Muhammad Ali Shodiqin, Miftachul Chusnah, Dyah Ayu Sri Hartanti

The Effect of Adding Purple Sweet Potato (Ipomoea batatas L) on the Organoleptic Quality of Mocaf Flour-Based Pukis Cake

Introduction

The effect of adding purple sweet potato (ipomoea batatas l) on the organoleptic quality of mocaf flour-based pukis cake. Optimize mocaf-based pukis cake quality with purple sweet potato (Ipomoea batatas L.). Discover how 100ml improves color, aroma, taste, and texture for a preferred snack.

Abstract

Pukis cake is a traditional snack that is generally made from wheat flour. To reduce dependence on imported flour, mocaf is used as an alternative, along with purple sweet potato (Ipomoea batatas L.) as a natural coloring agent that also increases nutritional value and visual appeal. This study aims to investigate the effect of adding purple sweet potato (Ipomoea batatas L.) on the organoleptic properties of mocaf-based pukis cake, including color, aroma, taste, and texture. The experimental design used was a Completely Randomized Design (CRD) with three treatments: A1 (50 ml purple sweet potato), A2 (100 ml), and A3 (150 ml) per 500 ml of dough, each repeated three times. Data were analyzed descriptively and statistically using ANOVA, followed by the Least Significant Difference (LSD) test at the 5% level. Results showed that treatment A2 (100 ml purple sweet potato) yielded the best results with color values of 5.30, aroma 5.40, taste 5.40, and texture 5.25. The addition of 100 ml of purple sweet potato resulted in an attractive purple color, distinctive aroma, natural sweet taste, and soft texture that was significantly preferred by the panelists (p<0.05).

Review

This study addresses a pertinent topic in food innovation, focusing on the utilization of local ingredients to enhance traditional snacks. The authors successfully explore the incorporation of mocaf flour, an indigenous alternative to wheat, and purple sweet potato as a natural colorant and nutritional booster in pukis cake. The objective to assess the organoleptic properties (color, aroma, taste, texture) is clear and relevant for product development. The methodology, employing a Completely Randomized Design (CRD) with ANOVA and LSD for statistical analysis, appears sound for investigating the effect of different purple sweet potato concentrations. A key strength is the identification of a specific optimal concentration (100 ml, A2) that significantly improved all assessed organoleptic attributes, resulting in an appealing purple color, distinctive aroma, natural sweet taste, and soft texture. While the study presents valuable findings, several aspects could enhance its scientific rigor and impact. The abstract lacks crucial details regarding the sensory evaluation methodology, such as the number and demographic of panelists, their training level, and the specific type of scale used to generate the reported "values" (e.g., a 1-7 or 1-9 Hedonic scale). Without this context, the interpretation of scores like 5.30 for color is limited. Furthermore, although the abstract claims an increase in nutritional value, no data or analysis is presented to substantiate this assertion; future work should quantify this benefit. The study also does not appear to include a control group (e.g., pukis made solely with mocaf or a conventional wheat-based pukis) for direct comparison, which would provide a stronger benchmark for the "best results" reported. Despite these suggestions, this research offers a commendable contribution to the development of sustainable and appealing traditional food products. The successful optimization of purple sweet potato inclusion in mocaf-based pukis cake highlights a promising avenue for reducing dependence on imported wheat flour while leveraging indigenous resources. The findings have practical implications for local bakeries and food entrepreneurs looking to innovate and differentiate their products. Future research could build upon this by conducting a detailed nutritional analysis, evaluating consumer acceptance with a broader panel, assessing shelf-life stability, and exploring the economic feasibility of scaling up production to further cement the impact of this promising innovation.

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