Text
STUDI PERBANDINGAN JUMLAH TEPUNG TERIGU DAN TEPUNG UBI JALAR (Ipomoea batatas L.) DARI VARIETAS BERBEDA TERHADAP SIFAT KIMIA DAN SENSORIS KUE LUMPUR
ABSTRACT
Mud cake is one of the typical archipelago comestible products made from natural ingredients without preservatives choice, so it is very popular with the public because it tastes delicious and interesting shapes. Currently on the market can be sure there is no mud cake product that no addition of sweet potato flour in the mud cake.
Results of comparative research of sweet potato flour different varieties with flour on the cake of mud to show the value of water content 39.70% - 52.90%, ash content of 1.80% - 5.20%, 1.72% fat content - 4 , 62%, protein content 5.55% - 10.60%, crude fiber content of 2.25% - 6.37%. Hedonic value based method of MSI showed aroma values (like), taste (like) and color (like) and texture (somewhat like). The best results were obtained from the treatment of the addition of flour: white sweet potato flour (0 g: 100 g) with a value of 39.70% moisture content, ash content of 3.30%, 7.60% protein content, fat content of 1.98%, and 3.37% crude fiber.
Keywords: Wheat Sweet Potato, Mud Cake.
ABSTRAK
Kue lumpur merupakan salah satu produk panganan khas nusantara yang dibuat dari bahan-bahan alami pilihan tanpa bahan pengawet, sehingga sangat digemari masyarakat karena rasanya yang lezat dan bentuknya yang menarik. Saat ini di pasaran bisa dipastikan belum ada produk kue lumpur yang ada penambahan tepung dari ubi jalar pada kue lumpur tersebut.
Hasil penelitian perbandingan tepung ubi jalar dari varietas yang berbeda dengan tepung terigu pada kue lumpur menampilkan nilai kadar air 39,70% - 52,90%, kadar abu 1,80% - 5,20%, kadar lemak 1,72% - 4,62%, kadar protein 5,55% - 10,60%, kadar serat kasar 2,25% - 6,37%. Nilai hedonik berdasarkan metode MSI menunjukkan nilai aroma (suka), rasa (suka) dan warna (suka) dan tekstur (agak suka). Hasil terbaik diperoleh dari perlakuan penambahan tepung terigu : tepung ubi jalar putih (0 g : 100 g) dengan nilai kadar air 39,70 %, kadar abu 3,30 %, kadar protein 7,60 %, kadar lemak 1,98 % dan serat kasar 3,37.
Kata kunci: Tepung ubi jalar, Kue lumpur.
Tidak ada salinan data
Tidak tersedia versi lain