Analysis of the Acceptability of Steamed Sponge Cake with Purple Sweet Potato Flour and Mackerel Flour Substitution
DOI:
https://doi.org/10.58466/nssgz115Keywords:
Acceptability, Mackerel, Purple Sweet Potato, Steamed CakeAbstract
Diabetes Mellitus (DM) is a chronic disease whose prevalence continues to increase and is related to high-sugar, low-fiber food consumption patterns. Purple sweet potato and mackerel have the potential to substitute wheat flour in steamed sponge cake, due to their fiber, protein, and omega-3 content. This study aims to analyze the macronutrient content, fiber, and the acceptability of steamed sponge cake as an alternative snack for people with Diabetes Mellitus. This research method uses a True Experimental Design with a Completely Randomized Design (CRD) with 4 levels of steamed sponge cake substitution of purple sweet potato flour and mackerel flour, namely P0 (100:0:0), P1 (45:25:30), P2 (30:45:25), and P3 (25:30:45). In this study, an acceptability test was conducted by 30 semi-trained panelists and a ranking test to determine the best formula. The results of the study showed that there was an effect of substitution on acceptability, namely on the color, taste, aroma, and texture of steamed sponge cake substitution of purple sweet potato flour and mackerel flour with P Value <0.05. The treatment most preferred by the panelists was treatment P1 with a formulation of 45% wheat flour, 25% purple sweet potato flour, and 30% mackerel flour. The conclusion of this study is that there is an effect of substitution of purple sweet potato flour and mackerel flour in making steamed sponge cake, on the level of panelists' preference.
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