SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KOMPOSIT TEPUNG UBI JALAR KUNING DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK WAFFLE

Arantini, Ni Luh Nyoman Cita (2025) SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KOMPOSIT TEPUNG UBI JALAR KUNING DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK WAFFLE. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

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Abstract

*SUBSTITUTION OF WHEAT FLOUR WITH COMPOSITE FLOUR OF YELLOW SWEET POTATO FLOUR AND TEMPEH FLOUR ON THE CHARACTERISTICS OF WAFFLES ABSTRACT Waffles are a popular bakery product often consumed for breakfast due to their sweet taste and crispy outside-soft inside texture. However, conventional waffles made with wheat flour are typically low in fiber and protein. This study aimed to determine the effect of substituting wheat flour with composite flour made from yellow sweet potato and tempeh on the characteristics of waffles, including organoleptic properties (color, aroma, taste, texture, and overall acceptance), hedonic quality, as well as protein and beta-carotene content. A Randomized Block Design (RBD) was used with five levels of substitution (10%, 15%, 20%, 25%, and 30%) and three replications. Results showed that the 15% substitution (P2) produced waffles with the highest organoleptic scores: color 4.03 (like), texture 3.78 (like), taste 3.93 (like), and overall acceptance 4.10 (like). Hedonic testing indicated that the taste did not resemble tempeh and the texture was considered soft. The protein content of P2 was 7.935% and beta-carotene 0.211%. The substitution had a significant effect on both sensory and nutritional characteristics. In conclusion, partially substituting wheat flour with composite flour improves the nutritional quality of waffles while maintaining consumer acceptance, making it a promising local-based functional food alternative. Keywords: waffle, composite flour, yellow sweet potato, tempeh, substitution, organoleptic. *SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KOMPOSIT TEPUNG UBI JALAR KUNING DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK WAFFLE ABSTRAK Waffle adalah produk bakery yang populer sebagai sarapan karena rasanya yang manis dan teksturnya yang renyah di luar namun lembut di dalam. Sayangnya, waffle umumnya menggunakan tepung terigu yang rendah serat dan protein. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung komposit tepung ubi jalar kuning dan tepung tempe terhadap karakteristik waffle, meliputi uji organoleptik (warna, aroma, rasa, tekstur, dan penerimaan keseluruhan), mutu hedonik, serta kandungan protein dan beta-karoten. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan lima perlakuan substitusi (10%, 15%, 20%, 25%, dan 30%) dan tiga kali ulangan. Hasil menunjukkan bahwa substitusi 15% (P2) menghasilkan waffle dengan skor organoleptik tertinggi: warna 4,03 (suka), tekstur 3,78 (suka), rasa 3,93 (suka), dan penerimaan keseluruhan 4,10 (suka). Mutu hedonik rasa dinilai tidak terasa langu, dan tekstur tergolong lembut. Kandungan protein P2 sebesar 7,935% dan beta-karoten 0,211%. Terdapat pengaruh signifikan dari substitusi terhadap karakteristik sensoris dan gizi waffle. Substitusi sebagian tepung terigu dengan tepung komposit terbukti meningkatkan mutu gizi dan tetap disukai, serta berpotensi sebagai alternatif pangan fungsional berbasis lokal. Kata kunci: waffle, tepung komposit, ubi jalar kuning, tempe, substitusi, organoleptik.

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