PENGEMBANGAN MADELEINE SUBSTITUSI TEPUNG JEWAWUT

    Zulfaa Humaira, - and Yulia Rahmawati, - and Nia Lestari, - (2025) PENGEMBANGAN MADELEINE SUBSTITUSI TEPUNG JEWAWUT. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Madeleine merupakan cake tradisional Prancis yang memiliki bentuk khas menyerupai cangkang. Inovasi pengembangan produk dilakukan menggunakan substitusi tepung jewawut, yang merupakan salah satu jenis pangan lokal dengan kandungan protein sebesar 10,7% dan pati 64-79%. Tujuan penelitian ini untuk mengetahui formulasi resep dan menganalisis karakteristik Madeleine substitusi tepung jewawut. Metode yang digunakan adalah eksperimen dengan pendekatan Quantitative Descriptive Analisis (QDA). Hasil penelitian menunjukkan bahwa Madeleine dengan 100% tepung jewawut memiliki aroma, rasa, dan bentuk yang disukai panelis, meskipun warna cenderung lebih coklat dan tekstur lebih padat dibandingkan produk acuan. Nilai rata-rata uji QDA sebesar 6,95 mendekati skor Madeleine standar dari aspek rasa, aroma, dan bentuk. Penelitian ini menunjukkan tepung jewawut berpotensi sebagai bahan baku alternatif dalam pembuatan cake. Temuan ini dapat dimanfaatkan untuk mendukung diversifikasi pangan lokal serta dapat dikembangkan lebih lanjut memalui media informasi untuk meningkatkan pemanfaatan pangan lokal. Madeleine is a tradisional French Cake known for its distinctive shell-like shape. Product innovation in this study was carried out by substituting wheat flour with jewawut (foxtail millet) flour, a local food source with a protein content of 10.7% and starch content ranging from 64% to 79%. The objective of this research was to formulate a recipe and analyze the characteristics of madeleine using jewawut flour substitution. The method employed was an experimental approach using Quantitative Descriptive Analysis (QDA) with five expert panelists. The results indicated that madeleines made with 100% jewawut flour were favored by the panelists in terms of aroma, taste, and shape, although the color appeared darker and the texture denser compared to the control product. The average QDA score of 6.95 was close to that of the standard madeleine across aroma, taste, and shape attributes. This study suggests that jewawut flour has potential as an alternative ingredient in Cake production and supports local food diversification. The findings may also be developed into informative media to promote the use of local food sources.

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    Official URL: https://repository.upi.edu/
    Item Type: Thesis (S1)
    Additional Information: ID SINTA Dosen Pembimbing: Yulia Rahmawati: 5999482 Nia Lestari: 6706109
    Uncontrolled Keywords: Madeleine, Tepung Jewawut, Pangan Lokal, Substitusi Madeleine, Foxtail Millet Flour, Local Food, Substitution
    Subjects: L Education > L Education (General)
    T Technology > TP Chemical technology
    T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
    Depositing User: Zulfaa Humaira
    Date Deposited: 03 Nov 2025 03:22
    Last Modified: 03 Nov 2025 03:22
    URI: http://repository.upi.edu/id/eprint/144865

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