KUALITAS KUE SEMPRONG SUBSTITUSI TEPUNG MOCAF DENGAN PENAMBAHAN KULIT JERUK PURUT

SALWINA MAHARANI SURYANTO, . (2025) KUALITAS KUE SEMPRONG SUBSTITUSI TEPUNG MOCAF DENGAN PENAMBAHAN KULIT JERUK PURUT. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis kualitas kue semprong substitusi tepung mocaf dengan penambahan kulit jeruk purut. Penelitian ini menggunakan metode eksperimen sehingga menghasilkan formula terbaik. Penelitian dilakukan di Laboratorium Pastry dan Bakery Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan Fakultas Teknik Universitas Negeri Jakarta. Aspek yang dianalisis yaitu bentuk, warna, aroma tepung mocaf, aroma jeruk purut, rasa manis, rasa tepung mocaf, aspek rasa jeruk purut, dan aspek kerenyahan. Dilakukan uji validasi oleh 10 panelis terlatih yang terdiri dari 5 orang dosen ahli dan 5 orang ahli dari industri. Hasil penelitian kue semprong substitusi tepung mocaf 70% mempunyai jumlah nilai rata-rata tertinggi dan bentuk agak simetris (3,7), warna kuning kecoklatan (4,3), agak beraroma tepung mocaf (3,7), agak beraroma jeruk purut (3,5), rasa agak manis (3,7), tidak terasa tepung mocaf (4,1), agak terasa jeruk purut (3,9), dan renyah (4,2). Pada kue semprong substitusi tepung mocaf 80% menghasilkan bentuk simetris (4,1), kuning kecoklatan (4), agak beraroma tepung mocaf (3,2), agak beraroma jeruk purut (3,6), agak manis (3,4), agak terasa tepung mocaf (3,8), agak terasa jeruk purut (3,9), dan renyah (4,1) dan pada kue semprong substitusi tepung mocaf 90% menghasilkan bentuk agak simetris (3,9), kuning kecoklatan (4,1), agak beraroma tepung mocaf (3), agak beraroma jeruk purut (3), rasanya agak manis (3,6), agak terasa tepung mocaf (3), agak terasa jeruk purut (3,3), dan renyah (4,3). Dengan hasil tersebut, kue semprong substitusi tepung mocaf 70%, 80%, dan 90% dengan penambahan kulit jeruk purut dinyatakan layak untuk dilakukan uji daya terima konsumen*****This study aims to analyze the quality of semprong cake substituted with mocaf flour with the addition of kaffir lime peel. This study uses an experimental method to produce the best formula. The study was conducted at the Pastry and Bakery Laboratory of the Applied Undergraduate Study Program of Culinary Arts and Food Service Management, Faculty of Engineering, Jakarta State University. The aspects analyzed were shape, color, aroma of mocaf flour, aroma of kaffir lime, sweetness, taste of mocaf flour, aspect of kaffir lime flavor, and aspect of crispiness. Validation tests were carried out by 10 trained panelists consisting of 5 expert lecturers and 5 experts from the industry. The results of the study showed that semprong cake substituted with 70% mocaf flour had the highest average value and a rather symmetrical shape (3.7), brownish yellow color (4.3), slightly aromatic with mocaf flour (3.7), slightly aromatic with kaffir lime (3.5), slightly sweet taste (3.7), no mocaf flour taste (4.1), slightly aromatic with kaffir lime (3.9), and crispy (4.2). In semprong cake, 80% mocaf flour substitution produces a symmetrical shape (4.1), brownish yellow (4), slightly mocaf flour aroma (3.2), slightly kaffir lime aroma (3.6), slightly sweet (3.4), slightly mocaf flour taste (3.8), slightly kaffir lime taste (3.9), and crispy (4.1) and in semprong cake, 90% mocaf flour substitution produces a slightly symmetrical shape (3.9), brownish yellow (4.1), slightly mocaf flour aroma (3), slightly kaffir lime aroma (3), slightly sweet (3.6), slightly mocaf flour taste (3), slightly kaffir lime taste (3.3), and crispy (4.3). With these results, semprong cake with 70%, 80%, and 90% mocaf flour substitution with the addition of kaffir lime peel is declared worthy to undergo consumer acceptance test

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Rusilanti, M.Si. ; 2). Dr. Cucu Cahyana, S.Pd., M.Sc.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 27081 not found.
Date Deposited:	03 Mar 2025 03:37
Last Modified:	03 Mar 2025 03:37
URI:	http://repository.unj.ac.id/id/eprint/54140

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