KUALITAS SENSORI SUS KERING DENGAN SUBSTITUSI TEPUNG KETAN PUTIH

JIHAN, . (2026) KUALITAS SENSORI SUS KERING DENGAN SUBSTITUSI TEPUNG KETAN PUTIH. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui kualitas sensori sus kering dengan substitusi tepung ketan putih pada tingkat substitusi 10%, 20%, dan 30%. Penelitian ini menggunakan metode eksperimen dengan lima kali uji coba untuk memperoleh formulasi yang sesuai. Penilaian kualitas sensori dilakukan menggunakan metode Quantitative Descriptive Analysis (QDA) oleh 10 panelis ahli yang terdiri atas lima dosen ahli dan lima praktisi industri. Aspek yang dinilai meliputi warna kulit, bentuk, rasa gurih, rasa tepung ketan putih, aroma margarin, aroma tepung ketan putih, tekstur luar (kerenyahan), dan tekstur dalam. Hasil penelitian menunjukkan bahwa seluruh formulasi sus kering dengan substitusi tepung ketan putih dinyatakan layak berdasarkan penilaian panelis ahli. Formula substitusi 10% memperoleh nilai tertinggi pada aspek warna kulit, rasa tepung ketan putih, aroma margarin, dan aroma tepung ketan putih. Formula substitusi 20% memperoleh nilai tertinggi pada aspek bentuk dan rasa gurih, sedangkan formula substitusi 30% memperoleh nilai tertinggi pada aspek tekstur dalam. Nilai rata-rata keseluruhan formula substitusi 10% dan 20% sama, yaitu 3,89, sedangkan formula substitusi 30% memperoleh nilai rata-rata 3,66. Peningkatan substitusi tepung ketan putih hingga 30% cenderung menurunkan beberapa karakteristik sensori, namun seluruh formulasi masih berada pada kategori layak.*****This study aimed to evaluate the sensory quality of dry choux pastry with white glutinous rice flour substitution at substitution levels of 10%, 20%, and 30%. An experimental method was employed, involving five preliminary trials to obtain appropriate formulations. The sensory quality was evaluated using the Quantitative Descriptive Analysis (QDA) method by 10 expert panelists consisting of five university lecturers and five industry practitioners. The evaluated sensory attributes included crust color, shape, savory taste, white glutinous rice flour taste, margarine aroma, white glutinous rice flour aroma, outer texture (crispness), and inner texture. The results showed that all dry choux pastry formulations substituted with white glutinous rice flour were considered acceptable based on the expert panelists' evaluations. The 10% substitution formulation achieved the highest scores for crust color, white glutinous rice flour taste, margarine aroma, and white glutinous rice flour aroma. The 20% substitution formulation obtained the highest scores for shape and savory taste, while the 30% substitution formulation received the highest score for inner texture. The overall mean scores of the 10% and 20% substitution formulations were identical at 3.89, whereas the 30% substitution formulation obtained an overall mean score of 3.66. Increasing the substitution level of white glutinous rice flour to 30% tended to reduce several sensory attributes; however, all formulations remained within the acceptable category.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 35691 not found.
Date Deposited:	07 Aug 2026 06:39
Last Modified:	07 Aug 2026 06:39
URI:	http://repository.unj.ac.id/id/eprint/69204

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