INOVASI PEMBUATAN JAPANESE STEAM BUN DENGAN PENAMBAHAN PUREE WORTEL (DAUCUS COROTA L.)

KUKUH WIJAYANTO, . (2026) INOVASI PEMBUATAN JAPANESE STEAM BUN DENGAN PENAMBAHAN PUREE WORTEL (DAUCUS COROTA L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis inovasi pembuatan japanese steam bun dengan penambahan Puree wortel (Daucus carota) yang dinilai dengan aspek organolaptik warna, pori-pori, aroma, rasa, dan tektur. Penelitian ini dilaksanakan di laboratorium Pastry & Bakery Gedung H Program studi Seni Kuliner Dan Pengolahan Jasa Makanan, Fakultas Teknik Universitas Negeri Jakarta, Jakarta Timur. Penelitian ini dilakukan pada bulan Februari – bulan Juli 2026. Metode penelitian yang digunakan adalah metode eksperimen dengan teknik analisis deskriptif kuantitatif. Sampel pada eksperimen japanese steam bun dengan penambahan puree wortel dengan persentase 10%, 20%, dan 30% yang akan dilakukan Pengujian mutu sensoris deskriptif oleh 10 panelis ahli yang terdiri atas 5 dosen Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan Universitas Negeri Jakarta dan 5 panelis dari industri Delicio Bakery dan sudah dikatakan layak dan dapat di lanjutkan untuk uji daya terima konsumen. Hasil formula menunjukkan bahwa penambahan Puree wortel memberikan pengaruh terhadap karakteristik sensoris Japanese Steam Bun. Perlakuan substitusi Puree wortel 30% memperoleh hasil rata - rata tertinggi dengan karakteristik warna kulit bagian atas kuning muda (mean = 3,5), warna remah bagian dalam kuning jingga (mean = 3,8), pori-pori besar dan seragam (mean = 3,5), aroma agak beraroma wortel (mean = 3,3), rasa cukup manis (mean = 3,9), rasa cukup terasa wortel (mean = 2,7), dan tekstur lembut (mean = 4,1). Produk yang dihasilkan juga memiliki karakteristik khas berupa bintik-bintik oranye pada permukaan dan remah produk akibat penggunaan Puree wortel segar tanpa proses pemasakan terlebih dahulu. Berdasarkan hasil penelitian bahwa penambahan Puree wortel sebesar 30% menunjukkan hasil yang direkomendasikan dan berpotensi sebagai acuan pengembangan japanese steam bun dengan penambahan puree wortel. ***** This study aimed to develop an analyze innovative Japanese steam bun by incorporating carrot puree (Daucus carota) and to evaluate its sensory characteristics, including color, pore structure, aroma, taste, and texture. The research was conducted in the Pastry and Bakery Laboratory, Building H, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Universitas Negeri Jakarta, East Jakarta, from February to July 2026. An experimental research method with quantitative descriptive analysis was employed. The experimental samples consisted of Japanese steam buns containing 10%, 20%, and 30% carrot puree. Descriptive sensory evaluation was carried out by 10 expert panelists, comprising five lecturers from the Culinary Arts and Food Service Management Study Program, Universitas Negeri Jakarta, and five professional panelists from Delicio Bakery. Based on the expert panel evaluation, the products were considered acceptable and suitable to proceed to consumer acceptance testing.The results demonstrated that the addition of carrot puree influenced the sensory characteristics of the Japanese steam buns. The formulation containing 30% carrot puree achieved the highest mean scores, with the following characteristics: light yellow upper crust color (mean = 3.5), yellowish-orange crumb color (mean = 3.8), large and uniform pores (mean = 3.5), slightly carrotlike aroma (mean = 3.3), moderately sweet taste (mean = 3.9), moderately perceptible carrot flavor (mean = 2.7), and soft texture (mean = 4.1). The resulting product also exhibited distinctive orange speckles on both the surface and crumb due to the use of fresh carrot puree without prior cooking. Based on the findings, the incorporation of 30% carrot puree is recommended as the optimum formulation and has the potential to serve as a reference for the development of Japanese steam buns enriched with carrot puree.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Kukuh wijayanto .
Date Deposited:	10 Aug 2026 04:38
Last Modified:	10 Aug 2026 04:38
URI:	http://repository.unj.ac.id/id/eprint/69345

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