AMI SYAKIRA, . (2025) PENGARUH SUBSTITUSI TEPUNG KACANG HIJAU KUPAS KULIT (VIGNA RADIATA) TERHADAP KUALITAS FISIK DAN KUALITAS ORGANOLEPTIK KULIT ÉCLAIR. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung kacang hijau kupas kulit pada kulit éclair terhadap kualitas fisik, meliputi aspek rongga, baking loss, dan daya kembang, serta kualitas organoleptik, mencakup aspek warna kulit, rasa gurih, rasa kacang hijau kupas, aroma margarin, aroma kacang hijau kupas, tekstur bagian luar dan rongga. Penelitian kualitas fisik dilakukan di Laboraturium Rekayasa Pangan, sedangkan penelitian organoleptik dilakukan di Laboraturium Pastry dan Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta, berlangsung sejak bulan September 2024 hingga bulan Juli 2025. Penelitian ini merupakan penelitian kuantitatif dengan metode eksperimen terhadap 3 perlakuan substitusi tepung kacang hijau kupas, yaitu 20%, 30%, dan 40%. Pengujian terdiri dari uji fisik dengan 3 kali pengulangan dan uji organoleptik oleh 15 panelis agak terlatih untuk setiap sampelnya. Analisis data uji fisik menggunakan Anova dan uji organoleptik menggunakan uji Kruskall Wallis. Hasil uji kualitas fisik menunjukkan terdapat pengaruh nyata aspek rongga, baking loss, dan daya kembang, sehingga perlu uji lanjutan Duncan. Hasil uji organoleptik menunjukkan bahwa substitusi 20% memperoleh nilai tertinggi untuk semua aspek. Hasil uji Kruskall Wallis menunjukkan bahwa tidak terdapat pengaruh nyata pada kulit éclair substitusi tepung kacang hijau kupas aspek warna kulit, rasa gurih, rasa kacang hijau kupas, aroma margarin, aroma kacang hijau kupas, dan rongga. Aspek tekstur bagian luar menunjukkan terdapat pengaruh nyata sehingga perlu dilanjutkan uji Tuckey. Dapat disimpulkan bahwa, kulit éclair substitusi tepung kacang hijau kupas sebesar 20% merupakan proporsi yang paling optimal untuk menghasilkan kulit éclair dengan karakteristik yang sesuai yaitu berongga, daya kembang yang optimal, serta tekstur yang kokoh di bagian luar dan lembut di bagian dalam, dan dapat dijadikan acuan utama pengembangan produk selanjutnya. ***** This study aims to analyze the effect of peeled mung bean flour substitution in éclair shells on physical quality, including aspects of cavity, baking loss, and expandability, and organoleptic quality, including aspects of skin color, savory taste, peeled mung bean flavor, margarine aroma, peeled mung bean aroma, outer texture and cavity. Physical quality research conducted in Food Engineering Laboratory, while organoleptic research conducted in Pastry and Bakery Laboratory of the Culinary Education Study Program, Faculty of Engineering, State University of Jakarta, from September 2024 to July 2025. Research included quantitative research with experimental methods on 3 mung bean flour substitution treatments, 20%, 30%, and 40%. Test consisted of physical tests with 5 repetitions and organoleptic tests by 15 moderately trained panelists for each sample. Analyze the physical test data using Anova and organoleptic test using Kruskall Wallis test. The results of physical quality test showed that there was a significant effect on the aspects of cavity, baking loss, and expandability (height), so Duncan's test was needed. The organoleptic test results showed that the 20% substitution obtained the highest scores for all aspects. The results of the Kruskall Wallis test showed that there was no significant effect on the shells of éclairs substituted with peeled mung bean flour in the aspects of shells color, savory taste, peeled mung bean flavor, margarine aroma, peeled mung bean aroma, and cavity. The outer texture aspect shows that there is a significant effect, so it needs to be continued with the Tuckey test. It concluded that, éclair shells with 20% peeled mung bean flour substitution is the most optimal proportion to produce éclair skin with suitable characteristics, namely hollow, optimal growth, and texture that is firm on the outside and soft on the inside, and can be used as the main reference for further product development.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dra. Sachriani, M.Kes. ; 2). Efrina, S.TP., M.Sc. |
| Subjects: | Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Users 28110 not found. |
| Date Deposited: | 14 Aug 2025 03:19 |
| Last Modified: | 14 Aug 2025 03:19 |
| URI: | http://repository.unj.ac.id/id/eprint/60767 |
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