INOVASI PENAMBAHAN PUREE KENTANG (Solanum tuberosum L) PADA PEMBUATAN ROTI MANIS

GALANG TANJUNG PAMULANG, . (2026) INOVASI PENAMBAHAN PUREE KENTANG (Solanum tuberosum L) PADA PEMBUATAN ROTI MANIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Roti manis merupakan salah satu produk bakery yang banyak dikonsumsi, namun penggunaan tepung terigu secara penuh dalam formulasi dapat membatasi pemanfaatan bahan pangan lokal. Penelitian ini bertujuan menganalisis karakteristik organoleptik roti manis dengan penambahan puree kentang (Solanum tuberosum L.) varietas Granola yang meliputi warna, aroma, rasa, dan tekstur, serta menentukan persentase penambahan puree kentang yang menghasilkan karakteristik organoleptik terbaik. Penelitian menggunakan metode pengembangan produk melalui beberapa tahapan, yaitu analisis kebutuhan, perancangan produk, uji coba formulasi, dan validasi produk. Penambahan puree kentang dirancang pada persentase 20%, 30%, 40%, 50%, dan 60% dari berat tepung terigu. Berdasarkan hasil uji coba pendahuluan, persentase 50% dan 60% tidak dilanjutkan pada tahap validasi karena menghasilkan roti dengan tekstur terlalu padat dan pengembangan yang kurang optimal. Validasi dilakukan terhadap perlakuan 20%, 30%, dan 40% menggunakan uji organoleptik dengan metode Quantitative Descriptive Analysis (QDA) oleh 10 panelis ahli yang terdiri atas 5 dosen bidang Tata Boga Universitas Negeri Jakarta dan 5 ahli industri pastry dan bakery. Data dianalisis secara deskriptif menggunakan nilai rata-rata pada setiap aspek karakteristik organoleptik. Hasil penelitian menunjukkan bahwa perlakuan penambahan puree kentang 40% memperoleh nilai rata-rata keseluruhan tertinggi sebesar 3,24, dibandingkan perlakuan 30% sebesar 3,07 dan 20% sebesar 2,86. Karakteristik organoleptik perlakuan 40% meliputi warna bagian dalam mendekati putih, warna bagian luar mendekati coklat muda, aroma kentang mendekati cukup kuat, rasa manis mendekati cukup manis, rasa kentang mendekati kuat, serta tekstur bagian dalam mendekati cukup lembab dan lembut. Berdasarkan hasil tersebut, penambahan puree kentang sebesar 40% ditetapkan sebagai formulasi dengan karakteristik organoleptik terbaik secara keseluruhan dan berpotensi untuk dikembangkan lebih lanjut sebagai produk roti manis berbasis bahan pangan lokal. ***** Sweet bread is a widely consumed bakery product; however, the exclusive use of wheat flour in its formulation may limit the utilization of local food ingredients. This study aimed to analyze the organoleptic characteristics of sweet bread containing potato puree (Solanum tuberosum L.) of the Granola variety, including color, aroma, taste, and texture, and to determine the percentage of potato puree addition that produced the best overall organoleptic characteristics. The study employed a product development method consisting of needs analysis, product design, formulation trials, and product validation. Potato puree was initially added at 20%, 30%, 40%, 50%, and 60% of the wheat flour weight. Based on preliminary trials, the 50% and 60% formulations were excluded from further validation because they produced overly dense bread with inadequate expansion. Product validation was subsequently conducted on the 20%, 30%, and 40% formulations using an organoleptic test with the Quantitative Descriptive Analysis (QDA) method. The evaluation involved 10 expert panelists, consisting of five Culinary Arts lecturers from Universitas Negeri Jakarta and five pastry and bakery industry experts. The data were analyzed descriptively using mean scores for each organoleptic characteristic. The results showed that the 40% potato puree formulation achieved the highest overall mean score of 3.24, compared with 3.07 for the 30% formulation and 2.86 for the 20% formulation. The 40% formulation was characterized by an interior color approaching white, an exterior color approaching light brown, a fairly strong potato aroma, a moderately sweet taste, a relatively strong potato flavor, and a moderately moist and soft interior texture. Therefore, the 40% potato puree formulation was determined to have the best overall organoleptic characteristics and has potential for further development as a sweet bread product utilizing local food ingredients.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Salsa Belladinna Putri Utami, S.Pd.,M.Pd 2). Dr. Nur Riska, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Galang Tanjung Pamulang .
Date Deposited:	12 Aug 2026 04:14
Last Modified:	12 Aug 2026 04:14
URI:	http://repository.unj.ac.id/id/eprint/70052

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