PENGEMBANGAN KUE SEMPRONG SUBSTITUSI TEPUNG TEMPE

Aynil Fadhila, - and Ai Nurhayati, - and Nia Lestari, - (2025) PENGEMBANGAN KUE SEMPRONG SUBSTITUSI TEPUNG TEMPE. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Penelitian ini dilatarbelakangi bahwa Indonesia menjadi produsen tempe terbesar di dunia. Tempe memiliki umur simpan yang pendek sehingga, untuk memperpanjang masa simpan dibuat menjadi tepung tempe. Inovasi yang dapat dilakukan yaitu membuat kue semprong dengan substitusi tepung tempe dan dapat meningkatkan pemanfaatan bahan pangan lokal. Tujuan penelitian untuk mengembangkan kue semprong substitusi tepung tempe. Metode yang digunakan yaitu eksperimen melalui tahap analisis resep, pengembangan produk, dan uji QDA (Quantitative Descriptive Analysis) kepada 5 panelis ahli. Terdapat 3 formula kue semprong substitusi tepung tempe dengan perbandingan tepung tempe dan tepung beras 20:80, 30:70, dan 40:60. Hasil penelitian menunjukkan bahwa produk yang mendapatkan nilai terbaik adalah kue semprong substitusi 20% tepung tempe, karena mendekati produk acuan. Hal ini, berkaitan dengan warna kuning kecoklatan, tekstur renyah, aroma khas tempe, dan rasa tempe di akhir konsumsi. Saran dalam penelitian dapat melanjutkan daya terima pada panelis konsumen dan meneliti kandungan gizi kue semprong susbstitusi tepung tempe. This research is motivated by the fact that Indonesia is the largest producer of tempeh in the world. Tempeh has a short shelf life, so to extend the shelf life, it is made into tempeh flour. Innovations that can be made are making semprong cakes with tempeh flour substitution and can increase the utilization of local food ingredients. The purpose of the research is to develop semprong cakes with tempeh flour substitution. The method used is an experiment through the stages of recipe analysis, product development, and QDA (Quantitative Descriptive Analysis) tests on 5 expert panelists. There are 3 semprong cake formulas with tempeh flour substitution with a ratio of tempeh flour and rice flour of 20:80, 30:70, and 40:60. The results of the study showed that the product that got the best score was semprong cake with 20% tempeh flour substitution, because it was close to the reference product. This is related to the brownish yellow color, crunchy texture, distinctive aroma of tempeh, and taste of tempeh at the end of consumption. Suggestions in the study can continue the acceptance of consumer panelists and examine the nutritional content of semprong cakes with tempeh flour substitution.

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	Text S_TBO_2106793_Chapter1.pdf Download (370kB)
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	Text S_TBO_2106793_Chapter3.pdf Download (274kB)
	Text S_TBO_2106793_Chapter4.pdf Restricted to Staf Perpustakaan Download (1MB)
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Item Type:	Thesis (S1)
Additional Information:	ID SINTA Dosen Pembimbing: Ai Nurhayati: 5994450 Nia Lestari: 6706109
Uncontrolled Keywords:	Pengembangan Produk, Kue Semprong, Substitusi, Tepung Tempe. Product Development, Semprong Cake, Substitution, Tempe Flour
Subjects:	L Education > L Education (General) T Technology > T Technology (General) T Technology > TX Home economics
Divisions:	Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
Depositing User:	Aynil Fadhila
Date Deposited:	21 Oct 2025 06:44
Last Modified:	21 Oct 2025 06:44
URI:	http://repository.upi.edu/id/eprint/143641

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