PENGEMBANGAN TEPUNG PREMIX AMERICAN PIZZA DENGAN PENAMBAHAN VITAMIN C

MUHAMMAD RAFLI ABIYU, . (2026) PENGEMBANGAN TEPUNG PREMIX AMERICAN PIZZA DENGAN PENAMBAHAN VITAMIN C. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengembangkan formulasi tepung premix American pizza dengan penambahan Vitamin C untuk menganalisis karakteristik sensoris profile produk American pizza. Metode penelitian yang digunakan adalah metode eksperimen dengan tiga variasi konsentrasi penambahan Vitamin C, yaitu 0,0006%, 0,0008%, dan 0,001% dari berat tepung terigu. Penilaian mutu sensoris dilakukan oleh 10 panelis terbatas yang terdiri dari 5 dosen ahli Universitas Negeri Jakarta dan 5 ahli industri. Aspek sensoris yang dinilai meliputi karakteristik fisik tepung premix (warna, aroma, dan tekstur bubuk), warna kulit (pinggir dan bawah), aroma roti, rasa gurih, serta tekstur (liat, lembut, dan berongga). Hasil pengujian fisik tepung premix menunjukkan bahwa seluruh variasi menghasilkan bubuk adonan kering yang homogen, berwarna putih kusam, serta beraroma dan berasa netral khas tepung terigu. Setelah dipanggang, hasil penelitian menunjukkan bahwa penambahan Vitamin C sebesar 0,001% merupakan formulasi terbaik yang menghasilkan pinggiran kulit berwarna cokelat muda, warna bawah coklat, aroma cukup kuat, rasa cukup gurih, serta tekstur kenyal (liat), lembut, dan berongga. ***** This study aims to develop an American pizza premix flour formulation with the addition of Vitamin C to analyze the sensory profile characteristics of the American pizza product. The research methodology employed is an experimental method with three variations of Vitamin C concentration: 0.0006%, 0.0008%, and 0.001% by weight of wheat flour. Sensory quality evaluation was conducted by 10 expert panelists consisting of 5 expert lecturers from Universitas Negeri Jakarta and 5 industry experts. The evaluated sensory aspects included the physical characteristics of the premix flour (color, aroma, and powder texture), crust color (edge and bottom), bread aroma, savory taste, and texture (chewy, soft, and airy/porous). The physical test results of the premix flour indicated that all variations produced a dry dough powder that was homogeneous, dull white in color, with a neutral aroma and taste characteristic of wheat flour. After baking, the results showed that the addition of 0.001% Vitamin C was the best formulation, producing a light brown edge crust, a brown bottom crust, a fairly strong aroma, a fairly savory taste, as well as a chewy, soft, and airy/porous texture.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Ir. Mahdiyah, M.Kes 2) Efrina, S.TP., M.Sc.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Muhammad Rafli Abiyu .
Date Deposited:	12 Aug 2026 04:47
Last Modified:	12 Aug 2026 04:47
URI:	http://repository.unj.ac.id/id/eprint/70227

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