Uji Daya Terima Bolu Kukus dari Tepung Kulit Singkong

Abstract

Background: All this time, steamed sponge cake known and consumed by the community is just a sponge made from the main ingredients of wheat flour. In addition to the flour and the main ingredient of making steamed sponge turns cassava peel that had been thrown away just as a waste can be used as a refined ingredients sponge cake. Objectives : to know the acceptability and the nutrient content of steamed sponge cake cassava peel. Materials dan Methods : The research conducted with experimental research using complete random design with four treatments by adding cassava peel flour with formulations of 100%, 50%, 20%, and 0%.. The acceptability test of sponge cake of cassava peel against 30 panelist at Universitas Nahdlatul Ulama Sumatera Utara. Organoleptic data analysed with Mann-Whitney Test. Results : Based on organoleptic test on taste, smell and texture its found that panelist preferred sponge cake at treatment by adding 100% cassava peel flour. While the organoleptic test to color that panelist prefer treatment by adding 50% cassava peel flour. Based on nutrient content test, it contains 7.04% carbohydrate, 6.99% fat, 3.72% protein, 5.93% fiber. Conclusions : It is suggested for society to utilize cassava peel flour in the manufacture of other types of food preparations and can be used snacks for all age group, include children, teenagers, adult and to elderly.