DAYA TERIMA KONSUMEN PADA KULIT TARTLET SUBSTITUSI TEPUNG JAGUNG KRISTAL

PUTRI SALSABILAH, . (2026) DAYA TERIMA KONSUMEN PADA KULIT TARTLET SUBSTITUSI TEPUNG JAGUNG KRISTAL. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap kulit tartlet dengan substitusi tepung jagung kristal. Penelitian dilaksanakan di Laboratorium Pastry dan Bakery Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Metode penelitian yang digunakan adalah survei dengan pendekatan deskriptif kuantitatif melalui uji hedonik. Sampel penelitian terdiri atas kulit tartlet dengan persentase substitusi tepung jagung kristal sebesar 25%, 40%, dan 55%. Uji hedonik dilakukan terhadap 100 panelis konsumen berusia 16–55 tahun di wilayah DKI Jakarta. Data dianalisis menggunakan analisis deskriptif berupa nilai rata-rata (mean), median, dan modus. Hasil penelitian menunjukkan bahwa kulit tartlet dengan substitusi tepung jagung kristal sebesar 25% memperoleh nilai rata-rata keseluruhan tertinggi yaitu 4,22 dengan kategori suka. Nilai rata-rata pada setiap aspek meliputi warna bagian dalam sebesar 4,38, warna bagian luar sebesar 4,35, aroma butter sebesar 4,28, aroma jagung sebesar 3,95, rasa manis sebesar 4,21, rasa jagung sebesar 4,09, dan tekstur sebesar 4,33, yang seluruhnya berada pada kategori suka. Sementara itu, substitusi tepung jagung kristal sebesar 40% memperoleh nilai rata-rata 3,97 dengan kategori suka, sedangkan substitusi sebesar 55% memperoleh nilai rata-rata 3,60 dengan kategori agak suka. Berdasarkan hasil tersebut, dapat disimpulkan bahwa kulit tartlet dengan substitusi tepung jagung kristal sebesar 25% merupakan yang paling disukai oleh konsumen dan berpotensi dikembangkan sebagai alternatif pemanfaatan bahan pangan lokal pada produk pastry. ***** This study aimed to analyze consumer acceptability of tartlet shells substituted with crystal corn flour. The research was conducted at the Pastry and Bakery Laboratory, Applied Bachelor's Program in Culinary Arts and Food Service Management, Faculty of Engineering, Universitas Negeri Jakarta. The study employed a survey method using a quantitative descriptive approach through a hedonic test. The samples consisted of tartlet shells with crystal corn flour substitution levels of 25%, 40%, and 55%. The hedonic test was conducted with 100 consumer panelists aged 16–55 years in the Special Capital Region of Jakarta (DKI Jakarta). The data were analyzed using descriptive statistics, including the mean, median, and mode. The results showed that the tartlet shell with a 25% crystal corn flour substitution level achieved the highest overall mean score of 4.22, which was categorized as liked. The mean scores for each sensory attribute were 4.38 for the inner color, 4.35 for the outer color, 4.28 for butter aroma, 3.95 for corn aroma, 4.21 for sweetness, 4.09 for corn flavor, and 4.33 for texture, all of which were classified in the liked category. Meanwhile, the tartlet shell with a 40% substitution level obtained a mean score of 3.97, which was also categorized as liked, while the 55% substitution level obtained a mean score of 3.60, which was categorized as somewhat liked. Based on these findings, it can be concluded that the tartlet shell with a 25% crystal corn flour substitution level was the most preferred by consumers and has the potential to be developed as an alternative application of local food ingredients in pastry products.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd. ; 2). Alvina Fadila Maulida, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Putri Salsabilah .
Date Deposited:	12 Aug 2026 03:38
Last Modified:	12 Aug 2026 03:38
URI:	http://repository.unj.ac.id/id/eprint/69968

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