ANDRI SURYAPRAJA, . (2023) PENGARUH PENGGUNAAN TEPUNG UBI JALAR PUTIH, UBI JALAR MERAH DAN UBI JALAR MADU PADA PEMBUATAN TANGZHONG TERHADAP KUAITAS JAPANESE MILK BREAD. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Tujuan dilakukan penelitian adalah untuk menganalisis pengaruh penggunaan tepung ubi jalar putih, ubi jalar merah, dan ubi jalar madu pada pembuatan tangzhong terhadap kualitas Japanese milk bread. Penelitian ini dilakukan di Laboratorium Pengolahan Roti dan Patiseri Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan dalam penelitian ini adalah metode eksperimen yang diawali dengan uji fisik dengan mengukur volume roti, tinggi roti, lebar roti, dan berat roti, yang dilanjutkan dengan uji organoleptik kepada 45 orang panelis agak terlatih, yaitu mahasiswa Program Studi Pendidikan Tata Boga yang telah lulus mata kuliah pengolahan roti lanjutan. Hasil penelitian menunjukan bahwa untuk hasil uji hipotesis dengan uji Kruskall Wallis dengan taraf signifikasnsi α (0,05) menunjukan bahwa tidak terdapat pengaruh penggunaan tepung ubi jalar putih, ubi jalar merah, dan ubi jalar madu pada pembuatan tangzhong terhadap kualitas Japanese milk bread, kecuali pada aspek warna remah. Berdasarkan hasil uji Tuckey’s menunjukan bahwa Japanese milk bread yang menggunakan tangzhong ubi jalar putih, dan ubi jalar merah memiliki kualitas lebih baik dibandignkan dengan yang menggunakan tangzhong ubi jalar madu. Kesimpulan hasil penelitian ini menunjukan bahwa Japanese milk bread yang menggunakan tangzhong ubi jalar putih merupakan formula terbaik, karena berdasarkan hasil uji fisik memiliki keunggulan pada aspek tinggi, lebar, dan berat roti, sedangkan uji organoleptik pada aspek warna remah. ***** The purpose of this study was to analyze the effect of using white sweet potato flour, red sweet potato, and honey sweet potato in the manufacture of tangzhong on the quality of Japanese milk bread. This research was conducted at the Bread and Patiseri Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The method used in this study was an experimental method that began with a physical test by measuring bread volume, bread height, bread width, and bread weight, followed by organoleptic tests on 45 semi-trained panelists, namely Culinary Education Study Program students who had passed the advanced bread processing course. The results showed that the results of hypothesis testing with the Kruskall Wallis test with a significance level of α (0.05) showed that there was no effect of using white sweet potato flour, red sweet potato, and honey sweet potato in making tangzhong on the quality of Japanese milk bread, except on the aspect of crumb color. Based on the results of the Tuckey's test, it showed that Japanese milk bread using white sweet potato tangzhong and red sweet potato had better quality than that using honey sweet potato tangzhong. The conclusion of this study shows that Japanese milk bread using white sweet potato tangzhong is the best formula, because based on the results of physical tests it has advantages in the aspects of height, width and weight of bread, while organoleptic tests in the aspect of crumb color.
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Cucu Cahyana, S.Pd, M.Sc ; 2). Dra. Mutiara Dahlia, M.Kes |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Users 18934 not found. |
Date Deposited: | 07 Sep 2023 05:40 |
Last Modified: | 07 Sep 2023 05:40 |
URI: | http://repository.unj.ac.id/id/eprint/41565 |
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