| Abstrak (Bhs. Indonesia) | Tepung talas memiliki karakteristik yang berbeda dibandingkan dengan tepung terigu. Modifikasi tepung talas dilakukan dengan tujuan memperbaiki karakteristik tepung terutama karakteristik sensori. Penelitian ini bertujuan untuk : 1) Deskriptif atribut sensori dorayaki dengan variasi jenis tepung dan proporsi substitusi tepung talas termodifikasi,yang dihasilkan; 2) Memberikan informasi tentang daya terima masyarakat terhadap produk dorayaki dengan perlakuan jenis dan proporsi tepung talas termodifikasi 3) Memberikan informasi tentang pengaruh variasi dan proporsi substitusi tepung talas termodifikasi terhadap tiap atribut yang ada pada dorayaki terbaik. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK). Faktor yang diteliti yaitu jenis tepung talas termodifikasi (T), terdiri atas T1 = tepung talas dengan konsentrasi ragi 0,2 % dan T2 = tepung talas dengan konsentrasi ragi 2,5% serta variasi proporsi tepung talas termodifikasi (P), terdiri atas P1 = proporsi tepung talas 20%, P2= proporsi tepung talas 40%, P3= proporsi tepung talas 60%, P4= proporsi tepung talas 80% dan P5 = proporsi tepung talas 100%. Analisis yang dilakukan meliputi analisis deskriptif, uji hedonik dan analisis kimia. Hasil penelitian menunjukkan bahwa atribut sensori yang didapatkan meliputi appearance (warna coklat, struktur rongga, homogenitas adonan), rasa (manis, tepung talas, telur dan susu), aroma (manis, tepung talas, telur dan susu), tekstur (kepadatan dan keempukan), mounthfeel (adhesive, kelembutan dan keempukan) dan after taste (waxy, tarolike dan gatal). Kemudian perlakuan yang paling disukai oleh panelis diperoleh dari perlakuan dengan jenis tepung talas termodifikasi ragi tape 0,2 persen dan proporsi tepung talas 20% (T1P1) dan 40% (T1P2) dan perlakuan dengan jenis tepung talas termodifikasi ragi tape 2,5% dan proporsi tepung talas 20% (T2P1). Kemudian dilakukan analisis kimia meliputi kandungan air, abu, protein, lemak dan KH. Masing- masing dorayaki memiliki kandungan T1P1 (29,95 % (bb), 5,2% (bk), 8,19% (bk), 9,31% (bb), dan 47,35% (bb)), T1P2 (28,10% (bb), 6,27% (bk), 8,65% (bk), 8,34% (bb), dan 48,64% (bb)) dan T2P1 (30,62% (bb), 0,63% (bk), 8,42% (bk), 10,49% (bb) dan 49,84%(bb)). |
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| Abtrak (Bhs. Inggris) | Taro flour has different characteristics compared to wheat flour. Taro flour modification was performed with the aim of improving flour characteristics, especially sensory characteristics. This study aims to: 1) Descriptive attributes of sensory dorayaki with variations of flour type and the proportion of modified taro substitution produced; 2) Provide information about the acceptance of the community to dorayaki products with the type treatment and the proportion of modified taro flour 3) Provide information about the effect of variation and the proportion of modified taro substitution to each attribute in the best dorayaki. The study was conducted using Group Random Design (RAK). Factors studied were the type of modified taro flour (T), consisting of T1 = flour taro with yeast concentration of 0.2% and T2 = flour taro with 2.5% yeast concentration and variation of the modified taro flour (P) proportion, consisting of P1 = proportion of taro flour 20%, P2 = taro flour proportion 40%, P3 = taro flour proportion 60%, P4 = taro flour proportion 80% and P5 = proportion of 100% taro flour. The analysis included descriptive analysis, hedonic test and chemical analysis. The results showed that sensory attributes were found in apperance (brown color, cavity structure, homogeneity of dough), flavor (sweet, taro, egg and milk), aroma (sweet, taro, egg and milk), texture (density and tenderness ), mounthfeel (adhesive, softness and tenderness) and after taste (waxy, tarolike and itch). The most preferred treatment by the panelists was obtained from the treatment with the type of modified yarn taro taro 0.2 percent and the proportion of 20% taro flour (T1P1) and 40% (T1P2) and the treatment with 2.5% taro modified taro flour type and the proportion of 20% taro flour (T2P1). Then performed chemical analysis include water content, ash, protein, fat and KH. Each dorayaki has a T1P1 content (29.95% (bb), 5.2% (bk), 8.19% (bk), 9.31% (bb), and 47.35% (bb)), T1P2 (28.10% (bb), 6.27% (bk), 8.65% (bk), 8.34% (bb), and 48.64% (bb)) and T2P1 (30.62% (bb), 0.63% (bk), 8.42% (bk), 10.49% (bb) and 49.84% (bb)). |
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