INOVASI ROTI PIA DENGAN PERSENTASE ISIAN KACANG HIJAU DAN UBI JALAR MERAH YANG BERBEDA

ARIS BUDIANTO, . (2026) INOVASI ROTI PIA DENGAN PERSENTASE ISIAN KACANG HIJAU DAN UBI JALAR MERAH YANG BERBEDA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mendapatkan formulasi terbaik isian roti pia pada persentase kacang hijau dan ubi jalar dengan menganalisis mutu sensoris berdasarkan aspek warna, aroma, rasa, dan tekstur. Penelitian berlangsung dari bulan Februari sampai Juli 2026 di Laboratorium Pastry and Bakery, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Universitas Negeri Jakarta. Metode yang digunakan adalah eksperimen dengan rancangan perlakuan persentase ubi jalar merah terhadap kacang hijau sebesar 25%, 50%, dan 75%. Penilaian sensoris dilakukan oleh 10 panelis ahli (5 dosen Seni Kuliner dan 5 ahli bidang pastry and bakery industri) menggunakan uji organoleptik yang mencakup aspek warna kulit dan isian, aroma, rasa, serta tekstur. Data dianalisis secara deskriptif. Hasil penelitian menunjukkan seluruh perlakuan menghasilkan warna kulit bagian atas dan bawah cokelat susu, warna kulit samping antara cream keputihan dan cream kekuningan, serta ketebalan kulit yang agak tebal. Pada aspek warna isian, persentase 25% menghasilkan oranye kekuningan, 50% mendekati oranye bata, dan 75% oranye jingga. Pada aspek aroma, persentase 25% lebih terasa aroma kacang hijau, sedangkan persentase 75% menghasilkan aroma ubi jalar merah yang agak kuat hingga kuat. Pada persentase 75%, rasa manis dan legit bertahap meningkat hingga mendekati manis dan legit, rasa ubi semakin dominan hingga terasa ubi, serta tekstur isian mencapai kriteria lembut. Kesimpulan secara keseluruhan menunjukkan bahwa ketiga perlakuan persentase (25%, 50%, dan 75%) sudah dinyatakan layak berdasarkan hasil validasi. **** This study aimed to determine the optimal formulation for pia bread filling by varying the percentages of mung beans and red sweet potato, and to analyze sensory quality based on color, aroma, taste, and texture. The research was conducted from February to July 2026 at the Pastry and Bakery Laboratory of the Applied Bachelor’s Program in Culinary Arts and Food Service Management, State University of Jakarta. An experimental method was employed, utilizing a treatment design that varied the ratio of red sweet potato to mung beans at levels of 25%, 50%, and 75%. Sensory evaluation was performed by 10 expert panelists (5 culinary arts lecturers and 5 pastry and bakery industry practitioners) using organoleptic tests covering the color of the crust and filling, aroma, taste, and texture. Data were analyzed descriptively. The results showed that all treatments produced a milk-chocolate color on the top and bottom crusts, a color ranging from whitish-cream to yellowish-cream on the side crusts, and a relatively thick crust texture. Regarding filling color, the 25% treatment produced a yellowish-orange hue; the 50% treatment approached a brick-orange color; and the 75% treatment yielded a bright orange color. In terms of aroma, the 25% treatment highlighted the mung bean aroma, whereas the 75% treatment produced a red sweet potato aroma with moderate to strong intensity. At the 75% level, sweetness and flavor richness increased, the sweet potato flavor became dominant, and the filling texture achieved a smooth consistency. Overall, the study concluded that all three percentage variations (25%, 50%, and 75%) were deemed acceptable based on validation results.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr. Rusilanti, M.Si.; 2). Dr. Cucu Cahyana, S.Pd., M.Sc.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Aris Budianto .
Date Deposited:	14 Aug 2026 01:57
Last Modified:	14 Aug 2026 01:57
URI:	http://repository.unj.ac.id/id/eprint/71050

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