PENGARUH SUBSTITUSI TEPUNG BERAS KETAN PUTIH TERHADAP KUALITAS FISIK DAN MUTU SENSORI KASSTENGEL

ARI RAMADHAN, . (2026) PENGARUH SUBSTITUSI TEPUNG BERAS KETAN PUTIH TERHADAP KUALITAS FISIK DAN MUTU SENSORI KASSTENGEL. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung beras ketan putih terhadap kualitas fisik dan mutu sensori kasstengel. Penelitian dilaksanakan di Laboratorium Pengolahan Pastry dan Bakery, Universitas Negeri Jakarta. Metode yang digunakan adalah metode eksperimen dengan tiga perlakuan substitusi tepung beras ketan putih, yaitu 40%, 50%, dan 60%. Pengujian kualitas fisik meliputi kadar air dan baking loss dianalisis menggunakan uji ANOVA dan uji lanjut Duncan. Uji mutu sensori melibatkan 45 panelis agak terlatih dan dianalisis menggunakan uji Kruskal-Wallis serta uji lanjut Tuckey’s. Hasil penelitian menunjukkan bahwa substitusi tepung beras ketan putih tidak berpengaruh nyata terhadap kualitas fisik kasstengel aspek kadar air dan baking loss. Substitusi 60% menjadi perlakuan terbaik uji kadar air sebesar 2,52% ± 0,80 dan baking loss sebesar 26,73% ± 1,10. Uji mutu sensori tidak terdapat pengaruh signifikan pada aspek warna remah, aroma, tekstur, rasa keju, dan rasa ketan putih. Tetapi terdapat pengaruh nyata pada aspek rasa gurih dengan seluruh kelompok perlakuan berbeda nyata. Perlakuan terbaik pada substitusi 60% yang memperoleh nilai rata-rata tertinggi 4,7 kategori sangat gurih. Kesimpulan dari hasil penelitian, substitusi tepung beras ketan putih terbaik dari seluruh aspek yang diujikan adalah substitusi 60%. Berdasarkan hasil penelitian, maka substitusi 60% direkomendasikan untuk dijadikan acuan penelitian selanjutnya. ***** This study aims to analyze the effect of white glutinous rice flour substitution on the physical and sensory quality of kasstengel. The study was conducted at the Pastry and Bakery Processing Laboratory, Jakarta State University. The method used was an experimental method with three treatments of white glutinous rice flour substitution, namely 40%, 50%, and 60%. Physical quality testing including water content and baking loss was analyzed using ANOVA and Duncan's advanced test. Sensory quality testing involved 45 semi-trained panelists and was analyzed using the Kruskal-Wallis test and Tuckey's advanced test. The results showed that the substitution of white glutinous rice flour did not significantly affect the physical quality of kasstengel in terms of water content and baking loss. 60% substitution was the best treatment in terms of water content of 2.52% ± 0.80 and baking loss of 26.73% ± 1.10. Sensory quality tests did not show a significant effect on the crumb color, aroma, texture, cheese flavor, and white glutinous rice flavor aspects. However, there was a significant effect on the savory taste aspect with all treatment groups being significantly different. The best treatment was the 60% substitution, which obtained the highest average score of 4.7 in the very savory category. The conclusion of the research results, the best white glutinous rice flour substitution in all aspects tested was the 60% substitution. Based on the research results, the 60% substitution is recommended as a reference for further research.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M.Si. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 31923 not found.
Date Deposited:	21 Jan 2026 05:30
Last Modified:	21 Jan 2026 05:30
URI:	http://repository.unj.ac.id/id/eprint/63185

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