PENGARUH SUBSTITUSI TEPUNG TIWUL INSTAN TERHADAP MUTU SENSORIS DAN KUALITAS FISIK BROWNIES COOKIES

CITRA WULANDARI, . (2025) PENGARUH SUBSTITUSI TEPUNG TIWUL INSTAN TERHADAP MUTU SENSORIS DAN KUALITAS FISIK BROWNIES COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung tiwul instan terhadap mutu sensoris dan kualitas fisik brownies cookies. Penelitian dilaksanakan di Laboratorium Pastry and Bakery, Gedung H, lantai 2, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Univesitas Negeri Jakarta. Waktu pelaksanaan dimulai pada tanggal 3 Desember 2024. Penelitian ini merupakan penelitian kuantitatif dengan metode eksperimen. Sampel penelitian ini berupa brownies cookies dengan 3 perlakuan substitusi tepung tiwul instan, yaitu 30%, 40%, dan 50%. yang diuji kepada 15 panelis setiap sampelnya, yaitu mahasiswa Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta yang sudah mengikuti mata kuliah Kue Kontinental dan sedang atau sudah mengikuti mata kuliah Organoleptik. Hasil penelitian mutu sensoris menggunakan uji Kruskall Wallis menunjukkan bahwa tidak terdapat pengaruh pada aspek warna, aroma tiwul, rasa manis, rasa tiwul, kerenyahan, dan ketebalan. Hasil penelitian uji kualitas fisik dengan menggunakan uji Anova yang menunjukkan bahwa tidak terdapat pengaruh pada uji baking loss dan ketebalan. Penelitian ini merekomendasikan penggunaan tepung tiwul instan sebesar 30% karena proporsi tersebut mampu mempertahankan karakteristik produk aslinya.***** This study aims to analyze the effect of instant tiwul flour substitution on the sensory quality and physical properties of brownies cookies. The study was conducted at the Pastry and Bakery Laboratory, Building H, 2nd floor, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. The study began on December 3, 2024. This study is a quantitative study using an experimental method. The research samples were brownies cookies with three treatments of instant tiwul flour substitution, namely 30%, 40%, and 50%. Each sample was tested by 15 panelists, namely students of the Food Service Management Study Program, Faculty of Engineering, Jakarta State University, who had taken the Continental Cakes course and were currently taking or had taken the Organoleptic course. The results of the sensory quality test using the Kruskall Wallis test showed that there was no effect on the aspects of color, tiwul aroma, sweetness, tiwul taste, crispness, and thickness. The results of the physical quality test using the Anova test showed that there was no effect on the baking loss and thickness. This study recommends the use of 30% instant tiwul flour because this proportion is able to maintain the characteristics of the original product.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd 2). Dra. Mariani, M.Si
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	CITRA WULANDARI .
Date Deposited:	15 Jan 2026 02:34
Last Modified:	15 Jan 2026 02:34
URI:	http://repository.unj.ac.id/id/eprint/63051

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