KUALITAS DONAT METODE JAPANESE DOUGH DENGAN MODIFIKASI TANGZHONG TEPUNG SINGKONG

HANIIFAH FAHMA DEWI, . (2024) KUALITAS DONAT METODE JAPANESE DOUGH DENGAN MODIFIKASI TANGZHONG TEPUNG SINGKONG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (2MB)
	Text BAB I.pdf Download (1MB)
	Text BAB II.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB III.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB IV.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (1MB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis kualitas donat japanese dough dengan modifikasi tangzhong tepung singkong dalam persentase tepung singkong yang berbeda. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen untuk menghasilkan produk terbaik dan di validasi oleh 10 orang panelis ahli yang terdiri dari 5 orang dosen ahli dari Prodi Seni Kuliner dan Pengelolaan Jasa Makanan dan 5 orang ahli dari industri. Data dianalisis secara deskriptif menggunakan metode QDA meliputi aspek bentuk, volume, warna kulit, cincin/white ring, aroma tepung singkong, tekstur, pori pori donat, karakteristik kulit, rasa manis, rasa tepung singkong, kualitas pengunyahan dan tingkat penyerapan minyak. Hasil penelitian menyatakan bahwa formula M1 memiliki nilai rata rata tertinggi dengan bentuk bulat tidak simetris,volume agak besar,warna kulit kuning keemasan,white ring terbentuk jelas dengan garis yang kecil, agak beraroma tepung singkong,memiliki tekstur yang lembut, pori pori agak kecil,memiliki karakteristik kulit yang tipis,memiliki rasa agak manis dan agak beraroma tepung singkong, kualitas pengunyahan empuk dan tidak berminyak. Donat metode japanese dough dengan modifikasi tangzhong tepung singkong dinyatakan layak untuk dilakukan penelitian lanjutan terkait daya terima masyarakat dengan produk terbaik yaitu modifikasi tangzhong tepung singkong pada formula M1. This research aims to analyze the quality of Japanese dough donuts with modified tangzhong cassava flour in different percentages of cassava flour. This research was conducted at the Pastry and Bakery Laboratory of the Culinary Art and Food Service Management study program, Universitas Negeri Jakarta. This research used experimental methods to produce the best products and was validated by 10 expert panelists consisting of 5 expert lecturers from the Culinary Art and Food Service Management Study Program and 5 experts from industry. Data were analyzed descriptively using the QDA method including aspects of shape, volume, skin color, ring/white ring, cassava flour aroma, texture, donut pores, skin characteristics, sweetness, cassava flour taste, chewing quality and oil absorption rate. The results of the research stated that the M1 formula had the highest average value with an asymmetrical round shape, rather large volume, golden yellow skin color, clear white rings with small lines, slightly aromatic of cassava flour, had a soft texture, rather small pores, has the characteristics of a thin skin, has a slightly sweet taste and has a slight aroma of cassava flour, the chewing quality is soft and slightly oily. Japanese dough method donuts with modified cassava flour tangzhong were declared worthy of further research regarding public acceptance of the best product, namely modified cassava flour tangzhong in the M1 formula.

Item Type:	Thesis (Sarjana)
Additional Information:	Dr. Cucu Cahyana, S.Pd., M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 22779 not found.
Date Deposited:	30 Jul 2024 00:33
Last Modified:	30 Jul 2024 00:33
URI:	http://repository.unj.ac.id/id/eprint/47217

Actions (login required)

View Item