Pengaruh Penambahan Tepung Ubi Jalar Ungu dan Persentase Sari Kedelai dengan Santan terhadap Mutu Kue Kembang Goyang

Abstract

Kembang goyang is a type of traditional dry cake that is prepared by frying. To increase the nutritional value of kembang goyang, it is necessary to add purple sweet potato flour as a source of fiber and as a natural coloring as well as adding soybean juice to increase protein and lower fat. The method used in this research was a factorial Complete Randomized Design (CRD) with two factors, namely the addition of purple sweet potato flour (0%, 10%, 20%, and 30%) and the percentage of soymilk with coconut milk (0:100%, 50:50%, and 100:0%). The parameters analyzed were moisture content, ash content, fat content, protein content, crude fiber content, carbohydrate content, texture, and general acceptance of hedonic test. The results of the research showed that the addition of purple sweet potato flour had a highly significant effect on water content, ash content, fat content, protein content, fiber content, color, texture, color hedonic value, taste hedonic value, and texture hedonic value, and had a significant effect (P<0,05) on carbohydrate content but had an insignificant effect (P>0,05) on aroma hedonic value and general acceptance hedonic value. The addition of soymilk with coconut milk had a highly significantly effect (P<0,01) on water content, protein content, fat content, texture, and texture hedonic test but had an insignificant different effect (P>0,05) on ash content, carbohydrate content, fiber content, color, aroma hedonic value, taste hedonic value, color hedonic value and general acceptance hedonic value. The interaction between the addition of purple sweet potato flour and the percentage of soymilk with coconut milk had a significant effect (P<0,05) on protein content but had an insignificant effect (P>0,05) on water content, ash content, fat content, carbohydrate content, fiber content, color, texture, aroma hedonic value, color hedonic value, taste hedonic value, texture hedonic value, and general acceptance hedonic value. The best kembang goyang formulation was found in the T3S2 treatment, namely the addition of 20% purple sweet potato flour with the percentage of soymilk and coconut milk of (50:50%).