PENGARUH SUBSTITUSI TEPUNG TALAS KIMPUL (XANTHOSOMA SAGITTIFOLIUM) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS ONDE-ONDE

DINDA FITRIA BINTANG, . (2026) PENGARUH SUBSTITUSI TEPUNG TALAS KIMPUL (XANTHOSOMA SAGITTIFOLIUM) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS ONDE-ONDE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung talas kimpul terhadap kualitas fisik dan mutu sensoris onde-onde. Penelitian dilakukan di Laboratorium Pastry & Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai sejak bulan Agustus 2025 hingga Juli 2026. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan tiga persentase substitusi tepung talas kimpul, yaitu 10%, 20%, dan 30%. Kualitas fisik diuji dengan daya serap minyak dan dianalisis menggunakan uji ANOVA dengan taraf signifikansi α=0,05. Uji mutu sensoris dilakukan dengan uji organoleptik kepada 45 orang panelis agak terlatih yang didistribusikan secara merata ke ketiga perlakuan (n=15 per perlakuan) meliputi aspek warna, aroma, rasa manis, rasa talas kimpul, tekstur dan tampilan keseluruhan serta dianalisis menggunakan uji Kruskal-Wallis. Hasil uji fisik pada aspek daya serap minyak tertinggi terdapat pada perlakuan 30% dengan nilai rata-rata 1,7%. Sedangkan, pada aspek volume minyak tertinggi jatuh kepada perlakuan 10% dengan nilai rata-rata 1,53%. Berdasarkan hasil analisis statistik pada taraf signifikansi α=0,05 menunjukkan bahwa tidak terdapat pengaruh terhadap kualitas fisik onde-onde substitusi talas kimpul. Hasil uji mutu sensoris menunjukkan perlakuan 10% mendapatkan nilai rata-rata tertinggi pada aspek warna, aroma, rasa manis, tekstur dan tampilan keseluruhan. Berdasarkan hasil analisis statistik pada taraf signifikansi α=0,05 menunjukkan bahwa tidak terdapat pengaruh terhadap mutu sensoris onde-onde substitusi tepung talas kimpul. Meskipun tidak terdapat pengaruh pada uji fisik dan mutu sensoris, persentase perlakuan 30% dapat direkomendasikan karena masih dapat diterima secara sensoris sebagai upaya diversifikasi pangan lokal. ***** This study aims to analyze the effect of substituting kimpul taro flour on the physical and sensory quality of onde-onde. The study was conducted at the Pastry & Bakery Laboratory, Culinary Arts Education Program, Faculty of Engineering, Jakarta State University. The study period ran from August 2025 to July 2026. The method used in this study was an experimental design with three levels of kimpul taro flour substitution: 10%, 20%, and 30%. Physical quality was assessed based on oil absorption and analyzed using an ANOVA test with a significance level of α = 0.05. Sensory quality testing was conducted via an organoleptic evaluation by 45 moderately trained panelists, evenly distributed across the three treatments (n = 15 per treatment), covering aspects of color, aroma, sweetness, taro flavor, texture, and overall appearance; the results were analyzed using the Kruskal-Wallis test. The results of the physical tests showed that the highest oil absorption was found in the 30% treatment, with an average value of 1.7%. Meanwhile, the highest oil volume was found in the 10% treatment, with an average value of 1.53%. Based on the results of statistical analysis at a significance level of α = 0.05, there was no significant effect on the physical quality of onde-onde made with kimpul taro as a substitute. The results of the sensory quality test showed that the 10% treatment received the highest average scores for color, aroma, sweetness, texture, and overall appearance. Based on the results of statistical analysis at a significance level of α=0.05, there was no significant effect of kimpul taro flour substitution on the sensory quality of onde-onde. Although no significant effect was observed in the physical and sensory quality tests, the 30% treatment can be recommended because it is still acceptable from a sensory perspective as an effort to diversify local foods.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, M.Sc. ; 2). Dr. Guspri Devi Artanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Dinda Fitria Bintang .
Date Deposited:	11 Aug 2026 07:46
Last Modified:	11 Aug 2026 07:46
URI:	http://repository.unj.ac.id/id/eprint/69655

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