PENGARUH PENGGUNAAN ALMONDMILK, OATMILK, DAN SOYMILK DALAM PEMBUATAN BUTTERMILK TERHADAP SIFAT FISIK DAN MUTU SENSORIS MUD CAKE

CLARA AMIRA DUANTI, . (2026) PENGARUH PENGGUNAAN ALMONDMILK, OATMILK, DAN SOYMILK DALAM PEMBUATAN BUTTERMILK TERHADAP SIFAT FISIK DAN MUTU SENSORIS MUD CAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan buttermilk dari almondmilk, oatmilk, dan soymilk terhadap sifat fisik dan mutu sensoris mud cake sebagai alternatif produk cake bagi individu dengan intoleransi laktosa. Penelitian dilaksanakan pada bulan September 2024 hingga Desember 2025 di Laboratorium Pastry dan Bakery dan Laboratorium Analisa Rekayasa dan Teknologi Pangan Fakultas Teknik, Universitas Negeri Jakarta. Parameter fisik yang dianalisis meliputi baking loss dan daya kembang di mana baking loss dihitung berdasarkan persentase selisih bobot adonan sebelum dan setelah pemanggangan, sedangkan daya kembang ditentukan dari perbandingan volume mud cake setelah pemanggangan terhadap volume adonan sebelum dipanggang. Parameter sensoris mencakup warna bagian dalam, aroma buttermilk, kelembutan, kelembaban, rasa cokelat, rasa buttermilk, serta ukuran pori/rongga. Metode penelitian yang digunakan adalah eksperimen dengan rancangan satu faktor dengan tiga perlakuan buttermilk nabati. Data uji fisik dianalisis menggunakan ANOVA RAL dan dilanjutkan dengan uji Duncan, sedangkan data uji sensoris dianalisis menggunakan uji Kruskal–Wallis dan uji lanjut Tukey. Hasil penelitian menunjukkan bahwa jenis buttermilk memberikan pengaruh nyata terhadap nilai baking loss, di mana buttermilk soy milk menghasilkan nilai baking loss terendah sebesar 10%, yang menunjukkan kemampuan retensi air terbaik selama pemanggangan. Pada uji sensoris, hanya parameter kelembutan yang menunjukkan perbedaan nyata antar perlakuan, dengan nilai tertinggi diperoleh pada penggunaan buttermilk soy milk. Berdasarkan hasil penelitian, dapat disimpulkan bahwa buttermilk soy milk berpotensi digunakan sebagai alternatif terbaik pengganti buttermilk berbahan susu sapi dalam pembuatan mud cake. ***** This study aims to analyze the effect of using buttermilk made from almond milk, oat milk, and soy milk on the physical properties and sensory quality of mud cake as an alternative cake product for individuals with lactose intolerance. The research was conducted from September 2024 to December 2025 at the Pastry and Bakery Laboratory and the Food Engineering and Technology Analysis Laboratory, Faculty of Engineering, Universitas Negeri Jakarta. The physical parameters analysed included baking loss and expansion volume, where baking loss was calculated based on the percentage difference in batter weight before and after baking, while expansion volume was determined by comparing the volume of the mud cake after baking to the batter volume before baking. Sensory parameters included crumb colour, buttermilk aroma, softness, moistness, chocolate flavour, buttermilk flavour, and pore size. The research method used was an experimental design with a single factor consisting of three treatments of plant-based buttermilk. Physical data were analysed using ANOVA under a completely randomized design (CRD) followed by Duncan’s multiple range test, while sensory data were analysed using the Kruskal-Wallis test followed by Tukey’s post hoc test. The results showed that the types of buttermilk had a significant effect on baking loss, with soy milk-based buttermilk producing the lowest baking loss value of 10%, indicating the best water retention capacity during baking. In sensory evaluation, only the softness parameter showed a significant difference among treatments, with the highest score obtained from mud cake made with soy milk-based buttermilk. Based on these results, it can be concluded that soy milk-based buttermilk has the greatest potential as an alternative to dairy-based buttermilk in mud cake production.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Ridawati, M.Si.; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Clara Amira Duanti .
Date Deposited:	23 Jan 2026 02:28
Last Modified:	23 Jan 2026 02:28
URI:	http://repository.unj.ac.id/id/eprint/63249

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