Pemanfaatan Tepung Dari Ubi Talas (Colocasia Esculenta L. Scott), Ubi Jalar (Ipomoea Batatas (L.) Lam), Dan Ubi Kayu (Manihot Utilisima) Terhadap Karakteristik Brownies Dan Kue Kering

BILI, Alensya A. Ambu (2020) Pemanfaatan Tepung Dari Ubi Talas (Colocasia Esculenta L. Scott), Ubi Jalar (Ipomoea Batatas (L.) Lam), Dan Ubi Kayu (Manihot Utilisima) Terhadap Karakteristik Brownies Dan Kue Kering. Undergraduate thesis, Unika Widya Mandira.

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Abstract

Various types of food are produced by increasing the quantity and quality to meet people's food needs. One of them is by utilizing local food resources of tubers. To introduce local products sourced from tuber crops, it is necessary to strengthen the post-harvest sector or be supported by food processing technology so that products that have economic value or good quality can be produced. This study aims to determine the results of organoleptic tests and nutritional content of tubers (Colocasiaesculenta L. Scott, Ipomoea batatas (L.) Lam and Manihot utilisima) on the quality of processed brownies and pastries. This research was conducted at the Food Technology Laboratory WidyaMandira Catholic University. This research was conducted from November to January 2020. There were three samples of cassava consisting of cassava, sweet potato and taro that were processed into flour. The resulting flour was used as a base for making brownies and pastries. Then organoleptic tests were performed on 30 panelists to determine the level of color, texture, smell and taste, then processed products were tested for nutritional content including carbohydrate, fat and protein. Data analysis was performed descriptive quantitative. The results of the organolepric test showed the level of color, texture, smell and taste for brownies and pastries of the three types of tubers, and the 30 panelists liked those products. The highest carbohydrate content was found in taro brownies at 26.4%, while pastry products, that made from cassava and sweet potato, got 15.3%. The highest level of fat was found in cassava brownies with a percentage of 79% and taro sweet potato cookies with a percentage of 90%. Whereas high protein content was found in taro brownies with a percentage of 19.75% and taro sweet potato cookies at 19.87%.

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