PENGARUH PENAMBAHAN PUREE UBI JALAR KUNING PADA PEMBUATAN BURGER BUNS TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK

ABTHAL ADLIWAN, . (2025) PENGARUH PENAMBAHAN PUREE UBI JALAR KUNING PADA PEMBUATAN BURGER BUNS TERHADAP KUALITAS FISIK DAN ORGANOLEPTIK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penambahan puree ubi jalar kuning pada pembuatan burger buns terhadap kualitas fisik dan organoleptik. Penelitian ini menggunakan metode eksperimen dengan 3 perlakuan penambahan puree ubi jalar kuning yang berbeda sebesar 10%, 20%, dan 30%. Analisis organoleptik dilakukan dengan menggunakan uji mutu hedonik terhadap aspek volume, warna kulit, karakteristik kerak, karakteristik kulit, warna remah, pori-pori, tekstur remah, aroma ubi, rasa, rasa keseluruhan, dan kualitas pengunyahan yang diujikan kepada 45 orang panelis agak terlatih. Hasil uji organoleptik pada penelitian ini menunjukan bahwa pada burger buns dengan penambahan puree ubi jalar kuning sebanyak 10% memiliki nilai rata-rata tertinggi pada aspek volume. Burger buns dengan penambahan puree ubi jalar kuning 20% memiliki nilai rata-rata tertinggi pada aspek karakteristik kulit, tekstur remah, rasa, rasa keseluruhan, dan kualitas pengunyahan. Burger buns dengan penambahan puree ubi jalar kuning dengan penambahan puree ubi jalar kuning 30% memiliki nilai rata-rata tertinggi pada aspek warna kulit, karakteristik kerak, warna remah, dan pori-pori. Pada aspek aroma ubi penambahan puree ubi jalar kuning 10%, 20%, dan 30% memiliki nilai rata-rata sebesar 2,73. Hasil uji fisik pada penelitian ini menunjukan bahwa penambahan puree ubi jalar kuning tidak terdapat pengaruh pada aspek volume dan tinggi burger buns. Hasil uji Kruskal Wallis pada aspek warna kulit terdapat pengaruh penambahan puree ubi jalar kuning. Pada aspek volume, karakteristik kerak, karakteristik kulit, pori-pori, tekstur remah, aroma ubi, rasa, rasa keseluruhan, dan kualitas pengunyahan tidak terdapat pengaruh dari penambahan puree ubi jalar kuning. Berdasarkan hasil analisis formula yang direkomendasikan dalam pembuatan burger buns adalah penambahan puree ubi jalar kuning sebanyak 30%. ***** This study aims to analyze the effect of adding yellow sweet potato puree in making burger buns on physical and organoleptic qualities. This study used an experimental method with 3 different treatments of adding yellow sweet potato puree of 10%, 20%, and 30%. Organoleptic analysis was carried out using hedonic quality tests on aspects of volume, skin color, crust characteristics, skin characteristics, crumb color, pores, crumb texture, sweet potato aroma, taste, overall taste, and chewing quality which were tested on 45 moderately trained panelists. The organoleptic test results in this study showed that burger buns with the addition of 10% yellow sweet potato puree had the highest average value in the volume aspect. Burger buns with the addition of 20% yellow sweet potato puree have the highest average value in the aspects of skin characteristics, crumb texture, flavor, overall taste, and chewing quality. Burger buns with the addition of yellow sweet potato puree with the addition of 30% yellow sweet potato puree had the highest average value in the aspects of skin color, crust characteristics, crumb color, and pores. In the aspect of yam aroma, the addition of 10%, 20%, and 30% yellow sweet potato puree has an average value of 2.73. The physical test results in this study showed that the addition of yellow sweet potato puree had no effect on the volume and height aspects of burger buns. The results of the Kruskal Wallis test on the aspect of skin color have an effect on the addition of yellow sweet potato puree. In the aspects of volume, crust characteristics, skin characteristics, pores, crumb texture, sweet potato aroma, flavor, overall taste, and chewing quality, there is no effect of the addition of yellow sweet potato puree. Based on the results of the analysis, the recommended formula in making burger buns is the addition of 30% yellow sweet potato puree.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd., M.Sc. ; 2). Dra. Mutiara Dahlia, M.Kes
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 26867 not found.
Date Deposited:	28 Feb 2025 06:53
Last Modified:	28 Feb 2025 06:53
URI:	http://repository.unj.ac.id/id/eprint/53911

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