Karakteristik Fisik, Kimia, dan Sensori Boba dari Tepung Ubi Jalar Madu (Ipomoea batatas L. var. Madu) dan Tapioka

Diniyah, Nurud
Yekti, Anggun Fitria Mustika
Afriliana, Asmak
Giyarto, Giyarto
Subagio, Achmad

Jurnal Teknologi Hasil Pertanian
Vol 18, No 1 (2025): Februari

Boba made from tapioca tends to have a slightly rough, firm, and dense texture. Substituting honey sweet potato flour as a source of sweetener, natural coloring, and low starch content can improve the structure and enhance the quality of the boba. This research aims to determine the effect of the ratio of honey sweet potato flour and tapioca on physical, chemical, and sensory quality characteristics, as well as to determine the best treatment for boba with honey sweet potato flour and tapioca. This research used a Completely Randomized Design (CRD) with one treatment factor, namely the ratio of honey sweet potato flour and tapioca (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, 90:10 and 100:0) in triplicate. The made pearls were subjected to physical (diameter, bulk density) analysis, texture profile (hardness, gumminess, springiness, and chewiness) analysis, chemical (moisture content, starch content, reducing sugar content) analysis, and sensory (color, taste, aroma, and texture) evaluation. According to obtained results, the ratio of honey sweet potato flour and tapioca was significantly difference to the physical (diameter, bulk density) proprerties, texture profile (hardness, gumminess and chewiness), chemical properties (moisture content, starch content, reducing sugar content), and sensory evaluation (color, taste, aroma and texture) of boba pearl. The ratio of honey sweet potato flour and tapioca, 90:10, is the best treatment with an effectiveness value of 0.73. The characteristics of raw boba pearl as a best treatment respectively 0.92 ± 0.00 cm diameter; 0.40±0.00 g/ml bulk density and 47.45±0.58% water content, while the characteristics of ripe boba were 1.15±0.00 cm of diameter; 0.51±0.00 g/ml bulk density; 62.94±1.32 gf hardness; 103.21±1.62 gf gumminess; 53.97±2.37 gf springiness, 0.46±0.00 gf chewiness; 64.50±1.57 % water content; 11.81 ± 0.04% starch content; 30.47 ± 0.02% reducing sugar;  4.10 ± 0.79 (like) hedonic color; 4.15 ± 0.81 (like) taste; 4.05 ± 0.76 (like) aroma; and 4.05 ± 0.69 (like) texture.