SUBSTITUSI TEPUNG QUINOA (CHENOPODIUM QUINOA) TERHADAP KUALITAS FISIK DAN MUTU SENSORI KULIT TARLETTE.

NADIYAH NUR FIRDAUS, . (2025) SUBSTITUSI TEPUNG QUINOA (CHENOPODIUM QUINOA) TERHADAP KUALITAS FISIK DAN MUTU SENSORI KULIT TARLETTE. Sarjana thesis, Universitas Negeri Jakarta.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung quinoa (Chenopodium quinoa) terhadap kualitas fisik dan mutu sensori kulit tarlette. Quinoa dikenal sebagai biji-bijian bergizi, tinggi protein dan berpotensi menjadi alternatif tepung terigu dalam produk pastry. Penelitian ini dilakukan di Laboratorium Laboratorium Pastry dan bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian menggunakan metode eksperimen kuantitatif dengan tiga tingkat substitusi quinoa (10%, 20%, dan 30%). Uji mutu sensori dilakukan oleh 45 panelis semi-terlatih, sedangkan uji fisik (kerenyahan) menggunakan alat texture analyzer. Hasil analisis menunjukkan bahwa substitusi tepung quinoa tidak memberikan pengaruh signifikan terhadap aspek kerenyahan, warna, rasa manis, dan aroma butter. Namun, terdapat pengaruh signifikan pada aspek aroma langu, di mana substitusi 20% dan 30% menimbulkan aroma langu lebih kuat. Berdasarkan hasil uji Kruskal-Wallis dan Tuckey, substitusi 10% dinilai paling optimal dengan penerimaan sensori tertinggi dan aroma langu paling rendah. Substitusi pada tingkat ini tetap mempertahankan kualitas fisik dan sensori yang mendekati kontrol, menjadikannya pilihan potensial untuk pengembangan produk tarlette fungsional dan sehat. Hasil ini mendukung pemanfaatan tepung quinoa sebagai bahan substitusi yang bernilai gizi tinggi dalam industri pangan, khususnya sebagai alternatif inovatif dalam produk pastry tinggi protein. ***** This study aims to analyze the effect of quinoa flour (Chenopodium quinoa) substitution on the physical quality and sensory attributes of tartelette crust. Quinoa is known as a nutritious grain, high in protein, and has the potential to serve as an alternative to wheat flour in pastry products. The research was conducted in the Pastry and Bakery Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta. The study employed a quantitative experimental method with three levels of quinoa substitution (10%, 20%, and 30%). Sensory evaluation was carried out by 45 semi-trained panelists, while physical testing (crispness) was performed using a texture analyzer. The analysis results showed that quinoa flour substitution did not have a significant effect on crispness, color, sweetness, or butter aroma. However, there was a significant effect on the beany aroma, with 20% and 30% substitutions producing a stronger beany scent. Based on Kruskal-Wallis and Tukey tests, the 10% substitution level was considered the most optimal, receiving the highest sensory acceptance and the lowest beany aroma. At this level, the physical and sensory qualities were maintained close to the control, making it a potential choice for developing functional and healthy tartelette products. These findings support the use of quinoa flour as a nutritious substitution ingredient in the food industry, particularly as an innovative alternative in high-protein pastry products

Item Type:	Thesis (Sarjana)
Additional Information:	1. Dr. Guspri Devi Artanti, M.Si ; 2. Dra. Mariani, M.Si
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 30986 not found.
Date Deposited:	13 Aug 2025 03:06
Last Modified:	13 Aug 2025 03:06
URI:	http://repository.unj.ac.id/id/eprint/60555

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