PENGARUH SUBSTITUSI TEPUNG UMBI GARUT (Maranta arundinacea L) PADA PEMBUATAN CHEESE STRAW TERHADAP KUALITAS FISIK DAN KUALITAS ORGANOLEPTIK

RHEINA INTAN HADAWIS SYAM, . (2025) PENGARUH SUBSTITUSI TEPUNG UMBI GARUT (Maranta arundinacea L) PADA PEMBUATAN CHEESE STRAW TERHADAP KUALITAS FISIK DAN KUALITAS ORGANOLEPTIK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (729kB)
	Text BAB 1.pdf Download (307kB)
	Text BAB 2.pdf Restricted to Registered users only Download (611kB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (590kB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (292kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (305kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh persentase substitusi tepung umbi garut (Maranta arundinacea L) pada pembuatan cheese straw terhadap kualitas fisik dan kualitas organoleptik melalui aspek warna bagian dalam, aroma (tepung umbi garut dan keju), rasa (cheese straw dan tepung umbi garut), tekstur (renyah), dan lembaran. Penelitian berlangsung sejak bulan Maret 2024 hingga Desember 2024 di Universitas Negeri Jakarta. Penelitian ini termasuk kedalam penelitian kuantitatif dengan metode eksperimen terhadap 3 perlakuan (Substitusi 15%, 30% dan 45%). Pengujian dengan uji organoleptik, yaitu uji hedonik yang dilakukan kepada 45 orang panelis agak terlatih. Hasil uji hipotesis menunjukkan bahwa substitusi tepung umbi garut 15% memperoleh nilai paling besar pada daya kembang dan bake loss. Hasil uji hipotesis statistik dengan menggunakan uji Kruskal Wallis menunjukkan bahwa tidak terdapat pengaruh substitusi tepung umbi garut pada pembuatan cheese straw kualitas organoleptik dalam seluruh aspek, sehingga dapat diputuskan pada persentase 30% cheese straw dengan substitusi tepung umbi garut untuk dikembangkan agar dapat mengoptimalkan umbi garut digunakan untuk diversifikasi pangan. ***** This study aims to analyze the effect of the percentage of substitution of arrowroot root flour (Maranta arundinacea L) on the physical quality and organoleptic quality of cheese straw through the aspects of inner color, aroma (arrowroot root flour and cheese), taste (cheese straw and arrowroot root flour), texture (crispy), and sheet. The research took place from March 2024 to December 2024 at the State University of Jakarta. This research is included in quantitative research with experimental methods on 3 treatments (Substitution 15%, 30% and 45%). The test was carried out with an organoleptic test, which is a hedonic test conducted on 45 rather trained panelists. The results of the hypothesis test show that the substitution of arrowroot tuber flour of 15% obtained the greatest value on flowering power and bake loss. The results of the statistical hypothesis test using the Kruskal Wallis test show that there is no influence of arrowroot flour substitution on the manufacture of organoleptic quality cheese straw in all aspects, so it can be decided at the percentage of 30% cheese straw with arrowroot root flour substitution to be developed in order to optimize arrowroot tubers used for food diversification.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes ; 2). Dr. Nur Riska, S.Pd., M.Si
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 26270 not found.
Date Deposited:	27 Feb 2025 02:18
Last Modified:	27 Feb 2025 02:18
URI:	http://repository.unj.ac.id/id/eprint/53646

Actions (login required)

View Item