?url_ver=Z39.88-2004&rft_id=2114051070&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+TEPUNG+SUKUN+(Artocarpus+altilis)+DAN+UBI+JALAR+UNGU+(Ipomea+batatas+L)+TERHADAP+KARAKTERISTIK+SENSORI+KULIT+PIE&rft.creator=LUTFIATUS+SA%E2%80%99DIAH+%2C+RAHAYU+&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Pie+is+a+type+of+pastry+product+consisting+of+a+crust+and+filling%2C+typically+presented+in+various+shapes+such+as+sheets%2C+rounds%2C+bowls%2C+or+lotus+flowers.+Pie+crust+made+from+breadfruit+flour+and+purple+sweet+potato+flour+can+serve+as+a+gluten-free+food+alternative+that+appeals+to+consumers%2C+while+also+contributing+to+reducing+dependence+on+wheat+flour+imports+and+promoting+the+use+of+local+food+resources.+This+study+aimed+to+evaluate+the+effect+of+breadfruit+and+purple+sweet+potato+flour+formulations+on+the+sensory+characteristics+of+pie+crust%2C+and+to+determine+the+optimal+formulation+that+produces+the+best+sensory+attributes+according+to+the+De+Garmo+method.+The+research+was+conducted+using+a+Completely+Randomized+Design+(CRD)+with+one+factor%2C+namely+the+ratio+of+breadfruit+flour+to+purple+sweet+potato+flour.+The+treatments+consisted+of+seven+levels%3A+T0+(100%25+wheat+flour+as+control)%2C+and+combinations+of+breadfruit+flour+and+purple+sweet+potato+flour+as+T1+(90%3A10)%2C+T2+(80%3A20)%2C+T3+(70%3A30)%2C+T4+(60%3A40)%2C+T5+(50%3A50)%2C+and+T6+(40%3A60)%2C+each+with+four+replications.+The+results+showed+that+the+flour+formulation+had+a+highly+significant+effect+on+aroma%2C+taste%2C+color%2C+texture%2C+and+overall+acceptance+of+the+pie+crust.+The+pie+crust+that+demonstrated+the+best+sensory+characteristics+according+to+the+De+Garmo+method+was+treatment+T5+(a+formulation+of+50%25+breadfruit+flour+and+50%25+purple+sweet+potato+flour)%2C+with+sensory+scores+of+aroma+4.00+(liked)%2C+taste+4.05+(liked)%2C+color+4.13+(liked)%2C+texture+4.03+(liked)%2C+and+overall+acceptance+4.00+(liked).+The+pie+crust+also+exhibited+a+moisture+content+of+4.37%25%2C+protein+content+of+3.92%25%2C+ash+content+of+6.83%25%2C+antioxidant+activity+of+52.1%25%2C+and+these+values+met+the+standards+of+SNI+01-2973-1992+for+pie+crusts.%0D%0AKeywords%3A+pie+crust%2C+breadfruit+flour%2C+purple+sweet+potato+flour%0D%0A%0D%0APie+termasuk+produk+pastry+yang+tersusun+dari+kulit+dan+isian+yang+umumnya+memiliki+beragam+bentuk+seperti+lembaran%2C+bulat%2C+mangkuk%2C+dan+bunga+teratai.+Kulit+pie+tepung+sukun+dan+ubi+jalar+ungu+dapat+menjadi+salah+satu+alternatif+olahan+pangan+bebas+gluten+yang+digemari+masyarakat%2C+sekaligus+berkontribusi+dalam+mengurangi+ketergantungan+pada+impor+tepung+terigu+serta+mendukung+pemanfaatan+sumber+pangan+lokal.+Penelitian+ini+bertujuan+untuk+mengetahui+pengaruh+formulasi+tepung+sukun+dan+ubi+jalar+ungu+terhadap+karakteristik+sensori+kulit+pie+serta+mendapatkan+formulasi+tepung+sukun+dan+ubi+jalar+ungu+yang+menghasilkan+kulit+pie+dengan+karakteristik+sensori+terbaik+sesuai+metode+De+Garmo.+Penelitian+disusun+menggunakan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+satu+faktor+yaitu+perbandingan+tepung+sukun+dan+ubi+jalar+ungu.+Perlakuan+pada+penelitian+ini+menggunakan+7+taraf+yaitu+T0+sebagai+kontrol+100+%25+tepung+terigu+serta+perbandingan+tepung+sukun+dan+tepung+ubi+jalar+ungu+terdiri+dari+T1+(90%3A10)%2C+T2+(80%3A20)%2C+T3+(70%3A30)%2C+T4+(60%3A40)%2C+T5+(50%3A50)%2C+dan+T6+(40%3A60)+dalam+4+ulangan.+Hasil+penelitian+menunjukkan+bahwa+formulasi+tepung+sukun+dan+ubi+jalar+ungu+berpengaruh+sangat+nyata+terhadap+parameter+aroma%2C+rasa%2C+warna%2C+tekstur%2C+dan+penerimaan+keseluruhan+kulit+pie.+Kulit+pie+yang+menghasilkan+karakteristik+sensori+terbaik+sesuai+metode+De+Garmo+yaitu+pada+perlakuan+T5+(formulasi+tepung+sukun+50%25+dan+tepung+ubi+jalar+ungu+50%25)+dengan+deskripsi+nilai+aroma+4%2C00+(suka)%2C+rasa+4%2C05+(suka)%2C+warna+4%2C13+(suka)%2C+tekstur+4%2C03+(suka)%2C+penerimaan+keseluruhan+4%2C00+(suka)+dengan+kadar+air+4%2C37%25%2C+kadar+protein+3%2C92%25%2C+kadar+abu+6%2C83%25%2C+kadar+antioksidan+52%2C1%25+dan+nilai+ini+memenuhi+standar+SNI+01-2973-1992+kulit+pie.%0D%0AKata+Kunci%3A+kulit+pie%2C+tepung+sukun%2C+tepung+ubi+jalar+ungu&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2025-05-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88366%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88366%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F88366%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++LUTFIATUS+SA%E2%80%99DIAH+%2C+RAHAYU+++(2025)+FORMULASI+TEPUNG+SUKUN+(Artocarpus+altilis)+DAN+UBI+JALAR+UNGU+(Ipomea+batatas+L)+TERHADAP+KARAKTERISTIK+SENSORI+KULIT+PIE.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F88366%2F