Gambaran Rasa, Warna, Tekstur, Variasi Makanan Dan Kepuasan Menu Mahasantri Di Pesantren Mahasiswa KH. Mas Mansur UMS

KHUSNA, LAILATUL and -, Endang Nur Widyaningsih, S.ST.,M.Si Med and -, Eni Purwani, SSi.,M.Si (2018) Gambaran Rasa, Warna, Tekstur, Variasi Makanan Dan Kepuasan Menu Mahasantri Di Pesantren Mahasiswa KH. Mas Mansur UMS. Diploma thesis, Universitas Muhammadiyah Surakarta.

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Abstract

The purpose of the study was to describe the taste, color, texture, variation of food, and mahasanri satisfaction to the food presented at KH.Mas Pesantren Mansur UMS. The results showed that on day 1 the flavors on rice, vegetables, vegetable side dishes and side dish of animal with each percentage of rice 69%, vegetables 65,5%, vegetable side 75,9% and side dish of 65,5%. On day 1 the color of rice, vegetable side dishes, and animal side dishes are interesting with each percentage of 51.7% rice, 58.6% vegetable side dishes and 65.5% animal dishes. The color of vegetables is less attractive with a percentage of 44.8%. On the 1st day, the texture on rice, vegetables, vegetable side dishes, and vegetable side dishes is quite hard with each percentage of rice 55.2%, vegetables 55.2%, vegetable side dishes 55.2% and 72.4% On the 1st day the variation of the treatment varied less with the percentage of 48.3%, the variation of foodstuff varies with the percentage of 48.3%, variation of taste varies with 41.4% percentage, the variation of the color varies with the percentage of 58,6%, variation of texture varies with a percentage of 37.9%. On day 1 the level of satisfaction mahasantri to the food presented is satisfied with the percentage of 58.6%. On the 2nd day the flavors on rice, vegetables, vegetable side dishes and side dishes are tasty with 69% percentage of rice, 51.7% vegetables, 65.5% vegetable side dishes and 89.7% of animal dishes. On day 2 the color on the rice is less attractive with the percentage of 48.3%. The color of vegetables, vegetable side dishes, and animal side dishes attracted with each percentage of vegetables 58.6%, vegetable side dishes 65.5% and 75.9% animal side dishes. On the 2nd day the texture on rice, vegetables, vegetable side dishes, and vegetable side dishes is quite hard with each percentage of rice 51.7%, vegetables 51.7%, vegetable side dishes 62.1% and animal dishes 62.1%. On the second day, the variation of the treatment varied less with the percentage of 55.2%, the variation of the food was less varied with the percentage of 58,6%, the variation of flavor was less varied with the percentage of 55,2%, the color variation was less varied with the percentage 69%, the texture variation less varied with the percentage of 58.6%. On day 2 the level of satisfaction mahasantri to the food presented is less satisfied with the percentage of 65.5%.

Item Type: Karya ilmiah (Diploma)
Uncontrolled Keywords: Flavor, Color, Texture, Variety of Food, and Mahasantri Satisfaction.
Subjects: R Medicine > RA Public aspects of medicine
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
Divisions: Fakultas Ilmu Kesehatan > Gizi D3
Depositing User: LAILATUL KHUSNA
Date Deposited: 08 Feb 2018 03:14
Last Modified: 08 Feb 2018 03:14
URI: http://eprints.ums.ac.id/id/eprint/59377

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