PEMBUATAN MUFFIN DARI TEPUNG UBI JALAR UNGU (Ipomoea batatas)

MUFFIN PRODUCTION FROM PURPLE SWEET POTATO (Ipomoea batatas)

Zalniati Fonna Rozali*, Cut Nilda, Eva Murlida, Nopi Afrina
* zalniatifonnarozali@unsyiah.ac.id

Muffin is a cake that is made in personal size, has a soft texture, and is shaped like a cupcake. However, the main ingredient is wheat flour an imported product in Indonesia. This study aims to examine the muffin production made from purple sweet potato flour on the chemical and sensory characteristics. This study used sweet potato flour concentration (T), namely T1 = 25%, T2 = 50% and T3 = 75% with 4 replications. The data were analyzed statistically in the form of average values, standard deviations and discussed in descriptive form. The muffins was analyzed for chemical characteristics (moisture content, ash content, fat content, protein content, crude fiber content, and carbohydrate content) as well as sensory characteristics in the form of hedonic tests on color, aroma, taste, and texture. The muffin chemical characteristics obtained: the moisture content of 34.40-44.93%, the ash content of the muffins ranged from 0.88-1.22%, the fat content of the muffins ranged from 9.53-11.26%, muffin protein content ranged from 1.49 to 2.14%, the carbohydrate content of the muffin ranged from 43.98 to 47.11% and the crude fiber content of the muffin ranged from 3.05 to 3.46%.respectively. Overall, the sensory panelists preferred the taste of muffin from 50% purple sweet potato flour.

Keywords:
Muffin, Purple Sweet Potato Flour, Characteristic

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
28-33

Volume:
2

Issue:
1

Publication date:
17 October 2022

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