Firial Malika Fissilmi, - and Ellis Endang Nikmawati, - and Rita Patriasih, - (2025) PENGEMBANGAN LADY FINGER SUBSTITUSI TEPUNG JAGUNG. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Lady finger merupakan biskuit berbahan dasar telur dan tepung terigu, namun ketersediaan tepung terigu di Indonesia masih bergantung pada impor. Upaya untuk mengurangi ketergantungan tersebut dapat dilakukan melalui pemanfaatan pangan lokal, salah satunya jagung yang diolah menjadi tepung jagung. Penelitian ini bertujuan untuk mengembangkan produk lady finger dengan substitusi tepung jagung serta mengetahui tingkat penerimaan konsumen. Metode penelitian menggunakan eksperimen yang meliputi analisis resep, uji coba produk, uji organoleptik dengan Quantitative Descriptive Analysis (QDA), dan uji hedonik. Formula yang digunakan terdiri dari produk acuan (LFA) serta substitusi tepung jagung sebesar 50%, 60%, dan 70% (LFJ 50, LFJ 60, LFJ 70) dengan pengurangan kadar tepung sebesar 13% dari total tepung pada produk acuan. Hasil uji organoleptik menunjukkan bahwa sampel LFJ 70 memiliki karakteristik warna kuning kecoklatan, rasa manis, tekstur renyah, ringan, berpori, dan bentuk merata, sedangkan hasil uji hedonik menunjukkan bahwa sampel tersebut termasuk dalam kategori disukai. Dengan demikian, tepung jagung dapat digunakan sebagai substitusi hingga 70% dalam pembuatan lady finger. Lady finger is a biscuit made from eggs and wheat flour, but the availability of wheat flour in Indonesia still depends on imports. Efforts to reduce this dependency can be made through the use of local food, one of which is corn which is processed into corn flour. This research aims to develop lady finger products with corn flour substitution and determine the level of consumer acceptance. The research method uses experiments which include recipe analysis, product trials, organoleptic tests with Quantitative Descriptive Analysis (QDA), and hedonic tests. The formula used consists of a reference product (LFA) and corn flour substitution of 50%, 60% and 70% (LFJ 50, LFJ 60, LFJ 70) with a reduction in flour content of 13% of the total flour in the reference product. The organoleptic test results show that the LFJ 70 sample has the characteristics of a brownish yellow color, sweet taste, crunchy texture, lightness, porousness and even shape, while the hedonic test results show that the sample is included in the preferred category. Thus, corn flour can be used as a substitute of up to 70% in making lady fingers.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | ID SINTA Dosen Pembimbing : Ellis Endang Nikmawati: 5994650 Rita Patriasih: 5994115 |
| Uncontrolled Keywords: | Lady finger, Tepung jagung, QDA, Hedonik Lady finger, Corn flour, QDA, Hedonic |
| Subjects: | L Education > L Education (General) S Agriculture > S Agriculture (General) T Technology > TX Home economics |
| Divisions: | Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Firial Malika Fissilmi |
| Date Deposited: | 06 Jan 2026 01:31 |
| Last Modified: | 06 Jan 2026 01:31 |
| URI: | http://repository.upi.edu/id/eprint/146350 |
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