PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP COOKING LOSS DAN MUTU SENSORIS KUE BAWANG

RAUDINA AYUNING RINJANI, . (2026) PENGARUH SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP COOKING LOSS DAN MUTU SENSORIS KUE BAWANG. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung ampas tahu terhadap cooking loss dan mutu sensoris kue bawang. Penelitian ini dilakukan di Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Waktu penelitian dimulai sejak September 2024 hingga Desember 2025. Penelitian ini menggunakan metode eksperimen dengan sampel kue bawang substitusi tepung ampas tahu persentase 20%, 30%, dan 40%. Berdasarkan hasil analisis uji cooking loss dengan menggunakan ANOVA menunjukkan bahwa tidak terdapat pengaruh pada kue bawang substitusi tepung ampas tahu. Cooking loss pada kue bawang menunjukkan hasil persentase dengan rata-rata paling besar terdapat pada perlakuan kue bawang substitusi tepung ampas tahu 40%. Uji mutu sensori dalam penelitian ini dilakukan kepada 45 panelis agak terlatih yang menilai seluruh atribut mutu sensori produk. Berdasarkan hasil uji hipotesis statistik mutu sensori dengan menggunakan uji Kruskal-Wallis menunjukkan bahwa tidak terdapat pengaruh kue bawang substitusi tepung ampas tahu persentase 20%, 30% dan 40% terhadap mutu sensori aspek warna, aroma ampas tahu, rasa ampas tahu, rasa gurih, dan tekstur. Berdasarkan penelitian, direkomendasikan kue bawang substitusi tepung ampas tahu persentase 40% untuk dikembangkan lebih lanjut karena mampu memanfaatkan tepung ampas tahu dalam jumlah paling tinggi tanpa menurunkan mutu sensori dan cooking loss secara signifikan. Pada persentase ini, produk masih dapat diterima oleh panelis dari segi warna, aroma, rasa, dan tekstur. ***** This study aims to analyze the effect of substituting okara flour (soybean residue flour) on cooking loss and the sensory quality of onion crackers. The research was conducted in the Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta. The study period ran from September 2024 to December 2025. An experimental method was employed using onion cracker samples with okara flour substitution levels of 20%, 30%, and 40%. Based on the results of the cooking loss analysis using ANOVA, it was found that the substitution of okara flour had no significant effect on onion crackers. The highest average cooking loss percentage was observed in the treatment with 40% okara flour substitution. Sensory evaluation was carried out with 45 semi-trained panelists who assessed all sensory quality attributes of the product. Statistical hypothesis testing of sensory quality using the Kruskal-Wallis test showed that the substitution of okara flour at 20%, 30%, and 40% had no significant effect on sensory attributes such as color, okara aroma, okara taste, savory taste, and texture. Based on the findings, onion crackers with 40% okara flour substitution are recommended for further development, as this level allows the highest utilization of okara flour without significantly reducing sensory quality or increasing cooking loss. At this percentage, the product was still acceptable to panelists in terms of color, aroma, taste, and texture.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si. ; 2). Dr. Nur Riska, M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 31988 not found.
Date Deposited:	20 Jan 2026 02:19
Last Modified:	20 Jan 2026 02:19
URI:	http://repository.unj.ac.id/id/eprint/63111

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