INTAN SYAFIRA BACHRIANY, . (2020) PENGARUH SUBSTITUSI TEPUNG PISANG NANGKA (Musa Paradisiaca Forme Typica L) TERHADAP KUALITAS ROTI MANIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi tepung pisang nangka terhadap kualitas roti manis pada aspek bentuk, volume, warna, rasa, aroma dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Penelitian ini dilakukan uji Laboratorium tepung pisang nangka dengan analisis sifat kadar air, kadar abu, protein, lemak dan karbohidrat. Selanjutnya dilakukan uji kualitas roti manis kepada 45 panelis agak terlatih yaitu Mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta. Hasil uji hedonik roti manis substitusi tepung pisang nangka pada aspek bentuk 10% dan 20% memperoleh nilai rata-rata tertinggi 47 pada kategori antara mengembang dan agak mengembang. Pada aspek volume 10% memperoleh nilai rata-rata tertinggi 4,8 pada kategori besar. Pada aspek warna kulit 30% memperoleh nilai rata-rata tertinggi 4,7 pada kategori cokelat. Pada aspek karakteristik kulit 10% memperoleh nilai rata-rata tertinggi 4,7 pada kategori tipis. Pada aspek pori 10% dan 20% memperoleh nilai rata-rata tertinggi 4,3 pada kategori halus. Pada aspek warna remah 10% memperoleh nilai rata-rata tertinggi 3,5 pada kategori kem kecoklatan. Pada aspek tekstur 10% memperoleh nilai rata-rata tertinggi 4,8 pada kategori lembut. Pada aspek rasa 10% memperoleh nilai rata-rata tertinggi 4,7 pada kategori antara agak terasa pisang nangka dan tidak terasa pisang nangka. Pada aspek aroma 10% dan 20% memperoleh nilai rata-rata tertinggi 4,1 pada kategori antara beraroma pisang nangka dan tidak beraroma pisang nangka. Kata-kata kunci: Roti Manis, Tepung Pisang Nangka, Kualitas Roti Manis This research aims to know and analyze the effect of Banana Musa Paradisiaca forme Typica L Flour susbtitution on the the quality of sweet bread in aspects of shape, volume, colour, texture, taste and aroma. This research was conducted at the Pastry and Bakery Laboratory of the Culinary Education Departement, Faculty o Engineering, State University Of Jakarta. This research was conducted a banana musa paradisiaca forme typica l flour laboratory test with the analysis of the properties of water content, ash content, protein, at, and carbohydrates. Then the quality of sweet bread was tested on 45 panelists was rather well trained Culinary Educattion Student State University Of Jakata. The results of hedonis sweet bread test o banana musa paradisiaca fforme typica l flour substitution in the form aspect of 10% and 20% get highest average value 4,1 in category between fluffy and slightly fluffy. In the aspect of volume 10% get the highest average value 4,8 in the large category. In the aspect of skin color 30% get highest average value of 4,7 in the chocolate category. In the aspect of skin characterics 10% get the highest average value of 4,7 in the thin category. In the aspect of pore 10% and 20% get the highest average value was 4,3 in the fine category. In the aspect of the color of crumbs 10% get the highest average value of 3,5 in the brownish tellow category. In the 10% texture get the highest average score was 4,8 in the soft category. In the aspect of taste 10% get the highest average value of 4,7 in the the category between the taste of banana shichthy and taste of banana. In the aspect of aroma 10% and 20% get the highest average value of 4,1 in the category between scented banana and not scented banana. Keywords: Sweet Bread, Banana Musa Paradisiaca Forme Typica L Flour, Quality Of Sweet Bread.
| 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 995 not found. |
| Date Deposited: | 11 Mar 2020 09:56 |
| Last Modified: | 12 Mar 2020 11:34 |
| URI: | http://repository.unj.ac.id/id/eprint/4612 |
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