INOVASI SUBSITUSI TEPUNG SORGUM MERAH TERHADAP MUTU SENSORIS CROISSANT BICOLOR DENGAN ISIAN PASTRY CREAM KACANG MERAH

FRANSISKA ANGELA FEBE, . (2026) INOVASI SUBSITUSI TEPUNG SORGUM MERAH TERHADAP MUTU SENSORIS CROISSANT BICOLOR DENGAN ISIAN PASTRY CREAM KACANG MERAH. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menentukan formula terbaik pada produk croissant bicolor melalui penggunaan substitusi tepung sorgum merah dengan persentase 10%, 20%, dan 30%. Kualitas produk diuji berdasarkan mutu sensoris hedonik oleh 10 panelis ahli yang terdiri atas 5 dosen akademisi dan 5 praktisi industri pastry. Hasil pengujian menunjukkan bahwa formula dengan penambahan 10% tepung sorgum merah menghasilkan kualitas struktur fisik dan kerenyahan terbaik yang paling mendekati karakteristik croissant ideal, dengan nilai rata-rata tertinggi pada aspek aroma pastry fat (3,9) kategori beraroma, pori sarang lebah (honeycomb) (4,8) kategori sangat terlihat, ukuran dan kerataan pori (4,7) kategori sangat besar merata, serta tekstur kerenyahan (flakiness) (3,5) kategori renyah. Formula 20% memberikan daya tarik rasa pastry fat yang paling seimbang dengan nilai rata-rata rasa sebesar (3,8) kategori terasa. Sementara itu, formula 30% menghasilkan karakteristik visual warna serta rasa sorgum yang paling kuat dan dominan, dengan nilai tertinggi pada aspek warna luar (4,2) kategori coklat, warna dalam (4,9) kategori coklat muda, aroma sorgum (4,0) kategori beraroma, rasa sorgum (4,1) kategori terasa, dan rasa pastry cream kacang merah (4,4) kategori terasa. Dapat disimpulkan bahwa penggunaan tepung sorgum merah memberikan variasi karakteristik yang unik dan berpotensi besar untuk digunakan sebagai bahan fungsional dalam pengembangan produk pastry berlapis berbasis tepung lokal. ***** This study aims to determine the optimal formula for two-color croissants by substituting red sorghum flour at levels of 10%, 20%, and 30%. Product quality was evaluated based on hedonic sensory evaluation by 10 expert panelists, consisting of 5 academic faculty members and 5 pastry industry practitioners. The test results showed that the formula with 10% red sorghum flour produced the best physical structure and flakiness, most closely resembling the characteristics of an ideal croissant, with the highest average scores in the aspects of pastry fat aroma (3.9) in the “aromatic” category, honeycomb (honeycomb) (4.8) in the “very visible” category, pore size and uniformity (4.7) in the “very large and uniform” category, and flakiness (3.5) in the “crisp” category. The 20% formula provided the most balanced pastry fat flavor appeal, with an average flavor score of (3.8) in the “detectable” category. Meanwhile, the 30% formula produced the strongest and most dominant visual characteristics of color and sorghum flavor, with the highest scores in the aspects of outer color (4.2) in the “brown” category, inner color (4.9) in the “light brown” category, sorghum aroma (4.0) in the “aromatic” category, sorghum flavor (4.1) in the “noticeable” category, and red bean pastry cream flavor (4.4) in the “noticeable” category. It can be concluded that the use of red sorghum flour provides unique characteristics and has great potential for use as a functional ingredient in the development of layered pastry products based on local flours.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rina Febriana, M.Pd. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Fransiska Angela febe .
Date Deposited:	12 Aug 2026 02:49
Last Modified:	12 Aug 2026 02:49
URI:	http://repository.unj.ac.id/id/eprint/69637

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