KUALITAS SENSORIS KUE SAGU KEJU SUBSTITUSI TEPUNG TEMPE

NIRMALA YUNITA KUSUMA, . (2025) KUALITAS SENSORIS KUE SAGU KEJU SUBSTITUSI TEPUNG TEMPE. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan dari penelitian ini untuk menganalisis kualitas sensoris kue sagu keju substitusi tepung tempe. Penelitian ini dilakukan menggunakan metode eksperimen untuk menghasilkan formula terbaik. Penelitian dilakukan di Laboratorium Pastrydan Bakery, Program Studi Seni Kuliner dan Pengelolaan Jasa Makanan, Fakultas Teknik, Universitas Negeri Jakarta. Aspek yang dianalisis pada penelitian ini yaitu warna atas, warna bawah, rasa keju, rasa tempe, aroma keju, aroma tempe, dan tekstur. Dilakukan uji validasi oleh 10 panelis terlatih yaitu 5 orang dosen ahli dan 5 orang ahli industri. Hasil penelitian kue sagu keju substitusi tepung tempe 15%, 20%, dan 25% dapat disimpulkan kue sagu keju substitusi tepung tempe dengan persentase 15% memiliki nilai rata-rata 3,12 pada keseluruhan aspek. Pada persentase 20% memiliki nilai tertinggi dengan rata-rata 3,18 pada keseluruhan aspek. Pada persentase 25% memiliki nilai rata-rata 2,94 pada keseluruhan aspek. Setelah didapatkan hasil tersebut dihasilkan formula kue sagu keju substitusi tepung tempe 15%, 20%, dan 25% yang sudah memiliki skor di atas rata-rata pada keseluruhan aspek kelayakan yang diperoleh dari hasil validasi panelis oleh dosen ahli dan ahli industri, sehingga dapat dilanjutkan untuk penelitian daya terima. ***** The purpose of this study was to analyze the sensory quality of cheese sago cookiessubstituted with tempeh flour. This study was conducted using an experimental method to produce the best formula. The study was conducted at the Pastry and Bakery Laboratory, Culinary Arts and Food Service Management Study Program, Faculty of Engineering, Jakarta State University. The aspects analyzed in this study were top color, bottom color, cheese flavor, tempeh flavor, cheese aroma, tempeh aroma, and texture. Validation tests were conducted by 10 trained panelists, namely 5 expert lecturers and 5 industry experts. The results of the study of cheese sago cookies substituted with tempeh flour of 15%, 20%, and 25% can be concluded thatcheese sago cookies substituted with tempeh flour with a percentage of 15% has an average value of 3.12 in all aspects. At a percentage of 20% has the highest value with an average of 3.18 in all aspects. At a percentage of 25% has an average value of 2.94 in all aspects. After obtaining these results, a cheese sago cookies formula was produced with a 15%, 20%, and 25% tempeh flour substitute which already had a score above the average feasibility obtained from the results of panelist validation by expert lecturers and industry experts, so that it could be continued for research on acceptability.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Rina Febriana, M.Pd. ; 2). Dr. Ir. Mahdiyah, M.Kes.
Subjects:	Tata Boga
Depositing User:	Users 30268 not found.
Date Deposited:	13 Aug 2025 08:29
Last Modified:	13 Aug 2025 08:29
URI:	http://repository.unj.ac.id/id/eprint/60715

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