PENGARUH PENGGUNAAN PATI MOCAF PADA PEMBUATAN EDIBLE FILM STRIPS SARI KENCUR (Kaempferia galanga L.) TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN

VENNAIDA SEPTRIANA RUSDI, . (2025) PENGARUH PENGGUNAAN PATI MOCAF PADA PEMBUATAN EDIBLE FILM STRIPS SARI KENCUR (Kaempferia galanga L.) TERHADAP SIFAT FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan pati mocaf (Modified Cassava Flour) terhadap sifat fisik dan daya terima konsumen pada produk edible film strips dengan penambahan sari kencur (Kaempferia galanga L.). Penelitian dilakukan dengan metode eksperimen di Laboratorium Rekayasa Boga, Universitas Negeri Jakarta, dengan tiga variasi konsentrasi pati mocaf (4%, 6%, dan 8%), sedangkan konsentrasi sari kencur dan xylitol tetap masing-masing sebesar 60% dan 6%. Penilaian meliputi uji sifat fisik (ketebalan dan daya larut) serta uji organoleptik terhadap warna, aroma, rasa, tekstur, ketebalan, dan daya larut oleh 30 panelis agak terlatih. Hasil uji ANOVA menunjukkan bahwa konsentrasi pati mocaf berpengaruh signifikan terhadap ketebalan edible film strips, namun tidak pada daya larut. Sementara itu, pada uji organoleptik menggunakan uji Friedman menunjukkan bahwa penggunaan pati mocaf tidak memberikan pengaruh signifikan terhadap daya terima konsumen pada semua aspek. Perlakuan dengan pati mocaf 4% menghasilkan warna, rasa kencur, dan tekstur terbaik, sementara 8% lebih unggul pada aspek aroma kencur, rasa manis, ketebalan, dan daya larut di lidah. Kesimpulannya, penggunaan pati mocaf dapat memengaruhi sifat fisik edible film strips, dan perlakuan 8% merupakan formulasi paling disukai konsumen. Produk ini berpotensi sebagai inovasi pangan fungsional berbasis penggunaan pati dan rempah lokal Indonesia. **** This study aims to analyze the effect of using mocaf starch (Modified Cassava Flour) on the physical characteristic and consumer acceptability of edible film strips products with the addition aromatic ginger (Kaempferia galanga L.) extract. The research was conducted experimentally at the Culinary Engineering Laboratory, State University of Jakarta. A, involving three concentrations of mocaf starch (4%, 6%, and 8%) and while the concentration of aromatic ginger extract and xylitol remained at 60% and 6% respectively. Physical characteristic was assessed by measuring the thickness and solubility of the edible film strips, while consumer acceptability was evaluated through organoleptic testing by 30 semi-trained panelists. ANOVA results indicated that the concentration of mocaf starch has a significant effect on the thickness of edible film strips, but not on the solubility. However, Friedman test results for sensory data showed that the use of mocaf starch does not have a significant effect on consumer acceptability in all aspects. Treatment with 4% mocaf starch produced the best colour, taste of aromatic ginger, and texture. While treatment with 8% mocaf starch was best in flavor of aromatic ginger, sweetness, thickness, and solubility on the tongue. In conclusion, the use of mocaf starch can affect the physical characteristics of edible film strips, and the 8% treatment is the most preferred formulation by consumers. This product has the potential as a functional food innovation based on the use of starch and local Indonesian spices.

Item Type:	Thesis (Sarjana)
Additional Information:	1) Dr. Ir. Ridawati, M.Si ; 2) Dr. Ir. Alsuhendra, M.Si
Subjects:	Tata Boga > Gastronomi
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Vennaida Septriana Rusdi .
Date Deposited:	15 Aug 2025 01:18
Last Modified:	15 Aug 2025 01:18
URI:	http://repository.unj.ac.id/id/eprint/61286

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