PENGARUH METODE PENCAMPURAN (FLOUR BATTER METHOD, BLENDING METHOD, ALL-IN METHOD) TERHADAP KARAKTERISTIK FISIK DAN MUTU SENSORIS POUND CAKE

VINCA TRIKIRANA BUANASETJIO, . (2023) PENGARUH METODE PENCAMPURAN (FLOUR BATTER METHOD, BLENDING METHOD, ALL-IN METHOD) TERHADAP KARAKTERISTIK FISIK DAN MUTU SENSORIS POUND CAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan dengan tujuan untuk memperoleh informasi dan menganalisis pengaruh metode pencampuran flour batter method, blending method, dan all-in method dalam pembuatan pound cake terhadap karakteristik fisik meliputi aspek daya kembang dan bake loss serta mutu sensoris meliputi aspek warna dalam, warna luar, aroma, rasa, pori, dan tekstur. Penelitian ini dilaksanakan di Laboratorium Pastry dan Bakery Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu pelaksanaan penelitian ini dimulai sejak bulan Juni 2023 hingga Desember 2023. Penelitian ini menggunakan metode eksperimen dan dinilai dengan uji organoleptik pada pengujian mutu sensoris yang diujikan kepada 30 panelis agak terlatih, yaitu mahasiswa Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Hasil penelitian uji mutu sensoris menggunakan uji Friedman dengan taraf signifikansi 5% (a = 0,05) menunjukkan bahwa terdapat pengaruh metode pencampuran flour batter method, blending method, dan all-in method terhadap mutu sensoris pound cake pada aspek tekstur. Uji dilanjutkan dengan uji Tukey yang menunjukkan bahwa pound cake dengan metode pencampuran all-in method adalah perlakuan yang berbeda. Namun, tidak terdapat pengaruh metode pencampuran flour batter method, blending method, dan all-in method terhadap mutu sensoris pound cake pada aspek warna dalam, warna luar, aroma, rasa, dan pori. Kemudian hasil penelitian uji karakteristik fisik menggunakan uji Anova dengan taraf signifikansi 5% (a = 0,05) yang diujikan secara objektif menunjukkan bahwa tidak terdapat pengaruh metode pencampuran flour batter method, blending method, dan all-in method terhadap karakteristik fisik pound cake pada aspek daya kembang dan bake loss dikarenakan perbedaan tingkatan persentase masing-masing perlakuan sangat dekat. Berdasarkan hasil penelitian, nilai rata-rata perlakuan pound cake dengan metode pencampuran blending method merupakan yang tertinggi pada aspek warna dalam, warna luar, aroma, pori, dan pada keseluruhan aspek yang dirata-ratakan. Sehingga blending method merupakan perlakuan terbaik yang dapat dijadikan sebagai metode pencampuran alternatif pada pembuatan pound cake untuk menghasilkan pound cake dengan cepat, mudah, dan remah yang lebih halus, lembut dan empuk. ***** This research was conducted with the aim of obtaining information and analyzing the effects of flour batter method, blending method, and all-in method in pound cake production on physical characteristics, including aspects of volume expansion and bake loss, as well as sensory quality, including aspects of internal color, external color, aroma, taste, crumbs, and texture. The research was carried out in the Pastry and Bakery Laboratory of the Culinary Arts Program, Faculty of Engineering, Universitas Negeri Jakarta. The research period started from June 2023 to December 2023. This study used an experimental method and was evaluated with organoleptic tests on sensory quality testing conducted with 30 semi trained panelists, namely students of the Culinary Arts Program, Faculty of Engineering, Universitas Negeri Jakarta. The results of the sensory quality test using the Friedman test with a significance level of 5% (α = 0.05) showed that there was an effect of flour batter method, blending method, and all-in method on the sensory quality of pound cake in the texture aspect. The test was followed by the Tukey test, which indicated that the pound cake with the all-in method was a significantly different treatment. However, there was no effect of flour batter method, blending method, and all-in method on the sensory quality of pound cake in terms of internal color, external color, aroma, taste, and crumbs. Then, the results of the physical characteristics test using the Anova test with a significance level of 5% (α = 0.05), which was objectively tested, showed that there was no influence of different mixing methods on the physical characteristics of pound cake in terms of volume expansion and bake loss due to the very close percentage levels of each treatment. Based on the research results, the average values of the pound cake treatment using the blending method mixing technique is the highest in terms of internal color, external color, aroma, crumbs, and overall aspects that are averaged. Therefore, the blending method is the best treatment that can be considered as an alternative mixing method in pound cake production to produce pound cake quickly, easy, and has a finer, softer, and more tender crumb.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M. Kes. ; 2). Dr. Ir. Mahdiyah, M. Kes.
Subjects:	Pendidikan > Pendidikan Kejuruan dan Sekolah Kejuruan Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21066 not found.
Date Deposited:	23 Jan 2024 00:38
Last Modified:	23 Jan 2024 00:38
URI:	http://repository.unj.ac.id/id/eprint/43305

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