ANNISA NURUL RAMADHANI, . (2020) PENGARUH PENGGUNAAN RAGI ALAMI SOURDOUGH DENGAN PENAMBAHAN KENTANG ( SOLANUM TUBEROSUM L ) PADA PEMBUATAN ROTI SOFT ROLL TERHADAP MUTU SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitan ini bertujuan untuk mempelajari pengaruh penggunaan ragi alami sourdough dengan penambahan kentang dengan persentase yang berbeda terhadap mutu sensoris roti soft roll. Penelitian di lakukan di Laboratorium Pastry and Bakery , Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta sejak Agustus 2018 hingga Januari 2020. Penelitian ini menggunakan metode eksperimen. Uji kualitas dilakukan pada 45 panelis agak terlatih meliputi faktor eksternal yang mencakup aspek volume, warna kerak, rata pembakaran, kerak roti, karakter kulit dan faktor internal yang mencakup aspek pori, aroma, warna remah, rasa, tekstur jaringan dan kualitas pengunyahan. Hasil pengujian hipotesis menggunakan Uji Kruskall Wallis dengan taraf signifikan α = 0.05 dinyatakan bahwa terdapat pengaruh penggunaan ragi alami sourdough dengan penambahan kentang mutu Roti Soft Roll terhadap aspek rasa. Hasil Uji Tuckey’s menunjukan bahwa Roti Soft Roll penggunaan ragi alami sourdough dengan penambahan kentang sebesar 20% merupakan produk terbaik sehingga direkomendasikan pada pembuatan soft roll. Kata Kunci: sourdough penambahan kentang, roti soft roll, mutu sensoris THE INFLUENCE OF NATURAL YEAST SOURDOUGH WITH POTATO (Solanum Tuberosum L) ADDITION USAGE ON SOFT ROLL BREAD TOWARDS SENSORY QUALITY ANNISA NURUL RAMADHANI Supervisor: Ari Fadiati and Sachriani ABSTRACT The objective of the research is to study the influence of natural yeast sourdough with potato addition in different percentages toward sensory quality of soft roll bread. This research conducted on Pastry and Bakery Laboratory, Vocational Education in Culinary Arts, State University of Jakarta since August 2018 until January 2020. This research uses experiment method. Quality test done by 45 nearly trained panellists involving external factors such as volume, bread crust colour, bake uniformity, bread crust, skin character, and internal factors such as pores, scent, crumb colour, flavour, texture of the net and chewing quality aspect. Hypothesis test result using Kruskall Wallis Test with significant level α = 0.05 show that there is influence of using natural yeast sourdough with potato addition on Soft Roll Bread Quality on flavour aspect. Tuckey’s test shows that Soft Roll Bread using natural yeast sourdough with potato addition in 20% usage is the best product that can be recommend on making Soft Roll Bread. Keywords: Sourdough with Potato Addition, Soft Roll Bread, Sensory Quality.
| Item Type: | Thesis (Sarjana) |
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| Additional Information: | 1. Dr. Ari Fadiati, M.Si. ; 2. Dra. Sachriani, M.Kes. |
| Subjects: | Tata Rias > Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 1477 not found. |
| Date Deposited: | 10 Mar 2020 10:10 |
| Last Modified: | 10 Mar 2020 10:10 |
| URI: | http://repository.unj.ac.id/id/eprint/5182 |
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