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

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Formulasi Komposit Tepung Terigu, Uwi Ungu dan Sorgum Terhadap Karakteristik Kue Lumpur Luthfiyyah Luthfiyyah; 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/bqm53508

Abstract

Kue lumpur is a traditional cake that is popular among Indonesian people, this cake is often served as a snack or dessert. Kue lumpur is a flat round cake with a soft texture and a sweet and 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 raw material diversification is carried out by utilizing local food ingredients such as purple yam and sorghum. This study aims to obtain a composite flour formulation from wheat, purple yam and sorghum that produces the best physical 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 have a significant effect on color, aroma, and texture parameters but have no significant effect on taste parameters. The results showed that the best formulation was obtained in treatment p4 (50:20:30) with physical characteristics of a browner color, a strong purple yam aroma, a sweeter taste, and a slightly hard texture.
Co-Authors Suko Priyono Yohana Sutiknyawati Kusuma Dewi