PENGARUH LAMAPENYIMPANAN BEKU (FROZEN) TERHADAP KUALITAS ADONAN PANCONG LUMER

SUHENDI, . (2020) PENGARUH LAMAPENYIMPANAN BEKU (FROZEN) TERHADAP KUALITAS ADONAN PANCONG LUMER. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh lama penyimpanan beku (frozen) terhadap kualitas adonan pancong lumer. Penelitian ini dilakukan pada bulan Februari 2019 hingga Februari 2020di Laboratorium Pastry& BakeryUniversitas Negeri Jakartadan PT. Saf Instan Indonusadenganmenggunakan metode ekperimen. Penilaian kualitas dilakukan dengan uji fisik untuk mengukur volume, pori, dan bentuk. Kemudian uji skoring terhadap aspek warna, aroma, rasa dan tekstur kepada panelis ahli sebanyak 5orang dan panelis agak terlatih sebanyak 45 orang mahasiswa Program Studi Pendidikan Tata BogaFakultas Teknik Universitas Negeri Jakarta. Populasi pada penelitian ini adalah adonan pancong lumer frozen,sampel penelitiannya adalah adonan pancong lumer frozen selama 10,15 dan 20 hari. Hasil uji organoleptikdan analisisfisik terhadap produk pancong lumer dengan lama penyimpanan beku memiliki penilaian yang baik.Hasil tes fisik menunjukan volume pada pancong mengalami kenaikan dengan nilai tertinggi pada masa simpan selama 24 hari tetapi menghasilkan aroma asam. Hasiluji organoleptik dianalisis menggunakan uji Kruskal-Wallis pada taraf α=0,05 menunjukanbahwa tidak terdapat pengaruhlamapenyimpanan beku (frozen)terhadap kualitas organoleptik produkpancong lumer.Dapat disimpulkan bahwa penelitian pada pembekuan selama 10, 15 dan 20 hari memiliki kualitas yang sama. Secara substansi berdasarkan tujuan penelitian, peneliti merekomendasikan bahwa penyimpanan beku adonan pancong lumer dapat bertahan dalam kondisi baik hingga 20 hari This research was conducted to analyze the quality of frozen melted pancong dough. This research was conducted at February 2019 to February 2020 in the Pastry & Bakery Laboratory State University of Jakarta and PT. Saf Instant Indonusa. Scoring test were used to see the quality of color, aroma, taste, and texture on melted pancong product. This study is used an experimental method by measuring physical tests of pore volume and shape. Then organoleptic testing of 5 trained panelists and 45 semi trained panelists in the Culinary Program at the Faculty of Engineering, State University of Jakarta. The population in this study was frozen melted batter, the research sample was frozen melted pancong dough that storage for 10, 15 and 20 days. The result of organoleptic test and physical analysis on melted pancong with frozen storage showed a good result. Physical test showed that the dough volume incleased with duration of freezing time where the highest volume was on 24 day. But it has sour odor that means the quality of the dough is not good anymore. The organoleptic test results were analyzed using the Kruskal-Wallis test with 0 the level of 0,05 showed that there were any differences of frozen storages time with the quality of melted pancong. The conclution of this research was the frozen method for 10, 15, and 20 days had the same quality on organoleptic aspects. Based on the purpose of this research, melted pancong with frozen storage still had a good quality until 20 days of shelf life. Keywords: frozen dough, storage time, quality of frozen melted batter dough

Item Type:	Thesis (Sarjana)
Additional Information:	1). Cucu Cahyana,S.Pd., M.Sc. ; 2). Efrina,S.TP., M.Sc.
Subjects:	Tata Rias > Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 640 not found.
Date Deposited:	15 Apr 2020 14:46
Last Modified:	15 Apr 2020 14:46
URI:	http://repository.unj.ac.id/id/eprint/5325

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