KUALITAS SENSORI KULIT TARTLET DENGAN SUBTITUSI TEPUNG SINGKONG

MUHAMMAD CHOIRUL MAULUD, . (2024) KUALITAS SENSORI KULIT TARTLET DENGAN SUBTITUSI TEPUNG SINGKONG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi tepung singkong terhadap produk kulit tartlet. Penelitian ini dilakukan di Laboratorium Pastry&Bakery Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Metode penelitian yang digunakan adalah metode eksperimen. Sampel penelitian yang digunakan adalah kulit tartlet yang disubtitusi dengan tepung singkong sebanyak 30%, 40% dan 50% yang kemudian diuji kepada 10 panelis ahli untuk menilai keseluruhan aspek. Berdasarkan hasil uji validasi, menunjukan bahwa subtitusi tepung singkong sebanyak 30%, 40% dan 50% sudah layak dan dapat ditinjau dari segi aspek warna luar kulit tartlet, warna dalam kulit tartlet, aroma butter, aroma tepung singkong, rasa manis, rasa tepung singkong dan tekstur kerapuhan. Kesimpulan pada penelitian ini bahwa subtitusi tepung singkong terhadap produk kulit tartlet sebanyak 30%, 40% dan 50% sudah memenuhi standar kualitas kulit tartlet dan dapat dilanjutkan untuk penelitian uji daya terima. Kata kunci : Tepung Singkong, Subtitusi, Kulit Tartlet ABSTRACT This research aims to analyze the effect of cassava flour substitution on tartlet shell products. This research was conducted at the Pastry & Bakery Laboratory of the Culinary Arts and Food Service Management Study Program, State University of Jakarta. The method of research used was the experimental method. The research sample used was tartlet shells substituted with cassava flour as much as 30%, 40% and 50% which were then tested on 10 expert panelists to assess all aspects. Based on the results of the validation test, it shows that the cassava flour substitution of 30%, 40% and 50% is worthy and can be reviewed in terms of aspects of the outer color of the tartlet shell, the inner color of the tartlet shell, the aroma of butter, the aroma of cassava flour, sweetness, the taste of cassava flour and the texture of brittleness. The conclusion of this study is that the substitution of cassava flour for tartlet skin products as much as 30%, 40% and 50% has met the quality standards of tartlet skin and can be continued for consumer acceptability test research. Keywords : Cassava Flour, Subtitution, Tartlet Shell

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22701 not found.
Date Deposited:	26 Jul 2024 02:05
Last Modified:	26 Jul 2024 02:05
URI:	http://repository.unj.ac.id/id/eprint/46686

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