PENGARUH PENAMBAHAN TEPUNG UBI JALAR CILEMBU (Ipomea Batatas (L.) Lam) TERHADAP KUALITAS GELATO

SYAFIRA NABILAH PUTRI, . (2021) PENGARUH PENAMBAHAN TEPUNG UBI JALAR CILEMBU (Ipomea Batatas (L.) Lam) TERHADAP KUALITAS GELATO. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung ubi jalar cilembu terhadap kualitas gelato. Penelitian dilakukan di Laboratorium Pengolahan Roti dan Kue, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Desember 2019-Maret 2021. Penelitian diawali dengan membuat tepung ubi jalar cilembu. Ubi jalar cilembu direndam dengan larutan natrium metabisulfit (0,2%) kemudian dikeringkan dan dihaluskan. Kemudian tepung ubi jalar cilembu ditambahkan sebanyak 5% (P5), 10% (P10), dan 15% (P15) ke dalam gelato. Penilaian kualitas fisik dilakukan dengan pengukuran overrun, resistensi pelelehan, dan scoopability, sedangkan penilaian kualitas organoleptik diuji kepada 7 panelis terlatih dengan aspek warna, aroma, rasa, dan tekstur. Berdasarkan hasil uji ANOVA pada kualitas fisik menunjukkan bahwa terdapat pengaruh penambahan tepung ubi jalar cilembu terhadap kualitas gelato. Hasil uji lanjut dengan uji Jarak Berganda Duncan α = 0,05 menunjukkan pada aspek overrun menghasilkan produk terbaik yaitu gelato P5, pada aspek resistensi pelelehan, dan scoopability menghasilkan produk terbaik yaitu gelato P15 . Hasil uji deskriptif QDA menunjukkan karakteristik dominan pada gelato P15 pada aspek warna yaitu krem, aspek aroma yaitu agak beraroma ubi jalar cilembu, aspek rasa ubi jalar cilembu yaitu rasa ubi jalar cilembu, aspek rasa manis yaitu sangat manis, aspek tekstur kelembutan yaitu lembut, dan aspek tekstur kehalusan yaitu halus. Walaupun produk P5 pada aspek overrun menghasilkan nilai terbaik secara statistik namun nilai overrun P15 dan P10 termasuk ke dalam standar overrun gelato yaitu 20%-40%. Oleh karena itu, pada penelitian ini perlakuan terbaik adalah penambahan tepung ubi cilembu sebanyak 15% (P15). This research aims to study the effect of adding cilembu sweet potato flour to the quality of the gelato. The research was conducted at the Bread and Cake Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University, in December 2019-March 2021. The research was started by making cilembu sweet potato flour. The Cilembu sweet potatoes soaked with sodium metabisulfite solution (0.2%) then dried and mashed. Then the cilembu sweet potato flour was added 5% (P5), 10% (P10), and 15% (P15) to the gelato. The physical quality assessment carried out by measuring overrun, melting resistance, and scoop-ability, while organoleptic quality tested to seven trained panellists with aspects of colour, aroma, taste, and texture. Based on the results of the ANOVA test on physical quality, it shows that there is an effect of the addition of Cilembu sweet potato flour on the quality of the gelato. The results of further testing with Duncan's Multiple Range test α = 0.05 showed that the overrun aspect produced the best product, namely gelato P5, on the aspect of melting resistance, and scoop-ability produced the best product, namely gelato P15. The QDA descriptive test results showed that P15 is the dominant characteristics of gelato. It has a cream colour, a slightly cilembu aroma, a slightly cilembu sweet potato flavour, has a soft and smooth texture. Although the P5 product in the overrun aspect produced the best value statistically, the overrun values of P15 and P10 were in the gelato overrun standard, namely 20% -40%. Therefore in this study, the best treatment was the addition of 15% Cilembu sweet potato flour (P15).

Item Type:	Thesis (Sarjana)
Additional Information:	1) Efrina, S.Tp, M.Sc 2) Dr. Ari Fadiati, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 10591 not found.
Date Deposited:	25 Jun 2021 01:54
Last Modified:	25 Jun 2021 01:54
URI:	http://repository.unj.ac.id/id/eprint/16315

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