Formulation and Characterization of Kue Lumpur Based on Composite Flour of Wheat, Purple Sweet Potato, and Sorghum
DOI:
https://doi.org/10.58466/4vtmkx60Keywords:
Composite Flour, Kue Lumpur, Potato, Purple Sweet, SorghumAbstract
Kue lumpur is a round, flat cake with a soft texture and a sweet-savory taste that is generally made from wheat flour, sugar, eggs, coconut milk, and margarine. Wheat flour is still imported because wheat is difficult to grow in Indonesia, so diversification of raw materials is carried out by utilizing local foods such as purple sweet potatoes and sorghum. This study aims to obtain a composite flour formulation of wheat, purple sweet potatoes and sorghum that produces the best physique characteristics of kue lumpur with a descriptive method. The scale used is 1-5 with the number of panelists needed for this test is 30 people. The results of the Kruskal Wallis test on kue lumpur had a significant effect on the parameters of color, aroma, and taste but did not have a significant effect on the texture parameters. The results showed that the best formulation was obtained in treatment p3 (50:30:20) with physique characteristics of purple color, aroma lacking purple sweet potato aroma, sweet taste, and soft texture.
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