PENGARUH SUBSTITUSI TEPUNG UMBI GARUT TEHRADAP KADAR AIR, VOLUME, DAN MUTU SENSORIS LEMON SQUARES

SHALSA BILLA PUTRI, . (2025) PENGARUH SUBSTITUSI TEPUNG UMBI GARUT TEHRADAP KADAR AIR, VOLUME, DAN MUTU SENSORIS LEMON SQUARES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian bertujuan untuk menganalisis pengaruh substitusi tepung umbi garut terhadap kadar air, volume, dan mutu sensoris lemon squares. Penelitian ini dilaksanakan di Laboratorium Pengolahan Pastry Bakery Program Studi Pendidikan Tata Boga, Universitas Negeri Jakarta, dengan periode penelitian dimulai dari Juni 2024 hingga 2025. Penelitian ini menggunakan metode eksperimen, dengan sampel lemon squares substitusi tepung umbi garut sebanyak 20%, 40% dan 60%. Hasil penelitian uji kadar air terhadap produk lemon squares substitusi tepung umbi garut dengan perlakuan 20%, 40%, dan 60% menunjukkan bahwa terdapat pengaruh berdasarkan analisis Anova. Hasil analisis Duncan menunjukkan bahwa lemon squares substitusi tepung umbi garut perlakuan 20% memiliki pengaruh yang signifikan dibanding kedua perlakuan lainnya yang ditandai dengan nilai kadar air 25,05%. Hasil uji volume menunjukkan bahwa terdapat pengaruh berdasarkan analisis Anova. Berdasarkan hasil uji lanjutan Duncan pada taraf signifikansi 5%, ketiga perlakuan menunjukkan perbedaan yang nyata satu sama lain, berarti tidak ada perlakuan yang setara secara statistik dalam pengaruhnya terhadap volume produk. Pada penilaian mutu sensoris, berdasarkan hasil uji lanjutan Tuckey’s didapatkan hasil persentase terbaik pada keseluruhan aspek dari ketiga perlakuan adalah lemon squares substitusi tepung umbi garut persentase 40%. Berdasarkan hasil, direkomendasikan lemon squares substitusi tepung umbi garut dengan persentase 40% agar dapat mengoptimalkan penggunaan tepung umbi garut.*****This study aims to analyze the effect of substituting arrowroot tuber flour on the moisture content, volume, and sensory quality of lemon squares. The research was conducted at the Pastry Bakery Processing Laboratory, Culinary Education Study Program, State University of Jakarta, from June 2024 to 2025. An experimental method was used with lemon squares samples containing 20%, 40%, and 60% arrowroot tuber flour substitution. The moisture content test results showed a significant effect based on ANOVA tests. The results of the Duncan analysis showed that the lemon squares with a 20% arrowroot flour substitution had a significant effect compared to the other two treatments, as indicated by a moisture content value of 25.05%. Volume tests indicated significant differences among treatments according to ANOVA analysis. Duncan’s post-hoc test indicated that all substitution levels differed significantly in their impact on product volume at the 5% significance level. Sensory evaluation using Tukey’s post-hoc test demonstrated that the 40% substitution treatment received the highest overall acceptance across sensory attributes. Based on these results, a 40% substitution of arrowroot tuber flour in lemon squares is recommended to optimize the flour’s utilization while maintaining product quality.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Annis Kandriasari, M.Pd. ; 2). Dra. Mutiara Dahlia, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Shalsa Billa Putri .
Date Deposited:	11 Aug 2025 04:57
Last Modified:	11 Aug 2025 04:57
URI:	http://repository.unj.ac.id/id/eprint/59655

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