FORMULASI SUBSTITUSI TEPUNG JAGUNG KRISTAL PADA KUALITAS SENSORI KULIT TARTLET

ALDA CAHYANI, . (2026) FORMULASI SUBSTITUSI TEPUNG JAGUNG KRISTAL PADA KUALITAS SENSORI KULIT TARTLET. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan dari penelitian ini untuk mengembangkan formulasi terbaik yang sesuai dengan kualitas sensoris kulit tartlet berdasarkan aspek warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery, bertempat di gedung H, Program Studi Sarjana Terapan Seni kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta mulai dari bulan Februari hingga Juli 2026. Metode yang digunakan pada penelitian ini adalah metode eksperimen dengan pengujian kualitas sensoris menggunakan metode Quantitative Descriptive Analysis (QDA). Sampel penelitian yang digunakan adalah kulit tartlet dengan substitusi tepung jagung kristal sebanyak 25%, 40%, 55%. Hasil Penelitian ini melibatkan panelis terbatas yang terdiri dari 5 panelis dosen ahli dan 5 panelis ahli industri. Hasil rata-rata tertinggi aspek warna bagian luar diperoleh pada substitusi 55% yaitu 4,2 (cokelat muda), aspek warna bagian dalam diperoleh pada perlakuan 40% dan 55% yaitu 3,9 (cokelat muda), aspek aroma butter diperoleh pada perlakuan 25% yaitu 4,4 (agak beraroma butter), aspek aroma jagung diperoleh pada perlakuan 25% yaitu 4 (tidak beraroma jagung), aspek rasa manis diperoleh pada perlakuan 25% yaitu 4,5 (manis), aspek rasa jagung diperoleh pada perlakuan 25% yaitu 3,7 (tidak terasa jagung), aspek tekstur diperoleh pada perlakuan 25% dan 40% yaitu 3,6 (tidak rapuh). Berdasarkan hasil keseluruhan dari uji kualitas disimpulkan bahwa produk kulit tartlet substitusi tepung jagung kristal 25% memberikan kualitas sensoris terbaik karena memperoleh nilai rata-rata tertinggi pada sebagian besar aspek penilaian. Hal ini menunjukkan bahwa tepung jagung kristal dapat menjadi alternatif yang layak dalam pengembangan produk kulit tartlet. ***** The purpose of this study was to develop the optimum formulation that met the sensory quality of tartlet crust based on color, aroma, taste, and texture. This research was conducted at the Pastry and Bakery Laboratory, Building H, Applied Bachelor's Program in Culinary Arts and Food Service Management, Faculty of Engineering, Universitas Negeri Jakarta, from February to July 2026. The study employed an experimental method, and the sensory quality was evaluated using the Quantitative Descriptive Analysis (QDA) method. The samples consisted of tartlet crusts substituted with crystalline corn flour at levels of 25%, 40%, and 55%. The sensory evaluation involved a limited panel consisting of five expert lecturers and five industry experts. The highest mean score for the outer color attribute was obtained by the 55% substitution treatment, with a score of 4.2 (light brown). The highest mean score for the inner color attribute was achieved by the 40% and 55% substitution treatments, with a score of 3.9 (light brown). The highest mean score for butter aroma was obtained by the 25% substitution treatment, with a score of 4.4 (slightly buttery). The highest mean score for corn aroma was obtained by the 25% substitution treatment, with a score of 4.0 (no corn aroma). The highest mean score for sweetness was achieved by the 25% substitution treatment, with a score of 4.5 (sweet). The highest mean score for corn flavor was obtained by the 25% substitution treatment, with a score of 3.7 (no corn flavor). The highest mean score for texture was achieved by the 25% and 40% substitution treatments, with a score of 3.6 (not crumbly). Based on the overall sensory quality evaluation, it was concluded that the tartlet crust containing 25% crystalline corn flour substitution exhibited the best sensory quality, as it obtained the highest average scores in most of the evaluated attributes. These findings indicate that crystalline corn flour has the potential to serve as a suitable alternative ingredient in the development of tartlet crust products.

Item Type:	Thesis (Sarjana)
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:	Alda Cahyani .
Date Deposited:	12 Aug 2026 04:50
Last Modified:	13 Aug 2026 02:43
URI:	http://repository.unj.ac.id/id/eprint/70089

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