SAVINA PUTRI WAHYUDI, . (2024) PENGARUH PENGGUNAAN SARI SAYURAN KALE, SAYURAN KAILAN, DAN SAYURAN SAWI HIJAU PADA PEMBUATAN BAKPAO TERHADAP KUALITAS FISIK DAN SENSORIS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Tujuan penelitian ini ialah untuk menganalisis pengaruh penggunaan sari sayuran kale, sayuran kailan, dan sayuran sawi hijau pada pembuatan bakpao terhadap kualitas fisik dan sensoris. Penelitian ini dilakukan di Laboratorium Pengolahan Pastry dan Bakery Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan tiga jenis jenis, yaitu bakpao penggunaan sari sayuran kale, sayuran kailan, dan sayuran sawi hijau. Uji validasi organoleptik kepada lima dosen Prodi Tata Boga, Universitas Negeri Jakarta menunjukkan penggunaan sari sayuran kale dan sayuran sawi hijau pada bakpao lebih unggul di semua aspek. Uji kualitas fisik dilakukan dengan pengukuran volume dan tinggi menggunakan uji Anova yang menunjukkan terdapat pengaruh penggunaan sari sayuran hijau terhadap kualitas fisik volume bakpao sehingga perlu adanya uji lanjutan, yaitu uji Duncan dengan hasil bakpao penggunaan sari sayuran kale memiliki perbedaan nyata sedangkan kualitas fisik tinggi bakpao menunjukkan tidak terdapat pengaruh penggunaan sari sayuran. Uji Kualitas sensoris dilakukan menggunakan uji Kruskal-Wallis dengan pengambilan data menggunakan uji mutu hedonik kepada 45 panelis agak terlatih dengan hasil tidak terdapat pengaruh penggunaan sari sayuran kale, sari sayuran kailan, dan sari sayuran sawi hijau pada pembuatan bakpao pada semua aspek kecuali pada aspek warna remah. Hasil uji Tuckey’s menunjukkan bakpao penggunaan sari sayuran kailan memiliki kualitas baik pada aspek warna remah. Berdasarkan hasil penelitian tersebut, maka produk yang direkomendasikan adalah bakpao menggunakan sari sayuran kailan. ***** The purpose of this study was to analyze the effects of using kale, kailan, and green mustard extracts in making bakpao on their physical and sensory quality. The research was conducted at the Pastry and Bakery Laboratory of Vocational Culinary Art Study Program, State University of Jakarta. The method employed in this study was experimental, with three types treatments: bakpao using kale extract, kailan extract, and green mustard extract. The Organoleptic validaty tests to five lecturers from the Vocational Culinary Art Study Program, State University of Jakarta, showed that bakpao using kale and green mustard extracts performed better in all aspects. Physical quality tests were conducted by measuring volume and height using Anova tests, which showed that there was an effect of using green vegetable juice on the physical quality of bakpao volume, necessitating further tests, specifically Duncan's test. The results indicated that bakpao made with kale juice showed significant differences, while the physical quality of bakpao height showed no effect from using vegetable juice. Sensory quality tests were conducted using Kruskal-Wallis tests, with data collection through hedonic tests on 45 semi-trained panelists. The results showed no effect from using kale juice, kailan juice, or green mustard juice in the making of bakpao on all aspects except for the crumb color aspect. Tuckey's test results showed that bakpao made with kailan juice had good quality in the crumb color aspect. Based on these research results, the recommended product is bakpao made with kailan vegetable juice.
Item Type: | Thesis (Sarjana) |
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Additional Information: | 1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dr. Annis Kandriasari, S.Pd., M.Pd. |
Subjects: | Tata Rias > Tata Boga |
Divisions: | FT > S1 Pendidikan Tata Boga |
Depositing User: | Users 23178 not found. |
Date Deposited: | 30 Jul 2024 23:53 |
Last Modified: | 30 Jul 2024 23:53 |
URI: | http://repository.unj.ac.id/id/eprint/47427 |
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