PENGARUH SUBSTITUSI TEPUNG UWI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KUE KARASI

Erni Erni, ansharullah ansharullah, abdu rahman baco

Abstract


ABSTRACT
The purpose of this study was to analyze the effect of uwi flour substitution on the physicochemical and organoleptic
characteristics of karasi cakes. This study used a completely randomized design (CRD), which consisted of five treatments
of uwi flour addition, namely control (0%), T1 (5%), T2 (10%), T3 (15%), and T4 (20%). The products most preferred by
panelists was the T1 treatment (5% uwi flour) with favorite rating scores of color, aroma, taste, and texture reached 4.11
(like), 3.93 (like), 3.93 (like), and 3.73 (like), respectively. The selected karasi cake had an average of 8.03% moisture
content, 1.08% ash, 8.07% fat, 6.80% protein, and 76.01% carbohydrate. The higher concentration of uwi flour substitution,
the lower the water, protein, fat, and ash contents while on the contrary, the carbohydrate content increased. The cake
products with uwi flour substitution were preferred by panelists.
Keywords: Karasi cake, Substitution, Uwi, Uwi Flour
ABSTRAK
Tujuan penelitian ini yaitu untuk mengetahui dan mempelajari pengaruh substitusi tepung uwi terhadap karakteristik
organoleptik kue karasi dan untuk mengetahui dan mempelajari pengaruh substitusi tepung uwi terhadap karakteristik
fisikokimia kue karasi. PenelitianinimenggunakanRancanganAcakLengkap (RAL), yang terdiri dari lima perlakuan,
penambahan tepung uwi (kontrol0%), T
1
(5%), T
2
(10), T
3
(15%) dan T
4
(20%). Hasil penelitian menunjukkan bahwa panelis
menyukai kue karasi dengan penambahan tepung uwi 5% (T
1
) dengan rerata kesukaan warna sebesar 4,11 (suka), aroma
sebesar 3.93 (suka) , rasa sebesar 3.93 (suka) dan tekstur sebesar 3.73 (suka). Kue karasi terpilih memiliki kadar air 8,03%,
abu 1,08%, lemak 8,07%, protein 6,80%, dan karbohidrat 76,01%. Semakin banyak penambahan tepung uwi maka
kandungan kadar air, kadar protein, kadar lemak dan kadar abu semakin menurun sedangkan kadar karbohidrat meningkat
dan berdasarkan penilaian organoleptik, produk kue karasi substitusi tepung uwi dapat diterima (disukai) oleh panelis.
Kata kunci:Karasi, Substitusi, Uwi, Tepung Uwi.


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