Electronic Theses and Dissertation

Kolak merupakan makanan yang dibuat dari ubi jalar dan pisang kemudian direbus dengan santan dan ditambahkan gula merah, sehingga memiliki rasa yang manis dan gurih. Mengonsumsi makanan tinggi lemak dan gula terlalu sering dapat berisiko terhadap peningkatan berat badan hingga obesitas. Di era sekarang, krim komersial seperti fiber cream hadir dengan klaim tinggi serat, rendah gula, lemak dan kalori, yang dapat menggantikan santan. Oleh karena itu, penelitian ini bertujuan untuk mengetahui jumlah kadar lemak, total kalori dan gula serta tingkat penerimaan konsumen terhadap kolak ubi jalar santan instan dan fiber cream. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu komposisi santan-fiber cream (S) yang terdiri dari 5 taraf yaitu S1 (100:0), S2 (75:25), S3 (50:50), S4 (25:75) dan S5 (0:100) dan konsentrasi gula merah (M) terdiri dari 3 taraf yaitu M1 (10%), S2 (20%) dan S3 (30%). Hasil penelitian menunjukkan bahwa interaksi komposisi santan-fiber cream dan konsentrasi gula merah (SM) berpengaruh sangat nyata (P≤0,01) terhadap uji kalori, kadar lemak, total padatan terlarut, uji deskriptif rasa, aroma santan, fiber cream dan gula merah, rasa, kekentalan, uji hedonik rasa, warna dan kekentalan. Konsentrasi gula merah (M) berpengaruh sangat nyata (P≤0,01) terhadap nilai total gula dan uji hedonik aroma. Konsentrasi santan-fiber cream (S) berpengaruh sangat nyata (P≤0,01) terhadap uji hedonik aroma dan berpengaruh nyata (p0,05) terhadap nilai total gula.

Sweet Potato Compote is a dish made from sweet potatoes and bananas, boiled with coconut milk and brown sugar, resulting in a sweet and savory taste. Consuming foods high in fat, such as those with coconut milk and high in sugar, too often can increase the risk of weight gain and obesity. Nowadays, various commercial creams claim high fiber content, low sugar, low fat, and low calories, which can replace coconut milk, such as fiber cream. Therefore, this study aims to determine the fat content, total calories, total sugar, and consumer acceptance level of sweet potato compote using instant coconut milk and fiber cream. The study uses a Factorial Completely Randomized Design (CRD) with 2 factors: the composition of coconut milk and fiber cream (S), consisting of 5 levels: S1 (100:0), S2 (75:25), S3 (50:50), S4 (25:75), and S5 (0:100), and the concentration of brown sugar (M), consisting of 3 levels: M1 (10%), M2 (20%), and M3 (30%). The results show that the interaction between the composition of coconut milk and fiber cream and the concentration of brown sugar (SM) has a highly significant effect (P≤0.01) on calorie tests, fat content, total dissolved solids, descriptive tests of taste, coconut milk, fiber cream, and brown sugar aroma, taste, consistency, hedonic taste, color, and consistency. The concentration of brown sugar (M) has a highly significant effect (P≤0.01) on total sugar and hedonic aroma. The concentration of coconut milk and fiber cream (S) has a highly significant effect (P≤0.01) on hedonic aroma and a significant effect (p≤0.05) on the total sugar.