PENGARUH SUBSTITUSI TEPUNG MOCAF PADA PEMBUATAN ROTI SOFT ROLL DENGAN METODE TAIWANESE BREAD TERHADAP DAYA TERIMA KONSUMEN

TOMY NURFIANTORO, . (2023) PENGARUH SUBSTITUSI TEPUNG MOCAF PADA PEMBUATAN ROTI SOFT ROLL DENGAN METODE TAIWANESE BREAD TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi tepung mocaf dengan persentase yang berbeda pada pembuatan roti soft roll dengan metode Taiwanese bread terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Roti dan Kue Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan adalah metode eksperimen untuk menemukan formula terbaik dengan substitusi tepung mocaf sebesar 10%, 20%, dan 30% dari total tepung yang digunakan. Dilanjutkan dengan uji organoleptik yang dilakukan terhadap 5 panelis ahli yaitu dosen Program Studi Tata Boga untuk menguji kelayakan produk. Kemudian dilakukan uji daya terima konsumen terhadap 30 panelis agak terlatih yaitu mahasiswa Program Studi Tata Boga Universitas Negeri Jakarta terhadap aspek eksternal dan aspek internal. Didapatkan hasil yang diperoleh dari roti soft roll metode Taiwanese bread substitusi tepung mocaf persentase 10% memiliki nilai rata-rata yang tertinggi pada aspek volume, pori-pori,, tekstur remah dan kualitas pengunyahan. Sedangkan roti soft roll metode Taiwanese bread substitusi tepung mocaf sebanyak 20% memiliki nilai rata-rata tertinggi pada aspek rata pemanggangan, karakter kulit, warna bagian dalam, rasa, dan aroma. Sedangkan pada aspek warna kulit dan kerak roti persentase 10% dan 20% memiliki nilai yang sama. Berdasarkan hasil uji hipotesis menghasilkan bahwa tidak terdapat pengaruh penambahan substitusi tepung mocaf pada roti soft roll metode Taiwanese bread yang dilakukan terhadap semua aspek yang diuji terhadap daya terima konsumen. Berdasarkan hasil tersebut, disimpulkan bahwa rekomendasi pembuatan roti soft roll metode Taiwanese bread adalah dengan mengganti 30% dari total tepung yang digunakan menjadi tepung mocaf. ***** The aim of this research was to determine and analyze the effect of substituting different percentages of mocaf flour in the production of Soft Roll using the Taiwanese Bread method on consumer acceptance. The study was conducted at the Bakery and Patisserie Processing Laboratory, Department of Culinary Arts Education, Faculty of Engineering, Universitas Negeri Jakarta. The experimental method was used to find the best formula by using 10%, 20%, and 30% mocaf flour in proportion to the total amount of flour used. Organoleptic tests were then carried out by five expert panelists who were culinary arts professors to assess product feasibility. Consumer acceptance tests were also conducted on 30 moderately trained panelists who were students from the Culinary Arts Department at Universitas Negeri Jakarta, evaluating both external and internal aspects. The results showed that soft rolls made with a substitution rate of 10% mocaf flour had the highest average scores in terms of volume, porosity, crumb texture, and chewability quality. On the other hand, soft rolls made with a substitution rate of 20% mocaf flour scored highest in terms of evenness in baking, crust character, inner color, taste, and aroma. Meanwhile, in terms of crust color and texture, both the 10% and 20% substitution rates showed similar values. Based on the calculated data, there was no significant effect observed from adding mocaf flour substitution in Taiwanese bread method soft roll on consumer acceptance across all tested aspects. Therefore, it can be concluded that the recommended proportion for making soft rolls using the Taiwanese bread method is by substituting 30% of the total flour used with mocaf flour.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes ; 2). Dr. Ir. Ridawati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18813 not found.
Date Deposited:	05 Sep 2023 01:13
Last Modified:	05 Sep 2023 01:13
URI:	http://repository.unj.ac.id/id/eprint/41174

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