DALILAH HAKIMAH, . (2024) PENGARUH SUBSTITUSI TEPUNG JEWAWUT (PENNISETUM GLAUCUM) PADA BUTTER CAKE TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung jewawut pada pembuatan butter cake terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga Universtas Negeri Jakarta. Waktu penelitian dimulai pada bulan September 2021 hingga Februari 2024. Metode yang dilakukan dalam penelitian ini adalam metode eksperimen. Sampel penelitian yang digunakan adalah butter cake substitusi tepung jewawut sebanyak 20%,30% dan 40%, kemudian diuji kepada 30 panelis agak terlatih yang menilai beberapa aspek organoleptik. Berdasarkan hasil uji hipotesis statistik uji kualitas fisik dengan menggunakan uji Anova menunjukkan bahwa aspek daya kembang tidak terdapat pengaruh atau perbedaan nyata substitusi tepung jewawut sebanyak 20%, 30%, dan 40% pada pembuatan butter cake. Berdasarkan uji hipotesis statistik dengan menggunakan uji Friedman menunjukkan bahwa tidak terdapat pengaruh penggunaan substitusi tepung jewawut sebesar 20%,30% dan 40% pada pembuatan butter cake pada aspek volume, warna remah, kelembutan, pori-pori, aroma butter, aroma tepung jewawut dan rasa manis. Sedangkan pada aspek warna permukaan atas dan rasa tepung jewawut terdapat perbedaan yang signifikan terhadap butter cake substitusi tepung jewawut sehingga dilakukan uji Tuckey dengan hasil pada kedua kategori tersebut persentase 30% lebih disukai. Kesimpulan dari penelitian ini adalah merekomendasikan butter cake substitusi tepung jewawut 30% untuk dikembangkan dalam mengoptimalkan pemanfaatan tepung jewawut sebagai bahan pangan lokal. Kata kunci: Tepung Jewawut, Butter Cake, Daya Terima Konsumen, Kualitas Fisik ***** This research aims to study and analyse the effect of jewawut flour substitution in butter cake on consumer acceptance. The study was conducted at the Pastry and Bakery Laboratory, Culinary Education Study Program, Universitas Negeri Jakarta. The research started in September 2021 to February 2024. The method used in this study was an experimental methid. The research sample were butter cake with jewawut flour substitution at 20%,30% and 40%, than tested on 30 semi trained panelists evaluating various organoleptic aspects. Based on the results of the statistical hypothesis test, the physical quality test using the Anova test showed that the aspects of swellability had no significant effect or difference in the substitution of jewawut flour at 20%, 30%, and 40% in the manufacture of butter cake. Based on the results of the statistical, hypothesis test using the Friedman test, it shows that there are no influence of substituted jewawut flour at 20%, 30% and 40% in the making of butter cake in volume, color of crumb, softness, pores, butter aroma, aroma of jewawut flour and sweetness aspect. while, in the aspect of the upper surface color and taste of jewawut flour, there were significant difference in butter cake substitute with jewawut flour continued with Tuckey test with results in both categories, a percentage of 30% was more favorable. The conclusion of this study is to recommend butter cake with 30% jewawut flour substitution to be developed in optimizing the use of jewawut flour as a functional local food. Keywords: Jewawut flour, Butter Cake, Consumer Acceptance, Physical Quality
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Ir. Mahdiyah, M.Kes ; 2). Dra. Mutiara Dahlia, M.Kes |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Dalilah Hakimah . |
Date Deposited: | 22 Jul 2024 23:50 |
Last Modified: | 22 Jul 2024 23:50 |
URI: | http://repository.unj.ac.id/id/eprint/45930 |
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