KUALITAS SENSORIS TORTA CAPRESE SUBSTITUSI BUBUK KACANG TANAH (ARACHIS HYPOGAEA.L)

GITA ANGGINI LARASATI, . (2025) KUALITAS SENSORIS TORTA CAPRESE SUBSTITUSI BUBUK KACANG TANAH (ARACHIS HYPOGAEA.L). Diploma thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan dari penelitian ini untuk mengembangkan formulasi terbaik dan menilai kualitas sensoris Torta Caprese berdasarkan aspek warna, aroma, rasa, dan tekstur.. Penelitian ini dilakukan di Laboratorium Pastry dan bakery, bertempat di Gedung H, Program Studi Sarjana Terapan Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan pada penelitian ini adalah metode eksperimen dengan teknik analisis deskriptif kuantitatif penilaian kualitas sensoris. Sampel penelitian yang digunakan adalah torta caprese penambahan bubuk kacang tanah sebanyak 30%, 40%, 50%. Hasil Penelitian ini melibatkan panelis terbatas yang terdiri dari 5 Panelis Dosen ahli, serta 5 Panelis ahli industri. Hasil rata-rata tertinggi aspek warna bagian luar diperoleh pada substitusi 50% yaitu 3,1 (cokelat kopi), aspek warna bagian dalam diperoleh pada substitusi 30% yaitu 3,4 (cokelat kopi), aspek aroma cokelat diperoleh pada substitusi 30% dan 40% yaitu 3,9 (cukup beraroma cokelat), aspek aroma kacang tanah diperoleh pada substitusi 40% dan 50% yaitu 4,2 (cukup beraroma kacag tanah), aspek rasa manis diperoleh pada substitusi 30% yaitu 4,4 (cukup manis), aspek rasa cokelat diperoleh pada substitusi 30% yaitu 4,5 (terasa cokelat), aspek rasa kacang tanah diperoleh pada substitusi 50% yaitu 4,7 (terasa kacang tanah), aspek tekstur kelembutan diperoleh pada substitusi 40% yaitu 4,3 (cukup lembut), aspek tekstur pori-pori diperoleh pada substitusi 30% yaitu 4,8 (kecil). Berdasarkan hasil keseluruhan dari uji kualitas disimpulkan bahwa produk torta caprese substitusi bubuk kacang tanah 40% dengan nilai persentase terbaik. Hal ini menunjukan bahwa bubuk kacang tanah dapat menjadi alternatif yang layak dan ekonomis dalam pengembangan produk torta caprese. ***** The objective of this research was to develop the best formulation and assess the sensory quality of Torta Caprese based on aspects of color, aroma, taste, and texture. The study was conducted in the Pastry and Bakery Laboratory, located in Building H, Undergraduate Applied Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Universitas Negeri Jakarta. The method used in this study was an experimental method with a quantitative descriptive analysis technique for sensory quality assessment. The research samples were Torta Caprese with the addition of peanut powder at 30%, 40%, and 50% substitution levels. The study involved a limited panel consisting of 5 expert lecturers and 5 industry professionals. The highest average scores for the outer color aspect were obtained at 50% substitution, scoring 3.1 (coffee brown). The highest inner color score was achieved at 30% substitution, scoring 3.4 (coffee brown). The chocolate aroma aspect received the highest score at 30% and 40% substitution levels, both scoring 3.9 (moderately chocolate-scented). The peanut aroma was most notable at 40% and 50% substitutions, scoring 4.2 (moderately peanut-scented). The sweet taste aspect scored highest at 30% substitution with a score of 4.4 (moderately sweet). The chocolate flavor was most pronounced at 30% substitution, scoring 4.5 (distinctly chocolate). The peanut flavor scored highest at 50% substitution with a score of 4.7 (distinctly peanut-flavored). The soft texture aspect was rated highest at 40% substitution with a score of 4.3 (moderately soft), while the pore texture was rated highest at 30% substitution, scoring 4.8 (small pores). Based on the overall results of the sensory quality test, it was concluded that the Torta Caprese product with 40% peanut powder substitution had the best percentage score. This indicates that peanut powder can be a viable and economical alternative in the development of Torta Caprese products.

Item Type:	Thesis (Diploma)
Additional Information:	1). Dr.Guspri Devi Artanti, S.Pd., M.Si. ; 2). Yeni Yulianti, M.Pd.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Users 30168 not found.
Date Deposited:	13 Aug 2025 04:17
Last Modified:	13 Aug 2025 04:17
URI:	http://repository.unj.ac.id/id/eprint/60356

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