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Pengaruh persentase penambahan air jeruk nipis terhadap kualitas puff pastry
Penelitian ini bertujuan untuk menganalisis pengaruh persentase penambahan air jeruk nipis terhadap kualitas puff pastry pada aspek warna kulit, tekstur remah, rasa dan warna remah. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Tata Boga, Jurusan Ilmu Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Jakarta pada bulan Desember 2013 – Juli 2014 menggunakan metode eksperimen. Pada pembuatan puff pastry dilakukan penambahan air jeruk nipis sebanyak 0,5%, 1%, dan 1,5%. Penilaian kualitas puff pastry dilakukan uji organoleptik kepada 30 orang panelis agak terlatih. Data hasil penilaian panelis dianalisis dengan menggunakan uji Friedman dengan taraf signifikan α = 0,05. Berdasarkan uji Friedman menunjukkan bahwa terdapat pengaruh persentase penambahan air jeruk nipis terhadap aspek warna kulit, tekstur remah, rasa dan warna remah. Sementara untuk tekstur remah tidak menunjukkan perbedaan nyata. Hasil uji tuckey’s untuk aspek warna kulit, tekstur remah dan rasa menunjukkan formula puff pastry dengan persentase penambahan air jeruk nipis terhadap kualitas puff pastry sebanyak 1% merupakan formula terbaik. Kesimpulan hasil penilaian organoleptik secara umum, persentase penambahan air jeruk nipis terhadap kualitas puff pastry berpengaruh terhadap kualitas sensoris untuk aspek warna kulit, tekstur remah, rasa dan warna remah.
Kata kunci ; Puff pastry, Jeruk nipis, Uji organoleptik
The experiment to anlyze the effect of various lime’s concentrate on puff pastry quality in many aspect such as color, crumb texture, taste and crumb color. The experiment was carried out from Desember 2013 until July 2014 in the Laboratory of Pastry and Bakery of Food Nutrition Program, Home Economic Departement, Faculty of Engineering, State University of Jakarta using experimental methode. In the process of making puff pastry, lime extract in 3 diffrent persentage which are 0,5%, 1% and 1,5% added. Quality assesment of puff pastry carried out by organoleptic aspects of color, crumb texture, taste and crumb color to 30 well trained panelist. Panelist assesment data were analyzed using the Friedman test with significant level α = 0,05. Under the Friedman test shows that there are significant effect of lime extract addition in puff pastry to aspect such as color, crumb texture, taste and crumb color. While for texture did not show significant differences. Turkey’s test result show that puff pastry which is added with 1% lime extract is the best formula for puff pastry quality. The result of organoleptic in general, lime extract addition in puff pastry give an effect of sensory quality aspect of color, crumb texture, taste and crum color.
`Keyword : Puff pastry, Lime, Friedman test
SS00002533 | SK 2533 | UPT Perpustakaan UNJ (CD.05.2014.002) | Tersedia |
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