PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS FISIK DAN MUTU SENSORI PRODUK TERMODIFIKASI PEMPEK LENJER PATI MENIR BERAS

DINDA ANDINI, . (2025) PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS FISIK DAN MUTU SENSORI PRODUK TERMODIFIKASI PEMPEK LENJER PATI MENIR BERAS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan karagenan terhadap kualitas fisik dan mutu sensori pempek lenjer berbasis pati menir beras sebagai alternatif berkelanjutan menggantikan tepung tapioka. Kegiatan penelitian dilaksanakan di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, mulai Juli 2024 hingga Juli 2025. Penelitian ini termasuk kedalam penelitian kuantitatif dengan metode eksperimen, penelitian dilakukan dengan tiga perlakuan konsentrasi karagenan, yaitu 1,75%, 2%, dan 2,25%. Evaluasi dilakukan oleh 45 panelis agak terlatih untuk uji sensori (warna, rasa, aroma, tekstur) dan uji fisik (cooking loss, densitas kamba). Analisis data menggunakan ANOVA RAL untuk uji fisik dan Kruskal-Wallis untuk uji sensori. Hasil menunjukkan bahwa peningkatan konsentrasi karagenan memberikan pengaruh signifikan kualitas mutu sensori aspek warna bagian dalam, aroma ikan, tingkat kekenyalan dan tingkat kekerasan pempek. Pada kualitas fisik untuk uji cooking loss dan densitas kamba tidak terlihat adanya perbedaan yang signifikan. Konsentrasi 2,25% memberikan keseimbangan optimal dengan hasil rasa asin, aroma ikan, tingkat kekenyalan, dan tingkat kelengketan, serta mengurangi cooking loss hanya 6,19% dan meningkatkan densitas kamba menjadi 1,33 g/ml. Formulasi karagenan 2,25% terbukti efektif sebagai hidrokoloid pengganti amilopektin tepung tapioka, mengoptimalkan pemanfaatan limbah menir beras menjadi produk pangan bernilai ekonomi tinggi dengan karakteristik sensori yang dapat diterima konsumen. ***** This study aims to analyze the effect of carrageenan addition on the physical quality and sensory attributes of pempek lenjer made from rice bran starch, as a sustainable alternative to tapioca flour. The research was conducted at the Food Processing Laboratory, Culinary Education Study Program, Universitas Negeri Jakarta, from July 2024 to July 2025. This quantitative research employed an experimental method with three carrageenan concentrations: 1.75%, 2.00%, and 2.25%. Sensory evaluation (color, taste, aroma, and texture) and physical tests (cooking loss and bulk density) were conducted by 45 semi-trained panelists. Data were analyzed using one-way ANOVA (Completely Randomized Design) for physical parameters and Kruskal–Wallis test for sensory attributes. The results demonstrated that increasing concentrations of carrageenan significantly influenced the sensory quality attributes of modified pempek lenjer, particularly in terms of internal color, fish aroma, chewiness, and hardness. In contrast, the physical quality parameters cooking loss and bulk density showed no statistically significant differences across treatments. A carrageenan concentration of 2.25% provided an optimal balance, yielding desirable salty taste, prominent fish aroma, improved chewiness, and moderate stickiness. This concentration also reduced cooking loss to 6,19% and increased bulk density to 1.33 g/mL. The 2.25% carrageenan formulation was proven effective as a hydrocolloid alternative to tapioca starch amylopectin, enhancing the functional utilization of rice bran residue (menir beras) into a high-economic-value food product with acceptable sensory characteristics for consumers.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Alsuhendra, M.Si. ; 2). Dr. Cucu Cahyana, S.Pd, M.Sc.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 30284 not found.
Date Deposited:	12 Aug 2025 02:29
Last Modified:	12 Aug 2025 02:29
URI:	http://repository.unj.ac.id/id/eprint/59849

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