PENGARUH SUBSTUTISI TEPUNG AMPAS TAHU TERHADAP DAYA KEMBANG DAN MUTU SENSORI CHIFFON CAKE

MUHAMAD IBRAM BAGUS WIJAYA, . (2026) PENGARUH SUBSTUTISI TEPUNG AMPAS TAHU TERHADAP DAYA KEMBANG DAN MUTU SENSORI CHIFFON CAKE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan menganalisis pengaruh substitusi tepung ampas tahu terhadap daya kembang dan mutu sensori chiffon cake sebagai upaya pemanfaatan limbah ampas tahu yang masih mengandung protein, karbohidrat, dan serat, serta mendukung pengurangan penggunaan tepung terigu impor. Kegiatan penelitian dilaksanakan di Laboratorium Pastry Bakery, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, mulai Juli 2025 hingga Juli 2026. Penelitian termasuk kedalam penelitian kuantitatif dengan metode eksperimen, dilakukan dengan tiga perlakuan substitusi tepung ampas tahu, yaitu 10%, 20%, dan 30%. Penilaian dilakukan oleh 45 panelis agak terlatih, daya kembang dilakukan pengukuran menggunakan jangka sorong, pada. Penilaian mutu sensori (warna bagian luar, warna bagian dalam, aroma ampas tahu, rasa manis, rasa ampas tahu, dan kelembutan). Data daya kembang dianalisis menggunakan uji Anova, dan mutu sensori dianalisis menggunakan uji Kruskal-Wallis. Hasil penelitian menunjukkan bahwa pada hasil pengujian daya kembang menunjukkan adanya perbedaan yang signifikan antarperlakuan. Sementara itu, mutu sensori terdapat dua aspek yang menunjukkan perbedaan signifikan, yaitu aspek rasa ampas tahu dan kelembutan. Hasil penelitian daya kembang menunjukan kenaikan 50,39% pada substitusi 20%, hasil ini juga menujukan semakin tinggi persentase substitusi tepung ampas tahu warna chiffon cake cenderung lebih gelap, aroma dan rasa ampas tahu semakin terasa, serta kelembutan menjadi kurang lembut. Sehingga formulasi yang menghasilkan hasil optimal ditunjukan pada persentase substitusi tepung ampas tahu 20%, dengan karakteristik mutu sensori warna luar cokelat kekuningan, warna dalam kuning cerah, tidak beraroma ampas tahu, tidak terasa ampas tahu, kelembutanya agak lembut.******* This study aims to analyze the effect of substituting tofu dregs flour on the rise and sensory quality of chiffon cake, as an effort to utilize tofu dregs waste—which still contains protein, carbohydrates, and fiber—and to support the reduction of imported wheat flour usage. The research was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Education Study Program, State University of Jakarta, from July 2025 to July 2026. This quantitative experimental study involved three tofu dregs flour substitution treatments: 10%, 20%, and 30%. Evaluations were performed by 45 semi-trained panelists; cake rise was measured using a caliper, and sensory quality was assessed based on exterior color, interior color, tofu dregs aroma, sweetness, tofu dregs flavor, and softness. Rise data were analyzed using anova, while sensory quality data were analyzed using the Kruskal-Wallis test. The results indicated significant differences in cake rise among the treatments. Regarding sensory quality, significant differences were observed in two aspects: tofu dregs flavor and softness. The rise measurements showed an increase of 50.39%; furthermore, higher substitution percentages resulted in a darker cake color, more pronounced tofu dregs aroma and flavor, and reduced softness. Consequently, the optimal formulation was achieved at a 20% substitution level, yielding the following sensory characteristics: yellowish-brown exterior color, bright yellow interior color, no detectable tofu dregs aroma or flavor, and a moderately soft texture.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M.Si. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Ibram Bagus Wijaya .
Date Deposited:	07 Aug 2026 04:51
Last Modified:	07 Aug 2026 04:51
URI:	http://repository.unj.ac.id/id/eprint/69032

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