PENGARUH SUBSTITUSI TEPUNG JAWAWUT (SETARIA ITALICA) TERHADAP KUALITAS KULIT PIZZA

ROMI RIZKY SUWANDONO, . (2022) PENGARUH SUBSTITUSI TEPUNG JAWAWUT (SETARIA ITALICA) TERHADAP KUALITAS KULIT PIZZA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menemukan dan menganalisis pengaruh penggunaan substitusi tepung jawawut terhadap kualitas kulit Pizza yang meliputi penilaian organoleptik pada aspek warna kulit, pola loreng, warna remah, tekstur, aroma dan rasa. Jenis Pizza yang dipilih adalah Pizza Napolitan Penelitian ini dilakukan di Laboratorium Roti dan Kue Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta pada bulan September 2021 sampai dengan Juli 2022 dengan menggunakan metode eksperimen. Penelitian menggunakan uji organoleptik berbasis skor kepada 5 panelis ahli untuk menguji kualitas eksternal dan internal kulit Pizza. Persentase substitusi yang digunakan setelah melakukan uji coba awal adalah pada persentase 5%, 15% dan 25%. Dari hasil uji organoleptik diketahui produk terbaik untuk warna kulit, pola loreng, warna remah dan rasa ada pada persentase substitusi 5%. Sedangkan untuk aspek tekstur dan aroma produk terbaik adalah pada persentase substitusi 15%. Melalui analisis statistic deskriptif dapat disimpulkan bahwa terdapat pengaruh substitusi tepung jawawut terhadap kualitas kulit Pizza. Berdasarkan saran dan komentar dari para panelis ahli, produk yang direkomendasikan dan dinilai memiliki kualitas terbaik adalah kulit Pizza dengan persentase substitusi 5%. ***** This researchs aims to found and analyze the effects the usage of foxtail millet’s flour substitution towards qualities of Pizza crust which include assessment of organoleptic aspects such as color of crust, baking stripe’s marks, color of crumbs, texture, aroma and taste. The type of Pizza that being used are Napolitan Pizza. The research was conducted at Pastry and Bakery Laboratory of Culinary Education Program in State University of Jakarta from September 2021 until July 2022 using experimental method. This research used score based organoleptic assessment towards 5 expert panelists to test the external and internal qualities of Pizza crust. The percentage of substituted ingredients used are 5%, 15% and 25%. From the organoleptic assessment it is found that the best results for crust color, baking stripe’s mark, color of crumbs and taste is the Pizza crust with 5% foxtail millet flour substitution. While for the qualities for texture and aroma is from the Pizza crust with 15% foxtail millet flour substitution. By using descriptive statistic analysis, we could conclude that there was significant effect of foxtail millet flour substitution towards the qualities of Pizza crust. Based on the advice and comments from the expert panelists, the recommended and highest quality Pizza crust are the one with 5% substitution of foxtail millet flour.

Item Type: Thesis (Sarjana)
Additional Information: 1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dr. Guspri Devi Artanti, S.Pd., M.Si.
Subjects: Sains > Botani
Teknologi dan Ilmu Terapan > Ekonomi Rumahan
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: Users 15135 not found.
Date Deposited: 28 Aug 2022 00:13
Last Modified: 28 Aug 2022 00:13
URI: http://repository.unj.ac.id/id/eprint/33451

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