Pengaruh Perbandingan Tepung Talas dengan Tepung Ketan Putih dan Penambahan Sari Ubi Jalar Ungu terhadap Karakteristik Kue Tradisional Lapet Ketan

Abstract

The purpose of this study was to determine the effect of the ratio of taro flour and glutinous rice flour on the quality characteristics of the lapets and to determine the effect of adding purple sweet potato extract to the color of the lapets. This study used a 2-factor Completely Randomized Design (CRD), namely the ratio of taro flour and white glutinous rice flour (0:100, 40:60, 50:50, 60:40, and 100:0) and the addition of purple sweet potato extract (0%, 5%, 10%, 15%) with 3 repetitions. The lapets were analyzed with the parameters of moisture content, ash content, fat content, protein content, carbohydrate content, fiber content, color, and organoleptic aroma, color, taste, texture, and general appearance. The results showed that the ratio of taro flour and glutinous rice flour had a highly significant effect on moisture content, ash content, fat content, protein content, carbohydrate content, fiber content, hedonic taste, hedonic color, hedonic texture and hedonic general acceptance. The addition of purple sweet potato extract had a highly significant effect on the parameters of water content, color, hedonic texture and color organoleptic. Meanwhile, the interaction between the ratio of taro flour and glutinous rice flour with the addition of purple sweet potato extract had a highly significant effect on the color and organoleptic test parameters. The best treatment in this study was the ratio of taro flour of 40% and glutinous rice flour of 60%, with the addition of 10% purple sweet potato extract.