FLUFFY PANCAKE SUBSTITUSI PUREE LABU KUNING (CUCURBITA MOSCHATA) DENGAN PENAMBAHAN TOPPING SAUS LABU KUNING

FARAH FAUZIAH HANUM, . (2022) FLUFFY PANCAKE SUBSTITUSI PUREE LABU KUNING (CUCURBITA MOSCHATA) DENGAN PENAMBAHAN TOPPING SAUS LABU KUNING. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini dibuat dengan tujuan untuk memperoleh formulasi terbaik pada uji coba pembuatan fluffy pancake substitusi puree labu kuning dengan penambahan topping saus labu kuning. Uji coba dilakukan pada bulan Febuari hingga Juni 2022 di Laboran Pengolahan Makanan, Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Bahan pada Fluffy Pancake substitusi puree labu kuning diantara lain: Puree labu kuning, telur, tepung terigu, susu, gula, baking powder dan vanili. Dalam uji kualitas terdapat penilaian aspek warna, rasa, aroma, tekstur, pori, dan kekentalan pada fluffy pancake dan saus labu kuning. Hasil uji validasi 2 dosen menunjukan nilai pada aspek warna fluffy pancake dan saus mendapatkan nilai rata-rata 5 di kategori warna kuning; aspek rasa pada fluffy pancake mendapatkan rata-rata 4,5 di kategori agak manis mendekati manis; aspek rasa pada saus mendapatkan rata-rata 5 di kategori manis; aspek aroma pada fluffy pancake mendapatkan rata-rata 4,5 di kategori tidak beraroma labu mendekati agak beraroma labu; aspek aroma pada saus mendapatkan rata-rata 4 di kategori agak beraroma labu; aspek tekstur pada fluffy pancake mendapatkan rata-rata 5 di kategori sangat lembut; aspek tekstur pada saus mendapatkan rata-rata 4,5 di kategori agak lembut mendekati lembut; aspek pori pada fluffy pancake mendapatkan rata-rata 5 di kategori kecil; aspek kekentalan pada saus mendapatkan rata-rata 4,5 di kategori agak kental mendekati kental. Secara umum, formula terbaik pada pembuatan fluffy pancake ialah dengan substitusi puree labu kuning 14%. Untuk harga jual yang sudah ditetapkan untuk produk fluffy pancake substitusi puree labu kuning dengan penambahan saus senilai Rp. 10.000/box dengan isi 2 buah pancake. ***** This final project was created with the aim of obtaining the best formulation at the trial of making fluffy pancakes substitution of yellow pumpkin puree with the addition of yellow pumpkin sauce toppings. The trial was carried out from February to June 2022 at the Food Processing Laboratory, D3 Tata Boga Study Program, Faculty of Engineering, Jakarta State University. The ingredients in Fluffy Pancake substitution of yellow pumpkin puree include: Pumpkin puree, eggs, wheat flour, milk, sugar, baking powder and vanilla. In the quality test, there is an assessment of the aspects of color, taste, aroma, texture, pores, and viscosity in fluffy pancakes and yellow pumpkin sauce. The results of the validation test of 2 lecturers showed that the value in the color aspect of fluffy pancakes and sauces got an average value of 5 in the yellow color category; the taste aspect on fluffy pancakes got an average of 4.5 in the slightly sweet category close to sweet; the taste aspect in sauces got an average of 5 in the sweet category; the aroma aspect in fluffy pancakes getting an average of 4.5 in the category of non-flavored pumpkins close to somewhat pumpkin-flavored; the aroma aspect on the sauce gets an average of 4 in the slightly flavored pumpkin category; the texture aspect on the fluffy pancake gets an average of 5 in the very soft category; the texture aspect on the sauce gets an average of 4.5 in the rather soft category close to soft; the pore aspect on the fluffy pancake gets an average of 5 in the small category; the viscosity aspect on the sauce gets an average of 4.5 in the slightly viscous near viscous category. In general, the best formula for making fluffy pancakes is with a 14% yellow pumpkin puree substitution. For the predetermined selling price for the fluffy pancake product, substitution of yellow pumpkin puree with the addition of a sauce worth Rp. 10,000 / box with the contents of 2 pancakes.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Ir. Alsuhendra, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Bahasa dan Kesusastraan > Bahasa Indonesia
Divisions:	FT > D III Tata Boga
Depositing User:	Users 15558 not found.
Date Deposited:	02 Sep 2022 03:47
Last Modified:	18 Jan 2024 00:54
URI:	http://repository.unj.ac.id/id/eprint/34078

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