The Effect of Purple Sweet Potato Flour Substitution (Ipomoea Potato L.Poir) On Physical Quality and Sensory Quality of Chiffon Cake
DOI:
https://doi.org/10.58258/jime.v1i2.9634Keywords:
Chiffon Cake, Tepung Ubi Jalar Ungu, Kualitas Fisik, Mutu SensorisAbstract
This study aims to analyze the effect of purple sweet potato flour substitution onthe physical and sensory quality of chiffon cake. This study was conducted at thePastry and Bakery Laboratory of the Culinary Arts Education Study Program,Jakarta State University. The study period began in October 2024 and ended inSeptember 2025. The method used in this study was an experimental method.The research sample was a chiffon cake with purple sweet potato floursubstitution of 30%, 45%, and 60%. The results of the physical quality test usingthe ANOVA test showed no significant effect on baked loss. The results of theDuncan test showed that 60% substitution was the product with the best risepower and 45% substitution was the product with the best rise power stability.Sensory quality assessment was carried out on 45 semi-trained panelists whoassessed the aspects of crust color, crumb color, aroma, sweetness, purple sweetpotato flavor, texture, and pores. The results of the statistical hypothesis ofsensory quality with the Kruskal-Wallis test showed that there was no effect ofpurple sweet potato flour substitution on sensory quality in the aspects of aroma,sweetness, purple sweet potato flavor, texture, and pores. However, there was asignificant effect on sensory quality in the aspects of crust and crumb color. Theresults of the Tuckey's test showed that the 60% substitution chiffon cake productwas the best product, so it can be concluded that the chiffon cake with 60%purple sweet potato flour substitution was the product with the best physicalquality and sensory quality. Therefore, to optimize the use of purple sweet potatoflour, it is recommended that the 60% substitution chiffon cake product can befurther developed..References
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