Pemanfaatan Tepung Ubi Jalar Ungu Sebagai Pengganti Sebagian Tepung Beras Ketan pada Kue Ombus-ombus Makanan Khas Tapanuli Utara

Abstract

Ombus-ombus, a traditional Tapanuli Utara (Siborongborong) food is mainly made of glutinous rice flour. Imports of Indonesian glutinous rice can reduced by utilization of purple sweet potato in making ombus-ombus because it has high production in Indonesia, the nutritional is quite complete at affordable prices, and attractive color. Determining the best formulation was the main objective of this research using glycerol monostearate as texture improver. Randomized block design was conducted using for this research, consisted of two factors, factor I, the percentage of purple sweet potato flour and glutinous rice flour (P1 = 0%:100%; P2 = 10%:90%; P3 = 20%;80% P4 = 30%:70%) and percentage of glycerol monostearate (G1 = 0%; G2 = 1%; G3 = 2%) with three replications. The effect of percentage purple sweet potato flour and glutinous rice flour was very significantly different (P<0.01) on the moisture content, ash content, protein content, fat content, carbohydrate content, organoleptic of colour, aroma, taste, texture, and general acceptance. The effect of percentage glycerol monostearate was very significantly different on the moisture content, ash content, protein content, fat content, carbohydrate content, organoleptic of texture, and general acceptance. The effect of interaction was very significantly different on organoleptic of texture and general acceptance. The best formulation is 20% purple sweet potato flour with 80% glutinous rice flour and 1% glycerol monostearate

Ombus-ombus merupakan salah satu makanan tradisional Tapanuli Utara (Siborongborong) dengan bahan baku tepung beras ketan. Pemanfaatan tepung ubi jalar ungu pada ombus-ombus dapat mengurangi impor beras karena produksinya di Indonesia cukup tinggi, memiliki kandungan gizi yang cukup lengkap, warna menarik, dan harganya terjangkau. Penelitian bertujuan untuk mengetahui formulasi kue ombus-ombus terbaik dengan penggunaan gliserol monostearat (GMS) untuk mempertahankan tekstur. Rancangan acak kelompok (RAK) merupakan metode yang digunakan pada penelitian ini, faktor perlakuan ada dua, yaitu faktor I perbandingan tepung ubi jalar ungu dan tepung beras ketan (P1 = 0%: 100%; P2 = 10%:90%; P3 = 20%:80%; P4 = 30%:70%) dan faktor II persentase gliserol monostearat (G1 = 0%; G2 = 1%; G3 = 2%) dengan 3x ulangan. Pengaruh perbandingan tepungi ubi jalar ungu dan tepung beras ketan hasilnya P<0,01 yang artinya berbeda sangat nyata pada kadar air, kadar abu, kadarii lemak, kadar protein, kadar karbohidrat, hedonik warna, hedonik aroma, rasa, hedonik tekstur, dan hedonik penerimaan umum. Selanjutnya, pengaruh penambahan gliserol monostearat berbeda sangat nyata pada kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, hedonik tekstur, dan hedonik penerimaan umum. Pengaruh interaksi kedua faktor berbeda sangat nyata pada tekstur dan penerimaan umum serta berbeda nyata pada kadar abu. Ombus-ombus yang terbaik diperoleh dengan formulasi 20% tepung ubi jalar ungu dengan 80% tepung beras ketan dan penambahan 1% gliserol monostearat.