SUBSTITUSI TEPUNG UBI JALAR PUTIH (Ipomoea batatas) DAN PENAMBAHAN ABON AYAM : KARAKTERISTIK SENSORI DAN KESUKAAN WAFFLE

White Sweet Potato Flour Substitute (Ipomoea batatas) and Chicken Floss Addition: Sensory Characteristics and Waffle Preferences

Waffle merupakan makanan khas Belgia. Jenis kudapan ini terbuat dari adonan dari adonan berbahan dasar tepung terigu dan dimasak menggunakan cetakan bermotif. Pada penelitian waffle abon ayam ini memiliki bahan dasar substitusi tepung terigu, dan tepung ubi jalar putih dan penambahan abon ayam. Penelitian ini bertujuan untuk mengetauhi pengaruh formulasi terhadap uji sensori dan tingkat kesukaan produk. Metode yang digunakan yaitu dengan melakukan eksperimen substitusi tepung terigu 65%, tepung ubi jalar putih 35%, dan abon ayam 30%. Uji sensori ini dilakukan oleh  panelis terlatih dan semi-terlatih, di bantu dengan menyebarkan lembar observasi dengan penilaian (5-1) dan uji gizi di lakukan di laboratorium. Analisis data menggunakan metode Two Way, hasil analisis data  yang terbaik terdapat pada  C3S3 dengan substitusi tepug terigu 50%, tepung ubi jalar putih 50%, dan abon ayam 40% dan di bantu dengan sifat organoleptik berdasarkan warna, tekstur., aroma, rasa, kesukaan warna, kesukaan rasa, kesukaan warna, kesukaan aroma, kesukaan keseluruhan, memiliki kandungan gizi karbohidrat 52,41%, protein 8,56%, lemak 6,88%, serat 2,31%. 

Kata Kunci : Waffle, tepung terigu tepung ubi jalar putih, abon ayam, tingkat kesukaan gizi

Waffles are a typical Belgian food. This type of snack is made from a wheat flour-based dough and cooked using a patterned mold. In this chicken floss waffle study, the basic ingredients were substituted with wheat flour, white sweet potato flour, and the addition of chicken floss. This study aimed to determine the effect of the formulation on sensory testing and the level of product preference. The method used was to conduct an experiment substituting 65% wheat flour, 35% white sweet potato flour, and 30% chicken floss. This sensory test was conducted by trained and semi-trained panelists, assisted by distributing observation sheets with a rating of (5-1) and nutritional testing was conducted in the laboratory. Data analysis using the Two Way method, the best data analysis results were found in C3S3 with a substitution of 50% wheat flour, 50% white sweet potato flour, and 40% chicken floss and assisted by organoleptic properties based on color, texture, aroma, taste, color preference, taste preference, color preference, aroma preference, overall preference, has a nutritional content of 52.41% carbohydrates, 8.56% protein, 6.88% fat, 2.31% fiber.

Keywords : Waffle, wheat flour, white sweet potato flour, chicken floss, nutritional preference level