STANDARISASI FORMULA CUP CAKE RED VELVET DENGAN PENAMBAHAN PUREE BIT (BETA VULGARIS L)

ALAMANDA MARINA PUTRI, . (2024) STANDARISASI FORMULA CUP CAKE RED VELVET DENGAN PENAMBAHAN PUREE BIT (BETA VULGARIS L). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mendapatkan standarisasi formula cup cake red velvet dengan penambahan puree bit dengan persentase yang berbeda untuk melihat aspek rasa, warna, tekstur, aroma. Penelitian dilakukan di laboratorium pastry & bakery program studi sarjana terapan seni kuliner dan pengelolaan jasa makanan Fakultas Teknik Universitas Negeri Jakarta. Penelitian ini menggunakan jenis penelitian deskriptif dengan metode eksperimen. Proses uji coba dilakukan untuk memperoleh formula perlakuan sebesar 40%, 50% dan 60% penambahan puree bit pada produk Cup cake Red velvet dengan satu produk kontrol dalam resep yang telah ditetapkan untuk meningkatkan kualitas karakteristik produk akhir, termasuk warna, rasa, aroma dan tekstur. Hasil uji validasi kepada 10 panelis ahli menunjukkan bahwa penambahan puree bit 40% dari seluruh aspek mendapatkan nilai paling tinggi, sehingga dapat ditetapkan bahwa Cup cake Red Velvet dengan penambahan puree bit persentase 40% adalah formula dengan hasil warna merah kecoklatan pada warna bagian luar, warna merah kecokelatan pada warna bagian dalam, beraroma bit, memiliki sedikit rasa bit, manis dan asam, teksutur yang agak lembut dan tidak beremah. Penelitian ini memberikan panduan yang berguna untuk industri makanan dalam memperluas variasi produk dengan memanfaatkan potensi inovasi puree bit dalam pembuatan Cup cake red velvet. ***** This research aims to standardize the red velvet cup cake formula with the addition of beet puree with different percentages to see the aspects of taste, color, texture, aroma. The research was conducted in the pastry & bakery laboratory of the applied undergraduate study program of culinary arts and food service management, Faculty of Engineering, State University of Jakarta. This research uses descriptive research with experimental methods. The trial process was carried out to obtain a treatment formula of 40%, 50% and 60% addition of beet puree to the Red velvet cup cake product with one control product in a predetermined recipe to improve the quality of the final product characteristics, including color, taste, aroma and texture. The results of the validation test to 10 expert panelists showed that the addition of 40% beet puree from all aspects received the highest score, so it can be determined that Red Velvet Cup cake with the addition of beet puree percentage of 40% is a formula with the results of brownish red color on the outer color, brownish red color on the inner color, beetroot aroma, has a slight taste of beets, sweet and sour, slightly soft textures and no crumbs. This research provides useful guidance for the food industry in expanding product variations by utilizing the innovation potential of beet puree in making red velvet cupcakes.

Item Type:	Thesis (Sarjana)
Additional Information:	Dr. Nur Riska, S.Pd, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi Pendidikan > Pendidikan
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 24015 not found.
Date Deposited:	31 Jul 2024 03:28
Last Modified:	31 Jul 2024 03:28
URI:	http://repository.unj.ac.id/id/eprint/47541

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