MODIFIKASI SUBSTITUSI TEPUNG MOCAF PADA PEMBUATAN KUE BOLU KOJA

AHMAD SHAQIER, . (2023) MODIFIKASI SUBSTITUSI TEPUNG MOCAF PADA PEMBUATAN KUE BOLU KOJA. Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

ABSTRAK Tugas Akhir ini dibuat dengan tujuan untuk memperoleh formula modifikasi terbaik dari kue bolu koja susbstitusi tepung mocaf. Uji coba dilakukan di Laboratorium Pastry dan Bakery , Program Studi Tata Boga , Fakultas Teknik, Universitas Negeri Jakarta. Metode uji coba dilakukan dengan menggunakan metode uji coba eksperimen dengan menggunakan tepung mocaf sebagai bahan substitusi tepung terigu. Proses uji coba dengan metode eksperimen dilakukan beberapa kali hingga memperoleh formula modifikasi terbaik. Uji validasi dilakukan kepada 2 panelis ahli untuk memperoleh penilaian organoleptik dari produk kue bolu koja substitusi tepung mocaf. Hasil uji validasi pada produk kue bolu koja subsstitusi tepung mocaf sebanyak 10% menyatakan pada aspek warna bagian luar diperoleh nilai rata-rata 4,5 atau mendekati warna coklat muda; untuk aspek warna bagian dalam diperoleh nilai rata-rata 5 atau sudah berwarna hijau muda. Pada aspek kehalusan permukaan bagian luar diperoleh nilai rata-rata 4 atau mendekati halus; untuk aspek kehalusan permukaan bagian dalam diperokeh nilai rata-rata 5 atau sudah halus. Pada aspek aroma diperoleh nilai rata-rata 4 atau mendekati aroma pandan. Pada aspek cita rasa manis diperoleh nilai rata-rata 4,5 atau mendekati manis; untuk aspek cita rasa umami diperoleh nilai rata-rata 5 atau sudah gurih; untuk aspek cita rasa trigeminal diperoleh nilai rata-rata 5 atau tidak amis/anyir. Pada aspek tekstur kekenyalan diperoleh nilai rata-rata 4 atau mendekati kenyal; dan untuk aspek tekstur kelengketan di gigi diperoleh nilai rata-rata 4 atau tidak lengket. Dengan harga jual sebesar Rp 11.000/box dengan isi 1 buah kue bolu koja substitusi tepung mocaf ***** ABSTRACK This final project is made with the aim to obtaining the best innovation formula of koja sponge cake with mocaf flour substitution. The trial was carried out at the Pastry and Bakery Laboratory, Culinary Study Program, Faculty of Engineering, Jakarta State University. The test method was carried out using experimental test methods using mocaf flour as a substitute for wheat flour. The process of testing with experimental methods is carried out several times to obtain the Best Innovation formula. Validation tests were conducted by 2 expert panelists to obtain organoleptic assessment of making koja sponge cake with mocaf flour substitution. The results of validation tests on koja sponge cake with 10% mocaf flour substitution, States on the outer color aspect obtained an average value of 4.5 or close to light brown color; for the inner color aspect obtained an average value of 5 or light green. On the aspect of the smoothness of the outer surface obtained an average value of 4 or almost close to smooth; for the aspect of the smoothness of the inner surface is obtained an average value of 5 or already smooth. In the aspect of aroma obtained an average value of 4 or almost close to the aroma of pandanus. On the aspect of sweet taste obtained an average value of 4.5 or close to sweet; for umami taste aspects obtained an average value of 5 or savory; for trigeminal taste aspects obtained an average value of 5 or not fishy/rancid. On the aspect of the texture obtained an average value of 4 or almost close to chewy; and for the aspect of the texture of the adhesiveness in the teeth obtained an average value of 4 or almost not sticky. with a selling price of Rp 11,000/box with the contents of 1 piece of koja sponge cake with mocaf flour substitution

Item Type:	Thesis (Diploma)
Additional Information:	1). Dra Sachriani, M.Kes ; 2). Dra. Mariani, M.Si
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > D III Tata Boga
Depositing User:	Users 18790 not found.
Date Deposited:	01 Sep 2023 01:31
Last Modified:	01 Sep 2023 01:31
URI:	http://repository.unj.ac.id/id/eprint/40707

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