THE EFFECT OF THE RATIO OF SORGUM FLOUR TO PURPLE SWEET POTATO FLOUR ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF CUPCAKE
Keywords:
Cupcake, sorghum flour, purple sweet potato flourAbstract
Cupcakes made from a combination of sorghum flour and purple sweet potato flour have potential as alternative food products with high nutritional value and attractive sensory properties. However, the optimal ratio of these two flours to produce cupcakes with desirable quality, particularly in terms of chemical characteristics and organoleptic acceptance, has not been clearly determined. This study aimed to evaluate the effect of varying ratios of sorghum flour and purple sweet potato flour on the chemical and organoleptic properties of cupcakes. The research employed an experimental method conducted in the laboratory using a Completely Randomized Design (CRD) with a single factor, namely the ratio of sorghum flour to purple sweet potato flour: (100:0), (20:80), (40:60), (60:40), (80:20), and (0:100). The parameters observed included chemical properties (moisture content, ash content, crude fiber content, and antioxidant activity) and organoleptic properties (color, aroma, texture, and taste). The data were analyzed at a 5% significance level using Co-stat software, and significantly different results were further tested using the Honest Significant Difference (HSD) test at the same level. The results showed that the ratio of sorghum flour to purple sweet potato flour had a significant effect on moisture content, ash content, crude fiber content, antioxidant activity, and color organoleptic scores. The treatment with a flour ratio of 40:60 was identified as the best treatment, meeting the requirements of SNI 01-3840-1995, with moisture content of 16.48%, ash content of 1.28%, crude fiber content of 23.71%, and antioxidant activity of 17.92%. The cupcakes produced were organoleptically acceptable to panelists, with an overall preference classified as slightly liked.
References
AOAC (2005) Official methods of analysis. Washington DC: Association of Official Analytical Chemists.
Badan Pusat Statistik (2023) Impor biji gandum dan meslin menurut negara asal utama 2017–2022. Tersedia di: https://www.bps.go.id/statictable/2019/02/14/2016/impor-biji-gandum-dan-meslin-menurut-negara-asal-utama-2017-2022.html (Diakses: 20 November 2023).
Badan Standardisasi Nasional (1995) SNI 01-3840-1995: Roti. Jakarta: Badan Standardisasi Nasional.
Balitkabi (2015) Varietas unggul aneka kacang dan umbi. Malang: Badan Penelitian dan Pengembangan Pertanian, Kementerian Pertanian RI.
Brannan, G.L., Setser, C.S., Kemp, K.E., Seib, P.A. and Roozeboom, K. (2001) ‘Sensory characteristics of grain sorghum hybrids with potential for use in human food’, Cereal Chemistry, 78(6), pp. 693–700.
Faridah, A. (2008) Patiseri. Jakarta: Direktorat Pembinaan SMK, Depdiknas.
Handito, D., Saloko, S., Cicilia, S. and Siska, A.I. (2020) Panganan fungsional. Mataram: University Press.
Hardiyanti, S.T.M. (2018) Analisis kandungan zat gizi cupcake ubi jalar kuning (Ipomoea batatas L.) sebagai alternatif perbaikan gizi masyarakat. Skripsi. UIN Alauddin Makassar.
Kadir (2017) ‘Mutu fisik kimia dan organoleptik buah tomat (Lycopersicum esculentum Mill.) hasil pelapisan berbagai jenis pati selama penyimpanan’, Jurnal Agrotekbis, 5(5), pp. 547–555.
Koswara, S. (2013) Teknologi pengolahan umbi-umbian. Bogor: LPPM IPB.
Maryanto, Mustofa, A. and Kurniawari, L. (2016) ‘Karakteristik kerupuk sortagu (sorghum–tapioka–terigu) dari tepung komposit dengan perlakuan pendahuluan perendaman sorgum’, Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI, 1.
Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007) Sensory evaluation techniques. 4th edn. Boca Raton: CRC Press.
