PENGARUH SUBSTITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA DUCHESNE) TERHADAP MUTU SENSORIS DAN KUALITAS FISIK JAN HAGEL COOKIES

QONITA KHAIRIYYAH, . (2025) PENGARUH SUBSTITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA DUCHESNE) TERHADAP MUTU SENSORIS DAN KUALITAS FISIK JAN HAGEL COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung labu kuning (Cucurbita moschata Duchesne) terhadap mutu sensoris dan kualitas fisik jan hagel cookies. Penelitian dilaksanakan pada bulan September 2024 – April 2025 di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan dalam penelitian ini adalah eksperimen kuantitatif dengan sampel penelitian berupa jan hagel cookies substitusi tepung labu kuning persentase 10%, 20%, dan 30%. Uji mutu sensoris dilakukan oleh 45 orang panelis agak terlatih berdasarkan aspek warna bagian atas, warna bagian bawah, aroma kayu manis, aroma labu kuning, rasa manis, rasa labu kuning, dan tekstur, sedangkan uji kualitas fisik dilakukan dengan 3 kali pengulangan terhadap aspek baking loss menggunakan timbangan digital. Berdasarkan hasil uji hipotesis statistik mutu sensoris dengan uji Kruskal-Wallis menunjukkan bahwa tidak terdapat pengaruh jan hagel cookies substitusi tepung labu kuning persentase 10%, 20%, dan 30% terhadap mutu sensoris pada seluruh aspek. Hasil uji hipotesis statistik kualitas fisik dengan uji Anova menunjukkan bahwa terdapat pengaruh signifikan terhadap baking loss, sehingga dilanjutkan dengan uji Duncan. Kesimpulan dari hasil penelitian menunjukkan bahwa tingkat substitusi 20% direkomendasikan sebagai formula terbaik karena mampu memaksimalkan pemanfaatan tepung labu kuning sebagai bahan lokal potensial, sehingga berpeluang dikembangkan menjadi produk Jan Hagel Cookies yang memiliki nilai fungsional tinggi dan inovatif. ***** This study aims to analyze the effect of pumpkin flour (Cucurbita moschata Duchesne) substitution on the sensory quality and physical characteristics of jan hagel cookies. The research was conducted from September 2024 to April 2025 at the Pastry Bakery Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta. A quantitative experimental method was employed, with the research samples consisting of jan hagel cookies substituted with pumpkin flour at levels of 10%, 20%, and 30%. Sensory evaluation was carried out by 45 semi-trained panelists, assessing the attributes of top color, bottom color, cinnamon aroma, pumpkin aroma, sweetness, pumpkin flavor, and texture. Meanwhile, the physical quality test was performed in triplicate on the baking loss aspect using a digital balance. Based on the statistical hypothesis test of sensory quality using the Kruskal-Wallis test, it was found that pumpkin flour substitution at levels of 10%, 20%, and 30% had no significant effect on sensory attributes. On the other hand, the statistical hypothesis test of physical quality using ANOVA indicated a significant effect of baking loss, which was further analyzed using Duncan’s test. The result concluded that the 20% substitution level is recommended as the optimal formula, as it maximizes the utilization of pumpkin flour as a potential local ingredient, thereby offering the opportunity to develop Jan Hagel Cookies with high functional value and innovative characteristics.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 31972 not found.
Date Deposited:	20 Jan 2026 02:32
Last Modified:	20 Jan 2026 02:32
URI:	http://repository.unj.ac.id/id/eprint/63097

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