PENGARUH METODE AUTOLISIS PADA PEMBUATAN PIZZA PAN SUBSTITUSI TEPUNG SORGUM (SORGHUM BICOLOR) TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

AISYAH IHROMI FADILLAH, . (2023) PENGARUH METODE AUTOLISIS PADA PEMBUATAN PIZZA PAN SUBSTITUSI TEPUNG SORGUM (SORGHUM BICOLOR) TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh metode autolisis pada pizza pan substitusi tepung sorgum terhadap sifat fisik dan daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta menggunakan metode eksperimen dengan perlakuan perbedaan jenis metode autolisis yang digunakan, yaitu autolisis 1, autolisis 2 dan autolisis 3. Analisis organoleptik dilakukan menggunakan uji mutu hedonik terhadap bentuk, ketebalan, ketebalan kerak, tekstur kerak, aroma, warna remah, pori-pori, rasa gurih, rasa sorgum, tekstur dan kulitas pengunyahan. Penelitian kualitas fisik dilakukan dengan pengukuran waktu memasak dan kenaikan diameter, sedangkan pengujian daya terima konsumen diuji kepada 30 panelis agak terlatih yang merupakan mahasiswa Universitas Negeri Jakarta. Hasil uji fisik menunjukkan waktu memasak setiap perlakuan 6 menit dan kenaikan diameter tertinggi adalah pada metode autolisis 3. Berdasarkan hasil uji Friedman pada bentuk, ketebalan, ketebalan kerak, tekstur kerak, aroma, warna remah, pori-pori, rasa gurih, rasa sorgum, tekstur dan kulitas pengunyahan menunjukkan bahwa tidak terdapat pengaruh metode autolisis terhadap daya terima konsumen. ***** This research aims to analyze the effect of the autolysis method on pan pizza with sorghum flour substitution regarding physical characteristics and consumer acceptance. The study was conducted at the Pastry and Bakery Laboratory, Department of Culinary Education, Faculty of Engineering, Universitas Negeri Jakarta, using an experimental method with different treatments of autolysis methods, namely autolysis 1, autolysis 2, and autolysis 3. Organoleptic analysis was carried out using hedonic quality tests for shape, thickness, crust thickness, crust texture, aroma, crumb color, pores, savory taste, sorghum taste, texture, and chewiness quality. The physical quality analysis was conducted by measuring the cooking time and diameter increase, while consumer acceptance testing was performed on 30 slightly trained panelists who were students of Universitas Negeri Jakarta. The results of the physical test, each treatment showed a cooking time of 6 minutes, and the highest diameter increase was found in the autolysis method 3. Based on the Friedman test results for shape, thickness, crust thickness, crust texture, aroma, crumb color, pores, savory taste, sorghum taste, texture, and chewiness quality, it was concluded that there was no significant effect of the autolysis method on consumer acceptance.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd ; 2). Dr. Cucu Cahyana, S.pd, M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 18779 not found.
Date Deposited:	04 Sep 2023 06:52
Last Modified:	04 Sep 2023 06:52
URI:	http://repository.unj.ac.id/id/eprint/41127

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