Midayanto, D.N. and Sudarminto, S.Y. (2014) ‘Penentuan atribut tahu untuk direkomendasikan sebagai syarat tambahan dalam SNI’, Jurnal Pangan dan Agroindustri, 2(4), pp. 259–267.
Mustika, A.S., Linda, K. and Akhmad, M. (2015) ‘Karakteristik roti tawar dengan substitusi tepung sorgum terfermentasi dan tanpa fermentasi’, Jurnal Teknologi Hasil Pertanian, 8(1), pp. 1–5.
Nurjanah, S., Yuliana, N., Zuidar, A. and Naim, I.E. (2017) ‘Karakteristik cupcake dari tepung ubi jalar ungu kaya pati resisten’, Majalah Teknologi Agroindustri, 9(2).
Nuryanti, S., Dewa, D. and Swastika, K.S. (2011) ‘Peran kelompok tani dalam penerapan teknologi pertanian’, Forum Penelitian Agro Ekonomi, 19(2), pp. 115–128.
Putri, N.K. (2017) Pengaruh substitusi tepung modifikasi sorgum dan terigu dengan penambahan bekatul beras terhadap karakteristik cookies. Skripsi. Universitas Pasundan.
Putri, A.N.Z. (2022) Bertani sorgum untuk wilayah yang kekeringan. Jakarta: Elementa Agri Lestari.
Prakoso, P. (2011) Aneka cupcake praktis dan mudah dibuat. Jakarta: Demedia.
Ramadhani, A. (2022) Substitusi tepung terigu dengan tepung sorgum terhadap karakteristik mutu roti manis ubi jalar ungu. Disertasi. Universitas Andalas.
Rimbawan and Siagian, A. (2004) Indeks glikemia pangan. Jakarta: Penebar Swadaya.
Rosidah (2014) ‘Potensi ubi jalar sebagai bahan baku industri pangan’, Teknobuga, 1(1), pp. 44–52.
Rustiah, W. and Umriani, N. (2018) ‘Uji aktivitas antioksidan ekstrak buah kawista (Limonia acidissima) menggunakan spektrofotometer UV-Vis’, Indonesian Journal of Chemical Research, 6(1), pp. 22–25.
Ryanividya, D.N.A., Alamsyah, A. and Cicilia, S. (2022) ‘Mutu kue bingka dolu pada berbagai konsentrasi substitusi terigu dengan tepung sorgum’, Jurnal Ilmu dan Teknologi Pangan, 8(2), pp. 107–115.
Sarofa, U., Anggreini, R.A. and Arditagarini, L. (2019) ‘Pengaruh tingkat substitusi tepung sorgum termodifikasi terhadap kualitas roti tawar’, Jurnal Teknologi Pangan, 13(2).
Saroyo, G. (2013) Kajian penggunaan tepung garut sebagai substitusi tepung terigu. Skripsi. Universitas Sebelas Maret.
Setyanty, F. (2015) Kualitas cupcake dengan rasio sorgum dan tepung terigu. Skripsi. Universitas Atma Jaya Yogyakarta.
Siregar, Z.A. (2021) ‘Kajian potensi sorgum sebagai alternatif pangan’, Jurnal Penelitian Agrosamudra, 5(2), pp. 80–86.
Sudarmadji, S., Haryono, B. and Suhardi (2010) Analisis bahan makanan dan pertanian. Yogyakarta: Liberty.
Sukarminah, E., Wulandari, E. and Elazmanawati, L. (2017) ‘Tepung sorgum sebagai pangan fungsional simbiotik’, Jurnal Pengabdian kepada Masyarakat, 1(5), pp. 329–331.
Surono, D.I., Nurali, I.E.J. and Moningka, I.J.S. (2017) ‘Kualitas fisik dan sensoris roti tawar bebas gluten berbahan tepung komposit pisang goroho’, Cocos, 1(1).
Taylor, J.R.N. and Duodu, K.G. (2019) Sorghum and millets: chemistry, technology, and nutritional attributes. Cambridge: AACC International.
