ANALISIS PERBEDAAN PENGGUNAAN JENIS PATI (JAGUNG, SINGKONG, GARUT) PADA KUALITAS SENSORIS SAUS LO MEIN INSTAN

FIDIYANI ARYO WICAKSONO, . (2026) ANALISIS PERBEDAAN PENGGUNAAN JENIS PATI (JAGUNG, SINGKONG, GARUT) PADA KUALITAS SENSORIS SAUS LO MEIN INSTAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis perbedaan penggunaan tiga jenis pati, yaitu pati jagung, pati singkong, dan pati garut, sebagai bahan pengental alami pada kualitas saus Lo Mein instan. Metode penelitian yang digunakan adalah analisis sensoris dengan pendekatan uji organoleptik. Tiga formulasi saus Lo Mein instan dibuat menggunakan masing-masing jenis pati pada konsentrasi yang sama, yaitu 2% dari total bahan. Penilaian dilakukan oleh 10 panelis ahli yang terdiri atas 5 dosen Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan Universitas Negeri Jakarta serta 5 panelis ahli industri. Atribut yang dinilai meliputi warna, aroma, rasa asin, rasa manis, rasa gurih (umami), keseimbangan rasa, tekstur atau kekentalan, kelekatan saus pada hidangan, dan penilaian keseluruhan. Hasil penelitian menunjukkan bahwa setiap jenis pati menghasilkan karakteristik sensoris yang berbeda. Pati garut memperoleh nilai rata-rata tertinggi pada aspek warna (3,80), rasa gurih (4,50), rasa asin (4,70), dan rasa manis (2,60). Pati singkong memperoleh nilai rata-rata tertinggi pada aspek tekstur atau kekentalan (4,70) serta kelekatan saus pada hidangan (4,40). Sementara itu, pati jagung memperoleh nilai rata-rata tertinggi pada aspek aroma (4,00), keseimbangan rasa (3,80), dan penilaian keseluruhan (4,10). Secara keseluruhan, penggunaan jenis pati yang berbeda menghasilkan karakteristik sensoris yang berbeda terhadap kualitas saus Lo Mein instan. Berdasarkan penilaian panelis ahli, hasil penelitian menunjukkan bahwa pati singkong merupakan jenis pati terbaik. Kebaruan penelitian ini terletak pada perbandingan langsung tiga jenis pati sebagai bahan pengental alami pada saus instan yang digunakan dalam proses pengolahan dan penyajian hidangan. ***** his study aimed to analyze the differences in the use of three types of starch, namely corn starch, cassava starch, and arrowroot starch, as natural thickeners on the quality of instant Lo Mein sauce. The research employed a sensory analysis method using an organoleptic test approach. Three formulations of instant Lo Mein sauce were prepared using each type of starch at the same concentration, namely 2% of the total ingredients. The evaluation was conducted by 10 expert panelists consisting of five lecturers from the Applied Bachelor Program in Culinary Arts and Food Service Management, Universitas Negeri Jakarta, and five experts from the food service industry. The evaluated attributes included color, aroma, salty taste, sweet taste, umami taste, flavor balance, texture or viscosity, sauce adhesiveness to the dish, and overall acceptability. The results showed that each type of starch produced different sensory characteristics. Arrowroot starch achieved the highest mean scores for color (3.80), umami taste (4.50), salty taste (4.70), and sweet taste (2.60). Cassava starch obtained the highest mean scores for texture or viscosity (4.70) and sauce adhesiveness to the dish (4.40). Meanwhile, corn starch achieved the highest mean scores for aroma (4.00), flavor balance (3.80), and overall acceptability (4.10). Overall, the use of different starch types resulted in distinct sensory characteristics of instant Lo Mein sauce. Based on the expert panelists' evaluation, the results indicated that cassava starch was the best type of starch. The novelty of this study lies in the direct comparison of three natural starches as thickening agents in an instant sauce used for food preparation and serving.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Yeni Yulianti, M.Pd. ; 2). Dr. Guspri Devi Artanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Fidiyani Aryo Wicaksono .
Date Deposited:	12 Aug 2026 02:42
Last Modified:	12 Aug 2026 02:42
URI:	http://repository.unj.ac.id/id/eprint/69766

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