PENGARUH PERBANDINGAN TEPUNG KOMPOSIT (TEPUNG BERAS, TAPIOKA, MAIZENA, DAN ALMOND BUBUK) TERHADAP MUTU SENSORIS DAN KUALITAS FISIK SCONES

NAURAH QURRATUL ISLAM, . (2026) PENGARUH PERBANDINGAN TEPUNG KOMPOSIT (TEPUNG BERAS, TAPIOKA, MAIZENA, DAN ALMOND BUBUK) TERHADAP MUTU SENSORIS DAN KUALITAS FISIK SCONES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Keterbatasan produk pastry bebas gluten di pasaran membuka peluang untuk mengembangkan inovasi camilan sehat guna memenuhi selera dan preferensi konsumen yang semakin beragam, termasuk konsumen yang menerapkan pola hidup bebas gluten. Penelitian ini bertujuan untuk menganalisis pengaruh tepung komposit (tepung beras , tepung tapioka, tepung maizena dan almond bubuk) terhadap kualitas fisik dan mutu sensoris scones. Penelitian ini menggunakan pendekatan kuantitatif dengan metode eksperimen yang terdiri dari variasi perlakuan tepung komposit (2:1:1:1, 2:1:1:2, dan 2:1:1:3). Data penelitian ini diperoleh dari pengujian mutu sensoris kepada 45 panelis agak terlatih dan 5 panelis ahli, serta uji kualitas fisik di laboratorium. Hasil uji Kruskal-Wallis menunjukkan bahwa perbandingan tepung komposit tidak memberikan pengaruh yang signifikan terhadap aspek warna bagian atas, warna bagian sisi, aroma, rasa, tekstur bagian luar, dan tekstur bagian dalam,sehingga seluruh tingkat perbandingan dinilai dapat diterima dengan baik oleh panelis. Sementara itu, uji One Way ANOVA menunjukkan bahwa perbandingan tepung komposit memberikan pengaruh yang signifikan terhadap aspek susut masak (bake loss), namun tidak berpengaruh secara nyata terhadap daya kembang. Berdasarkan hasil keseluruhan, produk yang paling direkomendasikan adalah scones tepung komposit dengan perbandingan 2:1:1:2. Pemilihan formulasi ini didasarkan pada keunggulan hasil uji organoleptik, di mana perlakuan tersebut paling banyak disukai dan mendominasi tingkat penerimaan panelis pada aspek mutu sensoris, serta tetap memiliki kualitas fisik yang memenuhi standar kelayakan produk bakery. Kata kunci: Almond Bubuk, Tepung Komposit, Scones, Mutu Sensoris, Kualitas Fisik. ***** The limitation of gluten-free pastry products in the market opens opportunities to develop healthy snack innovations to meet the diverse tastes and preferences of consumers, including those adopting a gluten-free lifestyle. This study aims to analyze the effect of composite flour ratios (white rice flour, tapioca flour, cornstarch, and almond powder) on the physical quality and sensory quality of scones. This study used a quantitative approach with an experimental method consisting of composite flour treatment variations (2:1:1:1, 2:1:1:2, and 2:1:1:3). The data were obtained from sensory quality testing involving 45 semi-trained panelists and 5 expert panelists, as well as laboratory physical quality testing. The Kruskal-Wallis test results showed that the composite flour ratios did not have a significant effect on top color, side color, aroma, taste, outer texture, and inner texture aspects, indicating that all treatment levels were well-received by the panelists. Meanwhile, the One Way ANOVA test showed that the composite flour ratios had a significant effect on the bake loss aspect, but no significant effect on the expansion rate. Overall, the most recommended product is the composite flour scones with a ratio of 2:1:1:2. This formulation selection is based on the superiority of the organoleptic test results, where this treatment was the most favored and dominated panelist acceptance in terms of sensory quality, while maintaining physical qualities that meet bakery product eligibility standards. Keywords: Almond Powder, Composite Flour, Scones, Sensory Attributes, Physical Quality.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Ridawati, M.Si. ; 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Naurah Qurratul Islam .
Date Deposited:	12 Aug 2026 02:14
Last Modified:	12 Aug 2026 02:14
URI:	http://repository.unj.ac.id/id/eprint/69767

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