Physicochemical and Sensory Properties of Cilembu Sweet Potato Flour (Ipomoea batatas L) Dumpling

Abstract

To increase the use of local raw materials, such as the already popular Cilembu sweet potato, can be substituted in making dumplings to replace some of the wheat flour. This study aims to make dumpling with various concentrations of Cilembu sweet potato flour substitution (0, 10, 20, 30, and 40%) and determine the characteristics of the chemical properties (content of: water, ash, protein, fat, and carbohydrates), physical (expandability), and sensory (flavour, colour, texture, overall preference) of the dumplings produced, determine the dumplings substituted with Cilembu sweet potato flour chosen by the panellists and the maximum amount of Cilembu sweet potato flour substitution that consumers still prefer. The research design was a single-factor Completely Randomized Design (CRD). The data obtained were analyzed using Analysis of Variance (ANOVA). If significant differences were found between treatments, they were further examined using Duncan's Multiple Range Test (DMRT) at the 1% level. The increasing substitution treatment of Cilembu sweet potato flour in making dumplings  (0, 10, 20, 30, and 40%), increased the chemical properties of dumpling: water content (from 1.78 - 3.50%), ash content (from 1.5-1.99), and carbohydrate content (from 50.92-55.76), did not affect the protein content, but decreased: fat content (from 39.46 - 33.02), dumpling expansion power (from 107.80-86.60), and had an effect on reducing the sensory properties of dumpling: taste (4.15-2.25), colour (4.40-1.35), texture (4.10-3.30), and overall preference (4.05-3.60). The dumpling substitution of Cilembu sweet potato flour that the panelists most preferred was the substitution of Cilembu sweet potato flour at 10% (score 4.00). Dumplings substituted with Cilembu sweet potato flour up to 30% were still acceptable and liked by the panelists