PENGARUH SUBSTITUSI TEPUNG PISANG RAJA BULU (MUSA PARADISIACA L. VAR SAPIENTUM) TERHADAP BAKING LOSS DAN MUTU SENSORIS SUS KERING

YASHA ALFIYAMI, . (2026) PENGARUH SUBSTITUSI TEPUNG PISANG RAJA BULU (MUSA PARADISIACA L. VAR SAPIENTUM) TERHADAP BAKING LOSS DAN MUTU SENSORIS SUS KERING. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengkaji dampak substitusi tepung pisang raja bulu (Musa paradisiaca L. var. sapientum) terhadap baking loss serta karakteristik mutu sensoris produk sus kering. Desain penelitian menggunakan pendekatan eksperimental dengan Rancangan Acak Lengkap (RAL), yang mencakup tiga taraf substitusi tepung pisang raja bulu, yakni 10% (P1), 15% (P2), dan 20% (P3), dengan masing-masing perlakuan direplikasi sebanyak tiga kali. Analisis baking loss dilakukan melalui uji ANOVA satu arah, sementara penilaian mutu sensoris melibatkan 45 panelis agak terlatih dengan instrumen skala hedonik 5 poin, yang selanjutnya dianalisis menggunakan uji Kruskal-Wallis dan uji lanjut Tukey's HSD. Temuan penelitian mengindikasikan jika variasi taraf substitusi tepung pisang raja bulu tidak menghasilkan perbedaan yang signifikan pada nilai baking loss (F hitung 3,36 < F tabel 5,14), dengan rerata masing-masing perlakuan sebesar 2,10; 1,96; dan 1,61 untuk P1, P2, dan P3. Dari sisi mutu sensoris, substitusi tepung pisang raja bulu memberi pengaruh nyata terhadap parameter warna (H=20,82), rongga (H=19,26), dan tekstur (H=6,39), sementara parameter aroma (H=3,48), rasa pisang (H=4,87), dan rasa gurih (H=0,39) tidak menunjukkan perbedaan yang bermakna secara statistik. Peningkatan konsentrasi substitusi cenderung menggelapkan warna produk sebagai akibat intensifikasi reaksi Maillard, sekaligus menurunkan kualitas tekstur dan rongga pada taraf 20%. Substitusi sebesar 15% ditetapkan sebagai perlakuan terbaik karena mampu menghasilkan keseimbangan optimal antara baking loss, kerenyahan tekstur, proporsi rongga, serta penerimaan sensoris secara menyeluruh oleh panelis. ***** This study aims to examine the impact of substituting raja bulu banana flour (Musa paradisiaca L. var. sapientum) on baking loss and the sensory quality characteristics of dry milk products. The research design uses an experimental approach with a Completely Randomized Design (CRD), which includes three levels of substitution of raja bulu banana flour, namely 10% (P1), 15% (P2), and 20% (P3), with each treatment replicated three times. The analysis of baking loss was conducted using a one-way ANOVA test, while the sensory quality assessment involved 45 moderately trained panelists with a 5-point hedonic scale instrument, which was subsequently analyzed using the Kruskal-Wallis test and Tukey's HSD. Research findings indicate that variations in the levels of substitution of raja bulu banana flour do not result in significant differences in baking loss values (F calculated 3.36 < F table 5.14), with average values for each treatment being 2.10; 1.96; and 1.61 for P1, P2, and P3, respectively. From a sensory quality perspective, the substitution of raja bulu banana flour has a significant effect on the color parameter (H=20.82), cavity (H=19.26), and texture (H=6.39), while the aroma (H=3.48), banana flavor (H=4.87), and savory flavor (H=0.39) parameters do not show statistically significant differences. The increase in substitution concentration tends to darken the product's color due to the intensification of the Maillard reaction, while also reducing the quality of texture and porosity at the 20% level. A 15% substitution was determined to be the best treatment as it achieved an optimal balance between baking loss, texture crispness, porosity proportion, and overall sensory acceptance by the panelists.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd. ; 2). Alvina Fadila Maulida, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Yasha Alfiyami .
Date Deposited:	13 Aug 2026 06:35
Last Modified:	13 Aug 2026 06:35
URI:	http://repository.unj.ac.id/id/eprint/69363

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