PENGARUH SUBSTITUSI TEPUNG KETAN MERAH (Oryza sativa var. glutinosa) TERHADAP KADAR AIR DAN MUTU SENSORI SABLÉ COOKIES

NATASHA FAUZIYAH ZAHRA, . (2026) PENGARUH SUBSTITUSI TEPUNG KETAN MERAH (Oryza sativa var. glutinosa) TERHADAP KADAR AIR DAN MUTU SENSORI SABLÉ COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan menganalisis pengaruh substitusi tepung ketan merah terhadap kadar air dan mutu sensori sablé cookies. Penelitian dilakukan pada bulan Mei–November 2025 di Laboratorium Pastry dan Bakery, Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Metode yang digunakan adalah eksperimen kuantitatif dengan formulasi sablé cookies yang disubstitusi tepung ketan merah sebesar 40%, 50%, dan 60%. Uji mutu sensori melibatkan 45 panelis agak terlatih yang menilai aspek warna, aroma butter, aroma ketan merah, rasa manis, rasa butter, rasa ketan merah, tekstur renyah, dan tekstur masir, sedangkan uji kadar dilakukan melalui pengukuran kadar air menggunakan metode gravimetri dengan tiga kali pengulangan. Hasil uji hipotesis kadar air menggunakan One-Way ANOVA menunjukkan bahwa terdapat pengaruh substitusi tepung ketan merah terhadap peningkatan kadar air sablé cookies (α = 0,05). Uji lanjut Duncan menunjukkan bahwa perlakuan substitusi 40%, 50%, dan 60% berada dalam kelompok yang sama dan tidak berbeda nyata satu sama lain, namun berbeda signifikan dibandingkan produk kontrol. Sementara itu, hasil uji hipotesis mutu sensori menggunakan uji Kruskal–Wallis menunjukkan bahwa tidak terdapat pengaruh signifikan dari substitusi tepung ketan merah terhadap seluruh atribut sensori yang dinilai. Berdasarkan hasil analisis statistik tersebut, substitusi tepung ketan merah hingga 60% menghasilkan sablé cookies dengan mutu sensori yang setara dan kadar air yang masih berada dalam batas yang dapat diterima. Oleh karena itu, tingkat substitusi 60% ditetapkan sebagai formulasi terbaik karena mampu memaksimalkan pemanfaatan bahan pangan lokal tanpa menurunkan mutu fisik dan sensori produk. Kata Kunci: Kadar Air, Mutu Sensori, Sablé Cookies, Tepung Ketan Merah ***** This study aimed to analyze the effect of red glutinous rice flour substitution on the moisture content and sensory quality of sablé cookies. The research was conducted from May to November 2025 at the Pastry and Bakery Laboratory, Culinary Education Study Program, Faculty of Engineering, Universitas Negeri Jakarta. A quantitative experimental method was employed using sablé cookie formulations with red glutinous rice flour substitution levels of 40%, 50%, and 60%. Sensory evaluation involved 45 semi-trained panelists who assessed color, butter aroma, red glutinous rice aroma, sweetness, butter flavor, red glutinous rice flavor, crispness, and sandy texture. Moisture content was determined using the gravimetric method with three replications. The results of the moisture content analysis using One-Way ANOVA indicated that red glutinous rice flour substitution had a significant effect on increasing the moisture content of sablé cookies (α = 0.05). Duncan’s Multiple Range Test showed that substitution levels of 40%, 50%, and 60% belonged to the same statistical group and were not significantly different from each other but differed significantly from the control sample. Meanwhile, the results of the Kruskal–Wallis test revealed that red glutinous rice flour substitution did not have a significant effect on any of the evaluated sensory attributes. Based on these statistical findings, red glutinous rice flour substitution of up to 60% produced sablé cookies with comparable sensory quality and acceptable moisture content. Therefore, a substitution level of 60% was determined as the optimal formulation, as it maximized the utilization of local food resources without compromising the physical and sensory quality of the product. Keywords: Moisture Content, Red Glutinous Rice Flour, Sablé Cookies, Sensory Quality

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Mahdiyah, M.Kes. ; 2). Dr. Cucu Cahyana, S.Pd., M.Sc.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Natasha Fauziyah Zahra .
Date Deposited:	21 Jan 2026 05:03
Last Modified:	21 Jan 2026 05:03
URI:	http://repository.unj.ac.id/id/eprint/63188

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