PENGARUH SUBSTITUSI SARI BUAH SEMPUR (DILLENIA PHILIPPINENSIS R.) TERHADAP MUTU SENSORI DAN SIFAT KIMIA PERMEN JELLY

ALYA NUR SHABRINA, . (2026) PENGARUH SUBSTITUSI SARI BUAH SEMPUR (DILLENIA PHILIPPINENSIS R.) TERHADAP MUTU SENSORI DAN SIFAT KIMIA PERMEN JELLY. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi sari buah sempur pada pembuatan permen jelly terhadap mutu sensori dan sifat kimia. Penelitian ini dilakukan di Laboratorium Pengolahan Roti dan Kue Program Studi Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Agustus 2024. Metode yang dilakukan dalam penelitian ini merupakan metode eksperimen. Sampel pada penelitian ini yaitu permen jelly substitusi sari buah sempur dengan persentase 60%, 70%, dan 80%. Uji mutu sensori dilakukan kepada 45 panelis agak terlatih, kemudian pengujian hipotesis mutu sensori menggunakan uji Kruskal Wallis yang menunjukkan tidak ada pengaruh pada seluruh aspek yang diuji. Hasil uji nilai pH menunjukkan nilai yang cukup konsisten, yaitu 4,1-4,61 dengan kategori asam. Hasil analisis total padatan terlarut dengan Anova menunjukkan terdapat pengaruh pada ketiga perlakuan. Setelah dilakukan uji lanjutan, pada persentase 80% berbeda nyata dengan nilai rata-rata TPT 28,250Brix. Hasil uji kadar air menunjukkan terdapat pengaruh pada ketiga perlakuan sehingga dilakukan uji lanjutan dan didapatkan hasil pada persentase sari buah 60% berbeda nyata dengan nilai rata-rata 9,46%. Pada pengujian kadar abu diperoleh rata-rata kandungan kadar abu tertinggi pada perlakuan 80%, yaitu 1,01. Kesimpulan dari penelitian ini adalah merekomendasikan permen jelly substitusi sari buah sempur 80% dikembangkan untuk mengoptimalkan pemanfaatan buah sempur. ***** This study aims to analyze the effect of substitution of Sempur fruit juice in jelly candy production on sensory quality and chemical properties. This research was conducted at the Bread and Cake Processing Laboratory of the Culinary Arts Study Program, Jakarta State University. The research began in August 2024. The method used in this study was an experimental method. The sample in this study was Sempur fruit juice substitute jelly candy with a percentage of 60%, 70%, and 80%. Sensory quality tests were conducted on 45 semi-trained panelists, then sensory quality hypothesis testing using the Kruskal Wallis test showed no effect on all aspects tested. The results of the pH value test showed a fairly consistent value, namely 4.1-4.61 in the acid category. The results of the total dissolved solids analysis using ANOVA showed an effect in all three treatments. After further testing, at a percentage of 80% there was a significant difference with an average TPT value of 28.25.0Brix. The results of the water content test showed an effect in all three treatments, so further testing was conducted, and the results obtained at 60% fruit juice percentage were significantly different, with an average value of 9.46%. The ash content test obtained the highest average ash content in the 80% treatment, namely 1.01. The conclusion of this study is to recommend the development of jelly candy with 80% sempur fruit juice substitution in order to optimize the utilization of sempur fruit

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, M.Si. ; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Alya Nur Shabrina .
Date Deposited:	07 Aug 2026 07:03
Last Modified:	07 Aug 2026 07:03
URI:	http://repository.unj.ac.id/id/eprint/68842

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