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All Journal Food and Agro-industry (FAGI) Journal
Istiqomah, Zidna Amalia Al
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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Karakteristik sensori, fisikokimia, dan mikrobiologi pada produk kolpie : pie dengan substitusi tepung ubi ungu dan isian vla kolak pisang Adiwinata, Doni; Istiqomah, Zidna Amalia Al; Fitria, Aini Nur; Nurpitriani, Irna; Apriliani, Widya; Lazuardi, Amanda Deviena; Nurtiana, Winda
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.6282

Abstract

Kolpie is an innovative pie product made from a combination of purple sweet potato flour and wheat flour with a filling of kolak pisang custard, developed to enhance the value of local food through sensory evaluation and scientific analysis. Sensory tests were conducted on four different formulations with varying flour ratios, and the best formulation was determined to be F3 (70 g purple sweet potato flour: 190 g wheat flour), receiving the highest scores for taste, aroma, and texture. Physicochemical analysis of the selected formulation showed a moisture content of 37.04%, fat 20.53%, protein 2.99%, total sugar 85.38%, and starch 14.52%. The product exhibited a reddish color with low brightness due to the anthocyanin content in purple sweet potatoes. Meanwhile, the ash content was 1.33%, within the acceptable SNI limit. However, microbiological testing revealed a Total Plate Count (TPC) of 4.2 × 10? CFU/g, exceeding the maximum allowable SNI threshold (1 × 10? CFU/g), indicating potential contamination during production. Overall, Kolpie demonstrates promising potential as a local food product with high sensory and nutritional value, though improvements in microbial safety and filling stability are needed for commercial viability.
Co-Authors Adiwinata, Doni Apriliani, Widya Fitria, Aini Nur Lazuardi, Amanda Deviena Nurpitriani, Irna Winda Nurtiana