PENGARUH SUBSTITUSI TEPUNG BIT PADA PEMBUATAN BROWNIES KUKUS TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

SAFIRA SALSABILA, . (2022) PENGARUH SUBSTITUSI TEPUNG BIT PADA PEMBUATAN BROWNIES KUKUS TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mempelajari dan menganalisis pengaruh substitusi tepung bit pada pembuatan brownies kukus terhadap kualitas fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Juli 2021 hingga Juni 2022. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah brownies kukus substitusi tepung bit sebanyak 35%, 45% dan 55%, kemudian diuji kepada 30 panelis tidak terlatih yang menilai keseluruhan aspek. Berdasarkan hasil uji hipotesis statistik dengan menggunakan uji Friedman menunjukkan bahwa dalam keseluruhan aspek tidak terdapat pengaruh substitusi tepung bit sebanyak 35%, 45% dan 55% pada brownies kukus terhadap daya terima konsumen ditinjau dari aspek warna, aroma, rasa manis, rasa bit, tekstur, moistness, dan pori-pori. Berdasarkan hasil uji hipotesis statistik uji kualitas fisik dengan menggunakan uji Anova menunjukan bahwa aspek daya kembang, stabilitas daya kembang dan morfologi crumb tidak terdapat pengaruh atau perbedaan nyata substitusi tepung bit sebanyak 35%, 45%, dan 55% pada pembuatan brownies kukus. Kesimpulan dari penelitian ini adalah merekomendasikan brownies kukus substitusi tepung bit 55% untuk dikembangkan dalam mengoptimalkan pemanfaatan tepung bit sebagai pangan lokal bersifat fungsional. This study aims to study and analyze the effect of beet flour substitution in the manufacture of steamed brownies on the physical quality and consumer acceptance. This research was conducted at the Pastry and Bakery Processing Laboratory of the Culinary Education Study Program, State University of Jakarta. The time of the research starts from July 2021 to June 2022. The method used in this study is an experimental method. The research sample used was steamed brownies with beet flour substitution as much as 35%, 45% and 55%, then tested on 30 untrained panelists who assessed all aspects. Based on the results of statistical hypothesis testing using the Friedman test, it shows that in all aspects there is no effect of substitution of beet flour as much as 35%, 45% and 55% in steamed brownies on consumer acceptance in terms of color, aroma, sweet taste, beet taste, texture, moistness, and pores. Based on the results of the statistical hypothesis test, the physical quality test using the Anova test showed that the aspects of swellability, swellability stability and crumb morphology had no significant effect or difference in the substitution of beet flour as much as 35%, 45%, and 55% in the manufacture of steamed brownies. The conclusion of this study is to recommend steamed brownies with 55% beet flour substitution to be developed in optimizing the use of beet flour as a functional local food.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Nur Riska, S.Pd., M.Si. ; 2). Dr. Rusilanti, M.Si.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 14726 not found.
Date Deposited:	19 Aug 2022 08:20
Last Modified:	19 Aug 2022 08:20
URI:	http://repository.unj.ac.id/id/eprint/32813

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