PENGARUH PENGGUNAAN GULA AREN BUBUK (ARENGA PINNATA) PADA KUALITAS SNACK BAR BERBASIS BAHAN PANGAN LOKAL

MUTIARA FAJRI, . (2022) PENGARUH PENGGUNAAN GULA AREN BUBUK (ARENGA PINNATA) PADA KUALITAS SNACK BAR BERBASIS BAHAN PANGAN LOKAL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan untuk mempelajari pengaruh penggunaan gula aren bubuk terhadap kualitas snack bar berbasis bahan pangan lokal. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Tata Boga, UNJ pada bulan Maret 2020 - Juni 2022 dengan menggunakan metode eksperimen. Penilaian kualitas dilakukan dengan uji organoleptik kepada 45 panelis agak terlatih. Uji coba dilakukan pada produk snack bar dengan persentase penggunaan gula aren bubuk sebanyak 12%, 18%, dan 24%. Pada aspek warna snack bar dengan penggunaan gula aren bubuk mendapatkan penilaian mendekati cokelat sangat tua. Aspek aroma bagian luar yaitu beraroma cokelat. Aspek aroma bagian dalam mendapatkan penilaian pada rentangan agak beraroma sampai beraroma gula aren. Aspek rasa mendapatkan penilaian manis. Aspek tekstur ketika disentuh mendapatkan penilaian mendekati kering. Aspek kerenyahan mendapatkan penilaian renyah. Aspek kekerasan yaitu pada rentangan agak keras sampai keras. Aspek ketebalan coating mendapatkan penilaian agak tebal. Uji fisik kadar air dengan penggunaan gula aren bubuk 12% adalah 5,66%, 18% adalah 5,3%, dan 24% adalah 4,5%. Aspek daya rekat persentase 12% dan 18% adalah 5-6 menit serta 24% yaitu 8 menit 7 detik. Aspek titik leleh permukaan luar adalah 4-5 menit. Berdasarkan uji hipotesis menggunakan uji Kruskal wallis menyatakan bahwa tidak terdapat pengaruh pada aspek warna, aroma (luar dan dalam), rasa, tekstur ketika disentuh, kerenyahan, dan ketebalan coating, sedangkan pada aspek kekerasan terdapat pengaruh penggunaan gula aren bubuk pada kualitas snack bar berbasis bahan pangan lokal. Berdasarkan hasil uji tuckey diperoleh bahwa produk terbaik adalah snack bar dengan penggunaan gula aren bubuk 12% dan 18%. Kata kunci: Snack bar, gula aren bubuk, kualitas, pangan lokal. This researched aims to studied the effect of the use of palm sugar (arenga pinnata) on the quality of snack bar based on local food ingredients. This researched was conducted at the pastry and bakery laboratory of the food and nutrition program State University of Jakarta and was conducted from March 2020 – June 2022. Quality assessment was conducted by organoleptic test to 45 panelists was rather well trained. The trial was conducted on snack bar products with a percentage of palm sugar 12%, 18%, and 24%. In the color aspect of snack bars with the use of palm sugar getting a rating close to very dark brown. The external flavour aspect is chocolate flavored. The external flavored aspect gets an assessment in the range of slightly flavored to flavorful palm sugar. The taste aspect gets a sweet assessment. Aspects of texture when touched get a near-dry assessment. The crispness aspect gets a crispy assessment. The hardness aspect is that in the range is a bit hard to hard. The thickness aspect of the coating gets a rather thick assessment. The physical test of water content with the use of 12% palm sugar is 5,66%, 18% is 5,3%, and 24% is 4,5%. The adhesion aspect of the percentage of 12% and 18% is 5-6 minutes and 24% which is 8 minutes 7 seconds. The aspect of the melting point of the outer surface is 4-5 minutes. Based on hypothesis tests using the kruskal wallis states that there is no influence on the aspect color, aroma (internal and external), taste, texture when touched, crispness, and thickness of the coating, while in the aspect of hardness there is an influence of the use of palm sugar on the quality of snack bars based on local foodstuffs. Based on the results of the tuckey test, it was obtained that the best product is a snack bar with the use of palm sugar of 12% and 18%. Keywords: Snack bar, palm sugar, quality, local food.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si. ; 2). Dr. Ari Fadiati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 14927 not found.
Date Deposited:	26 Aug 2022 07:10
Last Modified:	26 Aug 2022 07:10
URI:	http://repository.unj.ac.id/id/eprint/33399

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