PROPORSI TEPUNG BERAS MERAH DAN TEPUNG UBI JALAR PUTIH TERHADAP KARAKTERISTIK SENSORI SAVORY MILLE CREPES

Abstract

Developing products based on local food ingredients is a crucial effort to reduce reliance on wheat flour as the primary ingredient in baked goods. Red rice flour and white sweet potato flour show potential as alternative ingredients due to their nutritional content and functional properties in food processing. This study aimed to analyze the effect of varying proportions of red rice flour and white sweet potato flour on the sensory characteristics of savory mille-crepes and to determine the optimal formulation. A quantitative experimental method was employed, utilizing three treatment formulations: P1 (70% red rice flour : 30% white sweet potato flour), P2 (60% red rice flour : 40% white sweet potato flour), and P3 (50% red rice flour : 50% white sweet potato flour). Sensory evaluation involved 35 panelists using a five-point hedonic scale to assess aroma, texture, taste, and overall preference. The data were analyzed using a homogeneity test, One-Way ANOVA, and Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that the proportions of red rice flour and white sweet potato flour significantly influenced all sensory characteristics of the savory mille-crepes (p<0.05). The optimal formulation was achieved with treatment P2 (60% red rice flour and 40% white sweet potato flour), which yielded the highest sensory scores for aroma, texture, taste, and overall preference. This formulation holds potential for development as an innovative baked product based on local food ingredients.