PENGARUH PENAMBAHAN EKSTRAK ROSELA MERAH TERHADAP KUALITAS FISIK DAN MUTU SENSORIS KUE BANGKIT

GEORGIENIA AUERORA, . (2026) PENGARUH PENAMBAHAN EKSTRAK ROSELA MERAH TERHADAP KUALITAS FISIK DAN MUTU SENSORIS KUE BANGKIT. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan ekstrak rosela merah terhadap kualitas fisik dan mutu sensoris kue bangkit. Pembuatan sampel dalam penelitian ini dilaksanakan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian dimulai sejak September 2025 hingga Juli 2026. Pendekatan eksperimen kuantitatif digunakan dengan formula B, C, dan D. Uji kulitas fisik baking loss diukur menggunakan kitchen scale, sedangkan uji mutu sensoris dilakukan pada panelis agak terlatih. Analisis data pada kualitas fisik menggunakan uji One Way ANOVA, uji mutu sensoris dianalisis menggunakan uji Kruskal-Wallis. Hasil menunjukkan bahwa semakin tinggi konsentrasi ekstrak rosela merah yang ditambahkan, semakin tinggi pula warna, aroma rosela, dan rasa asam yang dihasilkan, dengan formula D memperoleh nilai tertinggi untuk daya tarik visual dan sensoris. Penambahan ekstrak tidak memengaruhi baking loss secara signifikan maupun merusak tekstur rapuh khas kue bangkit. Sebagai kesimpulan, konsentrasi ekstrak rosela merah dengan formula D merupakan formulasi yang direkomendasikan untuk menghasilkan kue bangkit yang menarik secara visual dan dapat diterima secara sensoris, sehingga mendukung potensi pengembangan sumber daya pangan lokal dalam industri kue kering Indonesia.*****This study aims to analyze the effect of adding red roselle extract on the physical and sensory quality of kue bangkit. The samples for this study were prepared at the Pastry & Bakery Laboratory of the Culinary Arts Education Program, Faculty of Engineering, Universitas Negeri Jakarta. The study was conducted from September 2025 to July 2026. A quantitative experimental approach was used with Formulas B, C, and D. The physical quality parameter of baking loss was measured using a kitchen scale, while the sensory quality assessment was conducted by moderately trained panelists. Data analysis for physical quality used a one-way ANOVA, while sensory quality was analyzed using the Kruskal-Wallis test. The results showed that as the concentration of red rosella extract added increased, so did the color, rosella aroma, and sour taste produced, with formula D achieving the highest scores for visual and sensory appeal. The addition of the extract did not significantly affect baking loss or compromise the characteristic crumbly texture of kue bangkit. In conclusion, the red rosella extract concentration in Formula D is the recommended formulation for producing kue bangkit that are visually appealing and sensorially acceptable, thereby supporting the potential for developing local food resources in Indonesia’s baked goods industry.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Georgienia Auerora .
Date Deposited:	07 Aug 2026 06:53
Last Modified:	07 Aug 2026 06:53
URI:	http://repository.unj.ac.id/id/eprint/69068

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