PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea Mays L.) PADA STIK BAWANG TERHADAP KUALITAS FISIK DAN MUTU SENSORIS

ADINDA MUTIARA DEWI, . (2025) PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea Mays L.) PADA STIK BAWANG TERHADAP KUALITAS FISIK DAN MUTU SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung jagung pada stik bawang terhadap kualitas fisik dan mutu sensoris. Penelitian ini menggunakan metode eksperimen dengan tiga variasi persentase substitusi tepung jagung, yaitu 20%, 30%, dan 40%. Uji fisik dilakukan dengan pengukuran ketebalan menggunakan jangka sorong dan pengukuran kerenyahan menggunakan texture analyzer. Sementara itu, uji mutu sensoris diuji kepada 45 panelis agak terlatih yaitu mahasiswa Pendidikan Tata Boga, Universitas Negeri Jakarta. Berdasarkan hasil penelitian kualitas fisik menggunakan ANOVA menunjukkan substitusi tepung jagung pada stik bawang berpengaruh signifikan terhadap ketebalan dan kerenyahan. Pengaruh terletak pada perlakuan 40% dengan rata-rata tingkat kerenyahan terendah (65,62 gf) dan ketebalan terendah (63,53 mm). Adapun hasil penelitian mutu sensoris menggunakan Kruskal-wallis menunjukkan bahwa tingkat substitusi tepung jagung 20%, 30% dan 40% berpengaruh signifikan terhadap ketebalan, namun tidak berpengaruh pada warna, aroma margarin, rasa gurih, rasa jagung, dan tekstur. Hasil uji lanjut Tukey menyatakan bahwa ketiga perlakuan menunjukkan perbedaan yang nyata satu sama lain, sehingga tidak terdapat perlakuan yang setara secara statistik dalam pengaruhnya terhadap tingkat ketebalan. Kesimpulan dari penelitian ini adalah stik bawang dengan substitusi tepung jagung sebesar 40% merupakan formula optimum yang direkomendasikan dalam pemanfaatan tepung jagung dalam olahan pangan kering karena menunjukkan keseimbangan kualitas fisik dan mutu sensoris. ***** This study aims to analyze the effect of corn flour substitution in onion sticks on physical quality and sensory quality. This study uses an experimental method with three variations of corn flour substitution percentages, namely 20%, 30%, and 40%. Physical tests were conducted by measuring thickness using calipers and measuring crispness using a texture profile analyzer. Meanwhile, sensory quality was tested through organoleptic testing by 45 semi-trained panelists, namely students of Culinary Arts, Jakarta State University. Based on the results of the physical quality study using ANOVA, corn flour substitution in onion sticks had a significant effect on thickness and crispness. The effect was found in the 40% treatment with the lowest average crispness level (65.62 gf) and thickness (63.53 mm). The results of the sensory quality study using Kruskal-Wallis showed that the 20%, 30%, and 40% corn flour substitution levels had a significant effect on thickness, but no effect on color, margarine aroma, savory taste, corn taste, and texture. The Tukey post-hoc test results stated that the three treatments showed significant differences from each other, so there were no statistically equivalent treatments in terms of their effect on thickness. The conclusion of this study is that onion sticks with 40% soybean juice substitution are the optimum formula recommended for the use of corn flour in dry food products because they show a balance between physical quality and sensory quality.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, S.Pd., M.Si.; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Adinda Mutiara Dewi .
Date Deposited:	14 Jan 2026 04:14
Last Modified:	14 Jan 2026 04:14
URI:	http://repository.unj.ac.id/id/eprint/63019

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