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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan
Aida Tasyrifa
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry

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Formulasi dan Karakterisasi Kue Lumpur Berbasis Tepung Komposit Terigu, Ubi Jalar Ungu, dan Sorgum Aida Tasyrifa; Yohana Sutiknyawati Kusuma Dewi; Suko Priyono
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 6 No 1 (2026)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/4vtmkx60

Abstract

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.
Co-Authors Suko Priyono Yohana Sutiknyawati Kusuma Dewi