PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) PADA PEMBUATAN TAIWANESE PINEAPPLE CAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

NICKE ARI AZANI, . (2025) PENGARUH SUBSTITUSI TEPUNG MOCAF (Modified Cassava Flour) PADA PEMBUATAN TAIWANESE PINEAPPLE CAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung mocaf dalam pembuatan Taiwanese pineapple cake terhadap kualitas fisik dan daya terima konsumen. Penelitian dilaksanakan di Laboratorium Pengolahan Roti dan Kue Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu pelaksanaan penelitian ini dimulai sejak bulan Desember 2023 hingga Desember 2024. Penelitian ini menggunakan metode eksperimen dalam pembuatan Taiwanese pineapple cake dengan 3 perlakuan, yaitu substitusi tepung mocaf 20%, 30% dan 40%, yang diujikan kepada 30 panelis agak terlatih, yaitu mahasiswa Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Hasil penelitian uji daya terima menggunakan uji Friedman dengan taraf signifikansi 5% (a = 0,05) menunjukkan bahwa tidak terdapat pengaruh pada keseluruhan aspek. Hasil penelitian uji kualitas fisik dengan menggunakan uji Anova menunjukkan bahwa tidak terdapat pengaruh pada uji daya kembang, namun pada uji bake loss terdapat pengaruh, yang kemudian dilanjutkan dengan uji Duncan Multiple Range (DMRT), dan menunjukkan bahwa Taiwanese pineapple cake perlakuan substitusi tepung mocaf sebesar 20% yang paling berbeda nyata. Kesimpulan pada penelitian ini adalah Taiwanese pineapple cake dengan perlakuan substitusi tepung mocaf dengan persentase 20%, 30%, dan 40% dapat diterima oleh konsumen, dan Taiwanese pineapple cake substitusi tepung mocaf 20% merupakan produk yang direkomendasikan, ditinjau dari hasil uji bake loss dikarenakan Taiwanese pineapple cake substitusi tepung mocaf 20% yang paling berbeda nyata, dengan jumlah penurunan kadar air tertinggi. ***** This research aims to analyze the effect of mocaf flour substitution in making of Taiwanese pineapple cake on physical quality and consumer acceptance. The research was conducted at the Bakery and Pastry Processing Laboratory, Culinary Arts Program, Faculty of Engineering, State University of Jakarta. The research period started from December 2023 to December 2024. This study used an experimental method in making Taiwanese pineapple cake with three treatments: 20%, 30%, and 40% substitution of mocaf flour, testing conducted with 30 semi trained panelist, namely students of the Culinary Arts Program, Faculty of Engineering, State University of Jakarta. The results of the consumer acceptance test using the Friedman test at a significance level of 5% (α = 0.05) indicated that there was no effect on the overall aspects. The results of the physical quality test using ANOVA showed that there was no effect on the volume expansion test, however, there was an effect on the bake loss test, which was then followed by the Duncan Multiple Range Test (DMRT), indicating that the Taiwanese pineapple cake with a 20% mocaf flour substitution was the most significantly different. The conclusion of this study is that Taiwanese pineapple cake with 20%, 30%, and 40% mocaf flour substitution can be accepted by consumers, and the Taiwanese pineapple cake with a 20% mocaf flour substitution is the recommended product, based on the bake loss test results, as the 20% mocaf flour substitution showed the highest reduction in moisture content and the most significantly different.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M. Kes ; 2). Dr. Guspri Devi Artanti, M.Si
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Nicke Ari Azani .
Date Deposited:	03 Mar 2025 02:06
Last Modified:	03 Mar 2025 02:06
URI:	http://repository.unj.ac.id/id/eprint/53973

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