PENGARUH SUBSTITUSI TEPUNG UMBI GARUT DAN PENAMBAHAN PUREE UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ROTI BAGELEN

Abstrak Roti bagelen terbuat dari roti manis yang dikeringkan. Penelitian tentang pengaruh substitusi tepung umbi garut dan penambahan puree ubi jalar ungu. Bertujuan untuk mengetahui pengaruh substitusi tepung umbi garut dan penambahan puree ubi ungu terhadap sifat organoleptik roti bagelen yang meliputi warna kulit, warna penampang, pori-pori, aroma, rasa, kerenyahan, dan kesukaan, serta nilai gizi roti bagelen dengan hasil organoleptik terbaik. Jenis penelitian ini adalah eksperimental dengan dua variabel yaitu variabel bebas dan variabel terikat. Variabel bebas yaitu substitusi tepung umbi garut dan penambahan pureQ jalar ubi ungu. Variabel terikat yaitu sifat organoleptik roti bagelen. Pengumpulan data menggunakan observasi secara organoleptik yang dilakukan oleh panelis. AnalisisQdata menggunakan uji anava two way dilanjutkan dengan uji Duncan. Produk terbaik dari hasil organoleptik dilakukan uji proximate untuk mengetahui kandungan karbohidrat, lemak, protein, energi, vitamin A, vitamin B, kalium, kalsium, fosfor. Hasil penelitian menunjukkan adanya pengaruh significant substitusi tepung umbi garut terhadap warna kulit, warna penampang, aroma, rasa, keremahan dan tingkat kesukaan.Adanya pengaruh significant penambahan puree ubi jalar ungu terhadap warna kulit, warna penampang, pori-pori, dan aroma. Berpengaruh secara significant interaksi substitusi tepung umbi garut dan penambahan puree ubi jalar ungu terhadapwarna kulit, warna penampang, dan aroma. Hasil terbaik diperoleh dari produk roti bagelen dengan substitusi tepung umbi garut 50% dan penambahan puree ubi ungu 90 gram dengan warna kulit “Ungu sedikit kekuningan”, warna penampang “ungu kekuningan”, pori-pori “sedang dan rata”, aroma “sedikit beraroma umbi garut dansedikit beraroma ubi ungu”, rasa “sedikit berasa umbi garut dan sedikit berasa ubi ungu”, kerenyahan cukup renyah”, tingkat kesukaan “cukup suka”. Kandungan gizi setiap 100 gram roti bagelen meliputi karbohidrat 78,61%, lemak 6,05%, protein 9, 85%, energi 402,50 kkal,Qvitamin A 18, 85 mg, vitamin B 2,05 mg, kalium 21,50 mg, kalsium 16,70 mg, fosfor 98,60 mg. Kata kunci : Roti Bagelen, Tepung Umbi Garut, Puree Ubi Ungu,Uji Organoleptik. Abstract Bagelen bread is made from dried sweet bread. Research on the effect of substitution of arrowroot tuber flour and the addition of purple sweet potato puree. The aim was to determine the effect of substitution of arrowroot tuber flour and the addition of purple sweet potato to the organoleptic properties of bagel bread which included skin color, crossing color, pore, aroma, taste, crispness, and preference, and nutritional value of bagelen bread with the best organoleptic results.This type of research is experimental with two variables namely independent variables and dependent variables. The independent variable is the substitution of arrowroot tuber flour and the addition of purple sweet potato puree. The dependent variable is the organoleptic nature of bagelen bread. Data collection uses organoleptic observations conducted by panelists. Data analysis used two way anava test followed by Duncan test. The best product from organoleptic results is a proximate test to determine carbohydrate, fat, protein, energy, vitamin A, B vitamins, potassium, calcium, phosphorus. The results showed a significant substitution of arrowroot tuber flour on skin color, cross-sectional color, aroma, taste, weakness and level of preference. There is a significant effect of adding purple sweet potato puree to skin color, cross-sectional color, pores, and aroma. It has a significant effect on the substitution interaction of arrowroot tuber flour and the addition of purple sweet potato puree toskin color, cross-sectional color and aroma. The best results were obtained from bagelen bread products with the substitution of 50% arrowroot tuber flour and the addition of 90 grams of purple yam puree to the skin color "Purple slightly yellowish", the color of "yellowishQpurple", "medium and flat" pores, aroma "slightly flavorful arrowroot tubers and slightly purple scented ", taste" slightly flavored arrowroot tuber and slightly purple sweet potato ", crispness" quite crunchy ", the level of preference" quite like ". The nutritional content of every 100 grams of bagelen includes carbohydrates 78.61%, fat 6.05%, protein 9, 85%, energy 402.50 kcal, vitamin A 18, 85 mg,Qvitamin B 2.05 mg, potassium 21.50 mg,calcium 16.70 mg, phosphorus 98.60 mg. Keywords: Bagelen bread, arrowroot tuber flour, purple yam puree, nutritional content