SUBSTITUSI TEPUNG JAGUNG (ZEA MAYS FLOUR) PADA PRODUK BROOKIES

    Lowise Kezia Siregar, - and Rita Patriasih, - and Sri Subekti, - (2025) SUBSTITUSI TEPUNG JAGUNG (ZEA MAYS FLOUR) PADA PRODUK BROOKIES. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Kebutuhan tepung terigu semakin meningkat seiring dengan beragamnya produk olahan berbasis tepung terigu. Data Statistik Konsumsi Pangan 2023 menunjukkan adanya peningkatan konsumsi tepung terigu di Indonesia menjadi 2,91 kg/kapita/tahun pada tahun 2023. Hal ini menyebabkan ketergantungan impor terigu yang semakin meningkat. Tepung jagung merupakan salah satu tepung non-gluten dengan tinggi serat yang dapat mengurangi ketergantungan terhadap penggunaan tepung terigu dan mendukung bahan pangan lokal sebagai bahan baku atau bahan pengganti sebagian pada produk pangan. Mengadaptasi brownies dan cookies yang digemari berbagai kalangan masyarakat, terciptalah inovasi produk brookies tepung jagung. Tujuan dari penelitian ini adalah untuk mendapatkan formulasi yang tepat, memperoleh hasil uji organoleptik, serta uji daya terima atau tingkat kesukaan masyarakat yang meliputi warna, aroma, rasa, tekstur dan bentuk terhadap produk brookies substitusi tepung jagung. Metode penelitian kuantitatif eksperimen dengan pendekatan Quantitative Descriptive Analysis. Proses penelitian diawali dengan uji coba starting recipe hingga memperoleh sampel pengembangan produk yaitu dengan kode BSTJ1 (50% tepung terigu : 50% tepung jagung), BSTJ2 (25% tepung terigu : 75% tepung jagung) dan BSTJ3 (100% tepung jagung). Hasil uji QDA menyatakan bahwa produk BSTJ3 paling baik pada keseluruhan indikator penilaian dan hasil uji daya terima produk BSTJ3 mendapat skor 136,2 yang menunjukkan brookies substitusi tepung jagung dapat diterima dan sangat disukai masyarakat. The demand for wheat flour is increasing along with the variety of wheat flour-based processed products. The 2023 Food Consumption Statistics data shows an increase in wheat flour consumption in Indonesia to 2.91 kg/capita/year in 2023. This leads to an increasing dependence on wheat flour imports. Corn flour is a non-gluten flour with high fiber that can reduce dependence on the use of wheat flour and support local food ingredients as raw materials or partial substitutes in food products. Adapting brownies and cookies that are favored by various groups of people, the writer created an innovation with the use of corn flour in making brookies. The purpose of this research is to get the right formulation, obtain organoleptic test results, and test the acceptance or level of public liking which includes color, aroma, taste, texture and shape of corn flour substitution brookies products. Experimental quantitative research method with Quantitative Descriptive Analysis approach. The research process began with a starting recipe trial to obtain product development samples, namely with the code BSTJ1 (50% wheat flour: 50% corn flour), BSTJ2 (25% wheat flour: 75% corn flour) and BSTJ3 (100% corn flour). The QDA results indicated that the BSTJ3 product performed best across all evaluation indicators. The hedonic test results showed that BSTJ3 received a score of 136.2, indicating that the corn flour-substituted brookies are acceptable and highly liked by consumers.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?user=kxYPgFYAAAAJ ID SINTA Dosen Pembimbing: Rita Patriasih: 5994115 Sri Subekti: 5992880
    Uncontrolled Keywords: Substitusi, Tepung jagung, Brookies Substitution, Corn flour, Brookies
    Subjects: 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: LOWISE KEZIA SIREGAR
    Date Deposited: 22 Oct 2025 08:47
    Last Modified: 22 Oct 2025 08:47
    URI: http://repository.upi.edu/id/eprint/143890

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