PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN PUREE LABU MADU (Curcubita Moschata) TERHADAP KUALITAS MUFFIN

Indah, Septy (2025) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN PUREE LABU MADU (Curcubita Moschata) TERHADAP KUALITAS MUFFIN. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK – Penelitian ini dilakukan untuk Mengetahui pengaruh substitusi tepung terigu dengan puree labu madu terhadap kualitas muffin dan mengetahui perlakuan terbaik substitusi tepung terigu dengan puree labu madu terhadap kualitas muffin. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan taraf perlakuan 0%, 20%, 30%, 40%, 50% dengan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi daya kembang, kadar air, tekstur, derajat warna, aktivitas antioksidan, betakaroten, uji hedonik dan mutu. Data dianalisis menggunakan ANOVA pada taraf 5% dan 1% dan jika berbeda nyata maka dilanjutkan dengan uji DNMRT pada taraf 5%. Hasil penelitian menunjukan bahwa substitusi puree labu madu sangat berpengaruh nyata terhadap uji daya kembang, kekerasaan, derajat warna, aktivitas antioksidan,betakaroten, kadar air, uji hedonik ( warna, tekstur, rasa), penerima keseluruhan namun tidak berpengaruh nyata terhadap aroma. Uji mutu hedonik (warna, tekstur permukaan atas, tekstur bagian dalam, rasa), penerimaan keseluruhan namun tidak berpengaruh nyata terhadap aroma. Perlakuan penambahan puree 50% pada substitusi tepung terigu merupakan perlakuan terbaik dengan tingkat penerimaan yang cukup tinggi. Kata kunci : labu madu, muffin, puree, ABSTRACT – This study was conducted to determine the effect of wheat flour substitution with honey pumpkin puree on the quality of muffin and to determine the best treatment of wheat flour substitution with honey pumpkin puree on the quality of muffin. This study used a completely randomized design (CRD) method with treatment levels of 0%, 20%, 30%, 40%, 50% with 4 replications so that 20 experimental units were obtained. The parameters observed included swelling power, texture, color degree, antioxidant activity, beta-carotene, water content, hedonic test and quality. Data were analyzed using ANOVA at the 5% and 1% levels and if significantly different then continued with the DNMRT test at the 5% level. The results showed that the substitution of honey pumpkin puree significantly affected on the swelling power test, hardness, color degree, antioxidant activity, beta-carotene, water content, hedonic test (color, texture, taste), overall acceptance but did not significantly affect the aroma. Hedonic quality test (color, top surface texture, inner texture, taste), overall acceptance but did not significantly affect the aroma. The treatment of adding 50% puree to the wheat flour substitution was the best treatment with a fairly high level of acceptance. Keyword : honey pumpkin, muffin, puree

Type:	Thesis (S1)
Uncontrolled Keywords:	labu madu, muffin, puree,
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Septy Rosa Indah
Date Deposited:	21 Jul 2025 06:34
Last Modified:	03 Aug 2025 07:01
URI:	https://repository.unja.ac.id/id/eprint/85067

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