PENGARUH SUBTITUSI TEPUNG GEMBILI (Dioscorea esculenta L.) TERHADAP SIFAT FISIK DAN MUTU SENSORIS KUE MUFFIN

Farsya Nabila, . (2025) PENGARUH SUBTITUSI TEPUNG GEMBILI (Dioscorea esculenta L.) TERHADAP SIFAT FISIK DAN MUTU SENSORIS KUE MUFFIN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung gembili (Dioscorea esculenta L.) terhadap sifat fisik meliputi volume badan, volume keseluruhan dan daya kembang dan mutu sensoris kue muffin meliputi aspek warna, rasa, aroma, tekstur dan pori pori. Penelitian berlangsung sejak bulan agustus 2024 hingga bulan Juli 2025 di Universitas Negeri Jakarta. Penelitian ini termasuk ke dalam penelitian kuantitatif dengan metode eksperimen terhadap 3 perlakuan substitusi tepung gembili, yaitu 20%, 30%, dan 40%. Teknik pengambilan sampel dilakukan secara acak (random sampling). Pengujian dengan uji organoleptik, yaitu uji mutu sensoris yang dilakukan kepada 45 orang panelis agak terlatih. Analisis data uji yang digunakan yaitu uji Anova untuk aspek sifat fisik dan uji Kruskal Wallis untuk aspek mutu sensoris. Hasil analisis deskriptif terhadap ketiga perlakuan kue muffin menunjukkan subtitusi tepung gembili 20% memiliki nilai rata rata terbaik pada aspek warna remah sebesar 4,4 yaitu kuning dan tekstur kulit sebesar 4,4 halus. Pada subtitusi 30% memiliki nilai rata rata terbaik pada aspek warna kulit yaitu sebesar 4,3 yaitu kuning kecokelatan dan aspek pori-pori 4,2 yaitu besar. Pada subtitusi 40% memiliki nilai rata rata terbaik pada aspek aroma gembili sebesar 4,53 yaitu tidak beraroma gembili, aspek tekstur remah sebesar 4,6 yaitu lembut, aspek rasa manis sebesar 4,53 yaitu manis dan aspek rasa gembili sebesar 3,4 yaitu agak terasa gembili. Hasil uji sifat fisik menunjukkan adanya perbedaan nyata terhadap substitusi gembili pada pembuatan muffin pada aspek volume badan, volume keseluruhan dan daya kembang. Hasil uji mutu sensoris menunjukkan adanya pengaruh pada aspek warna kulit dan tekstur kulit. Adapun hasil dari penelitian ini adalah muffin dengan substitusi tepung gembili dinilai terbaik sifat fisik dan mutu sensoris karena mendapatkan penilaian yang baik. Muffin dengan substitusi tepung gembili 40% direkomendasikan untuk dipasarkan.***** This research aims to analyze the effect of substituting gembili flour (Dioscorea esculenta L.) on the physical properties and sensory quality of muffins. This research aims to analyze the effect of substituting gembili flour on the physical properties and sensory quality of muffins, including aspects of color, taste, aroma, texture, and porosity. The research was conducted from August 2024 to juli 2025 at the University of Jakarta. This study is a quantitative study using an experimental method with three treatments of yam flour substitution, namely 20%, 30%, and 40%. Sampling was conducted using random sampling. Sensory quality testing was conducted using an organoleptic test involving 45 moderately trained panelists. Data analysis used the ANOVA test for physical properties and the Kruskal-Wallis test for sensory quality. Descriptive analysis of the three muffin treatments showed that the 20% cassava flour substitution had the best average score for crumb color at 4.4 (yellow) and crust texture at 4.4 (smooth). At 30% substitution, the best average score was for crust color at 4.3 (light brown) and pore size at 4.2 (large). The 40% substitution had the best average score in the cassava aroma aspect at 4.53, which was no cassava aroma, the crumb texture aspect at 4.6, which was soft, the sweetness aspect at 4.53, which was sweet, and the cassava taste aspect at 3.4, which was slightly cassava-like. The results of the physical property test showed significant differences in gembili substitution in muffin production in terms of body volume, overall volume, and expansion capacity. The results of the sensory quality test showed an effect on skin color and skin texture. The results of this study indicate that muffins with gembili flour substitution are successful in terms of physical properties and sensory quality because they received good ratings. Bread flour with 40% gembili flour substitution is recommended for development and marketing.

Item Type:	Thesis (Sarjana)
Additional Information:	1).Yeni Yulianti, M.Pd ; 2). Dra. Sachriani, M.Kes
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Farsya Nabila .
Date Deposited:	08 Aug 2025 00:59
Last Modified:	08 Aug 2025 00:59
URI:	http://repository.unj.ac.id/id/eprint/58553

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