PENGARUH TEKNIK PELIPATAN TERHADAP KUALITAS FISIK DAN MUTU SENSORI CROISSANT TANPA RESTING PADA SAAT ANTAR PELIPATAN

SALMA QONITATUN ADILLA, . (2025) PENGARUH TEKNIK PELIPATAN TERHADAP KUALITAS FISIK DAN MUTU SENSORI CROISSANT TANPA RESTING PADA SAAT ANTAR PELIPATAN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Croissant merupakan salah satu jenis produk pastry yang dibuat dari adonan berlapis (laminated dough). Pada penelitian ini dilakukan pembuatan croissant tanpa resting pada saat antar pelipatan, bertujuan untuk menganalisis pengaruh teknik pelipatan yang berbeda terhadap kualitas fisik dan mutu sensori croissant tanpa resting pada saat antar pelipatan. Penelitian ini dilaksanakan di Laboratorium Pengolahan Pastry dan Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, penelitian menggunakan metode eksperimen. dan sampel croissant dengan teknik pelipatan single-single-single, double-single dan double-double. Kualitas fisik menggunakan metode uji ANOVA menunjukan bahwa tidak terdapat pengaruh teknik pelipatan pada aspek volume dan bake loss croissant tanpa resting pada saat antar pelipatan antara ketiga perlakuan. Pengambilan data dilakukan oleh 45 panelis agak terlatih dan diuji menggunakan Kruskal-wallis. Hasil penelitian menunjukan tidak terdapat pengaruh teknik pelipatan terhadap semua aspek mutu sensori (volume, warna kulit, tekstur kulit, honeycomb, warna remah dalam, tekstur remah dalam, aroma, lembaran dan rasa). Kesimpulan croissant tanpa resting pada saat antar pelipatan dengan perbedaan pelipatan, ketiga teknik pelipatan dapat digunakan, namun peneliti merekomendasikan teknik pelipatan single-single-single yang menghasilkan produk lebih baik dari sifat fisiknya dan aspek mutu sensori. **** Croissant is a type of pastry made from laminated dough. This study focused on producing croissants without resting between folds to analyze the effect of different folding techniques on their physical and sensory qualities. The research was conducted at the Pastry and Bakery Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta, using an experimental method. The croissant samples employed three folding techniques: single-single-single, double-single, and double-double. Physical quality was evaluated using ANOVA, which showed no significant effect of folding techniques on volume and bake loss of croissants produced without resting between folds. Sensory evaluation was conducted by 45 semi-trained panelists and analyzed using the Kruskal-Wallis test, revealing no significant effect of folding techniques on any sensory attributes, including volume, crust color, crust texture, honeycomb structure, crumb color, crumb texture, aroma, layering, and taste. In conclusion, all three folding techniques can be applied; however, the single-single-single method is recommended as it produced superior results in both physical characteristics and sensory quality.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Cucu Cahyana, S.Pd. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 30211 not found.
Date Deposited:	12 Aug 2025 08:40
Last Modified:	12 Aug 2025 08:40
URI:	http://repository.unj.ac.id/id/eprint/60235

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