DAYA TERIMA KONSUMEN FUDGY BROWNIES SUBSTITUSI TEPUNG UMBI GARUT (MARANTA ARUNDINACEA L.)

DEVYZIL MAYSRINA RAHMA, . (2026) DAYA TERIMA KONSUMEN FUDGY BROWNIES SUBSTITUSI TEPUNG UMBI GARUT (MARANTA ARUNDINACEA L.). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis daya terima konsumen terhadap produk fudgy brownies substitusi tepung umbi garut, meliputi aspek warna, aroma, rasa, dan tekstur. Penelitian dilaksanakan pada bulan Februari - Juli 2026 di Laboratorium Pastry dan Bakery, Gedung H, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode survei dengan pengumpulan data melalui kuesioner untuk mengetahui daya terima konsumen terhadap fudgy brownies substitusi tepung umbi garut. Pengumpulan data dilakukan melalui uji organoleptik menggunakan uji hedonik dengan skala penilaian 1-5, yaitu 1 (sangat tidak suka), 2 (tidak suka), 3 (agak suka), 4 (suka), dan 5 (sangat suka). Pengujian dilakukan dengan menyajikan tiga sampel fudgy brownies dengan substitusi tepung umbi garut sebesar 20%, 30%, dan 40% kepada 100 panelis konsumen berusia 17–54 tahun yang berasal dari wilayah Jakarta dan Cikarang. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif dengan menghitung nilai mean, median, dan modus untuk menggambarkan tingkat penerimaan konsumen terhadap setiap formulasi. Hasil penelitian menunjukkan bahwa formulasi substitusi tepung umbi garut sebesar 30% memperoleh nilai rata-rata tertinggi pada seluruh aspek penilaian, yaitu warna sebesar 4,52 (suka), aroma umbi garut sebesar 4,27 (suka), aroma cokelat sebesar 4,60 (suka), rasa umbi garut sebesar 4,30 (suka), rasa manis sebesar 4,49 (suka), tekstur permukaan (shiny crust) sebesar 4,46 (suka), dan tekstur bagian dalam sebesar 4,57 (suka). Berdasarkan hasil tersebut, formulasi fudgy brownies dengan substitusi tepung umbi garut sebesar 30% merupakan formulasi yang paling disukai konsumen sehingga berpotensi untuk dikembangkan lebih lanjut sebagai produk pangan berbasis bahan lokal. ***** This study aims to analyze consumer acceptance of fudgy brownies substituted with arrowroot (Maranta arundinacea) flour, covering the aspects of color, aroma, taste, and texture. The research was conducted from February to July 2026 at the Pastry and Bakery Laboratory, Building H, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Universitas Negeri Jakarta. This study employed a survey method, with data collected through questionnaires to determine consumer acceptance of fudgy brownies substituted with arrowroot flour. Data collection was carried out through an organoleptic test using a hedonic scale test with a rating scale of 1-5, namely 1 (strongly dislike), 2 (dislike), 3 (slightly like), 4 (like), and 5 (strongly like). The test was conducted by presenting three samples of fudgy brownies substituted with arrowroot flour at concentrations of 20%, 30%, and 40% to 100 consumer panelists aged 17-54 years from the Jakarta and Cikarang areas. The data analysis technique used in this study was descriptive analysis, calculating the mean, median, and mode to describe the level of consumer acceptance of each formulation. The results showed that the 30% arrowroot flour substitution formulation obtained the highest average scores across all assessed aspects, namely color at 4.52 (like), arrowroot aroma at 4.27 (like), chocolate aroma at 4.60 (like), arrowroot taste at 4.30 (like), sweetness at 4.49 (like), surface texture (shiny crust) at 4.46 (like), and internal texture at 4.57 (like). Based on these results, the fudgy brownies formulation with 30% arrowroot flour substitution was the most preferred formulation among consumers, indicating its potential for further development as a food product based on local ingredients.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Sachriani, M.Kes.; 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Devyzil Maysrina Rahma .
Date Deposited:	12 Aug 2026 08:35
Last Modified:	12 Aug 2026 08:35
URI:	http://repository.unj.ac.id/id/eprint/70010

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