PENGARUH METODE PEMBUATAN YANG BERBEDA TERHADAP MUTU SENSORIS DAN KUALITAS FISIK ROTI BLUDER

FELICIA ANDRIANI, . (2024) PENGARUH METODE PEMBUATAN YANG BERBEDA TERHADAP MUTU SENSORIS DAN KUALITAS FISIK ROTI BLUDER. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh metode pembuatan yang berbeda terhadap mutu sensoris dan kualitas fisik roti bluder. Penelitian ini dilakukan di Laboratorium Pengolahan Roti dan Patiseri Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode penelitian yang digunakan adalah metode eksperimen. Dalam penelitian ini terdapat sampel yang digunakan yaitu metode Sponge and Dough, Straight Dough, dan No Time Dough. Kemudian dilanjutkan dengan penilaian mutu sensoris terhadap 45 panelis agak terlatih yaitu mahasiswa Program Studi Tata Boga. Pada Hasil uji organoleptik terdapat pengaruh metode pembuatan yang berbeda pada aspek volume dan kerak roti. Berdasarkan hasil uji tuckey didapatkan hasil yang berbeda nyata dan hasil terbaik didapatkan oleh metode Sponge and Dough dengan nilai 4,93 pada aspek volume. Hasil terbaik pada pada aspek kerak roti didapatkan oleh metode No Time Dough dengan nilai 4,53. Pada uji fisik volume roti bluder didapatkan hasil 215 cm3 (sangat besar/ tinggi roti 6,5-7,9 cm) pada metode Sponge and Dough, 171,67 cm3 (besar/ tinggi roti 6-6,4 cm) pada metode Straight Dough, dan 136,67 cm3 (sedang/ tinggi roti 5,5-5,9 cm) pada metode No Time Dough. Hasil pengukuran uji fisik pada aspek volume dengan uji ANOVA dan uji lanjutan Duncan terdapat perbedaan yang nyata dan nilai terbesar didapatkan oleh metode Sponge and Dough dengan volume 215 cm3. Berdasarkan hasil hitung uji fisik dan uji tuckey pada kualitas organoleptik roti bluder, dapat disimpulkan bahwa metode Sponge and Dough menghasilkan produk terbaik. Kata kunci : Roti Bluder, metode pembuatan roti, metode sponge and dough, mutu sensoris, kualitas fisik ******** This research aims to analyze the effect of different manufacturing methods on the sensory quality and physical quality of bluder bread. This research was conducted at the Bread and Patisserie Processing Laboratory, Culinary Study Program, Faculty of Engineering, Jakarta State University. The research method used is the experimental method. In this research, the samples used were the Sponge and Dough, Straight Dough, and No Time Dough methods. This was then continued with an assessment of the sensory quality of 45 moderately trained panelists, namely students from the Culinary Studies Program. In the organoleptic test results, there is an influence of different manufacturing methods on the volume and crust aspects of the bread. Based on the Tuckey test results, the results were significantly different and the best results were obtained by the Sponge and Dough method with a value of 4,93 in the volume aspect. The best results in the bread crust aspect were obtained by the No Time Dough method with a value of 4,53. In the physical test, the volume of Bluder bread was 215 cm3 (very large/bread height 6.5-7.9 cm) in the Sponge and Dough method, 171.67 cm3 (large/bread height 6-6.4 cm) in the Straight method Dough, and 136.67 cm3 (medium/bread height 5.5-5.9 cm) in the No Time Dough method. The results of physical test measurements on the volume aspect using the ANOVA test and Duncan's follow-up test showed significant differences and the largest value was obtained by the Sponge and Dough method with a volume of 215 cm3. Based on the results of physical test calculations and the Tuckey test on the organoleptic quality of bluder bread, it can be concluded that the Sponge and Dough method produces the best product. Keywords : Bluder bread, bread making method, sponge and dough ,ethod, sensory quality, physical quality

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd.,M.Sc. ; 2). Dr.Ir. Ridawati, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Felicia andriani .
Date Deposited:	01 Aug 2024 02:15
Last Modified:	01 Aug 2024 02:15
URI:	http://repository.unj.ac.id/id/eprint/46888

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