Shafira Dwi Puspa, - and Cica Yulia, - and Ellis Endang Nikmawati, - (2025) SAWI HIJAU (Brassica rapa var. parachinensis) SEBAGAI PEWARNA ALAMI PADA KUE KU. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Kue ku adalah kue tradisional hasil akulturasi budaya Jawa dan Tionghoa, berbentuk seperti cangkang kura-kura dengan bahan dasar tepung beras ketan dan isian kacang hijau. Di beberapa pasar tradisional Indonesia, kue ku masih ada yang menggunakan pewarna sintetis berbahaya. Penelitian ini bertujuan mengembangkan kue ku dengan pewarna alami dari ekstrak sawi hijau dan menganalisis karakteristik sensori produknya. Metode penelitian menggunakan eksperimen dengan pendekatan Quantitative Descriptive Analysis (QDA). Tahap pertama pada eksperimen ini, peneliti menganalisis 10 resep dan memilih satu resep terbaik. Tahap kedua, produk acuan dari toko kue sari – sari yang diberi kode KKTS. Tahap ketiga, starting recipe diuji coba dengan penambahan 3 formulasi ekstrak sawi hijau yaitu KS-1, KS-2 dan KS-3, dan diputuskan bahwa formulasi dengan KS-3 ekstrak sawi hijau digunakan dalam penelitian dengan kode KKSH. Produk tersebut di uji QDA oleh panelis ahli yaitu chef pastry dan executive chef, yang menunjukkan KKSH-1 perlu adanya perbaikan pada warna kulit dan rasa isian. Perbaikan dilakukan dengan mengganti jenis sawi hijau tua dan menambahkan gula, lalu uji tersebut menghasilkan produk KKSH-2. Hasil uji QDA menunjukkan KKSH-2 mendapat penilaian terbaik dari panelis, dengan warna lebih pekat dan rasa lebih manis dibandingkan produk KKSH-1 dan KKTS. Hasil dari uji QDA tersebut disajikan dalam bentuk grafik spider web. Dapat disimpulkan bahwa produk kode KKSH-2 mendapatkan penilaian positif dari ketiga panelis ahli, karena produk tersebut memenuhi karakteristik sensori yang diharapkan dalam penelitian. Ekstrak sawi hijau juga berpotensi menjadi pewarna alami pengganti pewarna sintetis, karena aman sekaligus mampu meningkatkan kualitas sensoris, terutama pada kue tradisional seperti kue ku. Kue ku is a traditional cake resulting from the cultural assimilation of Javanese and Chinese cultures, shaped like a turtle shell with glutinous rice flour as the base and mung bean filling. In several traditional markets in Indonesia, some kue ku still use harmful synthetic dyes. This study aims to develop kue ku using natural coloring from green mustard extract and to analyze the sensory characteristics of the product. The research method used an experiment with a Quantitative Descriptive Analysis (QDA) approach. In the first stage of the experiment, the researchers analyzed 10 recipes and selected the best one. The second stage involved a reference product from the Sari-Sari cake shop coded KKTS. In the third stage, the starting recipe was tested with the addition of three formulations of green mustard extract, namely KS-1, KS-2, and KS-3, and it was decided that the formulation with KS-3 green mustard extract would be used in the study with the code KKSH. The product was tested by expert panelists, including pastry chefs and executive chefs, who indicated that KKSH-1 required improvement in the skin color and filling taste. Improvements were made by replacing the type of dark green mustard and adding sugar, resulting in the KKSH-2 product. The QDA test results showed that KKSH-2 received the best ratings from the panelists, with sharper color and sweeter taste compared to KKSH-1 and KKTS. The QDA results were presented in a spider web graph. It can be concluded that the KKSH-2 product received positive evaluations from all three expert panelists because the product met the expected sensory characteristics in the study. Green mustard extract also has the potential to be a natural dye replacement for synthetic dyes, as it is safe and capable of improving sensory quality, especially in traditional cakes like kue ku.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=id&user=rQl1I1AAAAAJ&view_op=list_works&gmla=AKzYXQ1ZqFZbZqXwJfBMdXvoWrB7nMlNjgYj01JCB9xwAu4J9-ep_zyMDSs0Mrg_4CRejix7zvLexGNBAkuEWTrJ SINTA ID : 5995421 SINTA ID : 5994650 |
| Uncontrolled Keywords: | Ekstrak Sawi Hijau, Kue Ku, Pewarna Alami, Pewarna Sintetis, Tepung beras ketan Choy Sum, Glutinous Rice Flour, Kue Ku, Natural Coloring, Synthetic food dyes |
| 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: | Shafira Dwi Puspa |
| Date Deposited: | 10 Nov 2025 08:00 |
| Last Modified: | 10 Nov 2025 08:00 |
| URI: | http://repository.upi.edu/id/eprint/145174 |
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