. Garnish use the butter cream and strawberries, oranges, and grapes with standard 100-120 gram portion, presentation using dessert plate of glass, acceptance of the product by 90% is acceptable in the community, 2) pumpkin tiramisu’s formula are 90% flour 10% flour and pumpkin puree. Though the technique used sponge method. Garnish using a sprinkling of cocoa powder and chocolate block with a standard 100-120 gram portion, presentation using dessert plate of glass. Acceptance of the product by 96.66% is acceptable in the community, 3) sweety pumpkin pudding cake’s formulas are 80% white flour and 20% pumpkin puree. Though the technique used au bain marie. Garnish using vanilla sauce and strawberries with a standard portion of 100-120 grams, the presentation using a dessert plate of glass. Acceptance of the product by 96.66% is acceptable in the community.
| Item Type: | Thesis (D3) |
|---|---|
| Subjects: | Perpustakaan Teknik & Teknologi > Teknik Boga dan Busana |
| Divisions: | Fakultas Teknik (FT) > Diploma 3 (D3) > D3 Tata Boga Perpustakaan |
| Depositing User: | Eprints |
| Date Deposited: | 09 Jan 2013 01:28 |
| Last Modified: | 29 Jan 2019 02:40 |
| URI: | http://eprints.uny.ac.id/id/eprint/9357 |
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