Inovasi Choux au Craquelin Dengan Pemanfaatan
TepungUbi Jalar Ungu (Ipomoea batatas L.Poir)
Choux au Craquelin merupakan salah satu variasi choux pastry dengan ciri khas lapisan atas bertekstur renyah (craquelin) setelah dipanggang. Penelitian ini bertujuan untuk mengembangkan choux au craquelin sebagai produk kue yang lebih sehat dengan mensubstitusi sebagian tepung terigu menggunakan tepung ubi jalar ungu yang kaya antioksidan dan serat. Penelitian ini bertujuan untuk: 1) Mengetahui formula choux paste tepung ubi jalar ungu hasil uji rekayasa; 2) Mengetahui proporsi tepung terigu dan tepung ubi jalar ungu pada craquelin bedasarkan uji sensori; 3) Mengetahui kandungan gizi choux au craquelin. Variabel bebas penelitian ini adalah proporsi tepung ubi jalar ungu dan tepung terigu, yaitu 40%:60%, 50%:50%, dan 60%:40. Variabel terikat adalah mutu sensori meliputi bentuk, warna, tekstur, aroma, dan rasa, sedangkan variabel kontrol meliputi jenis bahan, peralatan, dan teknik pengolahan. Hasil penelitian menunjukkan: 1) Hasil uji rekayasa menunjukkan bahwa perlakuan dengan penambahan tepung ubi jalar ungu 5% menghasilkan formula terbaik; 2) Hasil uji menunjukkan bahwa perlakuan dengan penambahan tepung terigu dan tepung ubi jalar ungu (50%:50%) menghasilkan sensori paling optimal, dengan nilai tertinggi pada atribut warna (4,83), rasa (3,80), tekstur (4,67), serta skor tinggi pada aroma dan kesukaan; 3) Sampel dengan perlakuan terbaik choux paste (5%)dan craquelin (50%:50%) kemudian diuji kandungan gizinya melalui uji proksimat. Kadar serat 3,10%, antoksidan 129,05/mg, karbohidrat 28,20%, lemak 7,05%, protein 13,85%, gula 29,60%. Air 21,05%, dan abu 0,22%
Kata Kunci : Choux Paste, Craquelin, Tepung Ubi Jalar Ungu.
Choux au Craquelin is a variation of choux pastry characterized by a crispy top layer (craquelin) after baking. This research aims to develop choux au craquelin as a healthier pastry product by substituting some wheat flour with purple sweet potato flour, which is rich in antioxidants and fiber. This study aims to: 1) Determine the formula of purple sweet potato flour choux paste from engineering test results; 2) Determine the proportion of wheat flour and purple sweet potato flour in craquelin based on sensory test; 3) Determine the nutritional content of choux au craquelin. The independent variable of this study is the proportion of purple sweet potato flour and wheat flour, namely 40%:60%, 50%:50%, and 60%:40. The dependent variable is sensory quality including shape, color, texture, aroma, and taste, while the control variables include the type of material, equipment, and processing techniques. The results of the study showed: 1) The results of the engineering test showed that the treatment with the addition of 5% purple sweet potato flour produced the best formula; 2) The test results showed that the treatment with the addition of wheat flour and purple sweet potato flour (50%:50%) produced the most optimal sensory, with the highest values in the attributes of color (4.83), taste (3.80), texture (4.67), and high scores in aroma and liking; 3) The samples with the best treatment of choux paste (5%) and craquelin (50%:50%) were then tested for nutritional content through proximate tests. Fiber content was 3.10%, antioxidants 129.05/mg, carbohydrates 28.20%, fat 7.05%, protein 13.85%, sugar 29.60%. Water 21.05%, and ash 0.22%
Keywords: Choux Paste, Craquelin, Purple Sweet Potato Flour