PENGARUH SUBSTITUSI PATI GANYONG (Canna Edulis Kerr) TERHADAP MUTU SENSORIS KULIT TARTLET

VIONA MONTY APRILLYA, . (2020) PENGARUH SUBSTITUSI PATI GANYONG (Canna Edulis Kerr) TERHADAP MUTU SENSORIS KULIT TARTLET. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi pati ganyong (Canna Edulis Kerr) terhadap mutu sensoris kulit tartlet melalui aspek warna, rasa, aroma dan tekstur. Penelitian pembuatan produk dilakukan di Laboratorium Pastry dan Bakery dan uji objektif dilakukan di Laboratorium Rekayasa Pangan, Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Pengujian mutu sensoris melalui uji organoleptik dilakukan kepada 45 orang panelis agak terlatih. Penelitian ini menggunakan metode eksperimen. Berdasarkan analisis deskriptif, hasil uji analisis kulit tartlet substitusi pati ganyong 40% memiliki rata- rata tertinggi yaitu 4,9, yang berada pada kategori krem. Aspek rasa, kulit tartlet substitusi pati ganyong 20% dan 30% memiliki rata- rata tertinggi yaitu 3,7, yang berada pada kategori manis. Pada aspek aroma, kulit tartlet substitusi pati ganyong 30% memiliki rata- rata tertinggi yaitu 4,1, yang berada pada kategori tidak beraroma ganyong. Pada aspek tekstur, kulit tartlet substitusi pati ganyong 30% dan 40% memiliki rata- rata tertinggi yaitu 4,3, yang berada pada kategori renyah. Hasil Uji Kruskal Wallis menunjukan tidak terdapat pengaruh substitusi pati ganyong terhadap mutu sensoris kulit tartlet pada semua aspek. Berdasarkan hasil perhitungan analisis data penelitian, produk tartlet dengan semua perlakuan substitusi pati ganyong dinyatakan diterima oleh konsumen, berdasarkan hasil uji objektif penilaian kadar air dan kadar abu, produk kulit tartlet dengan substitusi 20%, 30% dan 40% masih sesuai SNI untuk cookies. Untuk memaksimalkan penggunaan bahan pangan lokal Indonesia dan mengurangi penggunaan tepung terigu, maka produk tartlet dengan substitusi pati ganyong sebanyak 40% adalah produk yang direkomendasikan untuk diproduksi lebih lanjut. This study aims to know and analyse the effect of canna starch substitutes (Canna Edulis Kerr) with the sensory quality of the tartlet’s senses toward the aspects of color, taste, aroma and texture. The product manufacturing research was conducted at the Pastry dan Bakery Laboratory and the objective test was carried out at the Food Technology Laboratory, Food and Nutrition Program, State University of Jakarta. This research was conducted a tartlet laboratory test with the analysis of water and ash content. Then the sensory quality assesment carried out organoleptic tests conducted on 45 quite trained panelists. This research is using experimental method. Based on descriptive analysis, the results of tartlet substitution test analysis with 40% canna starch substitution has the highest average of 4,9, which is the criteria for cream color. In the taste aspect, tartlet with a starch substitution of 20% and 30% has the highest average of 3,7, which is the criteria of sweet. In the aspect of aroma, tartlet with 30% canna starch substitution has the highest average of 4,1, which is in the criteria flavor doesn’t have a canna scent. And in the aspect of texture, tartlet with 30% and 40% canna starch substitution has the highest average of 4,3, which is on crispy texture. Kruskal Wallis Test results showed no effect of canna starch substitution on the sensory quality of tartlet. Based on the calculation results of research data analysis, tartlet products with all canna starch substitution treatments are accepted by consumers, based on the objective test results of the assessment of water content and ash content, tartlet skin products with 20%, 30% and 40% substitution are still in accordance with SNI for cookies. To maximize the use of Indonesian local foodstuff and reduce the use of flour, tartlet products with canna starch substitution by 40% are recommended products for further production.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Guspri Devi Artanti, S.Pd, M.Si. ; 2). Dra. Mariani, M.Si
Subjects:	Karya Umum > Karya Tulis Perguruan TInggi
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 926 not found.
Date Deposited:	05 Mar 2020 12:31
Last Modified:	05 Mar 2020 12:31
URI:	http://repository.unj.ac.id/id/eprint/4193

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