SUBSTITUSI TEPUNG SUKUN DALAM PEMBUATAN JAPANESE CHEESECAKE

• Main Author: Nadezhda Mariam Mumtaz, - (Author)
• Format: Book
• Published: 2019-03-11.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/48372/1/S_PKK_1404068_Title.pdf; http://repository.upi.edu/48372/2/S_PKK_1404068_Abstract.pdf; http://repository.upi.edu/48372/3/S_PKK_1404068_Table_of_content.pdf; http://repository.upi.edu/48372/4/S_PKK_1404068_Chapter1.pdf; http://repository.upi.edu/48372/5/S_PKK_1404068_Chapter2.pdf; http://repository.upi.edu/48372/6/S_PKK_1404068_Chapter3.pdf; http://repository.upi.edu/48372/7/S_PKK_1404068_Chapter4.pdf; http://repository.upi.edu/48372/8/S_PKK_1404068_Chapter5.pdf; http://repository.upi.edu/48372/9/S_PKK_1404068_Bibliography.pdf; http://repository.upi.edu/48372/10/S_PKK_1404068_Appendix.pdf
• Keywords: GT Manners and customs; L Education (General)

Data konsumsi tepung terigu per-kapita dalam waktu lima tahun terakhir (2013-2017) terus meningkat setiap tahunnya dan begitu pula dengan kenaikan angka impor terigu dari luar negeri. Hal ini dapat menyebabkan ketergantungan impor terigu khususnya pada produk cake. Tepung sukun merupakan salah satu tepung lokal yang dapat dimanfaatkan sebagai salah satu upaya mengurangi ketergantungan penggunaan bahan impor dan mendukung konsumsi pangan lokal. Mengadaptasi konsep Japanese cheesecake yang digemari berbagai kalangan masyarakat, terciptalah inovasi produk Japanese cheesecake Tepung Sukun. Tujuan dari penelitian ini adalah untuk mendapatkan resep Japanese cheesecake substitusi Tepung Sukun, memperoleh analisis karakteristik sensori serta respon tingkat kesukaan produk Japanese cheesecake substisusi tepung sukun sesuai kategori bentuk, warna, aroma, rasa, dan tekstur. Penelitian dilakukan dengan metode eksperimen murni. Proses penelitian terdiri dari pengembangan produk dengan perbandingan penggunaan tepung Sukun dan tepung terigu yaitu JCC1 (2:8), JCC2 (3:7) dan JCC3 (4:6), uji Quantitative Descriptive Analysis (QDA) dan uji organoleptik yang dilakukan oleh 4 panelis perorangan lalu uji daya terima pada 30 panelis tidak terlatih, serta analisis data. Hasil uji QDA menunjukkan produk JCC1 memiliki nilai tertinggi dalam seluruh indikator penilaian. Hasil uji organoleptik menyatakan produk JCC1 paling disukai pada keseluruhan indikator penilaian sementara produk JCC2 dan JCC3 tidak disukai karena tidak memenuhi karakteristik sensori Japanese cheesecake. Hasil dari analisis uji daya terima, produk JCC1 termasuk kategori dapat diterima. Data per-capita wheat flour consumption in the last five years (2013-2017) continues to increase every year, along with the increasing number of wheat flour imports. This can cause dependence on imports of wheat flour, especially in cake products. Breadfruit flour is one of the local flour that can be used to reduce dependence on the use of imported ingredients and to support local food consumption. Adapting the concept of Japanese cheesecake that is now popular among the people, the writer created an innovation with the use of breadfruit flour in making Japanese cheesecake. The purpose of this study is to obtain the recipe for Japanese cheesecake with the substitution of Breadfruit Flour, to make analysis of sensory characteristics and to analyze the response of product preference, according to the shape, color, aroma, taste, and texture categories. The study was conducted by pure experimental method. The research process consisted of product development (by using the ratio of breadfruit flour and wheat flour such as JCC1 (2:8), JCC2 (3:7) and JCC3 (4:6)), QDA (Quantitative Descriptive Analysis) test and organoleptic test (conducted by 4 individual panelists), acceptability test (conducted by 30 untrained panelists), and data analysis. Results from the QDA test show that JCC1 have the highest score in all indicators. The organoleptic test results state that JCC1 products are most preferred on all indicators, while JCC2 and JCC3 are not preferred because it did not meet the sensory characteristics of Japanese cheesecake. Results of the acceptability test show that JCC1 products are categorized as acceptable.