UJI HEDONIK DAN UJI ORGANOLEPTIK PADA PRODUK SOES KERING SUBTITUSI TEPUNG UBI GEMBILI DENGAN FILLING GANACHE KOPI SUSU GULA AREN

ABSTRACT
Indonesia's dependence on imported wheat flour has driven the utilization of local food ingredients, one of which is gembili flour (Dioscorea esculenta), as a substitution ingredient in pastry products. This study aims to determine panelist preference through hedonic testing, quality assessment through organoleptic testing, and significant differences among gembili flour substitution formulations in choux pastry with palm sugar coffee milk ganache filling. A quantitative method was applied using four formulations (control/0%, 10%, 15%, and 20%) evaluated by 25 semi-trained panelists. Data were analyzed using mean values and the Friedman test due to non-normal distribution. Results showed that Formulation 2 (10%) achieved the highest acceptance in both hedonic (overall acceptability of 4.19) and organoleptic testing (4.21) across color, aroma, taste, and texture attributes. Significant differences were found among formulations for color, texture, and taste (p < 0.05), but not for aroma (p > 0.05) due to the dominant ganache filling aroma. Formulation 2 (10%) is recommended as the best formulation and may serve as a standard recipe.
Keywords: choux pastry, gembili flour, hedonic test, organoleptic test, palm sugar coffee milk ganache
ABSTRAK
Ketergantungan Indonesia terhadap tepung terigu impor mendorong pemanfaatan bahan pangan lokal, salah satunya tepung ubi gembili (Dioscorea esculenta), sebagai bahan substitusi pada produk pastry. Penelitian ini bertujuan mengetahui tingkat kesukaan panelis melalui uji hedonik, hasil penilaian mutu melalui uji organoleptik, serta perbedaan signifikan antar formulasi substitusi tepung ubi gembili pada Soes kering dengan filling ganache kopi susu gula aren. Penelitian menggunakan metode kuantitatif dengan empat formulasi (kontrol/0%, 10%, 15%, dan 20%) yang diuji oleh 25 panelis semi terlatih. Data dianalisis menggunakan nilai rata-rata dan uji Friedman karena tidak berdistribusi normal. Hasil menunjukkan Formulasi 2 (10%) memperoleh penerimaan tertinggi pada uji hedonik (overall acceptability 4,19) dan uji organoleptik (4,21) pada seluruh atribut warna, aroma, rasa, dan tekstur. Terdapat perbedaan signifikan antar formulasi pada atribut warna, tekstur, dan rasa (p < 0,05), namun tidak signifikan pada aroma (p > 0,05) akibat dominasi aroma filling. Formulasi 2 (10%) direkomendasikan sebagai formulasi terbaik dan dapat dijadikan resep standar produk.
Kata kunci: Soes kering, tepung ubi gembili, uji hedonik, uji organoleptik, ganache kopi susu gula aren