Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Ungu Termodifikasi terhadap Mutu Churros

Abstract

This research was aimed to determine the best method for making modified purple sweet potato flour and its application in making good quality churros. The method used in this research was a non-factorial Completely Randomized Design (CRD) method with two stages. Stage I was making modified purple sweet potato flour using several types of modifications, namely annealing, acetic acid, instant yeast fermentation, and Bimo CF fermentation. Stage II of research was making churros with a ratio of wheat flour and purple sweet potato flour which consists of 5 levels, namely C1= 100% wheat flour, C2= 75:25, C3= 50:50, C4= 25:75, and C5= 100% modified purple sweet potato flour. The results of the research showed that purple sweet potato flour modified using Bimo CF fermentation was the best modified purple sweet potato flour that would be applied to making churros. The formulation of modified wheat flour and purple sweet potato flour in the C4 treatment (25:75) produces churros with the best quality in terms of water content, ash content, fat content, protein content, crude fiber content, and organoleptic tests (color, aroma, texture, taste, and general acceptability).