Karakteristik Proksimat dan Organoleptik Keik Panggang dengan Substitusi Tepung Ubi Jalar (Ipomoea batatas L.)

Abstract

Ketergantungan Indonesia terhadap tepung terigu impor dan masalah kesehatan akibat gluten memerlukan alternatif lokal. Ubi jalar ungu dan oranye mengandung karbohidrat tinggi (70-90% bahan kering), antioksidan, dan antosianin. Tujuan penelitian ini adalah melakukan uji proksimat dan uji organoleptik pada keik panggang tersubstitusi tepung ubi jalar ungu dan oranye. Uji proksimat dikerjakan melalui analisis kimia atau fisika untuk kandungan karbohidrat, protein, lemak, kadar air, dan abu. Uji organoleptik dikerjakan melalui pengumpulan data tingkat kesukaan 20 orang panelis untuk aroma, warna, rasa, tekstur, dan kelembutan keik panggang yang dihasilkan. Hasil menunjukkan tidak ada perbedaan organoleptik signifikan antara kedua jenis keik dengan atau tanpa tepung terigu. Keik tepung ubi jalar ungu memiliki kadar air (20,77%), abu (1,77%), protein (12,41%), dan lemak (19,15%) lebih tinggi, sedangkan keik tepung ubi jalar oranye memiliki karbohidrat (57,89%) dan serat kasar (4,51%) lebih tinggi. Kedua keik mendapat penerimaan baik dari panelis. Tepung ubi jalar berpotensi sebagai alternatif tepung terigu yang meningkatkan nilai gizi.

Indonesia's dependence on imported wheat flour and the associated health concerns related to gluten necessitate the development of local alternatives. Purple and orange sweet potatoes are promising candidates, as they are rich in carbohydrates (70−90% dry weight), antioxidants, and anthocyanins. The objective of this research was to conduct proximate analysis and organoleptic testing on baked cakes substituted with purple and orange sweet potato flour. Proximate analysis was performed via chemical or physical analysis to determine the content of carbohydrates, protein, fat, moisture, and ash. Organoleptic testing was conducted by collecting data on the level of preference from 20 panelists regarding the aroma, color, taste, texture, and tenderness of the resulting baked cakes. Results showed no significant organoleptic differences between both cake types with or without wheat flour addition. Purple sweet potato flour cakes contained higher moisture (20.77%), ash (1.77%), protein (12.41%), and fat (19.15%), while orange sweet potato flour cakes had higher carbohydrates (57.89%) and crude fiber (4.51%). Both cakes received good panelist acceptance. Sweet potato flour demonstrates potential as nutritionally enhanced wheat flour alternatives.