Pengaruh Perbandingan Tepung Terigu Dengan Tepung Mocaf (Modified Cassava Flour) Terhadap Organoleptik Martabak Manis

Permana, Hanifan Dicky (2025) Pengaruh Perbandingan Tepung Terigu Dengan Tepung Mocaf (Modified Cassava Flour) Terhadap Organoleptik Martabak Manis. S1 thesis, Universitas Jambi.

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Abstract

Martabak manis merupakan suatu jenis kue dadar berupa adonan tepung terigu berasa manis yang dipanggang. Penelitian ini bertujuan untuk mengetahui pengaruh dari perbandingan tepung terigu dengan tepung mocaf terhadap organoleptik martabak manis. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan yaitu perbandingan persentase tepung terigu dengan tepung mocaf (Modified Cassava Flour), yang terdiri dari 6 (enam) perlakuan yaitu (90:10, 80:20, 70:30, 60:40, 50:50) dengan masing masing 3 (tiga) kali ulangan, sehingga diperoleh 18 (delapan belas) unit percobaan. Data yang diperoleh dianalisa secara statistik menggunakan analisa sidik ragam (ANOVA) pada taraf 1% dan 5%. Jika hasil berbeda nyata maka analisis dilanjutkan dengan uji lanjut Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukan pengaruh perbandingan tepung terigu dengan tepung mocaf terhadap organoleptik martabak manis memberikan pengaruh nyata terhadap organoleptik mutu hedonik warna, aroma, rasa dan hedonik penerimaan keseluruhan. Namun tidak memberikan pengaruh nyata terhadap organoleptik mutu hedonik tekstur. Pada penelitian ini menghasilkan organoleptik mutu hedonik warna 3,36 – 3,80 (putih kekuningan), aroma 3,04 – 4,20 (agak khas martabak – khas martabak), rasa 3,44-4,40, (agak terasa mocaf – terasa mocaf), tekstur 3,88 - 4,12 (agak lembut - lembut) dan organoleptik hedonik penerimaan keseluruhan 3,40 - 4,28 (agak suka - suka). Perlakuan martabak manis terbaik terdapat pada perbandingan tepung terigu dengan tepung mocaf 60% : 40% yang menghasilkan kadar air 38,46% deskripsi warna grayish orange (nilai L*76,13, nilai a*0,80 nilai b*15,7), tekstur 14,71 gF: dan organoleptik mutu hedonik warna 3,44(putih kekuningan), aroma 4,32 (khas martabak), rasa 4,32 (terasa mocaf), tekstur 4,12 (lembut) dan hedonik penerimaan keseluruhan 4,28 (suka). Sweet martabak is a type of pancake in the form of sweet-tasting wheat flour dough that is baked. This research aims to determine the effect of the ratio of wheat flour to mocaf flour on the physicochemical and organoleptic properties of sweet martabak. This research used a completely randomized design (CRD) with one treatment factor, namely the ratio of the percentage of wheat flour to mocaf flour (Modified Cassava Flour), which consisted of 6 (six) treatments, namely (90:10, 80:20, 70:30, 60 :40, 50:50) with 3 (three) repetitions each, to obtain 18 (eighteen) experimental units. The data obtained were analyzed statistically using analysis of variance (ANOVA) at the 1% and 5% levels. If the results are significantly different then the analysis continues with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the research show that the effect of the ratio of wheat flour to mocaf flour on the physicochemical and organoleptic properties of sweet martabak has a significant effect on water content, organoleptic quality, hedonic color, aroma, taste and overall hedonic acceptability, but has no significant effect on the organoleptic quality of the hedonic texture. In this research, sweet martabak was produced with a organoleptic hedonic quality color 3.36 – 3.80 (yellowish white), aroma 3.04 – 4.20 (typical of martabak slightly – typical of martabak), taste 3.44-4.40, (slightly mocaf – feels mocaf), texture 3.88 - 4.12 (soft slightly - soft) and organoleptic hedonic overall acceptance 3.40 - 4.28 (like slightly - like). The best sweet martabak treatment was found in the ratio of wheat flour to mocaf flour 60%: 40% which produced a water content of 38.46%, color description grayish orange (L value * 76,13, a value * 0.80, b value * 15,7), texture 14.71 gF: and organoleptic hedonic quality color 3.44 (yellowish white), aroma 4.32 (typical of martabak), taste 4.32 (feels mocaf), texture 4.12 (soft) and overall hedonic acceptance 4.28 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Martabak Manis, tepung mocaf, tepung terigu
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	PERMANA
Date Deposited:	14 Mar 2025 04:39
Last Modified:	14 Mar 2025 04:39
URI:	https://repository.unja.ac.id/id/eprint/76371

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