PENGARUH SUBSTITUSI PATI GARUT TERHADAP MUTU SENSORI DAN KUALITAS FISIK PASTA FARFALLE

RIYA ANNA NATHASHIA TANAMAL, . (2025) PENGARUH SUBSTITUSI PATI GARUT TERHADAP MUTU SENSORI DAN KUALITAS FISIK PASTA FARFALLE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengkaji dan menganalisis pengaruh substitusi pati garut terhadap mutu sensori dan kualitas fisik pasta farfalle. Penelitian ini dilakukan di Laboratorium Pastry and Bakery Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta pada bulan Juli 2024 – Juni 2025 dengan menggunakan metode eksperimen, lalu dilanjutkan dengan uji organoleptik kepada 45 panelis agak terlatih. Persentase pati garut yang digunakan masing-masing sebesar 30%, 40%, dan 50%. Hasil analisis deskriptif menghasilkan nilai tertinggi pada aspek warna pasta farfalle kering yaitu substitusi 30% dengan skor 4,5 kategori kuning keemasan termasuk dalam penilaian terbaik pertama; aspek aroma pasta farfalle kering yaitu substitusi 30% dengan skor 4,3 kategori tidak beraroma garut termasuk dalam penilaian terbaik kedua; aspek tekstur pasta farfalle kering yaitu substitusi 30% dengan skor 4,5 kategori kokoh termasuk dalam penilaian terbaik pertama; aspek warna pasta farfalle matang yaitu substitusi 30% dengan skor 4,0 kategori kuning pucat termasuk dalam pernilaian terbaik kedua; aspek aroma pasta farfalle matang yaitu substitusi 30% dengan skor 4,3 kategori sangat tidak beraroma garut termasuk dalam penilaian terbaik kedua; aspek tekstur pasta farfalle matang yaitu substitusi 40% dengan skor 4,4 kategori kenyal termasuk dalam penilaian terbaik kedua; dan aspek rasa pasta farfalle matang yaitu substitusi 30% dengan skor 4,0 kategori agak terasa garut termasuk dalam penilaian terbaik kedua. Hasil uji kualitas fisik menunjukkan bahwa tidak terdapat pengaruh yang signifikan pada aspek daya serap air dan penurunan kadar air pasta farfalle. Kesimpulan akhir produk terbaik yang dipilih adalah pasta farfalle substitusi pati garut sebesar 30%.*****This study aims to examine and analyze the effect of arrowroot starch substitution on the sensory and physical qualities of farfalle pasta. The research was conducted at the Pastry and Bakery Laboratory, Culinary Arts Education Study Program, Universitas Negeri Jakarta, from July 2024 to June 2025 using an experimental method, followed by an organoleptic test involving 45 semi-trained panelists. The arrowroot starch substitution levels used were 30%, 40%, and 50%. Descriptive analysis results showed the highest scores in the following aspects: dry farfalle pasta color at 30% substitution with a score of 4.5 categorized as golden yellow category and rated as first-best; dry pasta aroma at 30% substitution with a score of 4.3 categorized as free from arrowroot odor and rated as second-best; dry pasta texture at 30% substitution with a score of 4.5 categorized as firm and rated as first-best; cooked farfalle pasta color at 30% substitution with a score of 4.0 categorized as pale yellow and rated as second-best; cooked pasta aroma at 30% substitution with a score of 4.3 categorized as strongly free from arrowroot odor and rated as second-best; cooked pasta texture at 40% substitution with a score of 4.4 categorized as chewy and rated as second-best; and cooked pasta taste at 30% substitution with a score of 4.0 categorized as slightly tasting of arrowroot and rated as second-best. Physical quality tests showed no significant effect on water absorption capacity and moisture reduction. In conclusion, the best product was farfalle pasta with a 30% arrowroot starch substitution.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Ir. Mahdiyah, M.Kes. ; 2) Dr. Rina Febriana, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 28404 not found.
Date Deposited:	07 Aug 2025 02:44
Last Modified:	07 Aug 2025 02:44
URI:	http://repository.unj.ac.id/id/eprint/58175

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