Pemanfaatan Kacang Merah dan Ubi Jalar Putih sebagai Bahan Bolu Kukus

Abstract

The steamed cake is one of the popular foods. It has a good taste, a soft texture, a sweet taste, and varies in shape. The steamed cake in this study was made from red bean flour and white sweet potato flour. The purpose of the utilization of red bean flour and white sweet potato flour is to diversify food products. The purpose of this research was to formulate the red bean flour and white sweet potato flour imparting the best-steamed cake’s quality. A completely randomized design (CRD) with five treatments and three replications was applied. The treatment was the red bean flour and white sweet potato flour ratios, namely KUJ1 (80:20), KUJ2 (70:30), KUJ3 (60:40), KUJ4 (50:50), and KUJ5 (40:60). The data obtained were analyzed statistically using analysis of variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the ratios of red bean flour and white sweet potato flour significantly affected chemical (moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content) parameters but did not significantly influence sensory test parameters (descriptive and hedonic). The best quality was developed by the KUJ1(80:20) formulation which constituted: moisture of 33.86%, ash content of 1.19%, the protein content of 9.74%, the fat content of 1.09%, the carbohydrate content of 54.13%, and crude fiber content of 12.34% with a description of brownish-white, between red beans and sweet potatoes aroma, the taste between red beans and sweet potatoes and soft tenderness, liked by the panelist.