PENGARUH PENAMBAHAN PEWARNA ANGKAK (Monascus purpureus) TERHADAP MUTU SENSORIK SPONGE CAKE (APLIKASI PADA RED VELVET CAKE)

APRINI LEDYA POHAN, . (2014) PENGARUH PENAMBAHAN PEWARNA ANGKAK (Monascus purpureus) TERHADAP MUTU SENSORIK SPONGE CAKE (APLIKASI PADA RED VELVET CAKE). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan pewarna angkak terhadap mutu sensoris sponge cake pada Internal aspek warna kulit,tekstur kulit dan Eksternal rasa,tekstur,aroma, dan warna remah Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Tata Boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Januari 2013-Juli 2014 menggunakan metode eksperimen. Pada pembuatan Sponge cake dilakukan penambahan pewarna angkak sebanyak 5%, 6%, dan 7%. Penilaian mutu sensorik Sponge cake dilakukan uji organoleptik kepada 30 orang panelis agak terlatih. Hasil uji sensorik secara deskriptif menunjukkan bahwa sponge cake pewarna angkak 7% merupakan produk yang paling disukai oleh panelis untuk seluruh aspek, dengan nilai ratarata: aspek warna kulit 4.0, tekstur kulit 4.6, rasa 4.0, tekstur 4.0, aroma 4.4, dan warna remah 4.5. Sementra hasil hipotesis statistik menggunakan uji Friedman dengan taraf signifikan. menunjukkan bahwa terdapat pengaruh penambahan pewarna angkak terhadap mutu sensorik pada aspek warna kulit dan warna remah Sponge cake. Sedangkan untuk tekstur kulit, rasa, tekstur dan aroma tidak terdapat pengaruh yang signifikan. Hasil uji Tuckey’s yang aspek warna kulit dan remah menunjukkan formula Sponge cake dengan penambahan pewarna angkak sebanyak 7% merupakan formula terbaik. Berdasarkan hasil tersebut dapat dismpulakan produk dengan penambahan 7% merupakan produk yang direkomendasikan. ************ This research aimed to analyze the effect of adding dye to the red yeast rice sensory quality of sponge cake on Internal aspects of skin color, skin texture and External flavor, texture, aroma, and color of crumb This research was conducted at the Laboratory of Pastry and Bakery Food and Nutrition Program, Home Economic Department, Faculty of Engineering, State University of Jakarta in January 2013-July 2014 using the experimental method. In the manufacture of sponge cake, the addition of the dye of red yeast rice as much as 5%, 6%, and 7%. Sponge cake sensory quality assessment conducted organoleptic tests to 30 people rather trained panelists. The results of a descriptive sensory test showed that red yeast rice sponge cake dye 7% is a product that is most preferred by the panelists for all aspects, with an average value: 4.0 aspects of skin color, skin texture 4.6, 4.0 flavor, texture 4.0, 4.4 aromas, and colors crumb 4.5. While the results of statistical hypothesis using Friedman test with significant level. shows that there are significant additions to the dye of red yeast rice on the sensory quality aspects of skin color and the color of sponge cake crumbs. As for the skin texture, flavor, texture and aroma is not a significant difference. Tuckey's test results which aspects of skin color and crumb shows formulas Sponge cake with the addition of as much as 7% dye red yeast rice is the best formula. Based on these results we can conclude the product with the addition of 7% is a recommended product.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Guspri Devi Artanti, S.Pd, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Rima Safitri .
Date Deposited:	16 Mar 2021 02:38
Last Modified:	16 Mar 2021 02:38
URI:	http://repository.unj.ac.id/id/eprint/15012

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