Electronic Theses and Dissertation

Haura Salsabila (2025). Substitusi Parsial Tepung Terigu dengan Tepung Ubi Ungu (Ipomoea batatas L) Terhadap Kualitas Crunchy Choux Pastry. [Skripsi. Universitas Syiah Kuala]. Dibawah bimbingan Dra. Indani, M.Si dan Dr. Siti Maryam, M.Si

Crunchy choux pastry (sus kering) merupakan salah satu variasi produk dari choux pastry yang berasal dari Prancis dan sangat populer di Indonesia. Tepung ubi ungu (Ipomoea batatas L) adalah salah satu alternatif pengolahan ubi ungu dalam mendukung program diversifikasi pangan. Tujuan penelitian ini untuk mengetahui karakteristik organoleptik dari crunchy choux pastry substitusi parsial tepung terigu dengan tepung ubi ungu ditinjau dari segi warna, aroma, tekstur, dan rasa, menstandarisasi resep crunchy choux pastry substitusi parsial tepung terigu dengan tepung ubi ungu dan daya terima konsumen terhadap crunchy choux pastry substitusi parsial tepung terigu dengan tepung ubi ungu. Metode penelitian yang digunakan adalah metode eksperimen dengan pendekatan kuantitatif dengan uji anova satu jalur. Terdapat tiga perlakuan substitusi parsial tepung terigu dengan tepung ubi ungu yang digunakan dalam penelitian ini: 10%, 30%, dan 50%. Hasil uji pengamatan panelis narasumber yang terdiri dari 4 narasumber dosen Tata Boga Departemen PKK FKIP USK pada perlakuan (Ccp3) mempunyai nilai tertinggi pada warna (6.5) sangat coklat bronze, aroma (6.3) sangat harum toasty, tekstur (6.4) sangat renyah, dan rasa (6.5) sangat gurih dan manis. Resep standar crunchy choux pastry: tepung terigu, tepung ubi ungu, air, gula pasir, garam, telur, baking powder, dan margarin. Hasil uji penerimaan panelis konsumen yang terdiri dari 10 panelis mahasiswa aktif FKIP USK, 10 panelis mahasiswa konsentrasi Tata Boga Departemen PKK, dan 10 panelis mahasiswa konsentrasi Tata Busana Departemen PKK pada perlakuan ketiga (Ccp3) mempunyai nilai rata – rata warna (6.72) sangat suka, aroma (6.88) sangat suka, tekstur (6.9) sangat suka, dan rasa (6.6) sangat suka. Kesimpulannya menunjukkan bahwa panelis narasumber dan panelis konsumen konsisten menerima perlakuan ketiga (Ccp3) yaitu substitusi tepung terigu dengan tepung ubi ungu sebanyak 50% (40 gram) baik dari segi warna, aroma, tekstur, dan rasa. Hasil uji hipotesis menunjukkan terdapat pengaruh substitusi parsial tepung terigu dengan tepung ubi ungu terhadap karakteristik organoleptik crunchy choux pastry dan dengan demikian hipotesis diterima (Ha).

Kata kunci: Substitusi parsial, tepung terigu, tepung ubi ungu (Ipomoea batatas L), Crunchy Choux Pastry

Haura Salsabila (2025). Partial Substitution of Wheat Flour with Purple Sweet Potato Flour (Ipomoea batatas L) on the Quality of Crunchy Choux Pastry. [Undergraduate Thesis. Universitas Syiah Kuala]. Supervised by Dra. Indani, M.Si and Dr. Siti Maryam, M.Si. Crunchy choux pastry (dry choux pastry) is one of the product variations of choux pastry that originates from France and is very popular in Indonesia. Purple sweet potato flour (Ipomoea batatas L) is one of the alternative purple sweet potato processing methods to support food diversification programs. The purpose of this study was to determine the organoleptic characteristics of crunchy choux pastry with partial substitution of wheat flour with purple sweet potato flour in terms of color, aroma, texture, and taste; to standardize the recipe of crunchy choux pastry with partial substitution of wheat flour with purple sweet potato flour; and to assess consumer acceptance of crunchy choux pastry with partial substitution of wheat flour with purple sweet potato flour.The research method used was an experimental method with a quantitative approach using one-way ANOVA test. There were three treatments of partial substitution of wheat flour with purple sweet potato flour used in this study: 10%, 30%, and 50%.The results of the panelist observation test, consisting of 4 Culinary Arts lecturers from the Department of Family Welfare Education, FKIP USK, showed that the third treatment (Ccp3) had the highest scores in color (6.5) very bronze brown, aroma (6.3) very fragrant toasty, texture (6.4) very crunchy, and taste (6.5) very savory and sweet. The standardized recipe of crunchy choux pastry includes: wheat flour, purple sweet potato flour, water, granulated sugar, salt, eggs, baking powder, and margarine.The results of the consumer acceptance test, consisting of 10 active FKIP USK students, 10 Culinary Arts concentration students from the Department of Family Welfare Education, and 10 Fashion Design concentration students from the same department, showed that the third treatment (Ccp3) had the highest average scores in color (6.72) really like, aroma (6.88) really like, texture (6.9) really like, and taste (6.6) really like. This shows that both expert panelists and consumer panelists consistently accepted the third treatment (Ccp3), which was the substitution of wheat flour with 50% purple sweet potato flour (40 grams). The hypothesis test results showed that there was an effect of partial substitution of wheat flour with purple sweet potato flour on the organoleptic characteristics of crunchy choux pastry, and therefore the hypothesis was accepted (Ha). Keywords: partial substitution, wheat flour, purple sweet potato flour (Ipomoea batatas L), crunchy choux pastry