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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI BOLU KUKUS

Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences) · Vol. 2 No. 1 (2022)

DOI
10.56189/jagris.v2i1.27569
ISSN
2338-7882
Published
2022-02-28
Publisher
Fakultas Pertanian Univeritas Halu Oleo
Language
eng

Abstract

Purple sweet potatoes are tubers that can be used as an ingredient to replace wheat flour. Its nutritional content is superior to wheat flour. Sweet potato flour as one of the basic ingredients makes steamed sponges. This study aims to determine the effect of substitution of purple sweet potato flour (Ipomoea batatas) on organoleptic test and nutritional content of steamed sponge cake. The design used was a complete randomized design using 5 treatments with a ratio of wheat flour: purple sweet potato flour consisting of P0 (100%: 0%), P1 (95%: 5%), P2 (85%: 15%), P3 (75%: 25%), P4 (65%: 35%). Data analysis used ANOVA (Analysis of Variance) and continued with the DMRT (Duncans Multiple Range Test) test at a 95% confidence level if F count was greater than F table. The results showed that the panelists liked steamed sponge cake in P4 treatment (65% wheat flour: 35% purple sweet potato flour) with a preference score for color 4,17 (Like), aroma 4,03 (Like), texture 4,13 (Like) and taste of 4,13 (Like). The nutritional value of the selected steamed sponge cake products includes water content (35,60%), ash (2,38%), protein (6,60%), fat (1,10%), fiber (3,25%) and carbohydrate content (53,46%).

Collaboration network of the authors

40 authors · 147 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI WAHYUNIAffiliation unknown18
Nur AsyikUniversitas Halu Oleo16
RH Fitri FaradillaAffiliation unknown15
Hermanto HermantoUniversitas Halu Oleo13
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
LA KARIMUNAUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown9
Asnani AsnaniAffiliation unknown9
Tamrin TamrinUniversitas Halu Oleo9
Restu LibrianiAffiliation unknown6
Mariani. LAffiliation unknown6
Djukrana WahabAffiliation unknown5
La Ode HuliAffiliation unknown2
Laode Muhamad Hazairin NadiaAffiliation unknown2
Andi WidyantiAffiliation unknown2
faris takzimAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Safitri YaniAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Yusra YusraAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Armin ArminPoliteknik Negeri Balikpapan1
Mohamad Nuh IbrahimAffiliation unknown1
Dina DinaAffiliation unknown1
Andi DarmawantoAffiliation unknown1
Arniati JohanAffiliation unknown1
Nurfila NurfilaAffiliation unknown1
Safitra SafitraAffiliation unknown1
Wa Ode NafilawatiAffiliation unknown1
Waode Nilda Arifiana EffendyAffiliation unknown1
Illian ElviraAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jagris/oai, first harvested 30 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas) TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI BOLU KUKUS</dc:title>
	<dc:creator>NISA, KHAIRUN</dc:creator>
	<dc:creator>ANSHARULLAH, ANSHARULLAH</dc:creator>
	<dc:creator>REJEKI, SRI</dc:creator>
	<dc:description xml:lang="en-US">Purple sweet potatoes are tubers that can be used as an ingredient to replace wheat flour.  Its nutritional content is superior to wheat flour. Sweet potato flour as one of the basic ingredients makes steamed sponges. This study aims to determine the effect of substitution of purple sweet potato flour (Ipomoea batatas) on organoleptic test and nutritional content of steamed sponge cake. The design used was a complete randomized design using 5 treatments with a ratio of wheat flour: purple sweet potato flour consisting of P0 (100%: 0%), P1 (95%: 5%), P2 (85%: 15%), P3 (75%: 25%), P4 (65%: 35%). Data analysis used ANOVA (Analysis of Variance) and continued with the DMRT (Duncans Multiple Range Test) test at a 95% confidence level if F count was greater than F table. The results showed that the panelists liked steamed sponge cake in P4 treatment (65% wheat flour: 35% purple sweet potato flour) with a preference score for color 4,17 (Like), aroma 4,03 (Like), texture 4,13 (Like) and taste of 4,13 (Like). The nutritional value of the selected steamed sponge cake products includes water content (35,60%), ash (2,38%), protein (6,60%), fat (1,10%), fiber (3,25%) and carbohydrate content (53,46%).</dc:description>
	<dc:publisher xml:lang="en-US">Fakultas Pertanian Univeritas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2022-02-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jagris/article/view/27569</dc:identifier>
	<dc:identifier>10.56189/jagris.v2i1.27569</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences); Vol 2, No 1 (2022)</dc:source>
	<dc:source>2338-7882</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jagris/article/view/27569/16161</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 Jurnal Berkala Ilmu-Ilmu Pertanian (Journal of Agricultural Sciences)</dc:rights>
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