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FORMULASI TEPUNG UBI JALAR UNGU (Ipomoea batatas L) DAN TEPUNG TERIGU TERHADAP SIFAT FISIKOKIMA DAN SIFAT SENSORIS BOLU GULUNG
ABSTRACT
The aims of this study are to determine the effect of purple sweet potatoes flour formulation and wheat flour on roll spongecake toward physicochemical characteristic and determine the appropriate comparison, so can be accepted by society. This research was conducted at the Laboratory Processing and Quality Control of Agricultural Products and Agricultural Products Chemistry Laboratory Agriculture of Faculty, University of Mulawarman.
This study uses a completely randomized design (CRD) with 5 treatments and 4 replicates in every treatment which are made in 100 g of substance. The treatments are the purple sweet potatoes flour formulation compared with wheat flour ie P1 = 100: 0, P2 = 75: 25, P3 = 50: 50, P4 = 25: 75 and P5 = 0: 100. The observation is done to the purple sweet potatoes flour ie, yield, water absorption, then observations of the characteristics of the roll spongecake results, including water content, ash content, vitamin C, and the sensory characteristic of the test (hedonic test and hedonic quality).
The results showed that the formulation of purple sweet potatoes flour significantly affected the water content, ash content, vitamin C as well as the sensory characteristic of the hedonic test and hedonic quality which are include color, texture and flavor. Formulation purple sweet potatoes flour and wheat flour in treatment P3 = 50: 50 to produce roll spongecake which is preferred by the panelists, this treatment has the advantage of hedonic test colors with the values are like (3.38), flavor with the value are like (3.36), while the hedonic quality color with the values is somewhat purple (2,17) and a sense of value given by the panelists is somewhat tasteless purple sweet potato (2,18). The result given by panelists.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung ubi jalar ungu dan tepung terigu pada bolu gulung terhadap sifat fisikokimia dan menentukan perbandingan yang tepat sehingga dapat diterima oleh masyrakat. Penelitian ini dilakukan di Laboratorium Pengolahan dan Pengawasan Mutu Hasil Pertanian serta Laboratorium Kimia Hasil Pertanian Fakultas Pertanian Universitas Mulawarman.
Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan dengan setiap perlakuannya dibuat dalam 100 g bahan. Perlakuannya adalah formulasi tepung ubi jalar ungu berbanding dengan tepung terigu yaitu P1= 100 : 0, P2= 75 : 25, P3= 50 : 50, P4= 25 : 75 dan P5= 0 : 100. Pengamatan yang dilakukan terhadap tepung ubi jalar ungu yaitu, rendemen, daya serap air, kemudian pengamatan terhadap karateristik bolu gulung yang dihasilkan, meliputi kadar air, kadar abu, kadar vitamin C, dan uji sifat sensoris (uji hedonik dan mutu hedonik).
Hasil penelitian menunjukan bahwa formulasi tepung ubi jalar ungu berpengaruh nyata terhadap kadar air, kadar abu, vitamin C serta pada uji sifat sensoris hedonik dan mutu hedonik yang meliputi warna, tekstur dan rasa. Formulasi tepung ubi jalar ungu dan tepung terigu pada perlakuan P3= 50 : 50 menghasilkan bolu gulung disukai oleh panelis, perlakuan ini memiliki keunggulan pada uji hedonik warna dengan nilai adalah suka (3,38), rasa dengan nilai adalah suka (3,36), sedangkan mutu hedonik warna dengan nilai adalah agak ungu (2,17), dan rasa dengan nilai adalah agak berasa ubi jalar ungu (2,18). Hasil tersebut diberikan oleh panelis.
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