ANALISIS TINGKAT KERENYAHAN DAN MUTU SENSORIS DENDENG GARING SELAMA PENYIMPANAN

MUHAMMAD ALIFURRAHMAN MUSAID, . (2026) ANALISIS TINGKAT KERENYAHAN DAN MUTU SENSORIS DENDENG GARING SELAMA PENYIMPANAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis tingkat kerenyahan dan mutu sensoris dendeng garing selama masa simpan. Penelitian ini menggunakan metode eksperimen dengan awalan deskriptif. Sampel berupa dendeng garing yang digoreng pada suhu 140°C dengan waktu 25 menit kemudian dikemas dalam plastic vakum berukuran 16 x 11 cm yang di segel disimpan pada suhu ruang dan dianalisis selama enam minggu. Pengujian fisik dilakukan menggunakan Texture Analyzer dengan metode compression untuk mengukur nilai crispiness, sedangkan pengujian mutu sensoris dilakukan oleh tiga panelis ahli (expert) terhadap aspek warna, aroma, rasa, dan kerenyahan. Hasil penelitian uji fisik menggunakan texture analyzer, menunjukkan bahwa terdapat penurunan crispiness dengan hasil pengukuran minggu ke 0 yaitu 77,53 menjadi 32,92 pada minggu ke 6, hal ini menunjukan bahwa penurunan produk tersebut memiliki karakteristik yang sangat renyah, ringan, mudah patah, dan tidak keras saat digigit. Penilaian mutu sensoris menunjukkan untuk semua aspek rasa, aroma, dan kerenyahan mengalami penurunan selama penyimpanan, sedangkan warna relatif stabil. Walaupun terjadi penurunan nilai uji kerenyahan, tetapi kualitas produk masih diatas batas ideal untuk produk dendeng garing. Lama penyimpanan dendeng garing selama 6 minggu mengakibatkan terjadinya penurunan kualitas pada kerenyahan, dan menjadi rapuh. **** The objective of this study was to analyze the crispiness level and sensory quality of crispy dendeng during its shelf life. This research utilized an experimental method with a descriptive approach. Samples of crispy dendeng were fried at 140°C for 25 minutes, sealed in 16 x 11 cm vacuum plastic packaging, stored at room temperature, and analyzed over a six-week shelf life. Physical testing was conducted using a Texture Analyzer with the compression method to measure crispiness values, while sensory quality testing was evaluated by three expert panelists assessing color, aroma, flavor, and crispiness aspects. The physical test results using the Texture Analyzer showed a decrease in crispiness from week 0 to week 6, dropping from 77.53 to 32.92. This indicates that despite the decline, the product maintained characteristics of being very crispy, lightweight, easily breakable, and not hard when bitten. The sensory quality assessment showed a decline in flavor, aroma, and crispiness throughout the shelf life, whereas color remained relatively stable. Although there was a reduction in crispiness values, the product quality remained above the ideal threshold for crispy dendeng. In conclusion, a six-week shelf life led to a reduction in the crispiness quality of crispy dendeng, causing it to become brittle

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, M.Sc. ; 2). Dr. Guspri Devi Artanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Muhammad Alifurrahman Musaid .
Date Deposited:	21 Aug 2026 01:44
Last Modified:	21 Aug 2026 01:44
URI:	http://repository.unj.ac.id/id/eprint/72680

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