PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus corota L) TERHADAP KADAR AIR DAN MUTU SENSORI KUE SUS KERING

BUNGA SWITALOCA, . (2026) PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus corota L) TERHADAP KADAR AIR DAN MUTU SENSORI KUE SUS KERING. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh penambahan tepung wortel terhadap kadar air dan mutu sensori sus kering. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Mei 2025 hingga Juni 2026. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah sus kering penambahan tepung wortel sebanyak 2%, 4% dan 6%, kemudian diuji kepada 45 panelis agak terlatih yaitu masing-masing 15 panelis menilai produk sus kering penambahan tepung wortel (2%, 4%, dan 6%) pada aspek mutu sensori produk sus kering. Berdasarkan hasil uji hipotesis statistik uji kadar air menggunakan uji anova menunjukkan bahwa dalam keseluruhan aspek tidak terdapat pengaruh penamabahan tepung wortel pada sus kering terhadap aspek kadar air. Berdasarkan hasil uji hipotesis statistik mutu sensori dengan menggunakan uji kruskal-wallis menunjukkan bahwa tidak terdapat pengaruh penambahan tepung wortel sebanyak 2%, 4% dan 6% pada sus kering terhadap aspek aroma tepung wortel, rasa gurih, rasa tepung wortel, dan tekstur. Berdasarkan hasil pengujian kruskal-wallis menunjukkan bahwa hanya aspek warna yang berbeda nyata, yaitu penambahan tepung wortel 2% yang terbaik. Dengan demikian penulis merekomendasikan sus kering penambahan tepung wortel sebanyak 2% untuk dikembangkan lebih lanjut sebagai produk yang mempunyai nilai jual serta upaya penggunaan tepung wortel sebagai bahan pangan lokal. **** This study aims to determine and analyze the effect of adding carrot flour on the moisture content and sensory quality of dry biscuits. This study was conducted at the Pastry and Bakery Processing Laboratory of the Food Service Management Study Program, Jakarta State University. The study period was from May 2025 to May 2026. The method used in this study was the experimental method. The research samples used were dry biscuits with 2%, 4%, and 6% carrot flour added, which were then tested by 45 semi-trained panelists who assessed all aspects of sensory quality. In terms of color, the results of hypothesis testing using the Kruskal-Wallis test showed that there was an effect of adding 2%, 4%, and 6% carrot flour to dry milk, so it was followed up with a Tukey's test. Based on the results of Tukey's multiple comparison test, there were no significant differences in color between the treatments. Based on the results of the statistical hypothesis test for moisture content using the ANOVA test, it was found that overall, the addition of 2%, 4%, and 6% carrot flour to dried milk had no effect on moisture content. The conclusion of this study is to recommend dry milk with 4% carrot flour addition for further development as a product with commercial value and to encourage the use of carrot flour as a local food ingredient.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dr. Ir. Ridawati, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Bunga Switaloca .
Date Deposited:	11 Aug 2026 10:09
Last Modified:	11 Aug 2026 10:09
URI:	http://repository.unj.ac.id/id/eprint/69023

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