PENGARUH PENGGUNAAN TEPUNG LABU KUNING (Cucurbita moschata Duschaenes) PADA FORMULASI KUE SERABI MANIS BANDUNG TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

SITI LUTFIA NURTIANTO, . (2025) PENGARUH PENGGUNAAN TEPUNG LABU KUNING (Cucurbita moschata Duschaenes) PADA FORMULASI KUE SERABI MANIS BANDUNG TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

	Text COVER (2).pdf Download (913kB)
	Text BAB I.pdf Download (367kB)
	Text BAB II.pdf Restricted to Registered users only Download (907kB) | Request a copy
	Text BAB III.pdf Restricted to Registered users only Download (825kB) | Request a copy
	Text BAB IV.pdf Restricted to Registered users only Download (680kB) | Request a copy
	Text BAB V.pdf Restricted to Registered users only Download (330kB) | Request a copy
	Text DAFTAR PUSTAKA.pdf Download (348kB)
	Text LAMPIRAN.pdf Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Penelitian ini bertujuan menganalisis pengaruh penggunaan tepung labu kuning pada formulasi kue serabi manis Bandung terhadap kualitas fisik dan daya terima konsumen. Produk kue serabi manis Bandung dengan penggunaan tepung labu kuning 10%, 20%, dan 30% diujicobakan kepada 30 panelis pada aspek warna, rasa manis, rasa labu kuning, aroma labu kuning, tekstur lembut, tekstur berpori dan tekstur berserat. Sedangkan uji kualitas fisik diujikan pada daya kembang dan baking loss. Berdasarkan hasil uji hipotesis Friedman, terdapat pengaruh penggunaan tepung labu kuning terhadap daya terima konsumen kue serabi manis Bandung pada aspek warna, rasa labu kuning, aroma labu kuning, tekstur lembut, tekstur berpori, dan tekstur berserat. Hasil uji Tuckey’s pada daya terima konsumen menunjukkan kue serabi manis Bandung dengan penggunaan tepung labu kuning 10% merupakan produk terbaik dalam aspek warna, rasa labu kuning, tekstur lembut, tekstur berpori, dan tekstur berserat. Berdasarkan uji hipotesis pada kualitas fisik daya kembang kue serabi manis Bandung dengan uji Anova, tidak terdapat perbedaan nyata penggunaan tepung labu kuning, sementara pada aspek baking loss terdapat perngaruh signifikan. Uji lanjutan Duncan Multiple Range Test (DMRT) pada aspek baking loss menunjukkan bahwa kue serabi manis Bandung dengan penggunaan tepung labu kuning 10% dan 30% memiliki perbedaan nyata. Berdasarkan uji daya terima konsumen dan uji kualitas fisik kue serabi manis Bandung dengan penggunaan tepung labu kuning, peneliti merekomendasikan produk kue serabi manis Bandung dengan penggunaan tepung labu kuning sebanyak 10% yang dapat dikembangkan untuk produk inovasi kue tradisional sebagai langkah untuk optimalisasi penggunaan tepung labu kuning. ***** This study aims to analyze the effect of pumpkin flour use in the formulation of Bandung sweet serabi cakes on physical quality and consumer acceptance. Bandung sweet serabi cake products with the use of 10%, 20%, and 30% pumpkin flour were tested on 30 panelists in the aspects of color, sweetness, pumpkin flavor, pumpkin aroma, soft texture, porous texture and fibrous texture. While the physical quality test was tested on the rise and baking loss. Based on the results of the Friedman hypothesis test, there is an effect of the use of pumpkin flour on consumer acceptance of Bandung sweet serabi cakes in the aspects of color, pumpkin flavor, pumpkin aroma, soft texture, porous texture, and fibrous texture. The results of the Tuckey's test on consumer acceptance showed that Bandung sweet serabi cakes with the use of 10% pumpkin flour were the best products in the aspects of color, pumpkin flavor, soft texture, porous texture, and fibrous texture. Based on the hypothesis test on the physical quality of Bandung sweet serabi cakes with ANOVA test, there was no significant difference in the use of pumpkin flour, while in the aspect of baking loss there was a significant effect. Further Duncan Multiple Range Test (DMRT) on the baking loss aspect showed that Bandung sweet serabi cake with 10% and 30% pumpkin flour usage had significant differences. Based on consumer acceptance test and physical quality test of Bandung sweet serabi cake with pumpkin flour usage, researchers recommend Bandung sweet serabi cake product with 10% pumpkin flour usage which can be developed for traditional cake innovation product as a step to optimize pumpkin flour usage.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dra. Mariani, M.Si ; 2) Yeni Yulianti, M.Pd
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Siti Lutfia Nurtianto .
Date Deposited:	13 Aug 2025 02:14
Last Modified:	13 Aug 2025 06:22
URI:	http://repository.unj.ac.id/id/eprint/60264

Actions (login required)

View Item