ANALISIS KUALITAS SENSORI PITA BREAD SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA)

MOSES RUBEN PAAT, . (2026) ANALISIS KUALITAS SENSORI PITA BREAD SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Pita bread merupakan roti pipih khas Timur Tengah yang memiliki karakteristik terbentuknya kantong (pocketing) setelah pemanggangan. Penelitian ini bertujuan menganalisis kualitas sensori Pita bread dengan substitusi tepung singkong (Manihot esculenta) sebesar 10%, 20%, dan 30% sebagai upaya mendukung diversifikasi pangan lokal. Penelitian dilaksanakan pada Februari–Agustus 2026 di Laboratorium Pengolahan Roti dan Kue, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan adalah Quantitative Descriptive Analysis (QDA) dengan melibatkan 10 panelis ahli. Data dianalisis secara deskriptif berdasarkan penilaian terhadap warna, aroma, rasa, tekstur, dan pembentukan kantong. Hasil penelitian menunjukkan bahwa substitusi 10% menghasilkan warna putih susu, aroma tepung singkong dan ragi yang relatif rendah, rasa cukup gurih, tekstur cukup lembut, serta rongga besar dengan mean 4,7. Substitusi 20% menghasilkan warna putih ivory, aroma tepung singkong dan ragi lebih kuat, rasa cukup gurih, tekstur cukup lembut, serta rongga cukup besar dengan mean 4,3. Substitusi 30% menghasilkan warna putih ivory, aroma ragi paling kuat, rasa agak gurih, tekstur agak lembut, serta rongga cukup besar dengan mean 4,4. Peningkatan substitusi cenderung memperkuat karakteristik tepung singkong dan memengaruhi tekstur, rasa, serta pembentukan rongga. Ketiga formulasi direkomendasikan untuk uji kesukaan dan daya terima konsumen. ***** Pita bread is a traditional Middle Eastern flatbread characterized by the formation of a pocket after baking. This study aimed to analyze the sensory quality of Pita bread substituted with cassava flour (Manihot esculenta) at levels of 10%, 20%, and 30% to support local food diversification. The research was conducted from February to August 2026 at the Bread and Pastry Processing Laboratory, Applied Bachelor’s Study Program of Culinary Arts and Food Service Management, Faculty of Engineering, Universitas Negeri Jakarta. The method used was Quantitative Descriptive Analysis (QDA), involving 10 expert panelists. Data were analyzed descriptively based on assessments of color, aroma, taste, texture, and pocket formation. The results showed that the 10% substitution produced a milky white color, relatively low cassava flour and yeast aromas, a moderately savory taste, a moderately soft texture, and large pocket formation with a mean score of 4.7. The 20% substitution produced an ivory-white color, stronger cassava flour and yeast aromas, a moderately savory taste, a moderately soft texture, and fairly large pocket formation with a mean score of 4.3. The 30% substitution produced an ivory-white color, the strongest yeast aroma, a slightly savory taste, a slightly soft texture, and fairly large pocket formation with a mean score of 4.4. Increasing the level of cassava flour substitution tended to intensify the cassava flour characteristics and affect the texture, taste, and pocket formation of Pita bread. All three formulations are recommended for further research involving consumer preference and acceptability tests.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, S.Pd., M.Si. ; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Boga > Gastronomi
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Moses Ruben Paat .
Date Deposited:	12 Aug 2026 09:50
Last Modified:	12 Aug 2026 09:50
URI:	http://repository.unj.ac.id/id/eprint/70058

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