PENGARUH METODE PEMBUATAN ROTI DENGAN JAPANESE DOUGH, TAIWANESE DOUGH DAN SPONGE & DOUGH TERHADAP KUALITAS HOKKAIDO MILK BREAD

FADLI IKHRAM, . (2023) PENGARUH METODE PEMBUATAN ROTI DENGAN JAPANESE DOUGH, TAIWANESE DOUGH DAN SPONGE & DOUGH TERHADAP KUALITAS HOKKAIDO MILK BREAD. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh metode Japanese Dough, Taiwanese Dough dan Sponge & Dough terhadapat kualitas Hokkaido Milk Bread. Penelitian ini dilakukan di Laboratorium Pengolahan Roti dan Patiseri Program Studi Tata Boga, Universitas Negeri Jakarta. Penilaian kualitas dilakukan dengan uji skoring terhadap aspek eksternal dan internal kepada panelis agak terlatih yaitu mahasiswa Program Studi Tata Boga, Universitas Negeri Jakarta yang berjumlah 45 orang. Hasil uji organoleptik dan analisis sifat fisik Hokkaido Milk Bread dengan metode pembuatan Taiwanese mendapatkan nilai rata-rata paling tinggi pada seluruh aspek dengan hasil penilaian volume besar, warna kulit coklat agak merata, karakteristik kulit agak tipis, kerak roti agak tipis, agak beraroma susu, warna remah putih tulang, pori-pori agak besar, tekstur lembut, agak terasa susu dan empuk. Hasil uji hipotesis mendapatkan bahwa terdapat perbedaan yang signifikan pada aspek warna remah dan pori-pori dengan hasil terbaik didapatkan oleh metode Japanese dan Taiwanese. Hasil pengukuran sifat fisik volume dan tinggi dengan nilai paling besar didapatkan metode Taiwanese dengan volume 482,33cm³ dan rata-rata tinggi 6,06 cm. Untuk pengamatan pori hanya metode Japanese yang tidak memilki pori lebih dari 1 cm. Peneliti merekomendasikan penggunaan metode Taiwanese pada pembuatan Hokkaido Milk Bread karena memberikan hasil yang lebih unggul pada beberapa aspek. ****** This study aims to study the effect of the Japanese Dough, Taiwanese Dough and Sponge & Dough methods on the quality of Hokkaido Milk Bread. This research was conducted at the Bread and Patiseri Processing Laboratory, Culinary Study Program, Jakarta State University. The quality assessment was carried out by scoring tests on external and internal aspects to somewhat trained panelists, namely students of the Culinary Study Program, Jakarta State University, a total of 45 people. Organoleptic test results and analysis of physical properties of Hokkaido Milk Bread with the Taiwanese method of making get the highest average score in all aspects with large volume assessment results, rather even brown skin color, rather thin skin characteristics, rather thin bread crust, slightly milky aroma, bone white crumb color, rather large pores, soft texture, slightly milky and soft. The results of the hypothesis test found that there were significant differences in the aspects of crumb color and pores with the best results obtained by the Japanese and Taiwanese method. The results of measuring the physical properties of volume and height with the highest values were obtained by the Taiwanese method with a volume of 482.33cm³ and an average height of 6.06 cm. For pore observation, only the Japanese method does not have pores of more than 1 cm. So the researchers recommend using the Taiwanese method in making Hokkaido Milk Bread because it gives the best results.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dr. Ir. Mahidyah, M.Kes.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 16898 not found.
Date Deposited:	03 Mar 2023 05:48
Last Modified:	03 Mar 2023 05:48
URI:	http://repository.unj.ac.id/id/eprint/37672

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