ANALISIS KUALITAS PRODUK POUND CAKE DENGAN PENAMBAHAN PUREE UBI JALAR CILEMBU (Ipomoea batatas L. (Lam))

AISYAH ALYA SALSABILA, . (2024) ANALISIS KUALITAS PRODUK POUND CAKE DENGAN PENAMBAHAN PUREE UBI JALAR CILEMBU (Ipomoea batatas L. (Lam)). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis kualitas pound cake dengan penambahan puree ubi cilembu. Penelitian dilakukan di Laboratorium Pengolahan Roti dan Kue Fakultas Teknik, Universitas Negeri Jakarta. Penelitian dilakukan sejak bulan Desember 2023 sampai dengan bulan Juni 2024. Metode penelitian ini adalah metode eksperimen dengan teknik analis data deskriptif analisis. Pada penelitian ini aspek yang diujikan adalah aspek warna, aroma, rasa, kelembutan, pori, remah dan bentuk. Sampel penelitian pada penelitian ini adalah pound cake dengan penambahan puree ubi cilembu sebanyak 10%, 20% dan 30% yang kemudian divalidasi oleh 10 panelis perseorangan yang terdiri dari 5 dosen dan 5 panelis ahli bidang pastry. Berdasarkan hasil pengujian pada aspek penilaian diperoleh : nilai rata- rata tertinggi aspek warna bagian luar adalah pound cake dengan penambahan puree sebanyak 30% yaitu 4,2 (coklat muda), aspek warna bagian dalam adalah pound cake dengan penambahan puree sebanyak 20% yaitu 4,6 (hampir kuning), aspek aroma butter adalah pound cake dengan penambahan puree sebanyak 10% yaitu 3,8 (hampir kuat), aspek aroma ubi ciembu adalah pound cake dengan penambahan puree sebanyak 10% dan 20% yaitu 3,4 (agak kuat), aspek rasa ubi cilembu adalah pound cake dengan penambahan puree sebanyak 20% yaitu 3,4 (sedikit terasa ubi cilembu), aspek rasa manis adalah pound cake dengan penambahan puree sebanyak 30% yaitu 4,8 (hampir manis), aspek pori adalah pound cake dengan penambahan puree sebanyak 30% yaitu 4,3 (kecil), aspek kelembutan adalah pound cake dengan penambahan puree sebanyak 20% yaitu 4,0 (lembut), aspek remah adalah pound cake dengan penambahan puree sebanyak 20% yaitu 3,9 (hampir halus) dan aspek bentuk adalah pound cake dengan penambahan puree sebanyak 10% yaitu 4,5 (simetris).Berdasarkan hasil keseluruhan aspek, pound cake dengan penambahan puree ubi cilembu 20% merupakan produk terbaik berdasarkan penilaian panelis perseorangan dan untuk ketiga produk layak untuk dilanjutkan. ***** This research aims to analyze the quality of pound cake with the addition of Cilembu sweet potato puree. The study was conducted at the pastry and bakery Laboratory, Faculty of Engineering, Universitas Negeri Jakarta, from December 2023 to June 2024. The research employed an experimental method with descriptive data analysis techniques. The aspects evaluated in this study included color, aroma, taste, softness, pore structure, crumb, and shape. The research samples consisted of pound cakes with 10%, 20%, and 30% Cilembu sweet potato puree, which were then assessed by 10 individual panelists, including 5 lecturers and 5 pastry experts. Based on the evaluation results:The highest average score for external color was for the 30% puree addition, scoring 4.2 (light brown).The highest score for internal color was for the 20% puree addition, scoring 4.6 (nearly yellow). For butter aroma, the highest score was for the 10% puree addition, scoring 3.8 (almost strong). For Cilembu sweet potato aroma, the 10% and 20% puree additions both scored 3.4 (somewhat strong). The highest score for Cilembu sweet potato flavor was for the 20% puree addition, scoring 3.4 (slightly tasting of Cilembu sweet potato). For sweetness, the highest score was for the 30% puree addition, scoring 4.8 (almost sweet). The highest score for pore structure was for the 30% puree addition, scoring 4.3 (small). The highest score for softness was for the 20% puree addition, scoring 4.0 (soft). For crumb, the highest score was for the 20% puree addition, scoring 3.9 (almost fine). The highest score for shape was for the 10% puree addition, scoring 4.5 (symmetrical). Based on the overall assessment, the pound cake with 20% Cilembu sweet potato puree was identified as the best product according to the panelists' evaluations, and all three formulations (10%, 20%, and 30% puree) are deemed suitable for further use. Keywords: Pound cake, Puree, Cilembu sweet potato, quality

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 23964 not found.
Date Deposited:	31 Jul 2024 00:06
Last Modified:	31 Jul 2024 00:06
URI:	http://repository.unj.ac.id/id/eprint/47439

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