PUKIS CAKE PRODUCTION WITH THE PROPORTION OF PURPLE SWEET OTATO PUREE (Ipomoea batatas L.) AND TARO PUREE (Colocasia esculenta)

Kue pukis adalah kue basah khas Indonesia dengan bahan dasar tepung terigu. Rendahnya konsumsi bahan pangan lokal oleh masyarakat, maka perlu pembuatan kue pukis  dengan memanfaatkan bahan pangan lokal. Terigu dapat diganti dengan bahan pangan lokal yang memiliki pati tinggi seperti ubi jalar ungu dan ubi talas. Permasalahan tersebut menjadi tujuan dari penelitian ini untuk mengetahui mutu sensoris kue pukis puree ubi jalar ungu dan puree ubi talas yang meliputi warna, bentuk, aroma, tekstur, rasa. Mengetahui kandungan nutrisi dan non-nutrisi yang meliputi, antioksidan, protein, lemak, karbohidrat, abu, dan vitaminC, dilakukan uji laboraturium, dan perhitungan biaya material. Pengumpulan data menggunakan metode observasi melalui uji sensoris. Data hasil diolah dengan uji Anova dilanjut uji Duncan. Hasil penelitian menunjukkan: 1)Mutu sensoris kue pukis puree ubi jalar ungu dan pure ubi talas menghasilkan produk dikategorikan baik dengan perbandingan (40%:20%). 2)Kandungan nutrisi dan non-nutrisi pada produk yaitu Antioksidan 8,16%, Protein 6,15%, Lemak 3,10%, Karbohidrat 56,01%, Abu 1,39%, dan Vitamin C 16,88 mg. 3)Biaya material kue pukis pure ubi jalar ungu dan pure ubi talas diketahui sebesar Rp 30.920. Simpulan penelitian 1)Produk dinyatakan baik di warna, aroma, tekstur, rasa. 2)Penggunaan bahan pangan lokal berpengaruh menambah nutrisi produk. 3)Biaya matrial produk Rp 30.920.

Kata kunci: Kue Pukis, Puree Ubi Jalar ungu, Puree Talas.

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Keywords: Pukis cake; Purple sweet potato; Taro.