FORMULASI PENAMBAHAN PUREE UBI CILEMBU PADA SIFAT ORGANOLEPTIK SOFT COOKIES

TIARA FANY, . (2026) FORMULASI PENAMBAHAN PUREE UBI CILEMBU PADA SIFAT ORGANOLEPTIK SOFT COOKIES. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER.pdf Download (1MB)
	Text BAB 1 PENDAHULUAN.pdf Download (463kB)
	Text BAB II TINJAUAN PUSTAKA.pdf Restricted to Registered users only Download (718kB) | Request a copy
	Text BAB III METODOLOGI PENELITIAN.pdf Restricted to Registered users only Download (1MB) | Request a copy
	Text BAB IV HASIL & PEMBAHASAN.pdf Restricted to Registered users only Download (729kB) | Request a copy
	Text BAB V KESIMPULAN.pdf Restricted to Registered users only Download (320kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (394kB)
	Text LAMPIRAN & DAFTAR RIWAYAT HIDUP.pdf Restricted to Registered users only Download (3MB) | Request a copy

Abstract

Tujuan dari penelitian ini adalah untuk mengembangkan inovasi produk soft cookies berbasis pangan lokal melalui formula penambahan puree ubi cilembu sebesar 40%, 50%, dan 60%, serta mengetahui karakteristik organoleptik yang meliputi warna, aroma, rasa, dan tekstur untuk mendapatkan formulasi terbaik. Penelitian ini dilakukan di Laboratorium Pastry and Bakery, Program Studi Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan pada penelitian ini adalah metode eksperimen dengan teknik analisis deskriptif kuantitatif. Sampel penelitian yang digunakan adalah soft cookies dengan penambahan puree ubi cilembu sebanyak 40%, 50%, dan 60%. Penelitian ini melibatkan panelis terlatih yang terdiri dari 5 panelis dosen ahli dan 5 panelis ahli industri bidang pastry and bakery. Hasil rata-rata tertinggi aspek warna bagian atas diperoleh pada formulasi 60% yaitu 4,8 (mendekati cokelat muda), aspek warna bagian dalam diperoleh pada formulasi 40% yaitu 4,0 (cokelat muda), aspek aroma ubi cilembu diperoleh pada formulasi 60% yaitu 2,9 (mendekati agak kuat), aspek aroma butter diperoleh pada formulasi 50% yaitu 3,3 (mendekati agak kuat), aspek rasa ubi cilembu diperoleh pada formulasi 60% yaitu 3,3 (mendekati agak terasa ubi cilembu), aspek rasa manis diperoleh pada formulasi 40% yaitu 4,2 (mendekati manis), dan aspek tekstur diperoleh pada formulasi 60% yaitu 4,4 (mendekati lembut). Berdasarkan hasil keseluruhan uji organoleptik, formulasi 60% memperoleh nilai tertinggi pada empat aspek utama, yaitu warna bagian atas, aroma ubi cilembu, rasa ubi cilembu, dan tekstur, sehingga dipilih sebagai formulasi terbaik yang paling menonjolkan karakter khas produk. Hal ini menunjukkan bahwa puree ubi cilembu dapat menjadi alternatif bahan pangan lokal yang layak dalam pengembangan produk soft cookies. ***** The objective of this study is to develop an innovative soft cookie product made from local ingredients by incorporating 40%, 50%, and 60% Cilembu sweet potato puree into the formulation, as well as to determine the organoleptic characteristics including color, aroma, taste, and texture in order to identify the optimal formulation. This study was conducted at the Pastry and Bakery Laboratory, Department of Culinary Arts, Faculty of Engineering, Jakarta State University. The method used in this study was an experimental design with quantitative descriptive analysis. The research samples consisted of soft cookies containing 40%, 50%, and 60% Cilembu sweet potato puree. This study involved a trained evaluation panel consisting of 5 expert lecturers and 5 industry experts in the field of pastry and bakery. The highest average score for the top color aspect was obtained in the 60% formulation, namely 4.8 (approaching light brown); the highest average score for the interior color aspect was obtained in the 40% formulation, namely 4.0 (light brown); the highest average score for the aroma of Cilembu sweet potato was obtained in the 60% formulation, at 2.9 (approaching fairly strong); the aroma of butter was obtained in the 50% formulation with a score of 3.3 (approaching moderately strong), the Cilembu sweet potato flavor aspect was obtained in the 60% formulation with a score of 3.3 (approaching a noticeable Cilembu sweet potato flavor), the sweetness aspect was obtained in the 40% formulation with a score of 4.2 (approaching sweet), and the texture aspect was obtained in the 60% formulation with a score of 4.4 (approaching soft). Based on the overall results of the organoleptic test, the 60% formulation received the highest scores across all four main aspects top color, Cilembu sweet potato aroma, Cilembu sweet potato flavor, and texture and was therefore selected as the best formulation that most prominently highlights the product’s distinctive characteristics. This indicates that Cilembu sweet potato puree can serve as a viable alternative local food ingredient in the development of baked goods.

Item Type:	Thesis (Diploma)
Additional Information:	1). Alvina Fadila Maulida, M.Pd. ; 2). Dr. Annis Kandriasari, M.Pd.
Subjects:	Tata Boga > Gastronomi Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Tiara Fany .
Date Deposited:	18 Aug 2026 10:22
Last Modified:	18 Aug 2026 10:22
URI:	http://repository.unj.ac.id/id/eprint/71090

Actions (login required)

View Item