PEMANFAATAAN TEPUNG TAPE SINGKONG (Manihot utilissima) PADA PEMBUATAN KUE NASTAR ISI SELAI NANGKA

Utilization of Cassava Tapai Flour (Manihot utilissima) in the Production of Nastar Cake with Jackfruit Jam Filling

Penelitian pada kue nastar isian selai nangka ini memiliki bahan baku utama tepung terigu yang diproporsikan dengan tepung tape singkong untuk mengurangi penggunaan tepung terigu. Tujuan Penelitian ini adalah untuk mengetahui mutu organoleptik kue nastar isian selai nangka yang meliputi (warna, bentuk, aroma, rasa, dan tekstur) dan kandungan gizi yang meliputi (protein, karbohidrat, lemak, abu, dan air) pada produk kue nastar isi selai nangka. Jenis penelitian ini menggunakan metode eksperimen. Teknik pengumpulan data observasi dengan cara uji mutu sensori dilakukan oleh 30 panelis. Variabel bebas penelitian adalah proporsi tepung tape singkong (10g, 20g, dan 30g). Variabel terikat penelitian adalah mutu organoleptik meliputi warna, bentuk, aroma, rasa, dan tekstur. Variabel kontrol penelitian ini meliputi jenis bahan, peralatan dan metode pembuatan adonan, pencetakan, dan pemanggangan. Analisis data menggunakan uji anova tunggal dan uji lanjut Duncan. Hasil penelitian menunjukkan 1) Mutu organoleptik kue nastar isian selai nangka terbaik diperoleh dari perlakuan A1 yaitu proporsi 10 gram. Perlakuan ini memiliki rerata nilai panelis warna 4.00 dengan kriteria warna terbaik yaitu kuning keemasan. Bentuk 3.87 dengan kriteria setengah bola dan rapi. Aroma 3.40 cukup beraroma butter khas nastar, cukup beraroma tepung tape singkong, isian cukup beraroma segar dari perpaduan nangka dan nanas. Rasa 3.40 dengan kriteria manis, gurih, terasa tepung tape singkong, manis asam dari isian selai. Tekstur 3.87 dengan kriteria lembut, rapuh, remah, tidak lembek. 2) Hasil kandungan gizi meliputi protein 8,89%, karohidrat 59,36%, lemak 7,08%, abu 1,12%, dan air 23,50%. Kata kunci: Kue Nastar, Tepung Tape Singkong

This research focuses on nastar cookies filled with jackfruit jam, in which wheat flour as the main ingredient is proportionally substituted with cassava tapai flour to reduce the use of wheat flour. The aim of this study is to determine the organoleptic quality of nastar cookies with jackfruit jam filling— including color, shape, aroma, taste, and texture—as well as their nutritional content, including protein, carbohydrates, fat, ash, and moisture. This study uses an experimental method. Data collection was conducted through sensory evaluation by 30 panelists. The independent variable is the proportion of cassava tapai flour (10g, 20g, and 30g). The dependent variable is the organoleptic quality, including color, shape, aroma, taste, and texture. The controlled variables include the type of ingredients, equipment, and processing techniques. Data analysis was carried out using one-way ANOVA followed by Duncan's multiple range test. The results show that: 1) The best organoleptic quality of nastar cookies with jackfruit jam filling was found in treatment A1, which used 10 grams of cassava tapai flour. This treatment received the highest average panelist scores: color 4.00, characterized by a golden yellow appearance; shape 3.87, described as a neat half-sphere; aroma 3.40, indicating a distinctive butter scent typical of nastar, a moderate cassava tapai aroma, and a fresh scent from the jackfruit-pineapple jam; taste 3.40, characterized as sweet, savory, with a hint of cassava tapai, and a sweet-sour taste from the filling; and texture 3.87, noted as soft, crumbly, and not soggy. 2) The nutritional content with protein 8.89%, carbohydrates 59.36%, fat 7.08%, ash 1.12%, and moisture content 23.50%. Keywords: Nastar Cookies, Cassava Fermented Flour