ANALISIS PENILAIAN ORGANOLEPTIK DAN NILAI GIZI KUE TRADISIONAL BAGEA SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas L.)

Eva Hasriani, Ansharullah Ansharullah, Sri Rejeki

Abstract


ABSTRACT
This study aimed to investigate the effect of substitution of purple sweet potato starch on the organoleptic characteristics and
nutritional value of bagea cake. This research used Completely Randomized Design (CRD) with one factor (variation
concentration of purple sweet potato) of 10%, 20%, 30%, 40%. Organoleptic analysis including color, aroma, texture and
taste was carried out in this study. Nutritional content analysis including water content, ash, fat, protein and carbohydrate
was also done. The results showed that the substitution treatment of purple sweet potato starch had a very significant effect
on organoleptic color, aroma, taste and texture. The substitution treatment of purple sweet potato flour of 20% was the most
preferred treatment of panelists with the score of favorite assessment on the color, aroma, texture and taste of 3.78 (rather
like), 4.02 (like), 3.63 (rather like) and 3.83 (rather like). Nutritional content including water content, ash, fat, protein and
carbohydrate were 7.87%, 2.61%, 23.78%, 5.16% and 60.55%, respectively. Bagea cake with purple sweet potato flour
substitution had nutritional value according to standard and had a good enough acceptance and was favored by panelists.
Keywords:  Bagea cake, sago flour, purple sweet potato flour.
ABSTRAK
Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap karakteristik organoleptik dan
nilai gizi kue bagea. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasi
tepung ubi jalar ungu (10%, 20%, 30%, 40%).  Analisis organoleptik meliputi warna, aroma, tekstur dan rasa telah dilakukan
pada penelitian ini. Analisis kandungan gizi meliputi kadar air, abu, lemak, protein dan karbohidrat juga telah dilakukan
pada penelitian ini. Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu berpengaruh sangat
nyata terhadap organoleptik warna, aroma, rasa dan tekstur. Perlakuan substitusi tepung ubi jalar ungu 20% merupakan
perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturutturut

sebesar  3.78 (agak suka), 4.02 (suka), 3.63 ( agak suka) dan 3.83 (agak suka). Analisis kandungan gizi meliputi
kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 7.87%, 2.61%, 23.78%, 5.16% dan 60.55%. Kue
bagea dengan substitusi tepung ubi jalar ungu memiliki nilai gizi sesuai standar dan memiliki daya terima yang cukup baik
serta disukai oleh panelis.
Kata kunci: Kue bagea, tepung sagu, ubi jalar ungu.


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