ANALISIS DAYA TERIMA KONSUMEN PITA BREAD SUBSTITUSI TEPUNG SINGKONG

ZAHY ALWAN, . (2026) ANALISIS DAYA TERIMA KONSUMEN PITA BREAD SUBSTITUSI TEPUNG SINGKONG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen pada pita bread substitusi tepung singkong berdasarkan aspek warna, aroma, rasa, tekstur, dan pembentukan kantong (pocketing). Penelitian ini dilatarbelakangi oleh potensi tepung singkong sebagai bahan pangan lokal yang dapat dimanfaatkan sebagai substitusi dalam produk bakery. Metode yang digunakan adalah penelitian kuantitatif deskriptif. Produk pita bread dibuat menggunakan tiga tingkat substitusi tepung singkong, yaitu 10%, 20%, dan 30%, kemudian diuji kepada 100 panelis konsumen dari wilayah Jakarta dan Depok menggunakan uji hedonik dengan skala Likert 5 tingkat, yaitu sangat suka (5), suka (4), agak suka (3), tidak suka (2), dan sangat tidak suka (1). Data dianalisis secara deskriptif dengan menghitung nilai mean, median, dan modus. Hasil penelitian menunjukkan bahwa daya terima konsumen terhadap pita bread substitusi tepung singkong berada pada kategori suka. Aspek warna memperoleh nilai rata-rata tertinggi pada formulasi substitusi tepung singkong sebesar 20%, sedangkan aspek aroma, rasa, tekstur, pembentukan kantong (pocketing), dan penilaian keseluruhan memperoleh nilai rata-rata tertinggi pada formulasi substitusi tepung singkong sebesar 30%. Dengan demikian, pita bread substitusi tepung singkong hingga 30% dapat diterima dengan baik oleh konsumen dan berpotensi dikembangkan sebagai produk bakery berbasis pangan lokal. ***** This study aimed to analyze consumer acceptance of pita bread substituted with cassava flour, focusing on color, aroma, taste, texture, and pocket formation. The research was motivated by the potential of cassava flour as a local food ingredient that can serve as a substitute in bakery products. A quantitative descriptive method was employed. Pita bread samples were produced using three levels of cassava flour substitution—10%, 20%, and 30%—and subsequently evaluated by 100 consumer panelists from the Jakarta and Depok areas using a hedonic test with a 5-point Likert scale: strongly like (5), like (4), somewhat like (3), dislike (2), and strongly dislike (1). Data were analyzed descriptively by calculating the mean, median, and mode. The results indicated that consumer acceptance of the cassava flour-substituted pita bread fell into the "like" category. The color attribute received the highest average score in the 20% substitution formulation, whereas the attributes of aroma, taste, texture, pocket formation, and overall assessment achieved the highest average scores in the 30% substitution formulation. Thus, pita bread with up to 30% cassava flour substitution is well-accepted by consumers and holds potential for development as a local food-based bakery product.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, M.Si. ; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Zahy Alwan .
Date Deposited:	12 Aug 2026 07:43
Last Modified:	12 Aug 2026 07:43
URI:	http://repository.unj.ac.id/id/eprint/69903

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