PENAMBAHAN PUREE UBI JALAR ORANYE (Ipomoea batatas Linneaus) TERHADAP SIFAT FISIK DAN MUTU SENSORIS BAKPIA KUKUS

RANA RAIHANAH, . (2025) PENAMBAHAN PUREE UBI JALAR ORANYE (Ipomoea batatas Linneaus) TERHADAP SIFAT FISIK DAN MUTU SENSORIS BAKPIA KUKUS. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini dilakukan untuk menganalisis pengaruh penambahan puree ubi jalar oranye dengan persentase sebesar 25%, 50%, dan 75% pada pembuatan bakpia kukus terhadap sifat fisik dan mutu sensoris. Metode yang digunakan pada penelitian ini adalah metode eksperimen dengan tiga jenis perlakuan berbeda, yaitu bakpia kukus dengan penambahan puree ubi jalar oranye 25%, 50%, dan 75%. Uji validasi organoleptik yang dilakukan kepada lima dosen Prodi Pendidikan Tata Boga, Universitas Negeri Jakarta menunjukkan bahwa penambahan puree ubi jalar oranye sebesar 25%, 50%, dan 75% layak untuk digunakan pada penelitian. Uji sifat fisik dilakukan dengan mengukur aspek daya kembang dan stabilitas daya kembang. Hasil uji sifat fisik menunjukkan terdapat pengaruh penambahan puree ubi jalar oranye terhadap stabilitas daya kembang bakpia kukus dengan hasil bakpia kukus dengan penambahan puree sebesar 50% dan 75% berbeda nyata sedangkan pada aspek daya kembang bakpia kukus tidak terdapat pengaruh penambahan puree ubi jalar oranye. Hasil uji lanjutan berupa uji Duncan menunjukkan bakpia kukus dengan penambahan puree ubi jalar oranye sebesar 75% adalah yang terbaik pada aspek stabilitas daya kembang. Uji mutu sensoris dilakukan menggunakan uji Kruskal-Wallis dengan pengambilan data melalui uji mutu hedonik kepada 45 panelis agak terlatih dengan hasil tidak terdapat pengaruh penambahan puree ubi jalar oranye sebesar 25%, 50%, dan 75% pada pembuatan bakpia kukus pada semua aspek kecuali pada aspek warna bolu. Hasil uji Tuckey’s menunjukkan bakpia kukus dengan penambahan puree ubi jalar oranye sebesar 75% adalah yang terbaik pada aspek warna bolu. Berdasarkan hasil penelitian tersebut, maka produk yang direkomendasikan adalah bakpia kukus dengan penambahan puree ubi jalar oranye sebesar 75%. ***** This study was conducted to analyze the effect of adding orange sweet potato puree with a percentage of 25%, 50%, and 75% in making steamed bakpia on physical properties and sensory quality. The method used in this study was an experimental method with three types of different treatments: steamed bakpia with the addition of 25%, 50%, and 75% of orange sweet potato puree. Organoleptic validation tests conducted on five lecturers of the Culinary Education Study Program, State University of Jakarta showed that the addition of orange sweet potato puree of 25%, 50%, and 75% was feasible for use in research. Physical quality tests were carried out by measuring the volumetric expansion power and stability of expansion power. The results of the physical quality test showed that there was an effect of the addition of orange sweet potato puree on the stability of the steamed bakpia's expansion power with the results of steamed bakpia with the addition of puree of 50% and 75% were being significantly different. While in the volumetric expansion power aspect of steamed bakpia there was no effect of the addition of orange sweet potato puree. The results of further test in the form of Duncan’s test showed that the steamed bakpia with the addition of 75% orange sweet potato puree was the best in terms of stability of the steamed bakpia's expansion power. The sensory quality test was carried out using the Kruskal-Wallis test with data collection through a hedonic quality test on 45 semi-trained panelists showed that there was no effect of the addition of 25%, 50%, and 75% orange sweet potato puree on making steamed bakpia in all aspects except for the sponge cake color aspect. The results of the Tuckey's test showed that steamed bakpia with the addition of 75% orange sweet potato puree was the best in terms of sponge cake color. Based on the results of this study, the recommended product is steamed bakpia with the addition of 75% orange sweet potato puree.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rusilanti, M.Si ; 2). Yeni Yulianti, M.Pd
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 28209 not found.
Date Deposited:	11 Aug 2025 01:38
Last Modified:	11 Aug 2025 01:38
URI:	http://repository.unj.ac.id/id/eprint/59367

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