PENGARUH SUBSTITUSI TEPUNG KACANG KEDELAI (GLYCINE MAX L) TERHADAP SIFAT FISIK DAN DAYA TERIMA SOFT COOKIES

DINDA AYU NAWANGWULAN, . (2026) PENGARUH SUBSTITUSI TEPUNG KACANG KEDELAI (GLYCINE MAX L) TERHADAP SIFAT FISIK DAN DAYA TERIMA SOFT COOKIES. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk mengetahui dan menganalisis pengaruh substitusi tepung kacang kedelai terhadap sifat fisik (daya kembang dan baking loss) serta daya terima konsumen (warna, aroma, rasa, dan tekstur) pada produk soft cookies. Penelitian ini menggunakan metode eksperimen dengan tiga perlakuan persentase substitusi tepung kacang kedelai, yaitu 5%, 15%, dan 25%. Pengumpulan data dilakukan melalui uji sifat fisik yang dilaksanakan di Laboratorium Pastry and Bakery serta uji daya terima menggunakan uji hedonik yang melibatkan 30 panelis agak terlatih dari mahasiswa Program Studi Pendidikan Tata Boga. Analisis data sifat fisik menggunakan uji ANOVA, sedangkan data daya terima dianalisis menggunakan uji Friedman. Hasil penelitian menunjukkan bahwa substitusi tepung kacang kedelai tidak berpengaruh signifikan terhadap daya kembang dan baking loss, namun berdasarkan uji daya terima konsumen terdapat perbedaan nyata pada beberapa aspek sensoris, di mana soft cookies dengan substitusi tepung kacang kedelai sebesar 25% memperoleh nilai rata-rata kesukaan tertinggi terutama pada aspek aroma butter, aroma kacang kedelai, rasa manis, rasa kacang kedelai, dan tekstur. Secara keseluruhan, substitusi tepung kacang kedelai dapat diterima dengan baik oleh konsumen tanpa menurunkan karakteristik fisik soft cookies, sehingga formulasi dengan substitusi tepung kacang kedelai sebesar 25% disimpulkan sebagai formulasi terbaik dan direkomendasikan untuk diterapkan. Kata kunci : Tepung kacang kedelai, soft cookies, sifat fisik, daya terima konsumen ***** This study aimed to determine and analyze the effect of soybean flour substitution on the physical properties (spread ratio and baking loss) and consumer acceptability (color, aroma, taste, and texture) of soft cookies. The research employed an experimental method with three levels of soybean flour substitution, namely 5%, 15%, and 25%. Data collection was conducted through physical property tests carried out at the Pastry and Bakery Laboratory and acceptability evaluation using a hedonic test involving 30 semi-trained panelists from students of the Culinary Education Study Program. Physical property data were analyzed using ANOVA, while acceptability data were analyzed using the Friedman test. The results showed that soybean flour substitution did not have a significant effect on the spread ratio and baking loss of soft cookies; however, the consumer acceptability test revealed significant differences in several sensory aspects, where soft cookies with 25% soybean flour substitution obtained the highest mean preference scores, particularly in butter aroma, soybean aroma, sweetness, soybean flavor, and texture. Overall, soybean flour substitution was well accepted by consumers without reducing the physical characteristics of soft cookies; therefore, the formulation with 25% soybean flour substitution was concluded to be the best formulation and is recommended for application. Keywords: soybean flour, soft cookies, physical properties, consumer acceptability

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Ir. Ridawati, M.Si. ; 2). Dr. Alsuhendra, S.P., M.Si.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Dinda Ayu Nawangwulan .
Date Deposited:	09 Feb 2026 04:56
Last Modified:	09 Feb 2026 04:56
URI:	http://repository.unj.ac.id/id/eprint/65146

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