PENGARUH SUBSTITUSI TEPUNG HANJELI (COIX LACRYMA JOBI L) TERHADAP MUTU SENSORI DAN DAYA SERAP AIR PADA KUE KLEPON

NISA ARIANI, . (2026) PENGARUH SUBSTITUSI TEPUNG HANJELI (COIX LACRYMA JOBI L) TERHADAP MUTU SENSORI DAN DAYA SERAP AIR PADA KUE KLEPON. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung hanjeli terhadap mutu sensori dan daya serap air kue klepon. Penelitian menggunakan metode eksperimen dengan Rancangan Acak Lengkap (RAL) yang terdiri atas tiga perlakuan substitusi tepung hanjeli, yaitu 10%, 20%, dan 30%. Pengujian mutu sensori dilakukan oleh 45 panelis agak terlatih dengan parameter warna, aroma hanjeli, aroma daun pandan suji, tekstur lembut, tekstur kenyal, rasa hanjeli, rasa gurih, dan rasa manis isian. Pengujian daya serap air dilakukan dengan menganalisis berat sebelum dan sesudah klepon dimasak. Data mutu sensori dianalisis menggunakan uji Kruskal–Wallis, sedangkan data daya serap air dianalisis menggunakan uji ANOVA. Hasil penelitian menunjukkan bahwa substitusi tepung hanjeli tidak memberikan pengaruh signifikan terhadap aspek warna, aroma hanjeli, tekstur lembut, rasa hanjeli, dan rasa gurih, namun memberikan pengaruh signifikan terhadap aroma daun pandan suji, tekstur kenyal, dan rasa manis isian. Perlakuan substitusi tepung hanjeli 30% memperoleh nilai tertinggi pada hampir seluruh aspek mutu sensori, kecuali rasa manis yang memperoleh nilai tertinggi pada substitusi 20%. Hasil uji daya serap air menunjukkan bahwa substitusi tepung hanjeli tidak memberikan pengaruh signifikan antar perlakuan, dengan nilai rata-rata tertinggi diperoleh pada substitusi tepung hanjeli 30%. Berdasarkan hasil penelitian secara keseluruhan, kue klepon dengan substitusi tepung hanjeli sebesar 30% direkomendasikan sebagai formulasi terbaik. ************************************************************ This study aimed to analyze the effect of hanjeli (Coix lacryma-jobi L.) flour substitution on the sensory quality and water absorption capacity of klepon. The research employed an experimental method using a Completely Randomized Design (CRD) with three levels of hanjeli flour substitution, namely 10%, 20%, and 30%. Sensory evaluation was conducted by 45 semi trained panelists assessing color, hanjeli aroma, pandan leaf and suji leaf aroma, soft texture, chewy texture, hanjeli flavor, savory taste, and sweetness of the filling. Water absorption testing was conducted by analyzing the weight before and after the klepon were cooked. Sensory data were analyzed using the Kruskal–Wallis test, while water absorption data were analyzed using ANOVA. The results showed that hanjeli flour substitution did not significantly affect color, hanjeli aroma, soft texture, hanjeli flavor, and savory taste, but had a significant effect on pandan leaf and suji leaf aroma, chewy texture, and sweetness of the filling. The 30% substitution level obtained the highest scores for most sensory attributes, except for sweetness, which was highest at the 20% substitution level. Water absorption capacity was not significantly affected by the level of hanjeli flour substitution, with the highest average value observed at the 30% substitution. Based on the overall results, klepon with 30% hanjeli flour substitution is recommended as the best formulation.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes 2). Yeni Yulianti, M.Pd
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Nisa Ariani .
Date Deposited:	23 Jan 2026 07:33
Last Modified:	23 Jan 2026 07:33
URI:	http://repository.unj.ac.id/id/eprint/63455

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