PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea Batatas L. Poir) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS CHIFFON CAKE

NAILAH GHAISANI ALYANI, . (2025) PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea Batatas L. Poir) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS CHIFFON CAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung ubi jalar ungu terhadap kualitas fisik dan mutu sensori chiffon cake. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Oktober 2024 hingga September 2025. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian adalah chiffon cake substitusi tepung ubi jalar ungu sebanyak, 30%, 45%, dan 60%. Hasil uji kualitas fisik dengan uji ANOVA menunjukkan tidak terdapat pengaruh signifikan terhadap baked loss. Hasil uji duncan menunjukkan substitusi 60% merupakan produk dengan daya kembang terbaik dan substitusi 45% merupakan produk dengan stabilitas daya kembang terbaik. Penilaian mutu sensori dilakukan kepada 45 panelis agak terlatih yang menilai aspek warna kerak, warna remah, aroma, rasa manis, rasa ubi jalar ungu, tekstur serta pori-pori. Hasil hipotesis statistik mutu sensoris dengan uji Kruskal-Wallis menunjukkan bahwa tidak terdapat pengaruh substitusi tepung ubi jalar ungu terhadap mutu sensoris pada aspek aroma, rasa manis, rasa ubi jalar ungu, tekstur, dan pori-pori. Namun, terdapat pengaruh yang signifikan terhadap mutu sensoris pada aspek warna kerak dan remah. Hasil uji Tuckey’s menunjukkan produk chiffon cake substitusi 45% merupakan produk yang terbaik, sehingga dapat disimpulkan chiffon cake dengan substitusi tepung ubi jalar ungu sebanyak 45% merupakan produk dengan kualitas fisik dan mutu sensoris terbaik. Maka, untuk pengoptimalan penggunaan tepung ubi jalar ungu, direkomendasikan produk chiffon cake substitusi 45% dapat dikembangkan lebih lanjut. ***** This study aims to analyze the effect of purple sweet potato flour substitution on the physical and sensory quality of chiffon cake. This study was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Education Study Program, Jakarta State University. The study period began in October 2024 and ended in September 2025. The method used in this study was an experimental method. The research sample was a chiffon cake with purple sweet potato flour substitution of 30%, 45%, and 60%. The results of the physical quality test using the ANOVA test showed no significant effect on baking loss. The results of the Duncan test showed that 60% substitution was the product with the best rise power and 45% substitution was the product with the best rise power stability. Sensory quality assessment was carried out on 45 moderately sensitive panelists who assessed aspects of crust color, crumb color, aroma, sweetness, purple sweet potato flavor, texture, and pores. The results of the statistical hypothesis of sensory quality with the Kruskal-Wallis test showed that there was no effect of purple sweet potato flour substitution on sensory quality in the aspects of aroma, sweetness, purple sweet potato flavor, texture, and pores. However, there was a significant effect on sensory quality in the aspects of crust and crumb color. The results of the Tuckey's test showed that the 45% substitution chiffon cake product was the best product, so it can be concluded that the chiffon cake with 45% purple sweet potato flour substitution is a product with the best physical quality and sensory quality. Therefore, to mix the use of purple sweet potato flour, it is recommended that the 45% substitution chiffon cake product can be further developed.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M.Si. ; 2). Dra. Mariani, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Nailah Ghaisani Alyani .
Date Deposited:	09 Jan 2026 04:03
Last Modified:	09 Jan 2026 04:03
URI:	http://repository.unj.ac.id/id/eprint/62953

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