SUBSTITUSI TEPUNG PISANG GOROHO PUTIH (MUSA ACUMINATA) PADA KUALITAS ORGANOLEPTIK DAN KARAKTERISTIK KIMIA TARTLET DENGAN FILLING KLAPERTART

ANGELITA MARIA YEMIMA SAROINSONG, . (2024) SUBSTITUSI TEPUNG PISANG GOROHO PUTIH (MUSA ACUMINATA) PADA KUALITAS ORGANOLEPTIK DAN KARAKTERISTIK KIMIA TARTLET DENGAN FILLING KLAPERTART. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui substitusi tepung pisang goroho putih dalam pembuatan tartlet dengan filling klapertart pada kualitas organoleptik dan karakteristik kimia. Penelitian ini dilaksanakan di Laboratorium Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta. Tahap awal penelitian melibatkan pembuatan tepung dari pisang goroho putih yang direndam dengan larutan sodium metabisulfite (0,18%) kemudian dikeringkan, dihaluskan, dan diayak. Selanjutnya, tepung pisang goroho digunakan sebagai substitusi 20%, 25%, dan 30% pada tartlet dengan filling klapertart. Penilaian kualitas organo-leptik dinilai dengan menggunakan uji QDA yang melibatkan 5 panelis terbatas dan parameter yang dinilai mencakup aspek warna, cita rasa, dan tekstur dengan 2 bagian yang di nilai yaitu; tartlet tanpa filling dan tartlet dengan filling klaper-tart. Analisis karakteristik kimia dilakukan di laboratorium menggunakan ana-lisis proksimat. Hasil uji deskriptif QDA dan Karakteristik Kimia produk dengan tingkat substitusi 30% menunjukkan kualitas terbaik dengan kategori warna ba-gian dalam dan luar berwarna coklat kekuningan,rasa manis, agak getir, beraro-ma mentega, agak beraroma pisang goroho, tekstur renyah, dan tidak rapuh. Memiliki kadar protein (7,78g),kadar lemak (23,21g), kadar karbohidrat (59,26g), kadar air (8,06g) dan kadar abu (1,58g). Kesimpulan dari penelitian ini adalah merekomendasikan tartlet substitusi tepung pisang goroho putih 30% untuk dikembangkan agar mengoptimalkan pemanfaatan tepung pisang goroho putih sebagai bahan pangan lokal. ***** The primary objective of this study is to assess the substitution of white goroho banana flour in the production of tartlets with klapertart filling in terms of or-ganoleptic quality and chemical characteristics. The research was carried out at the Laboratory of the Culinary Education Program, Faculty of Engineering, Uni-versitas Negeri Jakarta. In the initial phase, the research focused on producing flour from white goroho bananas, which were immersed in a sodium metabisulfite solution (0.18%), followed by drying, grinding, and sifting. Subsequently, the go-roho banana flour was employed as a substitute at levels of 20%, 25%, and 30% in tartlets with klapertart filling.The evaluation of organoleptic quality utilized a QDA test with the participation of 5 selected panelists. Parameters assessed in-cluded color, taste, and texture aspects, with evaluations conducted on both tart-lets without filling and those with klapertart filling. In the laboratory, proximate analysis was conducted for the chemical characteristics. The results of the QDA descriptive test and chemical characteristics analysis at the 30% substitution lev-el indicated optimal quality, characterized by a brownish-yellow color in both inner and outer parts, a sweet taste with a slight bitterness, a buttery aroma with a hint of goroho banana fragrance, a crispy texture, and non-brittleness. The composition included protein (7.78g), fat (23.21g), carbohydrates (59.26g), mois-ture (8.06g), and ash (1.58g). In conclusion, this study suggests the development of tartlets with a 30% substitution of white goroho banana flour to maximize the utilization of this local food ingredient.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr Ari Fadiati, M.Si. ; 2). Dr Alsuhendra, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 21823 not found.
Date Deposited:	05 Feb 2024 00:50
Last Modified:	05 Feb 2024 00:50
URI:	http://repository.unj.ac.id/id/eprint/44250

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