PENGARUH SUBTITUSI TEPUNG SINGKONG TERHADAP SIFAT FISIK DAN MUTU SENSORIS APANG COE

SHAKILA RAFA, . (2026) PENGARUH SUBTITUSI TEPUNG SINGKONG TERHADAP SIFAT FISIK DAN MUTU SENSORIS APANG COE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi tepung singkong terhadap sifat fisik dan mutu sensoris apang coe. Penelitian ini dilakukan di Labolaturium Pastry dan Bakery Program Studi Tata Boga, Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Agustus 2025 hingga Juli 2026. Metode penelitian yang digunakan adalah metode eksperimen kuantitatif dengan perlakuan tingkat subtitusi tepung singkong sebesar 20%, 30%, dan 40%. Uji fisik dilakukan melalui pengukuran daya kembang dan daya rekah. Data hasil pengujian dianalisis secara statistik menggunakan uji ANOVA dan uji Duncan. Sedangkan uji mutu sensoris dinilai secara organoleptik oleh 45 panelis agak terlatih yang merupakan mahasiswa Pendidikan Tata Boga Universitas Negeri Jakarta. Data hasil pengujian dianalisis secara statistic menggunakan uji Kruskal-Wallis dan uji lanjut Tuckey’s. Hasil pengujian sifat fisik menunjukkan nilai daya kembang tertinggi terdapat pada perlakuan subtitusi 40% dengan rata-rata 119,74%. Hasil uji statistik menunjukan terdapat pengaruh signifikan antar perlakuan 20% dan 40%. Sementara itu, daya rekah tertinggi terdapat pada perlakuan subtitusi 20% dengan rata-rata 119,05%. Namun, analisis statistik menunjukan bahwa subtitusi tepung singkong tidak memberikan pengaruh terhadap daya rekah. Pada pengujian mutu sensoris, aspek tekstur menunjukan perbedaan signifikan antar-perlakuan, di mana nilai rata-rata tekstur tertinggi diperoleh pada perlakuan subtitusi 40% dengan skor 4,20 (kategori lembut). Sementara itu, subtitusi tepung singkong tidak memberikan pengaruh nyata pada aspek warna, rekahan, aroma gula merah, aroma tepung singkong, pori, rasa manis, dan rasa tepung singkong. Kesimpulan dari penelitian ini menyatakan bahwa tepung singkong dapat dimanfaatkan secara optimal sebagai bahan subtitusi tepung beras dalam pembuatan Apang Coe hingga konsentrasi 40% karena mampu meningkatkan daya kembang dan kelembutan teksturnya. ***** This study aims to analyze the effect of cassava flour substitution on the physical properties and sensory quality of apang coe. This study was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Program, Jakarta State University. The study period ran from August 2025 to July 2026. The research method used was a quantitative experimental design with cassava flour substitution levels of 20%, 30%, and 40%. Physical tests were conducted by measuring expansion and cracking strength. The test data were statistically analyzed using ANOVA and Duncan’s post-hoc test. Meanwhile, sensory quality was assessed organoleptically by 45 moderately trained panelists who were Culinary Arts Education students at Jakarta State University. The test data were statistically analyzed using the Kruskal-Wallis test and Tukey’s post-hoc test. The results of the physical property tests showed that the highest expansion value was found in the 40% substitution treatment, with an average of 119.74%. Statistical test results showed a significant difference between the 20% and 40% treatments. Meanwhile, the highest tear strength was observed in the 20% substitution treatment, with an average of 119,05%. However, statistical analysis indicates that cassava flour substitution had no effect on cracking strength. In the sensory quality test, the texture aspect showed significant differences among treatments, with the highest average texture score obtained in the 40% substitution treatment at 4.20 (soft category). Meanwhile, cassava flour substitution had no significant effect on color, cracking, brown sugar aroma, cassava flour aroma, porosity, sweetness, or cassava flour flavor. The conclusion of this study states that cassava flour can be optimally utilized as a substitute for rice flour in the production of Apang Coe up to a 40% concentration because it enhances the product’s expansion and texture softness.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, M.Sc. ; 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Shakila Rafa .
Date Deposited:	04 Aug 2026 09:48
Last Modified:	04 Aug 2026 09:48
URI:	http://repository.unj.ac.id/id/eprint/68229

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