MODIFIKASI PANCAKE SUBTITUSI TEPUNG UBI JALAR KUNING (IPOMEA BATATAS)

ERICO DAFFA, . (2023) MODIFIKASI PANCAKE SUBTITUSI TEPUNG UBI JALAR KUNING (IPOMEA BATATAS). Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tugas akhir ini bertujuan untuk mendapatkan formula terbaik pancake subtitusi tepung ubi jalar kuning. Modifikasi berupa penggantian sebagian tepung terigu menjadi tepung ubi jalar kuning,penambahan isi dengan kumbu ubi jalar kuning dan penyajian berbentuk dorayaki . Metode yang digunakan adalah metode eksperimen. Uji coba yang dilakukan di Laboratorium Pastry & Bakery, Program Studi D3 Tata Boga,Fakultas Teknik, Universitas Negeri Jakarta. Tahapan awal dilakukan uji coba formula standar dan dilanjutkan dengan formula substitusi. Formula uji coba terbaik divalidasi oleh 2 orang panelis ahli yang menyatakan produk sudah sesuai dengan hasil penilaian menunjukkan bahwa pada aspek warna kulit bagian atas mendapatkan nilai rerata 5 pada kategori cokelat muda;Pada aspek warna kulit bagian bawah mendapatkan nilai rerata 3,5 pada kategori antara cokelat muda dan cokelat kekuningan. Pada aspek aroma pancake mendapatkan nilai rerata 3,5 pada kategori antara agak beraroma ubi jalar kuning dan kurang beraroma ubi jalar kuning;Pada aspek aroma kumbu ubi jalar kuning mendapatkan nilai rerata 3,5 dengan kategori antara beraroma ubi jalar kuning dan agak beraroma ubi jalar kuning;Pada aspek aroma santan pada kumbu mendapatkan nilai rerata 4 dengan kategori agak beraroma santan. Pada aspek rasa manis mendapatkan nilai rerata 5 dengan kategori agak manis;aspek rasa legit mendapatkan nilai rerata 3,5 dengan kategori antara legit dan agak legit,pada aspek rasa manis kumbu mendapatkan nilai rerata 3,5 dengan kategori antara manis dan agak manis;pada aspek rasa keseluruhan mendapatkan nilai rerata 4 dengan kategori kulit dan isian menghasilkan rasa keseluruhan. Pada aspek tekstur pancake mendapatkan nilai rerata 3,5 dengan kategori antara lembut dan agak lembut;aspek tekstur kumbu ubi jalar kuning mendapatkan nilai rerata 4 dengan kategori lembut.Berdasarkan hasil perhitungan harga jual dengan kenaikan 50% diperoleh harga jual produk sebesar Rp 17.000/kemasan. ***** This final project aims to get the best formula for pancakes substitution of yellow sweet potato flour. Modifications include replacing some of the wheat flour with yellow sweet potato flour, adding filling with yellow sweet potato curd and serving it in the form of dorayaki. The method used is the experimental method. Trial conducted at the Pastry & Bakery Laboratory, D3 Culinary Study Program, Faculty of Engineering, Jakarta State University. The initial stage was to try out the standard formula and then proceed with the substitution formula. The best trial formula was validated by 2 expert panelists who stated that the product was in accordance with the results of the assessment, showing that on the aspect of skin color, the upper part received an average value of 5 in the light brown category; light brown and yellowish brown. In the aroma aspect, pancakes get an average value of 3.5 in the category between slightly scented with yellow sweet potato and less flavorful with yellow sweet potato; ;In the aspect of coconut milk aroma, Kumbu gets an average value of 4 in the slightly coconut milk flavored category. On the sweet taste aspect, the average score is 5 in the rather sweet category; the legit taste aspect gets an average score of 3.5 in the legit and somewhat legit categories, in the sweet Kumbu aspect, the average score is 3.5 in the category between sweet and rather sweet; overall taste gets an average score of 4 with the category of skin and stuffing resulting in overall taste. In the texture aspect, pancakes get an average value of 3.5 in the category between soft and rather soft; in the texture aspect, yellow sweet potato kumbu gets an average value of 4 in the soft category. Based on the results of calculating the selling price with a 50% increase, the selling price of the product is Rp 17.000/package.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd.,M,Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 18674 not found.
Date Deposited:	28 Aug 2023 02:57
Last Modified:	28 Aug 2023 02:57
URI:	http://repository.unj.ac.id/id/eprint/39844

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