PENGARUH PENGGUNAAN TEPUNG STEEL-CUT OAT, ROLLED OAT, DAN QUICK OAT TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN SUS KERING

SITI FATIMAH RAMADHANTI, . (2025) PENGARUH PENGGUNAAN TEPUNG STEEL-CUT OAT, ROLLED OAT, DAN QUICK OAT TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN SUS KERING. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan tepung steel-cut oat, rolled oat dan quick oat terhadap kualitas fisik dan daya terima konsumen sus kering meliputi aspek volume, warna, aroma, rasa, kerenyahan, dan ukuran rongga. Penelitian dilakukan di Laboratorium Pastry dan bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang dimulai sejak bulan Juli 2023 sampai Desember 2024. Penelitian ini merupakan penelitian kuantitatif dengan metode eksperimen terhadap 3 jenis perlakuan tepung oat yang berbeda, yaitu steel-cut oat, rolled oat, dan quick oat. Uji organoleptik dilakukan kepada 5 dosen panelis ahli yaitu dosen Program Studi Pendidikan Tata Boga, dilanjutkan dengan uji daya terima konsumen yang dilakukan oleh 30 orang panelis agak terlatih. Hasil menunjukkan bahwa sus kering penggunaan tepung steel-cut oat mendapatkan nilai tertinggi pada aspek warna. Kemudian pada sus kering penggunaan tepung quick oat mendapatkan nilai tertinggi pada aspek volume, aroma oat, rasa oat, rasa gurih, aftertaste, kerenyahan, dan ukuran rongga. Hasil pengujian hipotesis statistik dengan uji friedman menunjukkan bahwa tidak terdapat pengaruh penggunaan tepung steel-cut oat, rolled oat dan quick oat terhadap daya terima sus kering pada aspek volume, warna, aroma, rasa, tektstur kerenyahan, dan ukuran rongga. Hasil uji hipotesis kualitas fisik menunjukkan tidak terdapat perbedaan nyata terhadap sus kering dengan steel-cut oat, rolled oat dan quick oat pada aspek daya kembang dan ukuran rongga. Berdasarkan hasil tersebut, disimpulkan bahwa sus kering penggunaan tepung steel-cut, rolled oat, dan quick oat dapat direkomendasikan untuk dikembangkan lebih lanjut karena semua mendapatkan hasil penilaian yang baik, jika ingin mendapatkan potensi kandungan serat yang lebih tinggi maka direkomendasikan dengan penggunaan tepung steel-cut oat.***** This study aims to analyze the effect of using steel-cut oat, rolled oat, and quick oat flour on the physical quality and consumer acceptability of dry choux pastry, including aspects such as volume, color, aroma, taste, crispiness, and cavity size. The research was conducted in the Pastry and Bakery Laboratory of the Culinary Arts Education Program, Faculty of Engineering, Universitas Negeri Jakarta, from July 2023 to December 2024. This study is a quantitative research using an experimental method involving three different oat flour treatments: steel-cut oat, rolled oat, and quick oat.The organoleptic test was conducted with five expert panelists, who are lecturers in the Culinary Education Program, followed by a consumer acceptance test with 30 semi-trained panelists. The results showed that dry choux pastry made with steel-cut oat flour received the highest score in the color aspect. Meanwhile, dry choux pastry made with quick oat flour received the highest scores in terms of volume, oat aroma, oat taste, savory taste, aftertaste, crispiness, and cavity size. The statistical hypothesis testing using the Friedman test showed no significant effect of using steel-cut oat, rolled oat, and quick oat flour on consumer acceptance in terms of volume, color, aroma, taste, crispiness texture, and cavity size. Additionally, the hypothesis testing on physical quality indicated no significant differences in the expansion and cavity size among dry choux pastries made with steel-cut oat, rolled oat, and quick oat. Based on these results, it is concluded that dry choux pastry made with steel-cut oat, rolled oat, and quick oat can be further developed, as all received good evaluation scores. If a higher fiber content is desired, the use of steel-cut oat flour is recommended.

Item Type: Thesis (Sarjana)
Additional Information: 1). Dr. Ir. Ridawati, M.Si. ; 2). Dr. Ir. Alsuhendra, M.Si.
Subjects: Tata Boga
Tata Rias > Tata Boga
Divisions: FT > S1 Pendidikan Tata Boga
Depositing User: Users 26948 not found.
Date Deposited: 27 Feb 2025 02:25
Last Modified: 27 Feb 2025 02:25
URI: http://repository.unj.ac.id/id/eprint/53703

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