Penggunaan Jagung Manis sebagai Substitusi Gula dalam Pembuatan Kulit Sausage Roll

Abstract

The purpose of this study is to determine the potention of sweet corn as sugar substitute in processing sausage roll skin. Population employed in this research is people who stay in Surabaya. Samples of this research were 30 untrained panelists with three repetitions, so the total were 90 panelists. The technique of data collection in the study is conducted through questionnaires distribution method using Likert scale instrument. Variables researched in organoleptic test are color, aroma, taste, and texture. Meanwhile, variable reseached in market preference test is panelists preference toward selling price and distribution channel. Furthermore, the reasercher processed the data uses SPSS 18 software for windows to obtain significant conclusions based on these results. Based on organoleptic test, it can be conclude that the most accepted product is the sausage roll skin with roasted sweet corn in the oven with 10 grams of concentration as sugar substitute. The result of measurement using software SPSS 18 for windows show that sausage roll skin with sweet corn treated by roasted in the oven with 10 grams concentration has the best value on color and taste. Based on this result, the researcher chose sausage roll skin with sweet corn treated by roasted in the oven with 10 grams concentration as the best product. The total carbohydrate content of sausage roll skin with sweet corn treated by roasted in the oven with 10 grams concentration is 51,96%, based on laboratory test. From the market preference test, it can be conclude that the suitable selling price of sausage roll is IDR24,000.00 and distribute it using online channel.