PENGARUH SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS SALT BREAD

NAYLA SABRINA, . (2026) PENGARUH SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) TERHADAP KUALITAS FISIK DAN MUTU SENSORIS SALT BREAD. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (895kB)
	Text BAB I.pdf Download (276kB)
	Text BAB II.pdf Restricted to Registered users only Download (700kB) | Request a copy
	Text BAB III.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB IV.pdf Restricted to Registered users only Download (393kB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (222kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (237kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung MOCAF (Modified Cassava Flour) sebesar 10%, 20%, dan 30% terhadap kualitas fisik dan mutu sensoris salt bread. Penelitian dilaksanakan di Laboratorium Pengolahan Roti dan Patiseri, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, pada September 2025–Juni 2026. Metode yang digunakan adalah eksperimen dengan Rancangan Acak Lengkap (RAL) satu faktor. Kualitas fisik diukur berdasarkan volume pengembangan roti menggunakan metode perpindahan biji (seed displacement method) dengan tiga kali pengulangan independen. Pengujian mutu sensoris diawali dengan uji validasi oleh lima panelis ahli, kemudian dilanjutkan dengan uji mutu sensoris oleh 45 panelis agak terlatih. Atribut yang dinilai meliputi warna bagian luar dan dalam, aroma MOCAF, aroma butter, rasa MOCAF, rasa butter, rasa asin, struktur pori, tekstur kerak, dan tekstur . Data kualitas fisik dianalisis menggunakan ANOVA satu arah yang dilanjutkan dengan Duncan Multiple Range Test (DMRT) pada taraf signifikansi 5%, sedangkan data mutu sensoris dianalisis menggunakan uji Kruskal–Wallis yang dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa substitusi tepung MOCAF berpengaruh signifikan terhadap volume salt bread (Fhitung = 21,35; p = 0,0019). Rata-rata volume roti menurun seiring meningkatnya tingkat substitusi MOCAF, yaitu 175,67 ± 8,14 cm³ (10%), 162,00 ± 6,24 cm³ (20%), dan 127,33 ± 12,50 cm³ (30%). Substitusi MOCAF juga berpengaruh signifikan terhadap rasa MOCAF dan struktur pori (p < 0,05), tetapi tidak berpengaruh signifikan terhadap atribut sensoris lainnya (p > 0,05). Formulasi dengan substitusi MOCAF 30% ditetapkan sebagai formulasi terbaik karena mampu meningkatkan pemanfaatan bahan pangan lokal tanpa menurunkan penerimaan sensoris secara umum. ***** This study aimed to analyze the effect of substituting Modified Cassava Flour (MOCAF) at levels of 10%, 20%, and 30% on the physical quality and sensory characteristics of salt bread. The research was conducted at the Bread and Pastry Processing Laboratory, Culinary Education Study Program, Universitas Negeri Jakarta, from September 2025 to June 2026. An experimental method with a Completely Randomized Design (CRD) consisting of one factor was employed. Physical quality was evaluated based on bread loaf volume using the seed displacement method with three independent replications. Sensory evaluation began with a validation test conducted by five expert panelists, followed by a sensory assessment involving 45 semi-trained panelists. The evaluated attributes included crust color, crumb color, MOCAF aroma, butter aroma, MOCAF taste, butter taste, saltiness, crumb pore structure, crust texture, and crumb texture. Physical quality data were analyzed using one-way Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level, while sensory data were analyzed using the Kruskal–Wallis test followed by Tukey’s test. The results showed that MOCAF substitution had a significant effect on salt bread loaf volume (F = 21.35; p = 0.0019). The average loaf volume decreased as the substitution level increased, reaching 175.67 ± 8.14 cm³ at 10% substitution, 162.00 ± 6.24 cm³ at 20%, and 127.33 ± 12.50 cm³ at 30%. MOCAF substitution also significantly affected MOCAF taste and crumb pore structure (p < 0.05), while no significant differences were observed in the other sensory attributes (p > 0.05). The 30% MOCAF substitution was identified as the best formulation because it enhanced the utilization of local food resources without reducing overall sensory acceptance.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, M.Sc. ; 2). Dra. Sachriani, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Nayla Sabrina .
Date Deposited:	11 Aug 2026 05:01
Last Modified:	11 Aug 2026 05:01
URI:	http://repository.unj.ac.id/id/eprint/69658

Actions (login required)

View Item