Pengaruh Lama Pengeringan Terhadap Kualitas Butter Cake Mangga Kweni (Mangifera odorata Griff) Kering

FEBBY SAFITRI, . (2020) Pengaruh Lama Pengeringan Terhadap Kualitas Butter Cake Mangga Kweni (Mangifera odorata Griff) Kering. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh lama pengeringan terhadap kualitas butter cake mangga kweni kering pada aspek warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dan dilaksanakan pada bulan September 2019 – Januari 2020. Penelitian ini menggunakan metode eksperimen dengan perlakuan lama waktu pengeringan yang berbeda yaitu 60 menit, 90 menit, dan 120 menit kemudian dilakukan uji organoleptik kepada 45 panelis agak terlatih. Hasil analisis deskriptif menunjukan rata-rata tertinggi pada aspek warna yaitu 4,7 mendekati kuning tua dengan waktu pengeringan selama 120 menit, aspek aroma dengan nilai tertinggi 3,4 yaitu agak beraroma mangga kweni dengan waktu pengeringan selama 60 menit, pada aspek rasa mangga kweni nilai tertinggi 3,3 yaitu rasa agak terasa mangga kweni dengan waktu pengeringan selama 60 dan 90 menit, pada aspek rasa manis nilai tertinggi 3,7 mendekati terasa manis dengan waktu pengeringan selama 90 menit, dan pada aspek tekstur nilai tertinggi 4,3 yaitu tekstur agak renyah. Berdasarkan uji hipotesis menggunakan Uji Kruskal Wallis menyatakan bahwa aspek warna dilanjutkan Uji Tuckey’s dan hasil terbaik yang didapatkan adalah pada lama waktu pengeringan 120 menit menunjukan aspek warna mendekati kuning tua. Hasil uji kadar air untuk lama waktu pengeringan 60 menit 1,95%, 90 menit 1,48%, dan 120 menit 1,22% sudah sesuai dengan SNI 01-2973-2011 yaitu maximum kadar air 5%. Kata-kata kunci: Butter Cake Kering, Mangga Kweni, Pengeringan, Kualitas. This researched aims to studied the effect of drying time on the quality of dried kweni mango butter on the colour, flavour, taste, and texture aspects. This researched was conducted at the pastry and bakery laboratory of the food and nutrition program State University of Jakarta and was conducted in september 2019 - january 2020. This studied used an experimental method with different drying time treatments, namely 60 minutes, 90 minutes and 120 minutes then organoleptic testing was carried out on 45 panelists was rarther well trained. Descriptive analysis results showed the highest average in colour aspects was 4.7 almost to dark yellow with a drying time of 120 minutes, the flavour aspect with the highest value of 3.4 was a slightly aromatic scent of kweni mango with a drying time of 60 minutes, in the aspect of kweni mango taste the highest value of 3.3 was the taste somewhat felt kweni mango with drying time for 60 and 90 minutes, in the sweet taste aspect the highest value of 3.7 approaches feels sweet with the drying time for 90 minutes, and in the texture aspect the highest value of 4.3 was rather crispy texture. Based on the hypothesis test using the kruskal wallis test, it states that the colour aspect was continued by the tuckey's test and the best results obtained were the drying time of 120 minutes showing that the colour aspect approaches dark yellow. The results of the content test for the drying time of 60 minutes were 1.95%, 90 minutes 1.48%, and 120 minutes 1.22% were in accordance with SNI 01-2973-2011 namely a maximum water content of 5%. Keywords: Dried Butter Cake, Mango Kweni, Drying, Quality.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr.Ir.Ridawati, M.Si 2) Cucu Cahyana, S.Pd, M.Sc
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 741 not found.
Date Deposited:	05 Mar 2020 16:06
Last Modified:	05 Mar 2020 16:06
URI:	http://repository.unj.ac.id/id/eprint/4961

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