Pengaruh Perbandingan Tepung Ubi Jalar Ungu Termodifikasi dengan Tepung Terigu pada Pembuatan Bolu Kukus

Abstract

This research was aimed to determine the optimal modification of purple sweet potato flour and the impact of different ratios of wheat flour to modified purple sweet potato flour on the characteristics and quality of steamed cakes. Using a completely randomized design non-factorial method, the research involved the preparation of modified purple sweet potato flour (annealing, acetic acid, instant yeast, and BIMO-CF) and steamed cakes (100:0, 75:25, 50:50, 25:75, and 0:100). Parameters observed included color index, water and oil absorption, swelling power, solubility, moisture, ash, fat, protein, carbohydrates, crude fiber, anthocyanins, and sensory attributes (color, taste, aroma, texture, and overall acceptance). The results showed that flour modification had a highly significant effect (P<0.01) on color index (°Hue), water and oil absorption, swelling power, solubility, moisture, protein, sensory color, and aroma; but no significant effect (P>0.05) on fat, ash, crude fiber, carbohydrates, and sensory texture. Substituting wheat flour with modified purple sweet potato flour in steamed cakes significantly influenced (P<0.01) the color index, moisture, protein, fat, crude fiber, carbohydrates, sensory color, taste, texture, and overall acceptance; but had no significant effect (P>0.05) on ash and aroma. The best flour modification according to the de Garmo (1984) method was M4 (BIMO-CF). The best substitution ratio for steamed cakes was P2 (75:25), with 75% wheat flour and 25% modified purple sweet potato flour.