PENGARUH SUBSTITUSI TEPUNG PORANG (Amorphophallus muelleri blume) PADA OTAK-OTAK TANJUNGPINANG TERHADAP SIFAT FISIK DAN MUTU SENSORIS

HAVIFAH NUHA, . (2026) PENGARUH SUBSTITUSI TEPUNG PORANG (Amorphophallus muelleri blume) PADA OTAK-OTAK TANJUNGPINANG TERHADAP SIFAT FISIK DAN MUTU SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (930kB)
	Text BAB I.pdf Download (228kB)
	Text BAB II.pdf Restricted to Registered users only Download (472kB) | Request a copy
	Text BAB III.pdf Restricted to Registered users only Download (832kB) | Request a copy
	Text BAB IV.pdf Restricted to Registered users only Download (586kB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (189kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (250kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung porang (Amorphophallus muelleri Bl.) dalam pembuatan otak-otak Tanjungpinang terhadap sifat fisik dan mutu sensoris. Penelitian ini dilakukan di Laboratorium Pengolahan Makanan Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu Penelitian dimulai pada bulan Oktober 2025 hingga Mei 2026. Metode penelitian yang digunakan adalah eksperimen. Pengujian ini melibatkan lima panelis ahli yang menetapkan bahwa formula substitusi tepung porang yang layak untuk dilanjutkan adalah 20%, 40%, dan 60%. Pengujian selanjutnya melibatkan 45 panelis agak terlatih. Data hasil uji sifat fisik berupa uji lipat dan baked loss dianalisis menggunakan uji ANOVA dan uji lanjut Duncan pada taraf signifikansi 5%, sedangkan data hasil uji mutu sensoris dianalisis menggunakan uji Kruskal–Wallis. Hasil hipotesis statistik uji sifat fisik dengan uji ANOVA menunjukkan bahwa substitusi tepung porang berpengaruh nyata terhadap nilai uji lipat dan baked loss. Perlakuan 20% menghasilkan nilai uji lipat tertinggi sebesar 4,44 kategori retak sangat sedikit dengan tekstur lebih elastis, sedangkan perlakuan 60% menghasilkan nilai terendah sebesar 1,91 kategori retak banyak. Nilai baked loss tertinggi diperoleh pada perlakuan 20% sebesar 18,67%, sedangkan terendah pada perlakuan 60% sebesar 9,33%. Semakin tinggi substitusi tepung porang, elastisitas produk cenderung menurun, namun kemampuan mempertahankan kadar air selama pembakaran meningkat. Hasil penelitian menunjukkan bahwa substitusi tepung porang tidak berpengaruh signifikan terhadap mutu sensoris otak-otak pada aspek warna, aroma, rasa, dan tekstur. Sehingga seluruh perlakuan masih dapat diterima dan disukai panelis. Berdasarkan keseluruhan hasil penelitian, formulasi substitusi tepung porang sebesar 40% direkomendasikan sebagai formulasi terbaik karena menghasilkan karakteristik fisik dan mutu sensoris yang optimal serta berpotensi untuk dikembangkan lebih lanjut. ***** This study aims to analyze the effect of porang flour substitution (Amorphophallus muelleri Bl.) in the manufacture of Tanjungpinang's typical brains to physical properties and sensory quality. This research was conducted at the Food Processing Laboratory, Culinary Education Study Program, State University of Jakarta. The Research Period starts in October 2025 to May 2026. The research method used is experimental. This test involved five expert panelists who determined that the pursuable porang flour substitution formula to proceed was 20%, 40%, and 60%. Further testing involved 45 moderately trained panelists. The data from the physical properties test in the form of folding and baked loss tests were analyzed using the ANOVA test and the Duncan follow-up test at a significance level of 5%, while the data from the sensory quality test was analyzed using the Kruskal-Wallis test.The results of the statistical hypothesis of the physical properties test with the ANOVA test showed that the substitution of porang flour had a real effect on the folding test value and baked loss. The 20% treatment yielded the highest folding test value of 4.44 very few crack categories with a more elastic texture, while the 60% treatment yielded the lowest value of 1.91 many crack categories. The highest baked loss value was obtained in the 20% treatment of 18.67%, while the lowest in the 60% treatment was 9.33%. The higher the substitution of porang flour, the elasticity of the product tends to decrease, but the ability to maintain moisture content during combustion increases. The results showed that the substitution of porang flour did not have a significant effect on the sensory quality of the brain in terms of color, aroma, taste, and texture. As a result the entire treatment was still acceptable and liked by the panelists. Based on the results of the study, the 40% porang flour substitution formulation is recommended as the best formulation because it produces optimal physical characteristics and sensory quality and has the potential to be further developed.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Havifah Nuha .
Date Deposited:	10 Aug 2026 08:28
Last Modified:	10 Aug 2026 08:28
URI:	http://repository.unj.ac.id/id/eprint/69175

Actions (login required)

View Item