KHOLIFAH AZZAHRA LUVITARA, . (2025) PENGARUH SUBSTITUTI TEPUNG PORANG TERHADAP KADAR AIR DAN MUTU SENSORIS PADA PEMBUATAN KUE BIJI KETAPANG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung porang terhadap kadar air dan mutu sensori pada pembuatan kue biji ketapang. Penggunaan tepung porang sebagai alternatif tepung terigu dipertimbangkan karena kandungan glukomanan yang tinggi dan potensi disverifikasi pangan lokal. Metode eksperimen digunakan dengan tiga variasi subtitusi tepung porang (10%,20%, dan 30%), yang dianalisis dari segi kadar air (uji anova) dan mutu sensori (uji kruskal wallis dan tuckey) meliputi warna, kerenyahan,aroma, dan rasa. Hasil peneltian menunjukan bahwa subtitusi tepung porang tidak berpengaruh signifikan terhadap kadar air. Namun, aspek sensori warna dan kerenyahan menunjukan pengaruh signifikan, di mana subtitusi 30% menghasilkan nilai terbaik. Sementara itu, aspek aroma margarine, aroma santan,rasa manis, dan rasa gurih tidak mengalami perbedaan yang signifikan antar perlakuan. Kesimpulannya, subtitusi tepung porang sebesar 20-30% pada biji ketapang dapat diterima secara sensori dan berpotensi meningkatkan karakteristik kerenyahan tanpa menurunkan mutu keseluruhan produk. Penelitian ini mendukung pemanfaatan porang sebagai bahan pangan lokal inovatif yang dapat meningkatkan nilai gizi serta memperpanjang daya simpan produk. ***** This study aims to examine the effect of porang flour substitution on moisture content and sensory quality in the making of biji ketapang. The use of porang flour as an alternative to wheat flour is considered due to its high glucomannan content and potential to support local food diversification. An experimental method was applied using three levels of porang flour substitution (10%, 20%, and 30%), analyzed in terms of moisture content (ANOVA test) and sensory attributes (Kruskal-Wallis and Tukey tests), including color, crispness, aroma, and taste.The results showed that porang flour substitution had no significant effect on moisture content. However, the sensory aspects of color and crispness showed significant effects, with the 30% substitution producing the best results. Meanwhile, the sensory aspects of margarine aroma, coconut milk aroma, sweetness, and savory taste did not show significant differences between treatments in conclusion, substituting 20–30% porang flour in biji ketapang is sensory-acceptable and has the potential to improve crispness characteristics without compromising the overall product quality. This study supports the utilization of porang as an innovative local food ingredient that can enhance nutritional value and extend product shelf life.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Additional Information: | 1). Dr. Ir. Ridawati, M.Si. ; 2). Dra. Sachriani, M.Kes. |
| Subjects: | Tata Boga |
| Divisions: | FT > S1 Pendidikan Tata Boga |
| Depositing User: | Kholifah Azzahra Luvitara . |
| Date Deposited: | 19 Aug 2025 08:54 |
| Last Modified: | 19 Aug 2025 08:54 |
| URI: | http://repository.unj.ac.id/id/eprint/61658 |
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