PENGARUH PENGGUNAAN SARI DAUN UBI JALAR PUTIH (IPOMOEA BATATAS L) PADA PEMBUATAN KUE MANGKOK TERHADAP KUALITAS FISIK DAN MUTU SENSORIS

MARDHATILLAH KINANTI, . (2026) PENGARUH PENGGUNAAN SARI DAUN UBI JALAR PUTIH (IPOMOEA BATATAS L) PADA PEMBUATAN KUE MANGKOK TERHADAP KUALITAS FISIK DAN MUTU SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (889kB)
	Text BAB 1.pdf Download (176kB)
	Text BAB 2.pdf Restricted to Registered users only Download (330kB) | Request a copy
	Text BAB 3.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB 4.pdf Restricted to Registered users only Download (694kB) | Request a copy
	Text BAB 5.pdf Restricted to Registered users only Download (95kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (242kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan sari daun ubi jalar putih (Ipomoea batatas L.) terhadap kualitas fisik dan mutu sensoris kue mangkok. Pendekatan yang digunakan dalam penelitian ini adalah kuantitatif dengan metode eksperimen melalui tiga perlakuan penggunaan sari daun ubi jalar putih sebesar 2%, 4%, dan 6% dari total berat adonan kue mangkok. Pengujian kualitas fisik difokuskan pada aspek morfologi pori-pori dengan tiga kali pengulangan, sedangkan uji mutu sensoris melibatkan 45 panelis agak terlatih. Analisis uji kualitas fisik menggunakan uji One Way ANOVA menunjukkan bahwa penggunaan sari daun ubi jalar putih berpengaruh signifikan terhadap morfologi pori-pori. Kemudian dilanjut dengan uji Duncan, menunjukkan terdapat perbedaan nyata antarperlakuan, dengan perlakuan 4% memperoleh skor tertinggi pada aspek tersebut. Hasil uji mutu sensoris menunjukkan bahwa penggunaan sari daun ubi jalar putih tidak memberikan pengaruh signifikan terhadap pori-pori, kelembutan, kekenyalan, rasa manis, dan rasa daun ubi jalar putih. Namun, terdapat pengaruh signifikan pada aspek warna dan aroma. Uji lanjut Tuckey’s menunjukkan bahwa pada aspek warna, seluruh perlakuan berbeda nyata, dengan perlakuan 6% menghasilkan warna hijau gelap dengan skor tertinggi. Pada aspek aroma, perlakuan 2% dan 4% tidak berbeda nyata dan tergolong tidak beraroma daun ubi jalar putih. Berdasarkan keseluruhan hasil kualitas fisik dan mutu sensoris, kue mangkok dengan penambahan sari daun ubi jalar putih sebesar 4% direkomendasikan karena memiliki karakteristik yang paling mendekati produk kontrol. ***** This study aims to analyze the effect of white sweet potato leaf extract (Ipomoea batatas L.) on the physical and sensory quality of cupcakes. The research employed a quantitative experimental approach with three treatment levels of extract addition, namely 2%, 4%, and 6% of the total cupcake batter weight. Physical quality assessment focused on pore morphology and was performed in three replications. Sensory quality evaluation involved 45 semi-trained panelists who assessed several attributes of the cupcakes. Physical quality data were analyzed using One Way ANOVA, which showed that the addition of white sweet potato leaf extract significantly affected pore morphology. Duncan’s Multiple Range Test indicated significant differences among treatments, with the 4% extract treatment obtaining the highest score for pore morphology, indicating the most optimal pore structure. Sensory quality analysis showed that the addition of white sweet potato leaf extract did not significantly affect pore perception, softness, elasticity, sweetness, or the taste of white sweet potato leaves. However, a significant effect was found on color and aroma. Tuckey’s test demonstrated that all treatments differed significantly in color, with the 6% treatment producing the darkest green color and the highest score. In terms of aroma, the 2% and 4% treatments were not significantly different and were classified as having no noticeable white sweet potato leaf aroma, while the 6% treatment showed a slightly detectable aroma. Based on overall physical and sensory quality characteristics, cupcakes with 4% white sweet potato leaf extract recommended.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si. ; 2). Dr. Guspri Devi Artanti, S.Pd., M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Mardhatillah Kinanti .
Date Deposited:	23 Jan 2026 03:50
Last Modified:	23 Jan 2026 03:50
URI:	http://repository.unj.ac.id/id/eprint/63495

Actions (login required)

View Item