PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea mays Indurate) TERHADAP SIFAT FISIK DAN MUTU SENSORIS KULIT PASTEL KERING MINI

FATHIMAH AZZAHRO, . (2026) PENGARUH SUBSTITUSI TEPUNG JAGUNG (Zea mays Indurate) TERHADAP SIFAT FISIK DAN MUTU SENSORIS KULIT PASTEL KERING MINI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung jagung terhadap sifat fisik mencakup aspek kerapuhan dan daya serap minyak serta uji mutu sensoris mencakup aspek warna, aroma, rasa dan tekstur pada kulit pastel kering mini. Penelitian dilaksanakan dari bulan Desember 2024 hingga Januari 2026 di Laboratorium Pastry Bakery untuk uji mutu sensoris sedangkan sifat fisik bertempat di Laboratorium Rekayasa Pangan, Fakultas Teknik, Universitas Negeri Jakarta. Jenis penelitian ini termasuk kedalam penelitian kuantitatif dengan metode eksperimen, dengan perlakuan substitusi tepung jagung sebanyak 20%, 30% dan 40%. Teknik pengambilan sampel dilakukan secara acak, dimana setiap panelis mendapatkan satu sampel acak dengan diberi kode yang hanya diketahui oleh peneliti. Pengujian uji mutu sensoris dilakukan kepada 15 panelis agak terlatih untuk setiap sampelnya. Uji sifat fisik menggunakan alat Texture Profile Analyzer untuk aspek kerapuhan dan untuk aspek daya serap minyak menggunakan perhitungan perbandingan selisih antara sebelum dan sesudah kertas baking paper terserap minyak. Teknik analisis sifat fisik menggunakan uji Anova dan dilanjutkan dengan uji Duncan, sedangkan untuk analisis uji mutu sensoris menggunakan uji Kruskal Wallis dan dilanjutkan dangan uji Tuckey. Hasil uji kerapuhan menunjukan adanya pengaruh nyata dengan hasil terbaik yaitu pada perlakuan 30%, sementara pada aspek daya serap minyak tidak terdapat pengaruh nyata. Hasil pengujian mutu sensoris pada aspek warna, aroma jagung, rasa gurih, rasa jagung, dan tekstur (kerenyahan) menunjukan tidak adanya pengaruh nyata. Adapun hasil dari penelitian ini persentase yang direkomendasikan terdapat pada persentase 40% untuk dijadikan acuan penelitian selanjutnya, karena keseimbangan yang baik antara karakteristik fisik dan mutu sensoris, sehingga berpotensi menghasilkan produk dengan kualitas yang stabil, cita rasa yang disukai. ***** This study aims to analyze the effect of corn flour substitution on physical properties, including brittleness and oil absorption, as well as sensory quality tests covering color, aroma, taste, and texture in mini dry pastel skins. The research was conducted from December 2024 to January 2026 at the Pastry Bakery Laboratory for sensory quality testing, while physical properties were tested at the Food Engineering Laboratory, Jakarta State University. This type of research is classified as quantitative research using the experimental method, with corn flour substitution treatments of 20%, 30%, and 40%. Sampling was conducted randomly, with each panelist receiving one random sample coded only known to the researcher. Sensory quality testing was conducted on 15 moderately trained panelists for each sample. Physical properties were tested using a Texture Profile Analyzer for friability and oil absorption using a calculation of the difference between before and after the baking paper absorbed oil. The physical property analysis technique used the Anova test, followed by the Duncan test, while the sensory quality analysis used the Kruskal Wallis test, followed by the Tuckey test. The brittleness test results showed a significant effect, with the best results obtained at 30% treatment, while there was no significant effect on oil absorption. Sensory quality test results for color, corn aroma, savory taste, corn taste, and texture (crispness) showed no significant effect. The results of this study show that the recommended percentage is 40%, which can be used as a reference for further research, due to the good balance between physical characteristics and sensory quality, thus having the potential to produce products with stable quality and desirable taste.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Yeni Yulianti, M.Pd.; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Boga > Gastronomi Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 31997 not found.
Date Deposited:	21 Jan 2026 07:19
Last Modified:	21 Jan 2026 07:19
URI:	http://repository.unj.ac.id/id/eprint/63170

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