Electronic Theses and Dissertation

Risol adalah pastry yang diisi dengan daging/sosis/sayuran kemudian dibungkus dalam lapisan tepung. Tepung janeng (Dioscorea hispida dennst) adalah salah satu alternatif pengolahan buah janeng. Tujuan penelitian untuk mengetahui (1) karakteristik organoleptik risol dengan substitusi parsial tepung janeng ditinjau dari segi warna, aroma, tekstur, dan rasa (2) menstandarisasikan resep risol dengan substitusi parsial tepung janeng (3) daya terima konsumen terhadap risol dengan substitusi parsial tepung janeng (4) uji kadar karbohidrat, protein, dan lemak pada risol dengan substitusi parsial tepung janeng. Metode penelitian yang digunakan adalah metode eksperimen dengan pendekatan kuantitatif. Tiga persentase substitusi tepung Janeng yang berbeda digunakan dalam percobaan ini: 0%, 30%, dan 50%. Hasil uji narasumber pada risol Janeng (Rjan2) mempunyai nilai rata-rata warna 5,9, tekstur 6,8, dan rasa 5,6. Sebaliknya risol janeng (Rjan3) mempunyai nilai rata-rata 6 yang lebih tinggi dari segi aroma. Resep standar risol janeng: 175 gr tepung terigu, 75 gr tepung janeng, 35 gr telur, 10 gr minyak, 5 gr garam, 3 gr lada, dan 700 gr air. Nilai rata-rata hasil uji konsumen pada risol janeng (Rjan2) dari segi warna 4,66, tekstur 4,13, dan rasa 4,4 serta konsumen memberikan nilai rata-rata risol janeng (Rjan3) sebesar 6 dari segi aroma. Hasil uji hipotesis menujukkan terdapat pengaruh karakteristik organoleptik risol substitusi tepung terigu dengan tepung jeneng, dengan demikian hipotesisi diterima (Ha). Hasil uji kandungan karbohidrat, protein, dan lemak terhadap risol janeng (Rjan2) mengandung kadar karbohidrat 18.97%, kadar protein 4.04%, dan kadar lemak 3.88%.

Kata Kunci: Substitusi Parsial, Tepung Terigu, Tepung Janeng (Dioscorea hispida dennst), Risol

Risol is a pastry filled with meat/sausages/vegetables then wrapped in a layer of flour. Janeng flour (Dioscorea hispida dennst) is an alternative for processing janeng fruit. The aim of the research is to determine (1) the organoleptic characteristics of risol with partial substitution of janeng flour in terms of color, aroma, texture and taste (2) to standardize risol recipes with partial substitution of janeng flour (3) consumer acceptance of risol with partial substitution of janeng flour (4) test carbohydrate, protein and fat levels in risol with partial substitution of janeng flour. The research method used is an experimental method with a quantitative approach. Three different Janeng flour substitution percentages were used in this experiment: 0%, 30%, and 50%. The results of the informant's test on Janeng risol (Rjan2) had an average color value of 5.9, texture 6.8, and taste 5.6. On the other hand, risol janeng (Rjan3) has an average value of 6 which is higher in terms of aroma. Standard risol janeng recipe: 175 grams of wheat flour, 75 grams of janeng flour, 35 grams of eggs, 10 grams of oil, 5 grams of salt, 3 grams of pepper and 700 grams of water. The average value of consumer test results for risol janeng (Rjan2) in terms of color was 4.66, texture 4.13, and taste 4.4 and consumers gave an average value for risol janeng (Rjan3) of 6 in terms of aroma. The results of the hypothesis test show that there is an influence on the organoleptic characteristics of risol by substituting wheat flour with jeneng flour, thus the hypothesis is accepted (Ha). The results of the carbohydrate, protein and fat content test for risol janeng (Rjan2) contained a carbohydrate content of 18.97%, a protein content of 4.04% and a fat content of 3.88%. Keywords: Partial Substitution, Wheat Flour, Janeng Flour (Dioscorea hispida dennst), Risol