DAYA TERIMA COOKIES CHUI KAO SO DENGAN SUBSTITUSI TEPUNG TALAS

    Aulia Zahrotunnida Hidayat, - and Sri Subekti, - and Nia Lestari, - (2025) DAYA TERIMA COOKIES CHUI KAO SO DENGAN SUBSTITUSI TEPUNG TALAS. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Penelitian mengenai daya terima pada pengembangan produk cookies chui kao sosubstitusi tepung talas belum pernah dilakukan sebelumnya. Tepung talas dipilihkarena memiliki potensi untuk digunakan sebagai alternatif tepung penggantitepung terigu karena memiliki kandungan pati yang tinggi. Tujuan penelitian iniyaitu untuk mengetahui starting recipe chui kao so berbahan dasar tepung teriguyang tepat, pengembangan produk substitusi tepung talas dan daya terima cookieschui kao so dengan substitusi tepung talas berdasarkan karakteristik warna, aroma, rasa, tekstur dan penampilan. Jenis metode yang dipilih dalam penelitian ini adalaheksperimen menggunakan uji QDA (Quantitative Descriptive Analysis) dan ujidaya terima. Penentuan starting recipe chui kao so dilakukan dengan menganalisis10 resep yang menghasilkan resep standar dan dilanjutkan uji QDA pada startingrecipe chui kao so berbahan dasar tepung terigu. Pengembangan produk chui kao sosubstitusi tepung talas dilakukan dengan 3 formulasi tepung talas, yaitu 50%, 80%dan 100%, kemudian dilanjutkan uji QDA chui kao so substitusi tepung talaskepada panelis ahli dengan hasil chui kao so formulasi substitusi tepung talas 50%yang terpilih sebagai resep terbaik dengan bahan utama, tepung talas, tepung terigu, kuning telur ayam, minyak nabati, mentega (unsalted butter), gula pasir, bakingpowder, baking soda, air mineral, garam, serta bahan tambahan seperti, kuning telurayam (olesan), wijen putih dan wijen hitam. Uji daya terima yang dilakukan kepadapanelis semi terlatih menunjukkan hasil persentase aspek penilaian sensori sebagaiberikut, warna (78%), aroma (75%), rasa (88%), tekstur (87%), dan penampilan(77%) serta rata-rata keseluruhan sebesar 80%yaitu termasuk kategori suka. Research on thptabiliy of chui kao so cookie product develent usitg taroe acceopmnflour as a substiute has never been conducted before. Taro flour was chosen dtue toits potential as an alternatiheat flour, given its high starch content. The aive to wmof this study is to dihpriate startig recipe for chui kao so usietermne te appronngheat flhe base, the develent of the product usig taro flour as twopmnour as asubstiute, and thptabiliy of chui kao so cookies wih taro flour substiutitttte acceonbased on colure, and appearance characteristics. The researcha, taste, textor, aromhod used ihis study is experiental, utilizig QDA (Quantitative Descriptietn tmmnveAnalysis) and acceptabiliy tests. The startig recipe for chui ktnao so wasdined by analzig 10 recipes, resultig in a standard recihich was thetermynnpe wenfollowed by QDA testihheat flour-based chui kao so startig recipe. Thg on tne wnedevelent of chui kao so wih taro flour substiution was carried out usihttg topmnreefulations: 50%, 80%, and 100% taro flour. This was followed by QDA testiormngof the taro flour-substiuted chui kao so bpert panelists. The results indicatedty exhhe 50% taro flour substiution fulation was selected as the best recipe. Thtat ttormeain igredients include taro flheat flg yolk, vegetable oil, unsaltedmnour, wour, egbter, granulated sugar, bakig powder, bakig sodineral water, and saluttnna, m, alg wih additional igredients such as egg yolk (for brushi)hitte sesamonnng, weseeds, and black sesame seeds. Thptabiliy test conducted on semi-trainedte accepanelists showed the followig percentage results in sensory evaluatipects:non ascolor (78%)a (75%), taste (88%)ure (87%), and appearance (77%), text, arom, wih an overall average of 80%hich falls ihe "liked" category.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: https://scholar.google.com/citations?view_op=new_profile&hl=id ID SINTA Dosen Pembimbing : Nia Lestari: 6706109 Sri Subekti: 5992880
    Uncontrolled Keywords: Daya terima, cookies, chui kao so, substitusi, tepungtalas. Acceptability, cookies, chui kao so, substitution, taroflour.
    Subjects: L Education > L Education (General)
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
    Depositing User: Aulia Zahrotunnida Hidayat
    Date Deposited: 03 Nov 2025 07:22
    Last Modified: 03 Nov 2025 07:23
    URI: http://repository.upi.edu/id/eprint/144842

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