Pengaruh Penambahan Purée Ubi Kuning (Ipomoea Batatas L.) terhadap Kualitas Organoleptik, Tingkat Kesukaan, dan Kadar Air Muffin
DOI:
https://doi.org/10.26623/jtphp.v21i1.14186Keywords:
Yellow Sweet Potato; Purée; Muffin, Moisture Content; Organoleptic TestAbstract
The development of local-based food products is an important effort to enhance nutritional value and optimize local resources. Yellow sweet potato (Ipomoea batatas L.) contains high levels of β-carotene and nutrients, making it a potential ingredient for bakery products such as muffins. This study aimed to determine the effect of adding yellow sweet potato purée on organoleptic quality, preference level, and moisture content of muffins. The research used an experimental method with a Completely Randomized Design (CRD) and one factor, namely purée concentration at 15%, 25%, and 35%. Organoleptic testing involved 88 untrained panelists using a 9-point hedonic scale, while moisture content was analyzed in a laboratory. The results showed no statistically significant differences; however, descriptively, the 35% formulation obtained the highest preference score. Moisture content increased with higher purée addition. In conclusion, the addition of yellow sweet potato purée influences muffin characteristics and has potential for development as a nutritious local-based food product.
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