PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS FISIK & KUALITAS ORGANOLEPTIK KUE SEMPRONG

PUTRI AMELIA, . (2021) PENGARUH SUBSTITUSI TEPUNG UMBI BUNGA DAHLIA TERHADAP KUALITAS FISIK & KUALITAS ORGANOLEPTIK KUE SEMPRONG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK* Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung umbi bunga dahlia terhadap kualitas fisik dan organoleptik kue semprong. Aspek pada kualitas fisik dan organoleptik yang akan diteliti yaitu ketebalan, daya serap air, susut pengeringan, warna, aroma, tekstur, rasa dan keseluruhan. Diawali dengan pembuatan tepung umbi bunga dahlia, kemudian membuat selai cokelat untuk isian kue semprong, dan pembuatan kue semprong. Penelitian dilanjutkan dengan pembuatan kue semprong substitusi tepung umbi bunga dahlia dengan 4 perlakuan yaitu kontrol, 10%, 15% dan 20% yang diisi selai cokelat dengan penambahan tepung umbi bunga dahlia sebanyak 15%. Selanjutnya dilakukan analisis QDA untuk kualitas organoleptik dan analisis fisik untuk kualitas fisik kue semprong dengan 4 perlakuan. Hasil uji analisis fisik menyatakan terdapat perbedaan yang signifikan terhadap aspek ketebalan dengan rata-rata 0,61-0,47mm, daya serap air 1,34-0,76%, dan susut pengeringan 63,52-46,56% pada 4 perlakuan. Sedangkan uji QDA menunjukkan perbedaan yang nyata pada aspek warna, aroma, dan rasa. Substitusi (10%) menghasilkan rata-rata yang mendekati mutu atribut paling baik dari aspek warna, aroma, rasa dan tekstur. Namun pada aspek secara keseluruhan panelis lebih menyukai substitusi (15%), sehingga dapat disimpulkan bahwa produk kue semprong 10%, 15%, dan 20% memiliki kualitas fisik tidak jauh berbeda dengan kue semprong tanpa perlakuan dan substitusi 15% disukai panelis dalam penilaian kualitas organoleptik Kata kunci: tepung umbi bunga dahlia, kue semprong, kualitas fisik, kualitas organoleptic ABSTRACT* This study aims to determine the effect of dahlia flower tuber substitution on the physical and organoleptic qualities of the semprong cake. Aspects of physical and organoleptic quality to be studied are thickness, water absorption, drying loss, color, aroma, texture, taste, and overall. Starting with making dahlia flower tuber flour, then making chocolate jam for filling the semprong cake, and making semprong cakes. The research was continued with making semprong cake substitution of dahlia flower tuber flour with 4 treatments, namely control, 10%, 15%, and 20% filled with chocolate jam with the addition of 15% dahlia flower tuber flour. Furthermore, QDA analysis was performed for organoleptic quality and physical analysis for physical quality of semprong cake with 4 treatments. The results of the physical analysis test show that there is a significant difference in the thickness with an average of 0.61-0.47mm, the water absorption capacity is 1.34-0.76%, and shrinkage in drying 63.52-46.56% in 4 treatments. Meanwhile, the QDA test shows significant differences in aspects of color, aroma, and taste. Substitution (10%) produces an average that is close to the best quality attributes in terms of color, aroma, taste, and texture. But in the overall aspect, the panelists prefer substitution (15%), so it can be concluded that the product cake semprong 10%, 15%, and 20% have a physical quality is not much different semprong cake without treatment and 15% substitution is preferred by panelists in organoleptic quality assessments. Keywords: dahlia flower bulb flour, semprong cake, physical quality, organoleptic quality

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Ir. Ridawati, M.Si 2) Dr. Ir. Alsuhendra, M.Si
Subjects:	Sains > Kimia Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 10808 not found.
Date Deposited:	24 Aug 2021 07:57
Last Modified:	24 Aug 2021 07:57
URI:	http://repository.unj.ac.id/id/eprint/17122

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