PENGARUH SUBSTITUSI AQUAFABA KACANG GARBANZO (CICER ARIETINUM) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS MARSHMALLOW

MUHAMMAD BAGIR ELLONG, . (2026) PENGARUH SUBSTITUSI AQUAFABA KACANG GARBANZO (CICER ARIETINUM) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS MARSHMALLOW. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi aquafaba kacang garbanzo (Cicer arietinum) terhadap kualitas fisik dan mutu sensori marshmallow. Penelitian dilaksanakan di Laboratorium Pengolahan Pastry dan Bakery, Universitas Negeri Jakarta, mulai Mei 2025 hingga Juni 2026. Metode yang digunakan adalah metode eksperimen dengan tiga perlakuan substitusi aquafaba kacang garbanzo, yaitu 30%, 45%, dan 60%. Pengujian kualitas fisik meliputi massa jenis (densitas) yang dianalisis menggunakan uji ANOVA dan uji lanjut Duncan. Uji mutu sensori melibatkan 45 panelis agak terlatih dan dianalisis menggunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa substitusi aquafaba kacang garbanzo berpengaruh nyata terhadap kualitas fisik marshmallow pada aspek massa jenis (densitas). Perlakuan substitusi 30% dan 45% merupakan perlakuan terbaik dengan nilai massa jenis sebesar 0,45 g/cm³ dan 0,47 g/cm³. Uji mutu sensori menunjukkan bahwa substitusi aquafaba kacang garbanzo tidak berpengaruh nyata terhadap seluruh aspek warna, aroma putih telur, aroma kacang garbanzo, rasa manis, rasa kacang garbanzo, tekstur kenyal, dan kecepatan lumer di mulut. Meskipun demikian, perlakuan substitusi 45% memperoleh nilai rata-rata tertinggi pada aspek warna, aroma kacang garbanzo, rasa manis, dan kecepatan lumer di mulut. Berdasarkan hasil penelitian, dapat disimpulkan bahwa substitusi aquafaba kacang garbanzo sebesar 45% merupakan perlakuan terbaik karena mampu menghasilkan kualitas fisik yang optimal serta memperoleh penerimaan mutu sensori terbaik tanpa memberikan perbedaan yang signifikan terhadap marshmallow. Maka, untuk pengoptimalan penggunaan aquafaba kacang garbanzo, direkomendasikan produk marshmallow substitusi 45% dapat dikembangkan lebih lanjut. ***** This study aimed to analyze the effect of garbanzo (Cicer arietinum) aquafaba substitution on the physical quality and sensory attributes of marshmallow. The research was conducted at the Pastry and Bakery Processing Laboratory, Universitas Negeri Jakarta, from May 2025 to June 2026. An experimental method was employed using three levels of garbanzo aquafaba substitution: 30%, 45%, and 60%. Physical quality was evaluated based on density and analyzed using one-way ANOVA followed by Duncan's multiple range test. Sensory evaluation involved 45 semi-trained panelists and was analyzed using the Kruskal–Wallis test. The results showed that garbanzo aquafaba substitution had a significant effect on the physical quality of marshmallow, particularly on density. The 30% and 45% substitution treatments were identified as the best treatments, with density values of 0.45 g/cm³ and 0.47 g/cm³, respectively. The sensory evaluation indicated that garbanzo aquafaba substitution had no significant effect on color, egg white aroma, garbanzo aroma, sweetness, garbanzo flavor, chewiness, and melting rate in the mouth. Nevertheless, the 45% substitution treatment achieved the highest mean scores for color, garbanzo aroma, sweetness, and melting rate in the mouth. Based on these findings, it can be concluded that the 45% garbanzo aquafaba substitution was the optimum treatment, as it produced optimal physical quality while achieving the highest sensory acceptance without causing significant differences in the sensory attributes of marshmallow. Therefore, to optimize the utilization of garbanzo bean aquafaba, marshmallow with a 45%

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara dahlia, M.kes. ; 2). Dra. Sachriani, M.kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Muhammad Bagir .
Date Deposited:	06 Aug 2026 04:49
Last Modified:	06 Aug 2026 04:49
URI:	http://repository.unj.ac.id/id/eprint/68623

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