PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) DAN TEPUNG WORTEL (Daucus carota L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BOLU KUKUS

Dewi Sartika, Ansharullah Ansharullah, Mariani L

Abstract


ABSTRACT This study aimed to determine the effect of purple sweet potato flour and carrot flour substitution on the organoleptic characteristics and nutritional value of steamed sponge cake. This study used a single factor completely randomized design (CRD), with five treatments, namely: P0 (100% wheat flour), P1: (Purple sweet potato flour 75%: 5% carrot flour: 20% wheat flour), P2: (Purple sweet potato flour 70%: 10% carrot flour: 20% wheat flour), P3 (65% purple sweet potato flour: 15% carrot flour: 20% wheat flour), and P4 (60% purple sweet potato flour: 20% carrot flour: 20% wheat flour). Data were analyzed using analysis of variance (ANOVA), followed by Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that the substitution of purple sweet potato flour and carrot flour on the steamed sponge cake had a very significant effect on the organoleptic improvement of color, aroma, texture, and taste. The selected treatment was the P1 treatment with average scores of color, aroma, texture, and taste reached 4.45% (very like), 4.12% (very like), 4.25% (very like), and 4.75% (very like). The P1 treatment contains 39.14% water, 1.15% ash, 28.55% fat, 3.58% protein, and 27.56% carbohydrate. Based on the steamed sponge cake quality standard of SNI 01-3840-1995, the P1 treatment (75% purple sweet potato flour, 5% carrot flour, and 20% wheat flour) met the national standard on water, ash, protein, fat, and carbohydrate contents. Keywords: purple sweet potato flour, carrot flour, flour and steamed sponge.
ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh substitusi tepung ubi jalar ungu dan tepung wortel terhadap karakteristik organoleptik dan nilai gizi bolu kukus. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal, dengan lima perlakuan yaitu: P0 (Tepung terigu 100%), P1 : (Tepung ubi jalar ungu 75% : tepung wortel 5% : tepung terigu 20%), P2 : (Tepung ub jalar ungu 70% : tepung wortel 10%: tepung terigu 20%), P3 : (Tepung ubi jalar ungu 65% : tepung wortel 15% : tepung terigu 20%), P4 : (Tepung ubi jalar ungu 60% : tepung wortel 20% : tepung terigu 20%). Analisis data menggunakan analysis of varian (ANOVA), dilanjutkan dengan uji Duncan’s multiple range test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu dan tepung wortel pada bolu kukus berpengaruh sangat nyata terhadap peningkatan organoleptik warna, aroma, tekstur dan rasa. Perlakuan terpilih diperoleh dari perlakuan P1 dengan nilai kesukaan terhadap warna 4,45% (sangat suka), aroma 4,12% (sangat suka), tekstur 4,25% (sangat suka) dan rasa 4,75% (sangat suka). Perlakuan terbaik memiliki nilai karakteristik kimia yaitu kadar air 39,14%, kadar abu 1,15%, kadar lemak 28,55%, kadar protein 3,58% dan kadar karbohidrat 27,56 %. Berdasrkan standar mutu SNI 01-3840-1995 bolu kukus, bahwa produk bolu kukus perlakuan P1 (tepung ubi jalar ungu 75%, wortel 5 % dan tepung terigu 20%) telah memenuhi standar mutu SNI pada kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat.
Kata Kunci: tepung ubi jalar ungu, tepung wortel, tepung terigu dan bolu kukus.


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