PENGARUH SUBSTITUSI TEPUNG BEKATUL (RICE BRAN) TERHADAP KUALITAS FISIK DAN MUTU SENSORI SOFT COOKIES

VINA AINUN NUR INDAH HASANAH, . (2025) PENGARUH SUBSTITUSI TEPUNG BEKATUL (RICE BRAN) TERHADAP KUALITAS FISIK DAN MUTU SENSORI SOFT COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung bekatul terhadap kualitas fisik dan mutu sensori soft cookies. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Universitas Negeri Jakarta. Waktu penelitian dimulai pada bulan Mei 2024 hingga November 2024. Metode yang digunakan dalam penelitian ini adalah metode eksperimen. Sampel penelitian yang digunakan adalah soft cookies substitusi tepung bekatul persentase 10%, 20% dan 30%, kemudian diuji kepada 45 panelis agak terlatih yang menilai keseluruhan aspek mutu sensori. Berdasarkan hasil uji hipotesis statistik mutu sensori dengan menggunakan uji Kruskal-Wallis menunjukkan bahwa tidak terdapat pengaruh soft cookies substitusi tepung bekatul persentase 10%, 20% dan 30% terhadap mutu sensori aspek aroma butter, aroma bekatul, tekstur luar (kerenyahan), tekstur dalam (kelembutan), rasa manis dan rasa bekatul, namun terdapat pengaruh signifikan pada aspek warna, sehingga dilanjutkan dengan uji Tuckey’s. Hasil uji hipotesis statistik kualitas fisik dengan menggunakan uji Anova menunjukkan bahwa terdapat pengaruh signifikan terhadap aspek baking loss dan daya kembang, sehingga dilanjutkan dengan uji Duncan. Pada tingkat substitusi yang paling tinggi yakni persentase 30% kemampuan daya kembang semakin berkurang sehingga menghasilkan soft cookies yang padat dan kurang mengembang karena pengaruh serat tinggi dalam bekatul yang menghambat pembentukan struktur gluten. Sementara soft cookies substitusi tepung bekatul persentase 20% memiliki daya kembang yang lebih stabil, tidak padat serta warna cokelat yang tidak terlalu gelap. Selain itu, aroma butter masih cukup kuat dengan aroma bekatul yang tidak mengganggu. Kesimpulan dari penelitian ini adalah merekomendasikan soft cookies substitusi tepung bekatul persentase 20% untuk dikembangkan lebih lanjut sebagai produk yang mempunyai nilai jual serta upaya penggunaan tepung bekatul sebagai bahan pangan lokal. ***** This study aims to analyze the effect of rice bran flour substitution on the physical quality and sensory attributes of soft cookies. This research was conducted at the Pastry and Bakery Laboratory of the Culinary Education Study Program, Universitas Negeri Jakarta. The time of the research starts from May 2024 to November 2024. The method used in this study is an experimental method. The research samples consisted of soft cookies with rice bran flour substitution levels of 10%, 20% dan 30%, which were then tested by 45 semi-trained panelist evaluating all aspects of sensory quality. Based on the hypothesis testing of sensory quality using the Kruskal-Wallis test, the results indicated that there was no significant effect of rice bran flour substitution at 10%, 20%, and 30% on the sensory aspects of butter aroma, rice bran aroma, outer texture (crispiness), inner texture (softness), sweetness, and rice bran flavor. However, there was a significant effect on the color aspect, which was further analyzed using Tukey’s test. Meanwhile, hypothesis testing for physical quality using ANOVA showed a significant effect on baking loss and expansion ability, leading to further analysis with Duncan’s test. At the highest substitution level of 30%, the expansion ability of the cookies decreased, resulting in dense and less expanded cookies due to the high fiber content in rice bran, which hindered gluten structure formation. In contrast, soft cookies with 20% rice bran flour substitution exhibited more stable expansion, were not too dense, and had a brown color that was not excessively dark. Additionally, the butter aroma remained sufficiently strong, while the rice bran aroma was not overpowering. The conclusion of this study recommends the 20% rice bran flour substitution for further development as a commercially viable product and as an effort to utilize rice bran flour as a local food ingredient.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mutiara Dahlia, M.Kes ; 2). Dr.Ir.Mahdiyah, M.Kes
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Vina Ainun Nur Indah Hasanah .
Date Deposited:	27 Feb 2025 06:51
Last Modified:	27 Feb 2025 06:51
URI:	http://repository.unj.ac.id/id/eprint/53769

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