PENGARUH PENGGUNAAN YUDANE BERBAHAN DASAR TEPUNG LOKAL TERHADAP KUALITAS ROTI SHOKUPAN

SHOLAHUDDIN AL AYYUBI, . (2023) PENGARUH PENGGUNAAN YUDANE BERBAHAN DASAR TEPUNG LOKAL TERHADAP KUALITAS ROTI SHOKUPAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan yudane berbahan dasar tepung lokal terhadap kualitas fisik dan organoleptik roti shokupan, sebagai pemanfaatan bahan pangan lokal dan memberikan variasi baru roti shokupan. Penelitian ini dilakukan di Laboratorium Pastry and Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Oktober 2021-Juli 2023 dengan menggunakan metode eksperimen. Penelitian diawali dengan menguji coba pembuatan roti shokupan dengan teknik yudane, dilanjutkan dengan percobaan penggunaan aneka tepung lokal yaitu tepung beras, tepung beras ketan dan tepung mocaf. Penilaian organoleptik diuji kepada 45 orang panelis agak terlatih dengan aspek eksternal : volume, keseragaman bentuk, warna kerak, karakteristik kulit. Aspek internal: pori-pori, warna remah, tekstur jaringan, rasa susu, aroma susu dan kualitas pengunyahan. Pada penilaian kualitas fisik dilakukan penilaian aspek volume dan tinggi, Berdasarkan hasil uji hipotesis menggunakan Uji Kruskal Wallis menunjukan tidak terdapat pengaruh signifikan terhadap aspek eksternal (volume, keseragaman bentuk, warna kerak, karakteristik kulit) dan aspek internal (pori-pori, warna remah, tekstur jaringan, rasa susu, aroma susu dan kualitas pengunyahan). Berdasarkan hasil uji kualitas fisik menggunakan anova pada aspek volume dan tinggi menunjukan bahwa tidak terdapat pengaruh signifikan pada roti shokupan menggunakan yudane berbahan dasar tepung beras, tepung beras ketan dan tepung mocaf. Dengan demikian hasil penelitian ini menyimpulkan bahwa kualitas roti shokupan dangan yudane tepung beras, tepung beras ketan dan tepung mocaf memiliki kualitas yang sama *********** The objective of this reserch is to analyze the effect of using locally sourced yudane made from various types of flour on the physical and organoleptic quality of shokupan bread, as a way to utilize local food ingredients and introduce new variations of shokupan bread. The research was conducted at the Pastry and Bakery Laboratory of the culinary art vocational study program Program at Jakarta State University. The research period spanned from October 2021 to July 2023.The study began with the experimentation of making shokupan bread using the yudane technique, followed by using various locally sourced flours, such as rice flour, glutinous rice flour, and mocaf (modified cassava) flour. The physical aspects of the bread were assessed by examining the volume and height, while the organoleptic evaluation was conducted with 45 somewhat trained panelists, considering external aspects such as volume, uniformity of shape, crust color, and skin characteristics, as well as internal aspects such as bread pores, crumb color, texture, taste, and flavour.Based on the results of the Hypothesis Test using the Kruskal-Wallis Test, it was found that the best product characteristics were exhibited by shokupan bread made with yudane using glutinous rice flour. Furthermore, based on the results of the Anova test on physical quality, it was determined that there was no significant difference in the effect of yudane made from rice flour, glutinous rice flour, and mocaf flour. The result of this study conclude that the quality of shokupan bread with yudane using rice flour, glutinous rice flour and mocaf flour has the same quality.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd.,M.Sc. ; 2). Ari Fadiati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18555 not found.
Date Deposited:	06 Sep 2023 05:14
Last Modified:	06 Sep 2023 05:14
URI:	http://repository.unj.ac.id/id/eprint/41295

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