PENGARUH SUBSTITUSI TEPUNG AMPAS KEDELAI KUNING (GLYCINE MAX L. MERRYL.) TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK BUTTER COOKIES

ISHMAH FADILLAH, . (2023) PENGARUH SUBSTITUSI TEPUNG AMPAS KEDELAI KUNING (GLYCINE MAX L. MERRYL.) TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK BUTTER COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung ampas kedelai kuning pada pembuatan butter cookies terhadap kualitas organoleptik dan fisik butter cookies, sebagai pemanfaatan hasil produksi susu kedelai dan variasi tepung lokal. Penelitian ini dilakukan di Laboratorium Pastry and Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta dengan metode eksperimen. Waktu Penelitian dimulai pada bulan November 2021-Juni 2023. Penelitian diawali dengan membuat tepung ampas kedelai dari ampas kedelai sisa pengolahan susu kedelai yang dikeringkan kemudian dihaluskan dan diayak. Kemudian tepung ampas kedelai disubstitusi sebanyak 13%,15% dan 17% pada butter cookies. Penelitian kualitas fisik dilakukan dengan pengukuran daya kembang dan penurunan kandungan air, sedangkan penilaian kualitas organoleptik diuji kepada 5 panelis terbatas dengan aspek warna, cita rasa dan tekstur. Berdasarkan hasil uji deskriptif QDA menunjukkan karakteristik produk terbaik pada aspek warna atas, tengah dan bawah yaitu 13%, 15% dan 17%. Pada aspek keseluruhan karakteristik produk terbaik yaitu 13% dengan rasa manis, tidak terasa tepung ampas kedelai, sangat beraroma mentega, tidak beraroma langu, tekstur renyah dan sedikit rapuh. Berdasarkan hasil uji Anova pada kualitas fisik menunjukkan bahwa tidak terdapat perbedaan yang nyata pada substitusi tepung ampas kedelai sebanyak 13%, 15% dan 17% untuk pembuatan butter cookies. ***** This study aims to analyze the effect of soybean dreg flour substitution in the manufacture of butter cookies on the organoleptic and physical quality of the utilization of soy milk production and local flour variations. This research was conducted at the Pastry and Bakery Laboratory, Culinary Education Study Program, Jakarta State University with experiment methods. The time of research began in November 2021-June 2023. The research began by making soybean dregs flour from the leftover soy dregs from processing soy milk which was dried then mashed and sieved. Then soybean dregs flour was substituted by 13%, 15%, and 17% in butter cookies. Physical quality research was carried out by measuring swelling power and decreasing water content, while the organoleptic quality assessment was tested on 5 panelists limited to aspects of color, taste, and texture. Based on results of the QDA descriptive test, showed the best product characteristics in the top, middle, and bottom color aspects, namely 13%, 15%, and 17%. In the overall aspect, the best product characteristics were 13% with a sweet taste, no soybean dregs flour taste, very flavorful butter, no unpleasant aroma, crunchy texture, and a little brittle. Based on the results of the ANOVA test on physical quality, it showed no significant effect in the substitution of soybean dregs flour by 13%, 15%, and 17% for the manufacture of butter cookies.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ari Fadiati, M.Si ; 2). Dra. I Gusti Ayu Ngurah Singamurni, M.M.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18450 not found.
Date Deposited:	30 Aug 2023 06:39
Last Modified:	30 Aug 2023 06:39
URI:	http://repository.unj.ac.id/id/eprint/39893

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