PENGARUH PERSENTASE SUBTITUSI TEPUNG GANDUM UTUH TERHADAP KUALITAS ROTI TAWAR SANDWICH

MUHAMMAD KHOIRUL ANDIFA, . (2021) PENGARUH PERSENTASE SUBTITUSI TEPUNG GANDUM UTUH TERHADAP KUALITAS ROTI TAWAR SANDWICH. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

*ABSTRAK* Penelitian ini ditujukan untuk mempelajari pengaruh persentase subtitusi tepung gandum utuh terhadap kualitas roti tawar sandwich yang dinilai melalui 9 aspek yang meliputi 4 aspek eksternal yaitu volume, warna kerak, kerak roti, dan karakter kulit. Lalu aspek internal yang meliputi remah/pori-pori, aroma, warna bagian dalam, rasa, dan tekstur remah. Penelitian ini menggunakan metode eksperimen. Sampel dalam penelitian ini adalah roti tawar sandwich gandum utuh dengan persentase subtitusi gandum utuh yang berbeda mulai dari 20%, 30% dan 40% yang diujikan kepada 45 panelis agak terlatih. Hasil pengujian menunjukkan pada aspek eksternal kategori volume memiliki nilai rata-rata tertinggi 3.4, warna kerak memiliki rata-rata 3.9, kerak roti 4, karakter kulit 3.9 dan pada aspek internal kategori remah/pori-pori memiliki nilai rata-rata 3.5, aroma 4.1, warna bagian dalam 4, rasa 3,8 dan kategori tekstur remah 4. Hasil pengujian hipotesis menggunakan Uji Kruskall Wallis dengan taraf signifikan α = 0.05 dinyatakan bahwa terdapat pengaruh subtitusi gandum utuh pada kualitas Roti tawar Sandwich pada aspek volume. Hasil Uji Tuckey’s menunjukan bahwa Roti tawar Sandwich dengan subtitusi gandum utuh 20% merupakan produk terbaik sehingga direkomendasikan pada pembuatan Roti Tawar Sandwich Gandum Utuh. *ABSTRACT. The purpose of this research is to study the effect of whole wheat percentage substitution on sandwich bread quality measured by external factor such as volume, bread crust color, bread crust, and skin character. Also by internal factor such as pores, scent, crumb colour, flavour, and texture. This research use experimental method. The sample of this research is Whole Wheat Sandwich Bread with different percentage of whole wheat substitution starts from 20%, 30%,and 40% tested by 5 expert panelists then, the research continued with organoleptic test done by 45 nearly trained panelist. The test results show that the internal aspect of the volume category has the highest average value of 3.4, bread crust color has an average of 3.9, bread crust is 4, skin character is 3.9 and in internal aspect category, the pores has an average value of 3.5, scent is 4.1, crumb color 4, flavor 3,8 and crumb texture category 4. Hypothesis test result using Kruskall-Wallis Test with significant level α = 0.05 show that there is an effect of whole wheat substitution percentage on whole wheat sandwich bread volume aspect. Tuckey’s test shows that sandwich bread with 20% whole wheat subtitute is the best product that can be recommend on whole wheat sandwich bread.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dra. Mutiara Dahlia, M.Kes. 2) Dr. Guspri Devi Artanti, S.Pd, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 11322 not found.
Date Deposited:	25 Aug 2021 12:39
Last Modified:	25 Aug 2021 12:39
URI:	http://repository.unj.ac.id/id/eprint/17401

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