PENGARUH SUBSTITUSI TEPUNG KACANG ARAB TERHADAP MUTU SENSORIS BROWNIES PANGGANG TEPUNG UBI JALAR PUTIH

IRFAN SIGIT DWISATRIO, . (2026) PENGARUH SUBSTITUSI TEPUNG KACANG ARAB TERHADAP MUTU SENSORIS BROWNIES PANGGANG TEPUNG UBI JALAR PUTIH. Sarjana thesis, UNIVESITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung kacang arab terhadap mutu sensoris brownies panggang tepung ubi jalar putih. Penelitian dilakukan di laboratorium Pengolahan Roti dan Kue Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta. Metode penelitian yang digunakan adalah metode eksperimen. Pengujian mutu sensoris dilakukan kepada 45 panelis agak terlatih yaitu mahasiswa tata boga yang telah lulus mata kuliah pastry. Data yang dihasilkan dianalisis menggunakan uji Kruskal-Wallis yang dilanjutkan uji Tuckey. Hasil penelitian menunjukkan bahwa hasil pengujian hipotesis tidak terdapat pengaruh substitusi kacang arab terhadap mutu sensoris pada aspek warna kulit (crust), aroma coklat, aroma tepung kacang arab, rasa manis, rasa gurih kacang arab, kelembaban (moistness), tektur kulit bagian luar, rasa gurih tepung kacang arab. Sedangkan untuk aspek warna remah hasil hipotesis menunjukkan terdapat pengaruh substitusi tepung kacang arab terhadap mutu sensoris brownies panggang. Hasil uji Tuckey mendapatkan brownies panggang dengan substitusi tepung kacang arab 10% dan 30% adalah yang memiliki warna crumb terbaik. Oleh karena itu sesuai tujuan penelitian, maka brownies panggang ubi jalar putih dengan substitusi 30% adalah yang direkomendasikan untuk dikembangkan. ***** This study aimed to analyze the effect of substituting chickpea flour on the sensory quality of baked white sweet potato flour brownies. The research was conducted at the Bakery and Pastry Processing Laboratory of the Culinary Arts Education Study Program, Faculty of Engineering, State University of Jakarta. An experimental research method was employed. Sensory quality testing involved 45 semi-trained panelists, specifically, culinary arts students who had completed the pastry course. The resulting data were analyzed using the Kruskal-Wallis test followed by the Tukey test. The results indicated that chickpea flour substitution had no significant effect on sensory quality regarding crust color, chocolate aroma, chickpea flour aroma, sweetness, savory chickpea flavor, moistness, outer crust texture, or savory chickpea flour taste. However, regarding crumb color, the hypothesis testing showed that chickpea flour substitution did affect the sensory quality of the baked brownies. The Tukey test results identified the brownies with 10% and 30% chickpea flour substitution as having the best crumb color. Therefore, in line with the research objective, the white sweet potato baked brownie with 30% substitution is recommended for further development.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Irfan Sigit DwiSatrio .
Date Deposited:	31 Aug 2026 04:48
Last Modified:	31 Aug 2026 04:48
URI:	http://repository.unj.ac.id/id/eprint/73480

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