PENGARUH SUBSTITUSI TEPUNG MAIZENA PADA STIK BALADO TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

FITRI SALSABILA SYARAHAN, . (2024) PENGARUH SUBSTITUSI TEPUNG MAIZENA PADA STIK BALADO TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung maizena dalam pembuatan stik balado terhadap uji kualitas fisik meliputi aspek cooking lost dan daya kembang ketebalan serta daya terima konsumen yang meliputi aspek warna, rasa, aroma, kerenyahan, dan ketebalan. Penelitian ini dilaksanakan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu pelaksanaan penelitian ini dimulai sejak bulan Januari 2023 hingga Desember 2023. Metode penelitian yang digunakan yaitu metode eksperimen. Sampel yang digunakan yaitu stik balado substitusi tepung maizena dengan persentase 30%, 45% dan 60%. Hasil uji hipotesis statistik uji kualitas fisik menggunakan uji Anovadengan taraf signifikansi 5% (a = 0,05). Hasil uji Anova pada kualitas fisik aspek cooking lossmendapatkanhasil yang berbedanyata dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Dan disimpulkan bahwa stik balado dengan substitusi tepung maizena persentase 60% merupakan perlakuan terbaik.Serta hasil uji hipotesis aspek daya kembang ketebalan menghasilkan data yang berbeda nyata dan dilakukan uji lanjutan dengan Uji Duncan Multiple Range Test (DMRT). Dan disimpulkan bahwa stik balado perlakuan 60% merupakan perlakuan terbaik dan memiliki rata-rata tertinggi yaitu 4,57. Kemudian hasil penelitian uji daya terima menggunakan uji Friedman dengan taraf signifikansi 5% (a = 0,05), menunjukkan bahwa pada aspek warna, rasa, aroma, dan ketebalan tidak berbeda nyata. Namun, terdapat pengaruh pada aspek kerenyahan stik balado substitusi tepung maizena persentase 30%, 45% dan 60%. Uji dilanjutkan dengan uji Tuckey yang menunjukkan hasil bahwa, stik balado substitusi tepung maizena 60% adalah perlakuan yang berbeda nyata. Kesimpulan dari penelitian ini adalah stik balado substitusi tepung maizena perlakuan 60% merupakan produk terbaik dari aspek uji kualitas fisik maupun daya terima konsumen. Menghasilkan produk stik balado dengan kerenyahan yang sangat renyah. Kata Kunci : Tepung Maizena, Stik Balado, Kualitas Fisik, Daya Terima ***** This research aims to analyze the influence of cornstarch substitution in the making of spicy sticks (stik balado) on physical quality tests, including aspects of cooking loss, thickness expansion power, and consumer acceptance, which includes aspects of color, taste, aroma, crispiness, and thickness. The study was conducted in the Pastry and Bakery Laboratory of the Culinary Education Program, Faculty of Engineering, Universitas Negeri Jakarta. The research period spanned from January 2023 to December 2023. The research method employed was the experimental method. The samples used were spicy sticks with cornstarch substitution at 30%, 45%, and 60% percentages.The statistical hypothesis test results for the physical quality test used Anova with a significance level of 5% (α = 0.05). Anova results for the physical quality test in the cooking loss aspect showed significantly different outcomes, followed by the Duncan Multiple Range Test (DMRT). It was concluded that spicy sticks with 60% cornstarch substitution were the best treatment. The hypothesis test results for the thickness expansion power aspect produced significantly different data, followed by further testing with the Duncan Multiple Range Test (DMRT). It was concluded that the 60% cornstarch substitution treatment for spicy sticks was the best, with the highest average being 4.57.The research findings on consumer acceptance using the Friedman test with a significance level of 5% (α = 0.05) showed that color, taste, aroma, and thickness aspects did not differ significantly. However, there was an effect on the crispiness aspect for spicy sticks with cornstarch substitution at 30%, 45%, and 60%. The test continued with the Tukey test, indicating that spicy sticks with 60% cornstarch substitution were significantly different. In conclusion, this research found that spicy sticks with 60% cornstarch substitution are the best product in terms of both physical quality tests and consumer acceptance. They result in spicy sticks with a very crispy texture. Keywords: Cornstarch, Spicy Stick, Physical Quality, Acceptabilit

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M. Kes ; 2). Dra. Mariani, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21274 not found.
Date Deposited:	29 Jan 2024 04:48
Last Modified:	29 Jan 2024 04:48
URI:	http://repository.unj.ac.id/id/eprint/43563

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