PENGARUH SUBSTITUSI TEPUNG UBI JALAR PUTIH TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK BUTTER COOKIES

BALQISH FATRA AGNIYA, . (2025) PENGARUH SUBSTITUSI TEPUNG UBI JALAR PUTIH TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK BUTTER COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung ubi jalar putih terhadap kualitas fisik dan organoleptik Butter Cookies sebagai upaya diversifikasi pangan lokal guna mengurangi ketergantungan terhadap tepung terigu impor. Penelitian ini menggunakan metode eksperimen dengan tiga perlakuan substitusi tepung ubi jalar putih, yaitu 25%, 35%, dan 45% dari total tepung. Pengujian kualitas fisik meliputi daya kembang dan kadar air, sementara uji organoleptik meliputi aspek warna, rasa, aroma, kerenyahan, dan kerapuhan oleh panelis agak terlatih. Hasil penelitian menunjukkan bahwa substitusi tepung ubi jalar putih berpengaruh signifikan terhadap beberapa aspek organoleptik, seperti warna bagian bawah, rasa dan aroma ubi jalar putih, aroma mentega, serta kerapuhan. Secara fisik, daya kembang meningkat seiring bertambahnya kadar substitusi, namun tidak berlaku pada penurunan kadar air. Substitusi 25% memberikan hasil terbaik secara keseluruhan dan paling mendekati kontrol, baik dari segi fisik maupun organoleptik. Substitusi hingga 35% masih dapat diterima, namun pada 45% terjadi penurunan kualitas sensori. Oleh karena itu, substitusi tepung ubi jalar putih sebesar 25% direkomendasikan sebagai formulasi optimal pada pembuatan butter cookies.***** This study aims to examine the effect of white sweet potato flour substitution on the physical and organoleptic quality of Butter Cookies, as part of a local food diversification effort to reduce dependence on imported wheat flour. The research employed an experimental method with three levels of white sweet potato flour substitution: 25%, 35%, and 45% of the total flour used. Physical quality tests included spreadability and moisture content, while organoleptic tests assessed color, taste, aroma, crispness, and fragility by semi-trained panelists. The results showed that white sweet potato flour substitution significantly influenced several organoleptic aspects, including bottom color, sweet potato flavor and aroma, butter aroma, and fragility. Physically, the spreadability increased with higher substitution levels, although this was not the case for moisture reduction. A 25% substitution yielded the best overall results, closely resembling the control in both physical and sensory qualities. While a 35% substitution remained acceptable, sensory quality declined at the 45% level. Therefore, a 25% substitution of white sweet potato flour is recommended as the optimal formulation for butter cookies

Item Type:	Thesis (Sarjana)
Additional Information:	1). Ari Fadiati, M.Si ; 2). Cucu Cahyana, S.Pd, M. Pd
Subjects:	Tata Boga > Gastronomi Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Balqish Fatra Agniya .
Date Deposited:	13 Aug 2025 02:11
Last Modified:	13 Aug 2025 02:11
URI:	http://repository.unj.ac.id/id/eprint/60398

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