PENGARUH SUBSTITUSI PUREE UBI CILEMBU DALAM PEMBUATAN KUE BINGKA TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

ESA ISLAMI, . (2025) PENGARUH SUBSTITUSI PUREE UBI CILEMBU DALAM PEMBUATAN KUE BINGKA TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini mengevaluasi pengaruh substitusi puree ubi cilembu pada pembuatan kue bingka terhadap sifat fisik dan daya terima konsumen. Dengan metode eksperimen, penelitian ini menggunakan substitusi puree ubi cilembu pada tingkat 20%, 40%, dan 60%, melibatkan 5 panelis ahli dan 30 panelis agak terlatih untuk menilai aspek warna, aroma, rasa, dan tekstur. Hasil uji sifat fisik menunjukkan bahwa substitusi puree ubi cilembu secara signifikan berpengaruh terhadap karakteristik fisik baking loss kue bingka, tetapi tidak secara signifikan berpengaruh terhadap karakteristik fisik daya kembang dan daya terima konsumen. Substitusi 60% memberikan daya kembang tertinggi (13,73%) tetapi tidak disukai dibandingkan substitusi 40%, yang menunjukkan keseimbangan optimal antara karakteristik fisik dan sensorik. Selain itu, baking loss paling tinggi terjadi pada substitusi 20%, menunjukkan hubungan antara kandungan protein dan sifat fisik kue. Meskipun tidak ada perbedaan signifikan pada uji daya terima berdasarkan warna, aroma, rasa, dan tekstur, substitusi 40% menjadi pilihan paling disukai panelis. Penelitian ini merekomendasikan penggunaan substitusi 40% puree ubi cilembu dalam pembuatan kue bingka sebagai alternatif inovatif untuk meningkatkan nilai ekonomi dan diversifikasi pangan lokal, mendukung kemandirian pangan dengan memanfaatkan sumber daya lokal. Hasil ini semakin mempertegas potensi ubi cilembu sebagai bahan substitusi yang fungsional dan ekonomis. Kata kunci: Substitusi Puree Ubi Cilembu, Kue Bingka, Sifat Fisik, Daya .Terima Konsumen ***** This study evaluated the effect of cilembu sweet potato puree substitution in making bingka cake on physical properties and consumer acceptability. Using an experimental method, this study used cilembu sweet potato puree substitution at levels of 20%, 40%, and 60%, involving 5 expert panelists and 30 moderately trained panelists to assess aspects of color, aroma, taste, and texture. The physical properties test results showed that the substitution of cilembu sweet potato puree significantly affected the physical characteristics of baking loss of bingka cake, but did not significantly affect the physical characteristics of expandability and consumer acceptability. The 60% substitution gave the highest rise (13.73%) but was not preferred over the 40% substitution, indicating an optimal balance between physical and sensory characteristics. In addition, baking loss was highest in the 20% substitution, indicating a relationship between protein content and physical properties of the cake. Although there was no significant difference in the acceptability test based on color, aroma, taste, and texture, the 40% substitution was the most preferred choice by the panelists. This study recommends the use of 40% substitution of cilembu sweet potato puree in making bingka cake as an innovative alternative to increase the economic value and diversification of local food, supporting food self-sufficiency by utilizing local resources. These results underscore the potential of cilembu yam as a functional and economical substitution ingredient. Keywords: Cilembu Sweet Potato Puree Substitution, Bingka Cake, Physical Properties, Consumer Acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes ; 2). Dr. Nur Riska, M.Si
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Esa Islami .
Date Deposited:	17 Feb 2025 03:50
Last Modified:	17 Feb 2025 03:50
URI:	http://repository.unj.ac.id/id/eprint/52916

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