PENGARUH FORMULASI SARI DAUN BINAHONG (ANREDERA CORDIFOLIA) DAN DAUN SUJI TERHADAP SIFAT FISIK WARNA DAN MUTU ORGANOLEPTIK KUE TALAM

ROBIUL AWALULLOH, . (2025) PENGARUH FORMULASI SARI DAUN BINAHONG (ANREDERA CORDIFOLIA) DAN DAUN SUJI TERHADAP SIFAT FISIK WARNA DAN MUTU ORGANOLEPTIK KUE TALAM. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh formulasi sari daun binahong dan daun suji terhadap sifat fisik yaitu warna, serta mutu organoleptik yaitu warna (komposisi perbandingan warna putih dan hijau), warna lapisan hijau, tesktur, aroma daun binahong, aroma daun suji, rasa manis, dan rasa daun binahong dari kue talam. Penelitian dilakukan sejak Agustus 2024 hingga November 2025 di Laboratorium Pengolahan Makanan, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen dengan 3 perlakuan yang berbeda pada setiap produk yaitu formulasi sari daun binahong dan daun suji 50%, 60%, dan 70%. Teknik pengambilan data dilakukan secara acak (random sampling), dimana setiap sampel diberikan kepada panelis yang berbeda secara acak. Uji fisik warna dilakukan dengan aplikasi colorimeter yang akan dianalisis dengan uji Anova. Uji organoleptik menggunakan 15 panelis agak terlatih setiap sampelnya sehingga total panelis adalah 45 orang dan dianalisis dengan uji Kruskall Wallis, serta dilanjutkan dengan uji Tukey. Hasil uji fisik warna yang meliputi kecerahan, kehijauan, dan kekuningan menunjukkan tidak terdapat perbedaan signifikan kue talam dengan 3 perlakuan tersebut. Hasil uji organoleptik menunjukkan bahwa tidak terdapat pengaruh signifikan pada produk kue talam dengan formulasi sari daun binahong dan daun suji pada setiap perlakuan pada aspek warna (komposisi perbandingan warna putih dan hijau), tesktur, dan rasa manis. Aspek warna lapisan hijau, aroma daun binahong, aroma daun suji, dan rasa daun binahong menunjukkan terdapat pengaruh yang signifikan pada produk kue talam. Produk kue talam dengan persentase 50% direkomendasikan sebagai acuan dalam penelitian selanjutnya. Kata Kunci: Daun Binahong, Kue Talam, Warna, Mutu Organoleptik ***** The purpose of the research is to analyze the effect formulation of binahong leaves and suji leaves extract on the color physical properties, as well as organoleptic quality, namely color (composition of white and green color ratio), green layer color, texture, aroma of binahong leaves, aroma of suji leaves, sweetness, and taste of binahong leaves from talam cake. The research was conducted from August 2024 to November 2025 at the Food Processing Laboratory, Culinary Arts Education Study Program, Faculty of Engineering, State University of Jakarta. The research used an experimental method with 3 different treatments for each product, which is the formulation of binahong leaveas and suji leaves extract 50%, 60%, and 70%. The data collection technique was carried out randomly (random sampling), where each sample was given to different panelistt randomly. The physical color test was carried out using a colorimeter application which would be analyzed by Anova. The organoleptic test used 15 somewhat trained panelists for each sample the total of panelist is 45 person and was analyzed by the Kruskall Wallis test, followed by the Tukey test. The results of the physical color test, which included brightness), greenness,, and yellowness, showed no significant differences in the talam cake products with the three treatments. The results of the organoleptic test showed that there was no significant effect on the talam cake products with the formulation of binahong leaves and suji leaves extract in each treatment in terms of color (composition of white and green color ratio), texture, and sweetness. The aspects of the green layer color, aroma of binahong leaves, aroma of suji leaves, and taste of binahong leaves showed a significant influence on the talam cake products. Talam cake products with a percentage of 50% are recommended as a reference in further research. Keywords: Binahong Leaves, Talam Cake, Color, Organoleptic Quality

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si. ; 2). Dr. Ir. Ridawati, M.Si.
Subjects:	Tata Boga > Gastronomi Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Robiul Awalulloh .
Date Deposited:	14 Jan 2026 06:16
Last Modified:	14 Jan 2026 06:16
URI:	http://repository.unj.ac.id/id/eprint/63028

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