| dc.contributor.advisor | Nurhidayati, Vieta Annisa | |
| dc.contributor.author | Saputra, Lisa Aulia Shabrina | |
| dc.date.accessioned | 2026-08-03T07:29:14Z | |
| dc.date.available | 2026-08-03T07:29:14Z | |
| dc.date.issued | 2026 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/176869 | |
| dc.description.abstract | Tingginya konsumsi camilan di Indonesia mendorong adanya pengembangan produk camilan. Cheesecake merupakan salah satu camilan yang digemari. Tempe adalah pangan lokal fermentasi yang tinggi akan protein nabati. Penelitian ini bertujuan untuk mengembangan produk cheesecake substitusi tempe sebagai alternatif camilan. Penelitian ini menggunakan metode eksperimental melalui Rancangan Acak Lengkap (RAL) satu faktor dengan tiga perlakuan (F1, F2, F3). Uji organoleptik dilakukan oleh 35 responden mahasiswa Program Studi Manajemen Industri Jasa Makanan dan Gizi, Sekolah Vokasi IPB University. Hasil uji organoleptik hedonik dan mutu hedonik dianalisis statistik dengan uji Kruskal-Wallis dan Mann-Whitney, lalu dilakukan uji proksimat pada formula terpilih. F3 ditetapkan sebagai formula terbai dengan skor penilaian tertinggi pada parameter warna, rasa, aroma, dan aftertaste. F3 memiliki kandungan energi total sebesar 274,62 kkal/100 g, dan protein sebesar 11,35%. Cheesecake substitusi tempe berpotensi dikembangkan sebagai alernatif camilan. | |
| dc.description.abstract | High snack consumption in Indonesia drives the development of new snack products. Cheesecake is a popular snack choice. Tempeh is a fermented local food rich in plant-based protein. This study aimed to develop a cheesecake product substituting tempeh as a snack alternative. An experimental method was employed using a Completely Randomized Design (CRD) with a single factor and three treatments (F1, F2, F3). Organoleptic testing was conducted by 35 student respondents from the Food Service Industry Management and Nutrition Study Program at the Vocational School of IPB University. The results of the hedonic and hedonic quality tests were statistically analyzed using the Kruskal-Wallis and Mann-Whitney tests, followed by proximate analysis of the selected formula. F3 was identified as the best formula, achieving the highest scores for color, taste, aroma, and aftertaste. F3 had a total energy content of 274.62 kcal/100 g and a protein content of 11.35%. Tempeh-substituted cheesecake has the potential to be developed as a snack alternative. | |
| dc.description.sponsorship | | |
| dc.language.iso | id | |
| dc.publisher | IPB University | id |
| dc.title | Pengembangan Produk Cheesecake Substitusi Tempe sebagai Alternatif Camilan | id |
| dc.title.alternative | | |
| dc.type | Tugas Akhir | |
| dc.subject.keyword | Cheesecake | id |
| dc.subject.keyword | cream cheese | id |
| dc.subject.keyword | tempeh | id |
| dc.subtype | Undergraduate Theses | |
