Pengaruh Penambahan Tepung Ubi Jalar Oranye Varietas Beta 1 Termodifikasi dan Konsentrasi Bubuk Kayu Manis pada Pembuatan Bolu Bhoi

Abstract

CUT PATHAN Effect of Modified Orange Sweet Potato Flour (Beta-1 Variety) and Cinnamon Powder Concentration on the Production of Cake Bhoi (supervision by MIMI NURMINAH as Head of the Supervisory Committee and ISMED SUHAIDI as Member of the Supervisory Committee). The Beta-1 variety of orange sweet potato is rich in beta-carotene, a provitamin A that is beneficial to health. The orange sweet potatoes were processed into modified flour using annealing, acetic acid, bimo cf, and instant yeast to improve their physical and functional properties, and the best modification method was applied in the production of bolu bhoi. Bolu bhoi, a traditional Acehnese fish-shaped cake bhoi with a soft and sweet texture, was innovated by incorporating modified orange sweet potato flour to improve its nutritional value, along with cinnamon powder to enhance its flavor and aroma. Cinnamon contains cinnamaldehyde compounds with antioxidant properties. This study was aimed to determine the interaction effects of adding modified Beta-1 orange sweet potato flour and cinnamon powder concentration on the quality characteristics of cake bolu bhoi. The research employed a Completely Randomized Design (CRD) with two factors: modified orange sweet potato flour (T) (40%, 60%, 80%, 100%) and cinnamon powder concentration (B) (0%, 0,5%, 1%, 1,5%). The parameters analyzed included moisture content, ash content, fat, protein, carbohydrate, crude fiber, beta-carotene, antioxidant activity, color, texture, aroma, taste, and overall acceptance. The results of the study showed that the addition of modified orange sweet potato flour of Beta-1 variety (T) had a highly significant effect (P<0,01) on moisture content, ash content, protein content, crude fiber content, color descriptives, flavor hedonic, texture descriptives, and overall acceptance hedonic, as well as a significant effect (P<0,05) on fat content, carbohydrate content, and aroma hedonic. The concentration of cinnamon powder (B) had a highly significant effect (P<0,01) on moisture content, ash content, color descriptives, aroma hedonic, flavor hedonic, and overall acceptance hedonic, and a significant effect (P<0,05) on fat content, carbohydrate content, protein content, crude fiber content, and texture descriptives. The best treatment, based on the De Garmo method, was T1B4, which was the treatment with the addition of 40% modified orange sweet potato flour of Beta-1 variety and 1,5% cinnamon powder concentration.