MUHAMMAD RAFI RAJABI LUMBAN GAOL, . (2025) PENGARUH SUBSTITUSI TEPUNG KACANG METE (Anacardium occidentale) PADA PEMBUATAN MADELEINE TERHADAP KUALITAS FISIK DAN MUTU SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kacang mete (Anacardium occidentale) pada pembuatan madeleine terhadap kualitas fisik dan mutu sensoris, dengan tiga variasi tingkat substitusi, yaitu sebesar 60%, 70%, dan 80%. Pengujian mutu sensoris dilakukan oleh 45 panelis agak terlatih. Data dianalisis menggunakan uji statistik Kruskal-Wallis pada taraf signifikansi α = 0,05, dan dilanjutkan dengan Uji Tukey apabila terdapat perbedaan yang signifikan. Parameter yang diuji meliputi: warna permukaan luar, warna bagian dalam, aroma kacang mete, aroma lemon, rasa kacang mete, rasa madeleine, kekompakan, dan kelembutan. Hasil menunjukkan bahwa substitusi 60% menghasilkan skor tertinggi pada aspek warna permukaan luar, warna bagian dalam, dan kekompakan. Substitusi 70% menunjukkan skor tertinggi pada aspek kelembutan dan aroma lemon. Sementara itu, substitusi 80% memberikan skor tertinggi pada aroma dan rasa kacang mete serta rasa madeleine. Uji hipotesis menunjukkan bahwa hanya aroma dan rasa kacang mete yang dipengaruhi secara signifikan, dengan perlakuan 80% sebagai yang terbaik. Pengujian sifat fisik dilakukan melalui uji kerapuhan menggunakan texture analyzer, dan data dianalisis dengan uji ANOVA. Hasil menunjukkan bahwa semakin tinggi tingkat substitusi, semakin besar nilai peak force: 3517,6 gram (60%), 3784,6 gram (70%), dan 4030,3 gram (80%), dibandingkan dengan kontrol sebesar 3046,3 gram. Namun, tidak terdapat perbedaan signifikan antar perlakuan (Fhitung = 0,16 < Ftabel = 5,14). Dengan demikian, substitusi tepung kacang mete tidak berpengaruh nyata terhadap kerapuhan madeleine, tetapi tetap memberikan potensi peningkatan kelembutan dan karakteristik sensoris tertentu dibandingkan produk kontrol. Hal ini menunjukkan bahwa tepung kacang mete berpotensi sebagai bahan alami dalam diversifikasi produk pangan berbasis lokal.***** This study aimed to determine the effect of cashew nut flour (Anacardium occidentale) substitution in the production of madeleine on physical quality and sensory attributes, using three substitution levels: 60%, 70%, and 80%. Sensory evaluation was conducted by 45 semi-trained panelists. The data were analyzed using the Kruskal-Wallis statistical test at a significance level of α = 0.05, followed by Tukey’s test if significant differences were found across eight parameters: outer surface color, inner color, cashew nut aroma, lemon aroma, cashew nut flavor, madeleine flavor, compactness, and softness. Results showed that the 60% substitution yielded the highest scores for outer surface color, inner color, and compactness. The 70% substitution showed the best results for softness and lemon aroma, while the 80% substitution received the highest scores for cashew nut aroma and flavor, as well as madeleine flavor. Hypothesis testing indicated that only cashew nut aroma and flavor were significantly affected, with the 80% treatment performing the best. The physical characteristics were evaluated through a fragility test using a texture analyzer, followed by ANOVA. The results showed that higher substitution levels led to higher peak force values: 3517.6 grams (60%), 3784.6 grams (70%), and 4030.3 grams (80%), compared to the control (3046.3 grams). However, the statistical analysis showed no significant differences among the treatments (F_calc = 0.16 < F_table = 5.14). Cashew nut flour substitution had no significant effect on the fragility of madeleine, but it still showed potential to improve softness and certain sensory characteristics compared to the control. It also has potential as a natural ingredient for diversifying locally-based food products.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dra. I Gusti Ayu Ngurah Singamurni, MM. ; 2). Dr. Ir. Ridawati, M.Si. |
| Subjects: | Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Muhammad Rafi Rajabi Lumban Gaol . |
| Date Deposited: | 14 Aug 2025 08:49 |
| Last Modified: | 14 Aug 2025 08:49 |
| URI: | http://repository.unj.ac.id/id/eprint/61151 |
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