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Pengaruh Perbandingan Tepung Ketan (Oriza sativa L. Var glutinosa) dan Tepung Porang (Amorphophallus oncophyllus) Terhadap Karakteristik Lappet Renty E.S.Lumbantobing; Putu Suparthana; Ni Luh Ari Yusasrini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p08

Abstract

Lappet is a traditional food of the Batak Toba ethnic group characterized by a chewy texture. It is typically made from glutinous rice flour with unti filling, which consists of grated coconut mixed with palm sugar, shaped into a cone and wrapped in banana leaves. The nutritional content of lappet is predominantly composed of non-fiber carbohydrates. Porang flour has the potential to increase dietary fiber content and enhance the functional nutritional value of lappet. This study aimed to examine the effect of different proportions of glutinous rice flour and porang flour on the chemical and sensory characteristics of lappet and to determine the optimum ratio. The research was conducted using a Completely Randomized Design with treatments consisting of combinations of glutinous rice flour (%) and porang flour (%) arranged in five levels, namely P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), and P4 (60:40). Each treatment was repeated three times, resulting in a total of 15 experimental units. The collected data were analyzed using analysis of variance, followed by Duncan’s Multiple Range Test (DMRT). The results indicated that variations in the proportion of glutinous rice flour and porang flour had a significant effect (P < 0.05) on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber, calcium oxalate levels, as well as sensory evaluation parameters including color,aroma, taste, texture, overall acceptability, and the scoring of lappet color and texture. The treatment using a 90:10 proportion of glutinous rice flour to porang flour (P1) produced lappet with the most optimal characteristics. The product contained 32.80% moisture, 0.46% ash, 3.20% protein, 9.82% fat, 53.87% carbohydrates, 1.82% crude fiber, and 0.003% calcium oxalate. From the sensory evaluation, the lappet was characterized by a light brown color and a chewy texture, while its taste and aroma were rated as favorable, resulting in a high level of overall acceptance among panelists.
Co-Authors . Wardiah A.A.G.N Anom Jambe A.A.G.N.A. Jambe AAGN Anom Jambe AAGNA. Jambe Agnes Citra Yolanda Simamora Agus Selamet Duniaji Ahmad Fauzi Aini Amalia Alfida Alfida Ali Sarong Anak Agung Gede Ngurah Anom Jambe Anak Agung Istri Sri Wiadnyani Ariani Nisfin Kholifah Ariani Nisfin Kholifah Arif Usman Ariza Farizca Astria Kezia br Sinuhaji Audrey Sophia Rachma Putri Bellariesty Kartika Dewi Brury Apriadi Husaini Carroline Silvera Astri Sugiarto Clara Sania Krisanta Clara Vita Marlina Kristina Daffaul Haqqi Dikky Chandra Dinda Riska Andini Dwi Ilma Daroyani Era Madona Ermi Tety Eva Wardah FANDY NOVRIAN Fika Amaliyah Franscixkus Jamadin Saragih S. Fredinan Yulianda G. Oka Warmana, G. Oka Gusti Ayu Kadek Diah Puspawati Hamidatul Nesya Hasbi Rohiqi Hersyah, Mohammad Hafiz Heru Heru Hesti Pratiwi I Dewa Gde Mayun Permana I Gede Arie Mahendra Putra I Gede Cahyadi Putra I Gusti Ayu Ekawati I Gusti Ayu Kadek Diah Puspawati I Gusti Ketut Ariawan I Gusti Ngurah Arry Putra I Ketut Suter I Made Sugitha I Nengah Kencana Putra I Nyoman Adi Wibawa I Nyoman Agus Suarya Putra I Putu Suparthana I Wayan Aditya I Wayan Rai Widarta I Wayan Widnyana I.K. Suter Ida Ayu Putu Jasmine Chandra Dewi Ikrima Rahmasari Ita . Jason P Kenardi Joe Pratama Kadek Cintyadewi Permana Kanza Alfira Karina Dinda Putri KOMANG AYU NOCIANITRI Komang Ayu Sri Dewi Kusumaning Ayu, Made Ardha Levana Levana Luh Dian Rna Fajarini Luh Putu Trisna Darmayanti Luh Putu Trisna Darmayanti, Luh Putu Trisna M. D. Asiah M. Marthoenis M. Saripuddin Made Aditya Dharma Marito G. Sitanggang Maya Anita Putri Maya Anita Putri Melania Veronika Samosir Muhammad irmansyah Muhammad Wahdeni Pramana Mulyadi Mulyadi Munifah Abdat Nada Ulfa Naomi Felicia Nera Prabawati Ni Kadek Alit Wirastuti Ni Kadek Ayu Puspitayanti Ni Luh Putu Desy Melinia Sari Ni Made Dewi Wahyuni, Ni Made Dewi Ni Made Yusa Ni Nyoman Puspawati Ni Putu Bunga Sari Widyani Ni Putu Desva Mardany Ni Wayan Trisna Dewi Ni Wayan Wisaniyasa Nor Norisanti Novelita Olivea Herman Nurdin Amin P Purwanto Pande Made Agus S. Diputra Paramitha, Dewa Ayu Ika Purba, Melini Pazyanita Puti Fauziyyah Putri Anggun Lestari Putu Ari Sandhi Wipradnyadewi Putu Ayu Gaudiya Waisnawi Putu Ayu Nadyasari Putri Hidayat Putu Eka Ditya Mahendra Putu Liana Dewi Putu Priyanka Saraswati Putu Sri Astuti Putu Timur Ina Putu Wirya Darsana Qurotul Ilma Yaske E. RAHMI AGINTA ULFAH Rahmi Izzati Renty E.S.Lumbantobing Respi Saputri Reza Ardiansyah Saputra Ridho Khairul Imam Rizky Ahadi Roni, Faishol Rosnina nina A.G Said Usman Samsinar Samsinar Sanjiwani, Ni Made Suksma Santoso Santoso Saputra, Irwan Sayi Hatiningsih Secretly Galih Aditya Siti Amaroh Siti Amaroh Siti Mudrikatuz Zahro Siti Nur Hikmah Surya Prangga T. Darmayanti Teddy Anderson Tirza Lewi Gunadi Tito Azhari Saputro Tri Ayu Malissa Utafiyani . Vanesha Kinayomi Wardani, Tatiana Siska Wibawa, Agung Ari Candra Winda Kustiawan Yohanna Mei Sarah Purba