Electronic Theses and Dissertation

Erni (2026).Pemanfatan Janeng (Dioscorea Hispida Dennst) sebagai substitusi tepung terigu pada produk muffin coklat.(skripsi universitas syiah kuala) dibawah bimbingan Dra. Zuraini M.Pd dan Yuli Heirina Hamid S.Pd, M.Si.
Latar belakang penelitian ini didasarkan pada potensi umbi janeng (Dioscorea hispida Dennst) sebagai komoditas pangan lokal spesifik Aceh yang tinggi karbohidrat dan bebas gluten, namun pemanfaatannya dalam diversifikasi produk bakery seperti muffin coklat masih terbatas. Tujuan penelitian ini adalah untuk mengetahui karakteristik organoleptik (warna, aroma, tekstur, rasa), menstandarisasikan resep, serta menganalisis daya terima konsumen terhadap muffin coklat hasil substitusi parsial tepung terigu dengan tepung janeng. Penelitian eksperimen dengan pendekatan kuantitatif ini menggunakan tiga formulasi perlakuan: MC21 (0% tepung janeng), MC35 (25% tepung janeng), dan MC55 (50% tepung janeng) dari total 200 gram tepung. Teknik pengumpulan data dilakukan melalui uji pengamatan (sensory evaluation) oleh 4 orang panelis terlatih (dosen) dan uji penerimaan (acceptability test) oleh 31 orang panelis tidak terlatih (mahasiswa) menggunakan skala hedonik. Data hasil penilaian dianalisis secara statistik nonparametrik menggunakan Uji Friedman dan dilanjutkan dengan Uji Wilcoxon pada taraf signifikansi 5% (α=0,05). Hasil penelitian menunjukkan bahwa substitusi tepung janeng memberikan pengaruh nyata terhadap karakteristik mutu organoleptik produk. Semakin tinggi konsentrasi tepung janeng, warna muffin menjadi semakin gelap secara signifikan akibat warna alami umbi, dan teksturnya menjadi lebih padat serta kurang mengembang karena sifat tepung janeng yang bebas gluten. Dari pengujian panelis ahli (dosen), penilaian secara umum cenderung relatif sama di antara ketiga formulasi, tetapi secara tren kecenderungan memperoleh nilai tertinggi pada kode MC55. Sementara itu, berdasarkan uji penerimaan oleh 31 panelis konsumen tidak terlatih, formulasi MC55 (substitusi tepung janeng sebesar 50%) memperoleh tingkat kesukaan tertinggi karena menghasilkan visual warna, aroma, tekstur, dan rasa yang dinilai paling menarik serta paling diminati oleh konsumen dibandingkan formulasi lainnya. Simpulan penelitian ini menunjukkan bahwa tepung janeng sangat berpotensi dimanfaatkan sebagai alternatif bahan baku lokal siap guna dalam industri pastry untuk mengurangi ketergantungan pada tepung terigu impor.
Kata kunci: tepung janeng, Dioscorea hispida Dennst, muffin coklat, organoleptik, substitusi tepung terigu.

Erni (2026) Utilization of Janeng (Dioscorea hispida Dennst) as a Wheat Flour Substitute in Chocolate Muffin Products. Undergraduate Thesis, Family Welfare Education Study Program, Faculty of Teacher Training and Education, Syiah Kuala University. Supervised by Dra. Zuraini, M.Pd. and Yuli Heirina Hamid, S.Pd., M.Si. The background of this research is based on the potential of janeng tuber (Dioscorea hispida Dennst) as a local food commodity specific to Aceh, which is high in carbohydrates and gluten-free, yet its utilization in diversified bakery products such as chocolate muffins remains limited. This study aimed to determine the organoleptic characteristics (color, aroma, texture, taste), standardize the recipe, and analyze consumer acceptance of chocolate muffins made with partial substitution of wheat flour with janeng flour. This experimental study with a quantitative approach employed three treatment formulations: MC21 (0% janeng flour), MC35 (25% janeng flour), and MC55 (50% janeng flour) out of a total of 200 grams of flour. Data collection techniques were conducted through sensory evaluation by 4 trained panelists (lecturers) and an acceptability test by 31 untrained consumer panelists (students) using a hedonic scale. The collected data were statistically analyzed using the non-parametric Friedman Test followed by the Wilcoxon Signed-Rank Test at a significance level of 5% (α=0.05). The results showed that the substitution of janeng flour exerted a significant effect on the organoleptic quality characteristics of the product. Higher levels of janeng flour substitution resulted in significantly darker muffin colors due to the natural pigmentation of the tuber, and a denser, less-expanded texture attributed to the gluten-free nature of janeng flour. From the trained panelists' evaluation, the scores were relatively uniform across all formulations, but a higher preference trend was observed towards the MC55 formula. Meanwhile, based on the acceptability test by 31 untrained consumer panelists, the MC55 formulation (50% janeng flour substitution) achieved the highest level of consumer acceptance, as it produced the most appealing color, aroma, texture, and flavor, making it the most preferred formula compared to others. In conclusion, janeng flour has strategic potential to be utilized as a ready-to-use local alternative ingredient in the pastry industry to reduce dependency on imported wheat flour. Keywords: janeng flour, Dioscorea hispida Dennst, chocolate muffin, organoleptic characteristics, wheat flour substitution.