PENGARUH SUBSTITUSI TEPUNG SORGUM (SORGHUM BICOLOR) TERHADAP KUALITAS FISIK DAN SENSORIS MARBLE CAKE

TUN MUDA SERI BESTARI, . (2024) PENGARUH SUBSTITUSI TEPUNG SORGUM (SORGHUM BICOLOR) TERHADAP KUALITAS FISIK DAN SENSORIS MARBLE CAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung sorghum terhadap kualitas fisik dan sensoris marble cake. Penelitian ini dilakukan di Laboratorium Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan agustus 2021 hingga Juni 2024. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah marble cake dengan substitusi tepung sorgum yang kemudian diuji kepada 45 panelis agak terlatih yang menilai keseluruhan aspek. Berdasarkan hasil uji hipotesis statistik menggunakan uji kruskal walis menunjukkan bahwa tidak terdapat pengaruh substitusi tepung sorgum terhadap kualitas marble cake. ditinjau dari aspek warna kerak, warna dalam, warna atas, aroma, rasa manis, umami, tekstur kelembutan, ketebalan kerak, kulit bagian atas, pori, dan cake saat diiris. Hasil uji kualitas fisik menggunakan uji anova menunjukkan bahwa tidak terdapat pengaruh yang signifikan pada aspek daya kembang dan stabilitas daya kembang. Kesimpulan pada penelitian ini adalah marble cake substitusi tepung sorgum sebagai inovasi produk pangan alternatif dari tepung terigu dinilai berhasil karena medapatkan penilaian yang baik. Peneliti merekomendasikan marble cake substitusi tepung sorgum sebesar 16% untuk dikembangkan karena menghasilkan penilaian organoleptik tertinggi pada aspek warna atas, kulit bagian atas, aroma, umami, kelembutan, dan cake saat diiris agar dapat mengoptimalkan penggunaan tepung sorgum sebagai bahan pangan alternatif pengganti tepung terigu. ***** This research aims to analyze the effect of Sorghum Flour Substitution On The Physical And Sensory Quality Of Marble Cake. The research was conducted at Department of Culinary Education Study Program, Universitas Negeri Jakarta laboratory. The research period began in August 2021 and ended in June 2024. The method used in this research was experimental. The research sample used marble cake with sorgum flour subtitution which were then tested on 45 moderately trained panelists who evaluated overall aspects. Based on the results of statistical hypothesis testing using the kruskal walis test, it was found that there was no influence of sorgum flour substitution in terms of crust color, interior color, top color, aroma, sweetness, umami, softness, crust thickness, top layer, pore, and cakes when sliced. Based on the results of physical testing using the anova test showed that there was no significant influence in term of expansion capability and expansion stability. The conclusion of this study is that sorgum flour as subtitution for marble cake as a food product alternatives innovation is considered succesful because of its good scores. Researcher reccomends marble cake with 16% sorghum flour substitution to be developed and optimized more as regular flour substitute because of its high score in top color, top layer, aroma, umami, softness, and cakes when sliced.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes. 2). Dr. Ari Fadiati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22522 not found.
Date Deposited:	24 Jul 2024 05:24
Last Modified:	24 Jul 2024 05:24
URI:	http://repository.unj.ac.id/id/eprint/46190

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