PENGARUH PERBANDINGAN TELUR DAN CHIA SEED (Salvia hispanica. L) SEBAGAI BAHAN PENGIKAT TERHADAP VOLUME PENGEMBANGAN DAN MUTU SENSORIS MUFFIN

WAHYU ISMUNADI SUSILO, . (2026) PENGARUH PERBANDINGAN TELUR DAN CHIA SEED (Salvia hispanica. L) SEBAGAI BAHAN PENGIKAT TERHADAP VOLUME PENGEMBANGAN DAN MUTU SENSORIS MUFFIN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan menganalisis pengaruh perbandingan chia seed (Salvia hispanica L.) dengan telur sebagai bahan pengikat terhadap volume pengembangan dan mutu sensoris muffin. Penelitian menggunakan metode eksperimen dengan tiga perlakuan perbandingan chia seed dengan telur, yaitu 1:9, 2:8, dan 3:7. Volume pengembangan diuji tiga kali pengulangan dan dianalisis menggunakan One-Way Analysis of Variance (ANOVA), sedangkan mutu sensoris diuji oleh 45 panelis agak terlatih menggunakan uji Kruskal–Wallis pada aspek warna, aroma margarin, aroma chia seed, rasa manis, rasa chia seed, dan tekstur. Hasil penelitian menunjukkan rata-rata volume muffin perlakuan 1:9, 2:8, dan 3:7 berturut-turut sebesar 49,33 ml, 49,00 ml, dan 48,67 ml, sedangkan kontrol sebesar 50,00 ml. Hasil ANOVA menunjukkan perbandingan chia seed dengan telur tidak berpengaruh signifikan terhadap volume pengembangan (Fhitung = 0,60 < Ftabel = 5,14). Uji Kruskal–Wallis menunjukkan tidak terdapat pengaruh signifikan pada warna (χ²hitung = 0,61 < χ²tabel = 5,99), aroma margarin (0,02 < 5,99), aroma chia seed (0,77 < 5,99), rasa manis (0,17 < 5,99), rasa chia seed (0,51 < 5,99), dan tekstur (0,21 < 5,99). Dengan demikian, penggunaan chia seed hingga perbandingan 3:7 dengan telur tidak memberikan pengaruh signifikan terhadap volume pengembangan dan mutu sensoris muffin. **** This study aimed to analyze the effect of different ratios of chia seeds (Salvia hispanica L.) to eggs as binding agents on the volume expansion and sensory quality of muffins. The study employed an experimental method with three treatment ratios of chia seeds to eggs, namely 1:9, 2:8, and 3:7. The volume expansion was tested in three replications and analyzed using One-Way Analysis of Variance (ANOVA), while sensory quality was evaluated by 45 semi-trained panelists using the Kruskal–Wallis test, covering the attributes of color, margarine aroma, chia seed aroma, sweetness, chia seed taste, and texture. The results showed that the average muffin volumes for the 1:9, 2:8, and 3:7 treatments were 49.33 ml, 49.00 ml, and 48.67 ml, respectively, while the control was 50.00 ml. The ANOVA results indicated that the ratio of chia seeds to eggs did not have a significant effect on volume expansion (Fcalculated = 0.60 < Ftable = 5.14). The Kruskal–Wallis test showed no significant effect on color (χ²calculated = 0.61 < χ²table = 5.99), margarine aroma (0.02 < 5.99), chia seed aroma (0.77 < 5.99), sweetness (0.17 < 5.99), chia seed taste (0.51 < 5.99), or texture (0.21 < 5.99). Therefore, the use of chia seeds at a ratio of up to 3:7 with eggs did not have a significant effect on the volume expansion or sensory quality of muffins.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandrasari, M.Pd. ; 2). Yeni Yulianti, S.Pd., M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Wahyu Ismunadi Susilo .
Date Deposited:	18 Aug 2026 02:27
Last Modified:	18 Aug 2026 02:27
URI:	http://repository.unj.ac.id/id/eprint/71608

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