Daya Terima Dan Kandungan Gizi Kue Bolu Cukke Subtitusi Tepung Ubi Jalar Ungu

Abstract

Bolu cukke is one of the traditional cake Bugis-Makassar, commonly consumed by the community, especially when enjoying a break. In order for a benefit value of Bolu Cukke, it takes effort to enrich the nutritional content, one of which is to replace wheat flour with sweet potato flour. A pre-experiment research conducted in Food Technology Laboratory of Nutrition Poltekkes Kemenkes Makassar, with number of panelist amoung 50 people. Nutritional content was analyzed using Kjhedal method for protein, gravimetric for fat and titrimetric for carbohydrate. Analyzed by using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the acceptability based on the taste aspect in the four groups was the same (p = 0.275) the sample group was 75% preferred by the panelists. There were color differences in the four sample groups (p = 0,000), when compared with the substituted sample with purple sweet potato flour, the sample group was 50% preferably panelists. There were differences in the flavour in the four sample groups (p = 0.013), the sample group 50% preferred by the panelists. Acceptance based on taste aspect in all four groups was the same (p = 0.733), the sample group was 75% preferred by panelists. The highest protein nutrient content in the 0% sample group, 75% group fat and 75% carbohydrate. This research suggests that Bolu Cukke substitution of purple sweet potato flour is very feasible to be used as an alternative of Complementary Feeding in pregnant mother and toddler.

The Benefits of Processed Purple Sweet Potato(Ipomoea batatas L. poir)in Increasing Nutritional Intake

“…The nutritional contribution of processed PSP food can meet the daily nutritional needs of pregnant women in sufficient quantities as additional food [7][8][9][10][11][12][13][14][15][16][17][18][19]. This refers to the nutritional intake needs of pregnant women of 2150-2250kcal of energy, 60g of protein, and 350g of carbohydrates [27].…”

“…Its influence in filling the needs of daily nutritional intake is not only in pregnant women but in infants, toddlers, school children, and adolescents by the needs of RDA [18], [14], [15][16][17][18][19][20][21]. Children experience significant growth and development, nutrition has a formative role in late childhood and early adolescence in the time and pattern of puberty, growth in height, muscle, and fat mass [28], [17].…”

Analisis Struktur, Perilaku dan Kinerja Pasar pada Sentra Industri Rengginang Lorjuk di Kabupaten Sumenep

“…Berkembangnya industri makanan olahan berbahan baku produk pertanian (agroindustri) semakin pesat seiring dengan meningkatnya pendapatan dan permintaan konsumen (masyarakat) akan produk olahan pertanian yang dinilai banyak mengandung vitamin dan gizi yang dibutuhkan oleh tubuh, sehingga tidak dianggap hanya sebatas makanan ringan tapi juga memiliki manfaat bagi kesehatan (Manjilala dan Sirajuddin, 2019). Kesejahteraan masyarakat yang perlahan mulai meningkat juga berpengaruh terhadap kesadaran masyarakat akan manfaat olahan pangan sehat dan memiliki gizi tinggi untuk mencukupi kebutuhan gizi keluarga serta tingginya minat masyarakat akan produk sehat dan menyehatkan (Purwati, dan Rofik, 2019), Selain untuk memenuhi kebutuhan dan permintaan konsumen, produk agroindustri walaupun banyak yang berskala rumah tangga keberadaannya berperan dalam membangun perekonomian daerah.…”

The effects of red rice flour (Oryza nivara) substitution on the making of bolu cukke traditional cake

“…Bolu cukke is included in semi-wet cakes, so it has properties that are easily damaged [3]. Research on the substitution of wheat flour for bolu cukke has been carried out by several researchers [4]. However, some of these researchers have not used red rice flour in their formulation.…”