PENGARUH SUBSTITUSI TEPUNG BERAS MERAH PADA PEMBUATAN ROTI HOT DOG TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

FAHRI ARTHA PUTRA, . (2024) PENGARUH SUBSTITUSI TEPUNG BERAS MERAH PADA PEMBUATAN ROTI HOT DOG TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan menganalisis pengaruh substitusi tepung beras merah pada pembuatan roti hot dog terhadap sifat fisik dan daya terima konsumen. Metode dalam penelitian ini adalah metode eksperimen dengan substitusi tepung beras merah sebanyak 10%, 20%, dan 30%. Pengujian meliputi uji sifat fisik dari aspek volume dan tinggi roti dan uji daya terima konsumen pada aspek volume, warna kulit, karakteristik kulit, warna remah pori-pori, tekstur remah, aroma roti, aroma asam, rasa, kualitas pengunyahan. Pengujian dilakukan pada 30 panelis agak terlatih yaitu mahasiswa Tata Boga. Hasil uji sifat fisik diketahui bahwa volume roti hot dog substitusi 10% paling mendekati volume roti hot dog kontrol dengan rata-rata 165 cm3. Hasil tinggi roti hot dog substitusi tepung beras merah 10% paling mendekati tinggi roti hot dog kontrol dengan rata-rata 4,9 cm. Hasil uji friedman pada aspek volume, warna kulit, warna remah, pori-pori, tekstur remah, dan kualitas pengunyahan menunjukkan bahwa terdapat pengaruh substitusi tepung beras merah terhadap daya terima konsumen. Sedangkan pada aspek karakteristik kulit, aroma roti, aroma asam dan rasa menunjukkan tidak terdapat pengaruh substitusi tepung beras merah terhadap daya terima konsumen. Hasil uji tuckey aspek volume, warna kulit, warna remah, pori-pori, tekstur remah dan kualitas pengunyahan menunjukkan roti hot dog dengan perlakuan substitusi 10% adalah yang paling disukai oleh panelis, berdasarkan hasil penelitian yang telah dilakukan maka dapat direkomendasikan produk roti hot dog dengan substitusi tepung beras merah sebanyak 10% untuk diproduksi. Kata Kunci : Roti Hot Dog Substitusi Tepung Beras Merah, Uji Hedonik This study aims to analyze the effect of brown rice flour substitution in making hot dog buns on physical properties and consumer acceptability. The method in this research is experimental method with brown rice flour substitution as much as 10%, 20%, and 30%. Tests include physical properties tests from the aspects of volume and height of bread and consumer acceptance tests in the aspects of volume, skin color, skin characteristics, pore crumb color, crumb texture, bread aroma, sour aroma, taste, chewing quality. The test was conducted on 30 semi trained panelists, namely Tata Boga students. The results of the physical properties test showed that the volume of 10% substitute hot dog buns was closest to the volume of control hot dog buns with an average of 165 cm3. The results of the height of hot dog buns with 10% brown rice flour substitution were closest to the height of the control hot dog buns with an average of 4.9 cm. The results of the Friedman test on the aspects of volume, skin color, crumb color, pores, crumb texture, and chewing quality show that there is an effect of brown rice flour substitution on consumer acceptance. While in the aspects of skin characteristics, bread aroma, sour aroma and taste, it shows that there is no effect of brown rice flour substitution on consumer acceptance. The results of the tuckey test in the aspects of volume, skin color, crumb color, pores, crumb texture and chewing quality show that hot dog bread with 10% substitution treatment is the most preferred by panelists, based on the results of the research that has been done, it can be recommended that hot dog bread products with 10% brown rice flour substitution be produced. Keywords : Hot Dog Buns Substitution Of Brown Rice Flour, Hedonic Test

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. 2). Dr. Guspri Devi Artanti, S.Pd., M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22601 not found.
Date Deposited:	17 Jul 2024 05:23
Last Modified:	17 Jul 2024 05:23
URI:	http://repository.unj.ac.id/id/eprint/45647

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