PENGARUH SUBSTITUSI TEPUNG PISANG ULI TERHADAP BAKING LOSS DAN MUTU SENSORI SHORTBREAD COOKIES

ADE RAMA ALFARABI, . (2026) PENGARUH SUBSTITUSI TEPUNG PISANG ULI TERHADAP BAKING LOSS DAN MUTU SENSORI SHORTBREAD COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung pisang uli terhadap kualitas fisik dan mutu sensori shortbread cookies. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Berdasarkan hasil uji hipotesis statistik mutu sensori dengan menggunakan uji Kruskal-Wallis menunjukkan bahwa tidak terdapat pengaruh shortbread cookies substitusi tepung pisang uli persentase 20%, 30% dan 40% terhadap mutu sensori aspek warna, aroma butter, aroma pisang, rasa pisang, rasa manis dan tekstur (kerenyahan). Hasil uji hipotesis statistik kualitas fisik dengan menggunakan uji Anova menunjukkan bahwa tidak terdapat pengaruh signifikan terhadap aspek baking loss. Substitusi tepung pisang uli sebesar 20%, 30%, dan 40% juga belum cukup untuk memberikan pengaruh yang nyata terhadap mutu sensori shortbread cookies yang meliputi aspek warna, aroma butter, aroma pisang, rasa pisang, rasa manis, dan tekstur (kerenyahan). Berdasarkan hasil deskriptif dapat dilihat bahwa pada perlakuan 30% menghasilkan keseimbangan karakteristik produk yang paling baik, ditinjau dari aroma butter, rasa manis, dan tekstur. Kesimpulan dari penelitian ini adalah merekomendasikan shortbread cookies substitusi tepung pisang uli persentase 30% untuk dikembangkan lebih lanjut karena mampu mempertahankan karakteristik khas shortbread cookies sekaligus meningkatkan pemanfaatan tepung lokal sebagai bahan substitusi tepung terigu. ***** This study aims to analyze the effect of substituting uli banana flour on the physical and sensory quality of shortbread cookies. The study was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Education Program at Jakarta State University. The experimental method was used in this study. Based on the results of the statistical hypothesis test for sensory quality using the Kruskal-Wallis test, it was found that substituting 20%, 30%, and 40% uli banana flour in shortbread cookies had no effect on the sensory quality aspects of color, butter aroma, banana aroma, banana flavor, sweetness, and texture (crispness). The results of the statistical hypothesis test for physical quality using the ANOVA test showed that there was no significant effect on baking loss. Substituting 20%, 30%, and 40% uli banana flour was also insufficient to produce a significant effect on the sensory quality of the shortbread cookies, which includes color, butter aroma, banana aroma, banana flavor, sweetness, and texture (crispness). Based on the descriptive results, it can be seen that the 30% treatment produced the best balance of product characteristics, as assessed by butter aroma, sweetness, and texture. The conclusion of this study is to recommend shortbread cookies made with 30% uli banana flour substitution for further development, as they are able to maintain the distinctive characteristics of shortbread cookies while increasing the utilization of local flour as a substitute for wheat flour.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes .; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Ade Rama Alfarabi .
Date Deposited:	18 Aug 2026 02:10
Last Modified:	18 Aug 2026 02:10
URI:	http://repository.unj.ac.id/id/eprint/71582

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