PENGARUH SUBSTITUSI TEPUNG TALAS BENENG (XANTHOSOMA UNDIPES K.KOCH) TERHADAP KUALITAS PEMPEK ADAA

EGA YUNIERLITA, . (2023) PENGARUH SUBSTITUSI TEPUNG TALAS BENENG (XANTHOSOMA UNDIPES K.KOCH) TERHADAP KUALITAS PEMPEK ADAA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung talas beneng pada pembuatan pempek adaan terhadap kualitas organoleptik dan fisik pempek adaan, sebagai jenis makanan tradisional khas Palembang yang perlu dilestarikan. Penelitian ini dilakukan di Laboraturium Pengolahan Makanan Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu Penelitian dimulai pada bulan November 2020 – Mei 2023. Penelitian diawali dengan membuat tepung talas beneng yang direndam dengan larutan natrium metabisulfit (0,2%) kemudian dikeringkan, dihaluskan dan diayak. Kemudian tepung talas beneng disubstitusi sebanyak 15%, 25% dan 35% pada pempek adaan. Penilaian kualitas fisik dilakukan dengan pengukuran daya kembang dan daya serap minyak, sedangkan penilaian kualitas organoleptik diuji kepada 7 panelis terbatas dengan aspek warna, cita rasa dan tekstur. Berdasarkan hasil uji deskriptif QDA menunjukkan karateristik produk terbaik yaitu 25% pada aspek warna luar coklat muda, warna dalam putih keabuan, rasa agak asin, umami gurih, trigeminal tidak amis/anyir, agak beraroma talas beneng, agak kenyal, tidak keras, tidak lengket di gigi, kehalusan permukaan luar dan dalam halus. Berdasarkan hasil uji Anova pada kualitas fisik menunjukkan bahwa tidak terdapat pengaruh atau perbedaan yang nyata pada substitusi tepung talas beneng sebanyak 15%, 25% dan 35% untuk pembuatan pempek adaan. ***** This study aims to analyze the effect of talas beneng flour substitution on the organoleptic and physical quality of pempek adaan, as Palembang traditional food that needs to be preserved. This research was conducted at the Processing Laboratory of Culinary Art Education Study Program Universitas Negeri Jakarta. The research started in November 2020 - May 2023. The research began with making talas beneng flour which was soaked with sodium metabisulfite solution (0.2%) then dried, mashed and sieved. Then talas beneng flour was substituted for 15%, 25% and 35% in pempek adaan. Physical quality assessment was carried out by measuring expandability and oil absorption, while organoleptic quality assessment was tested on 7 expert panelists assessing color, taste and texture. Based on the results of the descriptive QDA test, the product that has best characteristics is sample 25% that has light brown outer color, grayish white inner color, slightly salty taste, savory umami, trigeminal not fishy/rancid, rather smelled talas beneng, slightly chewy, not hard, not sticky to the teeth, smooth outer and inner surfaces. Based on the results of the ANOVA test on physical quality, it shows that there is no effect or significant difference in pempek adaan with talas beneng flour substitution for 15%, 25% and 35%.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes ; 2). Dr. Ari Fadiati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18428 not found.
Date Deposited:	04 Sep 2023 00:56
Last Modified:	04 Sep 2023 00:56
URI:	http://repository.unj.ac.id/id/eprint/40870

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