PENGARUH SUBSTITUSI TEPUNG GEMBILI (DIOSCOREA ESCULENTA L.) TERHADAP DAYA KEMBANG DAN KUALITAS SENSORI MARBLE CAKE

MARIA CITRA PUTRI ANGGITA, . (2025) PENGARUH SUBSTITUSI TEPUNG GEMBILI (DIOSCOREA ESCULENTA L.) TERHADAP DAYA KEMBANG DAN KUALITAS SENSORI MARBLE CAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh susbtitusi tepung gembili terhadap daya kembang dan kualitas sensori marble cake. Penelitian ini berlangsung sejak bulan September 2024 hingga bulan Desember 2025 di Universitas Negeri Jakarta. Metode yang digunakan dalam penelitian ini adalah metode eksperimen terhadap 3 perlakuan substitusi tepung gembili, yaitu 20%, 30%, dan 40%. Teknik pengambilan sampel dilakukan secara acak (random sampling). Pengujian dengan uji sensori yang dilakukan kepada 45 orang panelis agak terlatih. Analisis data yang digunakan yaitu uji kruskal wallis untuk aspek sensori dan uji anova untuk daya kembang. Hasil uji hipotesis menunjukkan substitusi tepung gembili 30% mendapatkan nilai tertinggi pada aspek tekstur remah dan rasa gembili. Marble cake substitusi tepung gembili 20% mendapatkan nilai tertinggi pada aspek warna kulit, warna remah corak putih dan cokelat, aroma butter dan gembili, tekstur kulit, dan rasa manis. Hasil uji daya kembang menunjukkan tidak terdapat pengaruh pada aspek daya kembang marble cake substitusi tepung gembili. Hasil uji hipotesis dengan uji kruskal wallis menunjukkan bahwa tidak terdapat pengaruh terhadap kualitas sensori marble cake substitusi tepung gembili pada aspek warna remah corak cokelat, aroma butter, aroma gembili, tekstur kulit, rasa manis, dan rasa gembili. Terdapat pengaruh terhadap kulitas sensori marble cake substitusi tepung gembili pada aspek warna kulit, warna remah corak putih, dan tekstur remah. Hasil dari penelitian ini adalah substitusi tepung gembili terhadap kualitas sensori dan daya kembang marble cake dinilai berhasil karena mendapatkan penilaian yang baik. Marble cake dengan substitusi tepung gembili 20% direkomendasikan untuk dikembangkan dalam pemanfaatan tepung gembili sebagai alternatif pangan pengganti tepung terigu.***** This research aims to analyze the effect of gembili flour substitution on the expansion and sensory quality of marble cake. This research will take place from September 2024 to December 2025 at Jakarta State University. The method used in this study is an experimental method applied to 3 treatments of gembili flour substitution, namely 20%, 30%, and 40%. The sampling technique was carried out randomly. Testing was conducted using sensory evaluation on 45 semi-trained panelists. The data analysis used was the Kruskal-Wallis test for sensory aspects and the Anova test for dough development. The hypothesis testing results show that substituting 30% gembili flour received the highest score for crumb texture and gembili flavor. Marble cake with 20% gembili flour substitution received the highest score for crust color, crumb color with white and brown patterns, butter and gembili aroma, crust texture, and sweetness. The leavening power test results showed no effect on the leavening power aspect of marble cake with gembili flour substitution. The hypothesis test results using the Kruskal Wallis test showed no effect on the sensory quality of marble cake with gembili flour substitution for crumb color with brown patterns, butter aroma, gembili aroma, crust texture, sweetness, and gembili flavor. There was an effect on the sensory quality of marble cake with gembili flour substitution for crust color, crumb color with white patterns, and crumb texture. The results of this study indicate that the substitution of yam flour for sensory quality and the development of marble cake was successful because it received good ratings. Marble cake with 20% gembili flour substitution is recommended for development in utilizing gembili flour as a food alternative to wheat flour

Item Type:	Thesis (Sarjana)
Additional Information:	1). Yeni Yulianti, M.Pd.; 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Maria Citra Putri Anggita .
Date Deposited:	19 Jan 2026 04:31
Last Modified:	19 Jan 2026 04:31
URI:	http://repository.unj.ac.id/id/eprint/63086

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