Karakteristik Sifat Kimia dan Organoleptik Churros Tersubtitusi Tepung Beras dengan Tepung Ubi, Chemical Characteristic and Organoleptic Churros Substituted with Rice Flour with Sweet Potato Flour

Mulidavi Mutya Rochmah (Program Studi Teknologi Pangan, Fakultas Teknik dan Informatika, Universitas PGRI Semarang)
Anggun Desiana Sofa (Program Studi Teknologi Pangan, Fakultas Teknik dan Informatika, Universitas PGRI Semarang)
Eva Elysa Oktaviys (Program Studi Teknologi Pangan, Fakultas Teknik dan Informatika, Universitas PGRI Semarang)
Iffah Muflihati (Program Studi Teknologi Pangan, Fakultas Teknik dan Informatika, Universitas PGRI Semarang)
Arief Rakhman Affandi (Program Studi Teknologi Pangan, Fakultas Teknik dan Informatika, Universitas PGRI Semarang)

Jurnal Pangan dan Gizi
Vol 9, No 1 (2019): Kajian Pangan dan Gizi

This study aims to determine the effect of making churros from rice flour and sweet potato flour. This study uses a completely randomized factorial pattern with 2 factors, namely the comparison of the composition of rice flour and sweet potato flour. While the second factor is the type of flour used, namely purple sweet potato flour and Cilembu sweet potato flour. The resulting churros will be observed for quality including water content, fat content, and organoleptic test (preference and descriptive). The results of this study indicate that panelists prefer churros made of 30 TB: 70 TU. The lowest value of fat content is 30TB: 70TC which is 16,715%. Water content value of 30TB: 70TU with a value of 19.13%.