Lulu , Artamevia (2025) PENGARUH PERBANDINGAN TEPUNG TERIGU DAN TEPUNG UBI JALAR KUNING (Ipomea batatas L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI PUFF PASTRY. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
One type of crispy, hollow pastry made from wheat flour was puff pastry. Yellow sweet potato flour, based on starch content, could partially replaced wheat flour in puff pastry. The study aimed to determine the effect of the appropriate ratio of wheat flour and yellow sweet potato flour on the quality characteristics of puff pastry, as well as to obtain the appropriate ratio based on quality characteristics according to Food Standards Agency 16524:2011. The research was arranged in a Randomized Complete Group Design (RCGD) with a single factor and 4 replications. The formulation used 6 ratio levels, namely W0 (100%:0%), W1 (97.5%:2.5%), W2 (95%:5%), W3 (92.5%:7.5%), W4 (90%:10%), and W5 (87.5%:12.5%). The data obtained were analyzed for homogeneity using Bartlett test and for data addition using Tuckey test, then were analyzed using analysis of variance (ANOVA) to determine the effect of the treatment. If there was a significant effect, the data were further analyzed using the Honest Real Significant Difference Test (BNJ) at the 5% level. The results of the study showed that the comparison of wheat flour and yellow sweet potato flour had a very significant effect. The best ratio of wheat flour and yellow sweet potato flour according to Food Standards Agency 16524:2011 was treatment W1 (97.5%:2.5%) with a moisture content of 11.69%; ash content of 1.19%; physical properties (hardness) of 2486 gF/cm²; color 3.00 (very good), taste 3.00 (very good), texture 3.00 (very good), aroma 2.93 (very good), and overall acceptance 3.00 (very good). The moisture content, ash content, carbohydrate content, and protein content met the requirements of Food Standards Agency 16524:2011, but the fat content did not meet the requirement, at 39.92%, which exceeded the maximum limit of Food Standards Agency 16524:2011 (33.2%). Keywords: puff pastry, yellow sweet potato flour, wheat flour Salah satu produk kue kering yang renyah dan berongga berbahan baku tepung terigu yaitu puff pastry. Tepung ubi jalar kuning menurut kandungan patinya dapat menggantikan sebagian peran tepung terigu pada puff pastry. Penilitian bertujuan mengetahui pengaruh perbandingan tepung terigu dan tepung ubi jalar kuning yang tepat terhadap karakteristik mutu puff pastry, serta mendapatkan perbandingan yang tepat berdasarkan karakteristik mutu terbaik sesuai Food Standards Agency 16524:2011. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal dan 4 ulangan. Formulasi yang digunakan terdapat 6 taraf perbandingan yaitu W0 penggunaan tepung terigu dan tepung ubi jalar kuning sebesar (100%:0%); W1 (97,5% : 2,5%); W2 (95% : 5%); W3 (92,5% : 7,5%); W4 (90% : 10%); dan W5 (87,5% : 12,5%). Data yang diperoleh dianalisis kehomogenannya dengan uji Bartlett dan kemenambahan data diuji dengan uji Tuckey, selanjutnya dianalisis ragam (ANARA) untuk mengetahui pengaruh perlakuan. Apabila terdapat pengaruh nyata, data dianalisis lebih lanjut dengan Uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa perbandingan tepung terigu dan tepung ubi jalar kuning berpengaruh sangat nyata terhadap kadar air, kadar abu, serta sifat fisik (hardness) puff pastry, serta sensori warna, rasa, tekstur, aroma, dan penerimaan keseluruhan. Perbandingan tepung terigu dan tepung ubi jalar kuning terbaik sesuai Food Standards Agency 16524:2011 adalah perlakuan W1 (97,5% : 2,5%) dengan kadar air 11,69%; kadar abu 1,19%; sifat fisik (hardness) 2486(gF/cm2); warna 3,00 (sangat suka), rasa 3,00 (sangat suka), tekstur 3,00 (sangat suka), aroma 2,93 (sangat suka), dan penerimaan keseluruhan 3,00 (sangat suka). Kadar air, kadar abu, kadar karbohidrat, dan kadar protein memenuhi syarat Food Standards Agency 16524:2011, namun kadar lemak tidak memenuhi yaitu 39,92% melebihi Food Standards Agency 16524:2011 (maks. 33,2%). Kata kunci : puff pastry, tepung ubi jalar kuning, tepung terigu
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | FAKULTAS PERTANIAN (FP) & PASCASERJANA > Prodi S1 Teknologi Hasil Pertanian |
| Pengguna Deposit: | 2507815911 Digilib |
| Date Deposited: | 02 Dec 2025 03:07 |
| Terakhir diubah: | 02 Dec 2025 03:07 |
| URI: | http://digilib.unila.ac.id/id/eprint/93867 |
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