ABSTRAKPenelitian ini bertujuan untuk mengetahui formulasi kue bolu kukus dengan menggunakan tepung ubi jalar dan untuk mengetahui varietas ubi jalar yang baik dalam pembuatan kue bolu kukus. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL). Hasil penelitian diolah menggunakan teknik analisis sidik ragam ANOVA dengan uji lanjut DMRT (Duncan Multiple Rate). Hasil penelitian menunjukkan bahwa yang paling disukai oleh panelis yairu pada perlakuan A3Z3 dengan formulasi tepung terigu 40% dan tepung ubi jalar ungu 60%. ABSTRACTThis research aims to know the formulationsbolu kukus cake by using sweet potato flour and to know the varieties of sweet potatoes in the creation of bolu kukus cake. The research method using Random Complete. The results that it is processed using the techniques of analysis investigated a variety of ANOVA with a further DMRT (Duncan Multiple Rate). The results showed that most preferred by the panelists on the treatment A3Z3 with the formulation of flour 40% and sweet potato flour purple 60%.

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This study aims to determine the effect of adding red dragon fruit to the chemical and hedonic content of caramel milk. This study used a method of adding 20%, 30%, and 40% red dragon fruit pulp for caramel milk candy with a cooking time of 2 hours at 80˚C. This research is a quantitative study (experiment) using a completely randomized design (CRD) with 4 treatments, each control, 20%, 30%, and 40% with 3 replications. The research data was obtained from the results of chemical testing (moisture content, ash content, fiber, reduction sugar, and antioxidants) and organoleptic (color, taste, aroma, and texture), data were analyzed using analysis of variance (ANOVA) and continued with DRMT test (Duncan ) at a 95% confidence level. The results showed that the addition of red dragon fruit pulp had an effect on caramel milk candy, the best research on the manufacture of caramel milk was the addition of 40% red dragon fruit pulp with characteristics of 3.54% moisture content, 1.98% ash content, 1.48% fiber content, decreased sugar content 2.18%, antioxidant content 53.77%, favorite color value 4.10, favorite aroma value 3.52, flavor 3.83, and favorite texture value 3.23

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ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik sifat fisik dan sifat kimia tepung sukun varietas Toddo'puli. Penelitian ini merupakan penelitian Eksperimen, objek dalam penelitian ini yaitu tepung sukun yang dibuat dari varietas Toddo'puli, dengan ulangan sebanyak 3 kali sehingga menghasilkan jumlah unit percobaan sebanyak 3 unit. Data penelitian diperoleh dengan teknik observasi, dokumentasi dan eksperimen. Teknik analisis data yang digunakan yaitu statistik deskriptif. Hasil penelitian menunjukkan bahwa nilai rata-rata rendemen yang diperoleh sebesar 17,09%, viskositas 4.960 centipoise, kadar air 6,66%, kadar amilosa 0,65%, kadar amilopektin 36,38%. Sedangkan untuk uji organoleptik tepung yang terdiri dari warna, aroma dan tekstur secara berturut-turut memperoleh nilai rata-rata sebesar 2,75%, 2,88%, 3,41%. Kata kunci: Artocarpus altilis, karakteristik fisiko-kimia, tepung sukun ABSTRACTThis study aims to determine the characteristics of physical properties and chemical properties of breadfruit flour Toddo'puli varieties. This research is experimental research, object in this research that is breadfruit flour which are made from varieties of Toddo'puli, with 3 times repeat so as to produce amount of unit trial counted 3 unit. Data of research obtained by way observation, documentation and experiment. files analysis techniques used are descriptive statistics. The results showed that the average value of yield obtained was 17.09%, viscosity 4,960 centipoise, moisture content 6,66%, amylose content 0,65%, amylopectin content 36,38%. While for organoleptic test of flour consist of color, smell and texture in a row get average value equal to 2,75%, 2,88%, 3,41%.