PENGARUH PERBEDAAN BUBUK ARANG BATOK KELAPA DAN ARANG BAMBU TERHADAP KUALITAS FISIK DAN MUTU SENSORIS KUE LAPIS JONGKONG

PUTRI DWI WEDHA HARDIKA, . (2026) PENGARUH PERBEDAAN BUBUK ARANG BATOK KELAPA DAN ARANG BAMBU TERHADAP KUALITAS FISIK DAN MUTU SENSORIS KUE LAPIS JONGKONG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Keterbatasan ketersediaan abu merang sebagai bahan pewarna alami pada kue lapis jongkong mendorong perlunya pemanfaatan bahan alternatif yang memiliki karakteristik serupa, yaitu bubuk arang batok kelapa dan bubuk arang bambu. Penelitian ini bertujuan menganalisis pengaruh perbedaan bubuk arang batok kelapa dan bubuk arang bambu terhadap kualitas fisik dan mutu sensoris kue lapis jongkong. Penelitian dilaksanakan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Penelitian menggunakan metode eksperimen yang diawali dengan uji validasi oleh lima panelis ahli untuk menentukan formulasi terbaik, yaitu bubuk arang batok kelapa 28,6% dan bubuk arang bambu 23,1%. Kualitas fisik dianalisis berdasarkan aspek intensitas warna dan kerapihan lapisan menggunakan perangkat lunak ImageJ, kemudian diuji dengan analisis varian (ANOVA) pada Rancangan Acak Lengkap (RAL). Mutu sensoris diuji menggunakan metode duo trio terhadap 40 panelis agak terlatih dengan aspek penilaian meliputi warna lapisan hitam, aroma, tekstur, kekenyalan, keterpisahan lapisan, rasa manis, aftertaste, dan kesan keseluruhan, kemudian dianalisis menggunakan uji binomial. Hasil penelitian menunjukkan bahwa penggunaan bubuk arang batok kelapa dan bubuk arang bambu tidak berpengaruh nyata terhadap kualitas fisik kue lapis jongkong. Secara mutu sensoris, kedua perlakuan menghasilkan karakteristik yang mendekati produk kontrol berbahan abu merang. Bubuk arang batok kelapa 28,6% memiliki kemiripan sensoris yang lebih tinggi sehingga berpotensi menjadi alternatif pengganti abu merang pada pembuatan kue lapis jongkong. ***** The limited availability of rice husk ash as a natural coloring agent in jongkong layer cake has prompted the need to utilize alternative ingredients with similar characteristics, namely coconut shell charcoal powder and bamboo charcoal powder. This study aims to analyze the effects of differences between coconut shell charcoal powder and bamboo charcoal powder on the physical and sensory qualities of jongkong layer cake. The study was conducted at the Food Processing Laboratory of the Culinary Arts Education Program, Jakarta State University. The study employed an experimental method that began with a validation test by five expert panelists to determine the optimal formulation, namely 28.6% coconut shell charcoal powder and 23,1% bamboo charcoal powder. Physical quality was analyzed based on color intensity and layer neatness using ImageJ software, followed by analysis of variance (ANOVA) under a completely randomized design (CRD). Sensory quality was assessed using the duo-trio method with 40 moderately trained panelists, evaluation criteria included the color of the black layers, aroma, texture, chewiness, layer separation, sweetness, aftertaste, and overall impression, followed by analysis using a binomial test. The results showed that the use of coconut shell charcoal powder and bamboo charcoal powder had no significant effect on the physical quality of jongkong layer cake. In terms of sensory quality, both treatments produced characteristics similar to those of the control product made with rice husk ash. The 28.6% coconut shell charcoal powder exhibited a higher degree of sensory similarity, making it a potential alternative to rice husk ash in the production of jongkong layer cake.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Efrina, M.Sc. ; 2). Dr. Annis Kandriasari, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Putri Dwi Wedha Hardika .
Date Deposited:	03 Aug 2026 09:19
Last Modified:	03 Aug 2026 09:19
URI:	http://repository.unj.ac.id/id/eprint/68218

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