PENGARUH PENAMBAHAN PASTA SARI UMBI BIT (Beta vulgaris) TERHADAP BAKING LOSS DAN DAYA TERIMA KONSUMEN KUE EGG ROLL

ULFATUN NI'MAH, . (2025) PENGARUH PENAMBAHAN PASTA SARI UMBI BIT (Beta vulgaris) TERHADAP BAKING LOSS DAN DAYA TERIMA KONSUMEN KUE EGG ROLL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan pasta sari umbi bit (Beta vulgaris) terhadap baking loss dan daya terima konsumen kue egg roll. Metode eksperimen digunakan dengan tiga variasi konsentrasi pasta sari umbi bit, yaitu 2%, 4%, dan 6%. Penilaian meliputi aspek warna, rasa, aroma, tekstur, kerapuhan, dan trigeminal oleh 30 panelis agak terlatih. Hasil uji organoleptik menunjukkan bahwa penambahan pasta warna sari umbi bit merah memberikan pengaruh signifikan pada aroma dengan formula 4% sebagai yang paling disukai. Pada aspek warna, rasa, kerapuhan, dan trigeminal, tidak ditemukan pengaruh signifikan terhadap daya terima konsumen. Analisis pada baking loss menunjukkan bahwa penambahan pasta sari umbi bit terdapat perbedaan yang signifikan pada persentase 6% berdasarkan hasil uji DMRT. Penelitian ini menyimpulkan bahwa kue egg roll dengan penambahan pasta sari umbi bit sebanyak 4% merupakan formula terbaik untuk dikembangkan lebih lanjut sebagai produk pangan fungsional yang sehat dan menarik secara visual, sekaligus mengurangi penggunaan pewarna sintetis. ***** This study aims to analyze the effect of adding beetroot (Beta vulgaris) color paste on baking loss and consumer acceptance of egg roll cookies. The experimental method was used with three variations of beetroot paste concentration, namely 2%, 4%, and 6%. The assessment included aspects of color, taste, aroma, texture, friability, and trigeminal by 30 semi-trained panelists. The results of the organoleptic test showed that the addition of beetroot paste had a significant effect on aroma with the 4% formula as the most preferred. In terms of color, taste, friability, and trigeminal, no significant effect was found on consumer acceptance. The analysis of baking loss showed that the addition of red beetroot color paste had a significant difference at a percentage of 6% based on the results of the DMRT test. This study concluded that egg roll cookies with the addition of 4% beetroot paste is the best formula to be further developed as a healthy and visually attractive functional food product, while reducing the use of synthetic dyes.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. I Gusti Ayu Ngurah Singamurni, M.M. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 26271 not found.
Date Deposited:	27 Feb 2025 06:37
Last Modified:	27 Feb 2025 06:37
URI:	http://repository.unj.ac.id/id/eprint/53727

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