PENGARUH SUBSTITUSI TEPUNG SUKUN (Artocarpus altilis) TERHADAP  SIFAT ORGANOLEPTIK BOLU KUKUS

THE EFFECT OF Breadfruit (Artocarpus altilis) FLOUR SUBSTITUTION ON ORGANOLEPTIC PROPERTIES OF STEAM BOLU

Bolu kukus merupakan kue Indonesia yang terbuat dari bahan utama terigu. Mengingat ketersediaan terigu, tepung sukun juga dapat digunakan sebagai pengganti terigu karena mengandung karbohidrat, protein, lemak, serat dan fosfor. Penelitian ini bertujuan untuk mengetahui: 1) pengaruh substitusi tepung sukun terhadap sifat organoleptik bolu kukus (bentuk, warna, aroma, pori-pori dan rasa); 2) produk terbaik dari bolu kukus sukun; 3) nilai nutrisi (karbohidrat, protein, lemak) dan non nutrisi (serat dan fosfor) pada bolu kukus terbaik. Penelitian ini termasuk penelitian eksperimen dengan desain faktor tunggal tiga perlakuan. Variabel bebasnya adalah substitusi tepung sukun sebanyak 40%, 50%, dan 60%. Pengumpulan data  dilakukan dengan observasi melalui uji sensorik meliputi bentuk, warna, aroma, pori – pori dan rasa yang dilakukan oleh 50 panelis semi terlatih. Teknik analisis dengan Anova Tunggal, kemudian dilakukan uji lanjut dengan uji Duncan dan dilakukan uji proksimat. Hasil dari penelitian menunjukkan: 1) substitusi tepung sukun berpengaruh terhadap sifat warna, rasa, aroma, pori-pori bolu kukus; 2) Produk terbaik bolu kukus dihasilkan dari substitusi tepung sukun 60%; 3) nutrisi produk terbaik yaitu karbohidrat 43,80%, protein 7,88%, lemak 2,05%, dan non nutrisi yaitu serat 4,15%, fosfor 46,55mg.

Steamed sponge is an Indonesian cake made from flour as the main ingredient. Considering the availability of flour, breadfruit flour can also be used as a substitute for wheat because it contains carbohydrates, protein, fat, fiber and phosphorus. This study aims to determine: 1) the effect of breadfruit flour substitution on the organoleptic properties of steamed sponge cake (shape, color, aroma, pores and taste); 2) the best product of breadfruit steamed sponge; 3) the nutritional value (carbohydrates, protein, fat) and non-nutrients (fiber and phosphorus) in the best steamed sponge. This research is an experimental study with a single factor design of three treatments. The independent variables were the substitution of breadfruit flour as much as 40%, 50%, and 60%. Data collection was carried out by observation through sensory tests including shape, color, aroma, pores and taste carried out by 50 semi-trained panelists. The analysis technique was single ANOVA, then further test was carried out with Duncan's test and proximate test was carried out. The results of the study showed: 1) the substitution of breadfruit flour had an effect on the properties of the color, taste, aroma, pores of the steamed sponge; 2) The best product of steamed sponge cake is made from substitution of 60% breadfruit flour; 3) the best nutrition products are 43.80% carbohydrates, 7.88% protein, 2.05% fat, and non-nutrients 4.15% fiber, 46.55 mg phosphorus.