ANALISIS KARAKTERISTIK FISIK DAN ORGANOLEPTIK ROTI MANIS DENGAN PERSENTASE GULA YANG BERBEDA

NAZHARA RAHMANI SUMANTRY, . (2024) ANALISIS KARAKTERISTIK FISIK DAN ORGANOLEPTIK ROTI MANIS DENGAN PERSENTASE GULA YANG BERBEDA. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis karakteristik fisik dan organoleptik roti manis dengan persentase gula yang berbeda. Penelitian dilakukan di Laboratorium Pengolahan Roti dan Kue, Universitas Negeri Jakarta pada bulan Januari 2023 sampai dengan April 2024. Metode yang digunakan pada penelitian ini adalah metode eksperimen, dengan persentase gula yang digunakan adalah 16%, 18%, 20%, 22%, dan 24%. Penilaian karakteristik fisik meliputi aspek volume, tinggi dan pori-pori. Sementara penilaian organoleptik dilakukan dengan uji scoring kepada 5 orang panelis terbatas dengan 5 skala tingkatan meliputi aspek eksternal berupa volume, warna kulit, dan karakteristik kulit serta aspek internal meliputi warna remah, pori-pori, tekstur remah, aroma, rasa dan kualitas pengunyahan. Hasil penilaian karakteristik fisik dan organoleptik menunjukan roti manis dengan persentase gula 16%, 18%, dan 20% memperoleh penilaian terbaik, dengan kategori penilaian volume agak besar, warna kulit cokelat, karakteristik kulit agak tipis, warna remah putih kekuningan, pori-pori agak besar, tekstur remah agak halus, beraroma khas roti, rasa manis dan kualitas pengunyahan empuk. Analisis karakteristik fisik terbaik diperoleh pada roti manis dengan persentase 16%, dengan nilai rata-rata untuk volume sebesar 133,33 cm3, rata-rata tinggi roti 6,24 cm dan area pori yang terbentuk sebanyak 80%. Berdasarkan hasil analisis, persentase gula yang direkomendasikan dalam pembuatan roti manis adalah sebanyak 16%. Kata kunci: Karakteristik fisik, persentase gula, organoleptik, roti manis. This study aims to analyze the physical and organoleptic characteristic of sweetbread with different sugar percentage. This research was conducted at Pastry and Bakery Laboratory, Universitas Negeri Jakarta from January 2023 to April 2024. The method used in this research is an experiment, with the sugar percentages used are 16%, 18%, 20%, 22%, and 24%. Assessment of physical characteristics is carried out in several aspects, such as volume, height, and pores. While the organoleptic assessment carried out by scoring test to 5 limited-scale panelists with 5 scales level including external aspects in the form of volume, skin colour, and skin characteristics and the internal aspects including crumb colour, pores, crumb texture, aroma, taste and chewing quality. The results of the assessment of physical and organoleptic characteristics showed that sweetbread with a sugar percentage of 16%, 18%, and 20% obtained the best assessment, with the category of large volume, brown skin colour, rather thin skin characteristics, yellowish white crumb colour, rather large pores, rather fine crumb texture, bread typical aroma, sweet taste, and soft chewing quality. The best physical characteristics analysis was obtained in sweetbread with a concentration of 16%, with an average value for volume of 133,33 cm3, average bread height of 6,24 cm and pore area formed around 80%. Based on the analysis, the recommended of sugar percentage for making sweetbread is 16%. Keyword: Physical characteristic, sugar percentages, organoleptic, sweetbread

Item Type:	Thesis (Sarjana)
Additional Information:	1. Dr. Guspri Devi Artanti, S.Pd., M.Si 2. Dr. Cucu Cahyana, S.Pd., M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 22359 not found.
Date Deposited:	01 Jul 2024 00:48
Last Modified:	01 Jul 2024 00:48
URI:	http://repository.unj.ac.id/id/eprint/45502

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