Pemanfaatan Seduhan Biji Pepaya sebagai Pengganti Air dalam Pembuatan Puff Pastry Stick

Abstract

The purpose of this study is to determine whether brewed papaya seed can be used as potential food additive in processing puff pastry stick, that papaya seed itself is a food waste. Population employed in this research is people who domiciled in Surabaya and surrounding areas. Meanwhile, sample of this research is 30 untrained panelists in three repetitions, that generates 90 panelists. Moreover, the technique of data collection in the study is conducted through questionnaires distribution method or questionnaires using Likert scale instrument. In this research the variables of the study are colour, aroma, taste, and texture on the organoleptic test. Variable researched on market preference test are distribution channel, price range, and respondences preference about packaging. Furthermore, the researcher process the data uses SPSS 18 software for windows to obtain significant conclusions based on these results. Based on the organoleptic test, it can be concluded that puff pastry stick with papaya seed without husk treatment and 10 minutes brewing duration is acceptable by panelists. Researcher chooses papaya seed with the husk treatment and 15 minutes brewing duration as the chosen product. This choosing statement is different with the organoleptic test result, which is puff pastry stick with papaya seed without husk treatment and 10 minutes brewing duration. This choice is made because papaya seed itself is a waste product, so the researcher drive at no more waste product from papa seed husk. Fifthteen minutes of brewing duration is chosen because there is no real difference among control sample and other brewing durations, in taste. The result of laboratory test present that the fat content of puff pastry stick product is 32.38%. The selling price of the product is IDR 20,000.00, with online distribution channel.