PENGARUH SUBSTITUSI TEPUNG UMBI GARUT (MARANTA ARUNDINACEA L. ) PADA PEMBUATAN MARMER CAKE TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA KONSUMEN

ARVIENDA TIARA MAWARNI, . (2024) PENGARUH SUBSTITUSI TEPUNG UMBI GARUT (MARANTA ARUNDINACEA L. ) PADA PEMBUATAN MARMER CAKE TERHADAP KARAKTERISTIK FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text Cover.pdf Download (2MB)
	Text BAB 1.pdf Download (332kB)
	Text BAB 2.pdf Restricted to Registered users only Download (728kB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (2MB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (130kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (279kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung umbi garut pada pembuatan marmer cake terhadap karakteristik fisik yaitu daya kembang dan morfologi crumb serta daya terima konsumen dengan uji hedonik yang meliputi warna kerak, warna remah, rasa manis, aroma mentega, aroma umbi garut, ketebalan kerak, pori-pori, dan kelembutan. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang berlangsung sejak bulan Januari 2023 hingga Mei 2024. Penelitian ini menggunakan metode eksperimen dalam pembuatan marmer cake dengan 3 perlakuan yaitu substitusi tepung umbi garut 10%, 20%, dan 30%. Berdasarkan hasil penilaian deskripsi daya kembang dan morfologi crumb menunjukkan bahwa substitusi tepung umbi garut 10% memperoleh hasil terbaik. Hasil uji hipotesis statistik daya terima konsumen dengan friedman diperoleh hasil bahwa tidak terdapat pengaruh substitusi tepung umbi garut pada pembuatan marmer cake terhadap 8 aspek yaitu warna kerak, warna remah, rasa manis, aroma mentega, aroma umbi garut, ketebalan kerak, pori-pori, dan kelembutan. Namun, hasil uji deskripsi daya terima konsumen menunjukkan bahwa marmer cake substitusi tepung umbi garut 20% memperoleh angka tertinggi pada seluruh sampek yaitu warna kerak (samping), warna remah, rasa manis, aroma mentega, aroma umbi garut, ketebalan kerak, pori-pori, dan kelembutan. Berdasarkan pemaparan di atas, marmer cake substitusi tepung umbi garut 10% merupakan produk terbaik secara karakteristik fisik dan marmer cake substitusi tepung umbi garut 20% merupakan produk paling unggul secara daya terima konsumen dari seluruh aspek. Kata kunci: Tepung Umbi Garut, Marmer Cake, Karakteristik Fisik, Daya Terima Konsumen ********* ABSTRACT This research aims to analyze the effect of substitution of arrowroot flour in making marble cake on the physical characteristics, namely swelling power and crumb morphology as well as consumer acceptability using hedonic tests which include crust color, crumb color, sweetness, butter aroma, arrowroot root aroma, crust thickness. , pores, and softness. This research was conducted at the Pastry & Bakery Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University, which took place from January 2023 to May 2024. This research used an experimental method in making marble cake with 3 treatments, namely 10% arrowroot flour substitution, 20%, and 30%. Based on the results of the assessment of the description of swelling power and crumb morphology, it shows that 10% substitution of arrowroot flour obtained the best results. The results of the statistical hypothesis test of consumer acceptability with Friedman showed that there was no effect of substitution of arrowroot flour in making marble cake on 8 aspects, namely crust color, crumb color, sweetness, butter aroma, arrowroot aroma, crust thickness, pores, and tenderness. However, the results of the consumer acceptability description test showed that marble cake substituted with 20% arrowroot flour obtained the highest score in all samples, namely crust color (side), crumb color, sweetness, butter aroma, arrowroot aroma, crust thickness, pores. , and tenderness. Based on the explanation above, marble cake substituted for 10% arrowroot flour is the best product in terms of physical characteristics and marble cake substituted for 20% arrowroot starch is the most superior product in terms of consumer acceptability from all aspects. Keywords: Arrowroot Flour, Marble Cake, Physical Characteristics, Consumer Acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. ; 2). Dr. Guspri Devi Artanti, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Arvienda Tiara Mawarni .
Date Deposited:	11 Jul 2024 00:05
Last Modified:	11 Jul 2024 00:05
URI:	http://repository.unj.ac.id/id/eprint/45521

Actions (login required)

View Item