KUALITAS SENSORIS GRISSINI SUBSTITUSI TEPUNG SORGUM (Sorghum bicolor L.Moench)

FAHIRA ARSYIKA MULIA HARTONO, . (2025) KUALITAS SENSORIS GRISSINI SUBSTITUSI TEPUNG SORGUM (Sorghum bicolor L.Moench). Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengkaji kualitas sensoris grissini yang diformulasikan dengan substitusi tepung sorgum (Sorghum bicolor L. Moench) sebagai alternatif diversifikasi pangan lokal. Penelitian diawali dengan pembuatan tepung sorgum dengan Tingkat kehalusan 100 mesh. Formulasi pembuatan grissini dalam penelitian ini dilakukan dengan perbandingan substitusi tepung sorgum dan tepung terigu sebesar 10:90, 20:80, dan 30:70. Metode yang digunakan adalah eksperimen dengan uji sensoris deskriptif oleh panelis terbatas, menilai delapan atribut: bentuk, warna, aroma tepung sorgum, aroma herb, rasa sorgum, rasa gurih, kerenyahan, dan rongga. Hasil penelitian menunjukkan bahwa grissini dengan substitusi tepung sorgum 30% memiliki nilai rata-rata tertinggi, pada aspek bentuk 3,1 (agak simetris), warna 3,9 (coklat muda), aroma herb 3,7 (cukup beraroma herb), rasa gurih 3,2 (agak gurih), kerenyahan 4,0 (cukup renyah), dan rongga 3,0 (agak besar). Sebaliknya, aroma dan rasa sorgum memperoleh rata-rata terendah, masing-masing 1,9 (cukup beraroma sorgum) dan 2,1 (cukup terasa tepung sorgum). Berdasarkan hal tersebut maka formulasi substitusi 30% tepung sorgum merupakan kualitas terbaik menurut panelis secara keseluruhan. Penelitian ini menunjukkan bahwa sorgum memiliki potensi untuk digunakan dalam produk bakery sebagai langkah alternatif diversifikasi pangan lokal dan pengurangan ketergantungan terhadap bahan impor. Kata Kunci : Grissini, Tepung Sorgum, Sensoris, Substitusi, Pangan Lokal ***** This study aims to examine the sensory quality of grissini formulated with the substitution of sorghum flour (Sorghum bicolor L. Moench) as an alternative for local food diversification. The research began with the preparation of sorghum flour with a fineness level of 100 mesh. The grissini formulations in this study were made using substitution ratios of sorghum flour to wheat flour at 10:90, 20:80, and 30:70. The method employed was an experimental approach with descriptive sensory testing by a limited panel, assessing eight attributes: shape, color, sorghum aroma, herb aroma, sorghum taste, savory taste, crispiness, and cavity size. The results showed that grissini with 30% sorghum flour substitution had the highest average scores in the following aspects: shape 3.1 (moderately symmetrical), color 3.9 (light brown), herb aroma 3.7 (moderately herb-scented), savory taste 3.2 (moderately savory), crispiness 4.0 (quite crispy), and cavity size 3.0 (moderately large). Conversely, the sorghum aroma and taste received the lowest average scores, at 1.9 (moderately sorghum-scented) and 2.1 (moderately sorghum-flavored), respectively. Based on these findings, the 30% sorghum flour substitution formulation was considered to have the best overall quality according to the panelists. This study demonstrates that sorghum has potential for use in bakery products as an alternative strategy for local food diversification and reducing dependence on imported raw materials. Keywords : Grissini, Sorghum, Flour Substitution, Sensory Evaluation, Local Food

Item Type:	Thesis (Sarjana)
Additional Information:	1). Yeni Yulianti, M.Pd. ; 2). Dr. Guspri Devi Artanti, S.Pd., M.Si.
Subjects:	Tata Boga
Divisions:	FT > D IV Seni Kuliner dan Pengelolaan Jasa Makanan
Depositing User:	Fahira Arsyika Mulia Hartono .
Date Deposited:	14 Aug 2025 02:39
Last Modified:	14 Aug 2025 02:39
URI:	http://repository.unj.ac.id/id/eprint/60477

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