PENGARUH PERBANDINGAN AIR DAN KACANG TANAH TERHADAP KUALITAS FISIK DAN MUTU SENSORI DIPLOMAT CREAM

NADIA SALMA MAHARANI, . (2026) PENGARUH PERBANDINGAN AIR DAN KACANG TANAH TERHADAP KUALITAS FISIK DAN MUTU SENSORI DIPLOMAT CREAM. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Meningkatnya kebutuhan produk pangan berbasis nabati mendorong pengembangan alternatif pengganti susu sapi pada produk pastry, salah satunya melalui pemanfaatan sari kacang tanah dalam pembuatan diplomat cream. Penelitian ini bertujuan menganalisis pengaruh perbandingan kacang tanah dan air pada sari kacang tanah terhadap kualitas fisik dan mutu sensori diplomat cream. Penelitian dilaksanakan di Laboratorium Pastry Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada Juli 2025 - Juni 2026. Metode yang digunakan adalah eksperimen dengan tiga perlakuan perbandingan kacang tanah dan air, yaitu 1:1, 1:1,5, dan 1:2. Kualitas fisik dianalisis melalui uji pH dan konsistensi volume menggunakan ANOVA, sedangkan mutu sensori dianalisis menggunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa perbandingan sari kacang tanah berpengaruh signifikan terhadap nilai pH diplomat cream dengan nilai pH berturut-turut sebesar 5,41; 5,39; dan 5,28. Perlakuan 1:2 berbeda nyata dengan perlakuan 1:1 dan 1:1,5 berdasarkan uji Duncan. Sebaliknya, perbedaan perbandingan sari kacang tanah tidak berpengaruh signifikan terhadap konsistensi volume. Pada mutu sensori, tidak terdapat pengaruh signifikan pada aspek warna, konsistensi, tekstur, dan rasa manis, namun terdapat pengaruh signifikan pada aspek aroma kacang tanah dan rasa kacang tanah. Berdasarkan hasil penelitian, perlakuan 1:2 direkomendasikan sebagai formulasi terbaik karena menghasilkan karakteristik sensori kacang tanah yang paling netral dan mendekati produk kontrol untuk menggantikan susu sapi. ***** The increasing demand for plant-based food products has encouraged the development of alternatives to cow’s milk in pastry products, including the use of peanut extract in diplomat cream. This study aimed to analyze the effect of different peanut-to-water ratios in peanut extract on the physical quality and sensory attributes of diplomat cream. The research was conducted at the Pastry and Bakery Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta, from July 2025 to June 2026. An experimental method was applied using three treatment ratios of peanuts to water in peanut extract: 1:1, 1:1.5, and 1:2. Physical quality was evaluated through pH and volume consistency test using Analysis of Variance (ANOVA), while sensory quality was assessed using the Kruskal-Wallis test. The result indicated that the peanut extract ratio significantly affected the pH value of diplomat cream, with mean pH values of 5.41, 5.39, and 5.28 for the 1:1, 1:1.5, and 1:2 treatments, respectively. Duncan’s Multiple Range Test showed that the 1:2 treatment differed significantly from the other treatments. However, the peanut extract ratio had no significant effect on volume consistency. Sensory evaluation revealed no significant differences in color, consistency, texture, and sweetness, but significant differences were found in peanut aroma and peanut flavor. The 1:2 treatment was identified as the best formulation because it produced more neutral sensory characteristics and was closer to the control product.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Efrina, M.Sc.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Nadia Salma Maharani .
Date Deposited:	04 Aug 2026 02:58
Last Modified:	04 Aug 2026 02:58
URI:	http://repository.unj.ac.id/id/eprint/68237

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