PENGARUH SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) PADA PASTA LASAGNA TERHADAP DAYA TERIMA KONSUMEN

GHAUSI MUHAMMAD TIFTAZANI, . (2024) PENGARUH SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) PADA PASTA LASAGNA TERHADAP DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh substitusi tepung mocaf (modified cassava flour) pada pembuatan pasta lasagna terhadap daya terima konsumen. Penelitian ini menggunakan metode eksperimental. Pada penelitian ini dilakukan menjadi dua tahap, yaitu mencari formula terbaik untuk pasta lasagna substitusi tepung mocaf dan pengujian daya terima konsumen terhadap pasta lasagna. Percobaan dilakukan dengan membuat pasta lasagna substitusi tepung mocaf dengan persentase 30%, 40% dan 50% sebagai bahan pengganti sebagian tepung terigu yang digunakan dalam pembuatan pasta lasagna. Populasi dalam penelitian ini adalah pasta lasagna substitusi tepung mocaf. Sampel dalam penelitian ini adalah pasta lasagna substitusi tepung mocaf sebanyak 30%, 40% dan 50%. Hasil analisis uji daya terima konsumen pada 30 orang panelis agak terlatih menggunakan uji Friedman, diperoleh hasil bahwa terdapat pengaruh pada aspek warna namun tidak terdapat pengaruh pada aspek aroma, rasa, elastisitas, kelengketan, tekstur sebelum dipanggang dan tekstur setelah dipanggang. Hasil uji Tuckey (ɑ=0,05) menunjukan bahwa terdapat perbedaan signifikan, namun terdapat kecenderungan nilai tertinggi, dimana perlakuan lasagna substitusi tepung mocaf sebesar 40% dan 50% merupakan aspek yang direkomendasikan pada aspek warna. Produk lasagna substitusi tepung mocaf dengan persentase 50% direkomendasikan sebagai perlakuan terbaik berdasarkan pertimbangan dari hasil daya terima konsumen, serta tujuan utama untuk memaksimalkan pemanfaatan tepung mocaf. Kata Kunci : Modified Cassava Flour, Pasta Lasagna, Daya Terima Konsumen ********* This study aims to analyze the effect of mocaf (Modified Cassava Flour) flour substitution in lasagna pasta on consumer acceptability. This research uses an experimental method. This research was carried out in two stages, namely finding the best formula for lasagna pasta substituting for mocaf flour and testing consumer acceptance of lasagna pasta. The experiment was carried out by making lasagna pasta with a substitution of mocaf flour with percentages of 30%, 40% and 50% as a substitute for some of the wheat flour used in making lasagna pasta. The population in this study was lasagna pasta substituted for mocaf flour. The sample in this research was lasagna pasta with 30%, 40% and 50% mocaf flour substitution. The results of the analysis of consumer acceptability tests on 30 somewhat trained panelists using the Friedman test, showed that there was an influence on the color aspect but there was no influence on the aroma, taste, elasticity, stickiness, texture before baking and texture after baking. The results of the Tuckey test (ɑ=0.05) show that there is a significant difference, but there is a tendency for the highest value, where the lasagna treatment with mocaf flour substitution of 40% and 50% is the recommended aspect for the color aspect. The lasagna product substituted with mocaf flour with a percentage of 50% is recommended as the best treatment based on considerations of consumer acceptability, as well as the main aim of maximizing the use of mocaf flour. Keyword : Modified Cassava Flour, Lasagna Pasta, Consumer Acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, S.Pd.,M.Si. 2). Dra. Sachriani, M.Kes.
Subjects:	Sejarah Dunia > Italia Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22460 not found.
Date Deposited:	18 Jul 2024 04:27
Last Modified:	18 Jul 2024 04:28
URI:	http://repository.unj.ac.id/id/eprint/45588

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