PENGARUH SUBSTITUSI TEPUNG KACANG TUNGGAK (VIGNA UNGUICULATA) PADA PEMBUATAN CHIFFON CAKE TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

ZAVIRA ASNAWI, . (2024) PENGARUH SUBSTITUSI TEPUNG KACANG TUNGGAK (VIGNA UNGUICULATA) PADA PEMBUATAN CHIFFON CAKE TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh persentase substitusi tepung kacang tunggak (Vigna unguiculata) pada pembuatan chiffon cake terhadap sifat fisik pada aspek daya kembang dan bake loss serta daya terima konsumen dengan uji hedonik yang meliputi aspek warna kerak atas, warna kerak samping, warna remah, aroma, rasa manis, rasa kacang tunggak, tekstur, dan pori-pori. Penelitian ini dilakukan di laboratorium pastry and bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang berlangsung sejak bulan Oktober 2022 hingga Januari 2024. Penelitian ini termasuk kedalam penelitian kuantitatif yang menggunakan metode eksperimen terhadap 3 perlakuan (substitusi 30%, 40% dan 50%). Berdasarkan hasil pengukuran sifat fisik menggunakan uji Anova menunjukkan bahwa terdapat pengaruh pada aspek daya kembang dan bake loss sehingga dilanjutkan dengan uji Duncan Multiple Range Test. Sehingga diperoleh chiffon cake substitusi tepung kacang tunggak 30% berbeda nyata dengan daya kembang sebesar 73,42%, sedangkan chiffon cake substitusi tepung kacang tunggak 50% berbeda nyata dengan bake loss sebesar 19,50%. Hasil pengukuran uji hedonik menggunakan uji hipotesis statistik dengan uji Friedman menunjukkan tidak terdapat pengaruh substitusi tepung kacang tunggak terhadap daya terima konsumen dalam seluruh aspek meliputi warna kerak atas, warna kerak samping, warna remah, aroma, rasa manis, rasa kacang tunggak, tekstur dan pori-pori, sehingga tidak dilanjutkan dengan uji lanjutan. Berdasarkan hasil uji Friedman terdapat 5 dari 8 aspek pada substitusi 40% meliputi warna kerak atas, warna kerak samping, warna remah, aroma dan rasa kacang tunggak yang disukai oleh konsumen. Sehingga dapat disimpulkan bahwa chiffon cake substitusi tepung kacang tunggak dengan persentase 40% adalah formula yang paling disukai. ***** This research aims to analyze the influence of the percentage substitution of cowpea flour (Vigna unguiculata) in making chiffon cake on the physical properties in the aspects of growth power and bake loss as well as consumer acceptability with hedonic tests which including aspects of top crust color, side crust color, crumb color, aroma, sweetness, cowpea taste, texture, and pores. This research was conducted in the pastry and bakery laboratory of the Culinary Education Study Program, Faculty of Engineering, Jakarta State University which lasted from October 2022 to January 2024. This research is included in quantitative research which uses experimental methods for 3 treatments (substitution 30%, 40% and 50%). Based on the results of measuring physical properties using the Anova test, it shows that there is an influence on the growth power and bake loss aspects, so it is continued with the Duncan Multiple Range Test. So that the chiffon cake substituted with cowpea flour 30% significantly different with a growth power of 73.42%, while the chiffon cake substituted with cowpea flour 50% significantly different with a bake loss of 19.50%. The results of hedonic test measurements using statistical hypothesis testing with the Friedman test show that there is no influence of cowpea flour substitution on consumer acceptability in all aspects including top crust color, side crust color, crumb color, aroma, sweetness, cowpea taste, texture and pores, so it did not continue with further tests. Based on the results of the Friedman test, there are 5 out of 8 aspects at 40% substitution including top crust color, side crust color, crumb color, aroma and cowpea taste that consumers like. So, it can be concluded that chiffon cake substituted with cowpea flour with a percentage of 40% is the most preferred formula.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. I Gusti Ayu Ngurah S, M.M ; 2). Dra. Sachriani, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21272 not found.
Date Deposited:	29 Jan 2024 04:40
Last Modified:	29 Jan 2024 04:40
URI:	http://repository.unj.ac.id/id/eprint/43560

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