PENGARUH SUBSTITUSI TEPUNG SINGKONG (Manihot Esculenta Crantz) TERHADAP KUALITAS CHICKEN CURRY PUFF FROZEN

DITA AJENG INDRIATI, . (2022) PENGARUH SUBSTITUSI TEPUNG SINGKONG (Manihot Esculenta Crantz) TERHADAP KUALITAS CHICKEN CURRY PUFF FROZEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf.pdf Download (502kB)
	Text BAB 1.pdf.pdf Download (154kB)
	Text BAB 2.pdf.pdf Restricted to Registered users only Download (497kB) | Request a copy
	Text BAB 3.pdf.pdf Restricted to Registered users only Download (806kB) | Request a copy
	Text BAB 4.pdf.pdf Restricted to Registered users only Download (219kB) | Request a copy
	Text BAB 5.pdf.pdf Restricted to Registered users only Download (77kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf.pdf Download (79kB)
	Text LAMPIRAN.pdf.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh substitusi tepung singkong terhadap kualitas chicken curry puff frozen berdasarkan aspek warna kulit, warna isian, tekstur, lembaran, rasa, dan aroma. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan November 2019 hingga Januari 2022. Metode yang digunakan dalam penelitian adalah metode eksperimen. Sampel penelitian yang digunakan adalah chicken curry puff frozen substitusi tepung singkong sebanyak 10%, 20% dan 30% dengan lama waktu beku penyimpanan 7 hari, produk diujikan kepada 45 panelis yang menilai aspek warna kulit, tekstur, lembaran, rasa, warna isian, dan aroma. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji Kruskal Wallis menunjukkan bahwa tidak terdapat pengaruh tepung singkong terhadap kualitas chicken curry puff frozen yang ditinjau dari aspek warna kulit, tekstur, lembaran, rasa, warna isian, dan aroma. Kesimpulan dari penelitian ini adalah merekomendasikan penggunaan tepung singkong 30% untuk dikembangkan sebagai inovasi pada usaha curry puff, mengoptimalkan pemanfaatan tepung singkong serta mengenalkan produk patisserie curry puff tepung singkong. This study was to study and analyze the effect of cassava flour substitution on the quality of frozen chicken curry puff based on aspects of skin color, filling color, texture, sheet, taste, and aroma. This research was conducted at the Pastry and Bakery Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research started in November 2019 until January 2022. The method used in the study was an experimental method. The research sample used was chicken curry puff frozen with cassava flour substitution as much as 10%, 20% and 30% with a frozen storage time of 7 days, the product was tested on 45 panelists who assessed aspects of skin color, texture, sheet, taste, filling color, and texture. scent. Based on the results of statistical hypothesis testing using the Kruskal Wallis test, it showed that there was no effect of cassava flour on the quality of frozen chicken curry puffs in terms of skin color, texture, sheet, taste, filling color, and aroma. The conclusion of this study is to recommend the use of 30% cassava flour to be developed as an innovation in the curry puff business, optimize the use of cassava flour and introduce cassava flour patisserie curry puff products.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, S.Pd, M.Si ; 2). Dr. Nur Riska, S.Pd, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 13279 not found.
Date Deposited:	24 Feb 2022 02:04
Last Modified:	24 Feb 2022 02:04
URI:	http://repository.unj.ac.id/id/eprint/22552

Actions (login required)

View Item