PENGARUH PENAMBAHAN BUAH ALPUKAT TERHADAP KARAKTERISTIK ORGANOLEPTIK BOLU KUKUS MEKAR

Abstract

Innovation in the development of traditional cake-based food products is becoming increasingly important as consumer demand for food that is not only delicious but also nutritious increases. This study aims to examine the effect of adding avocado (Persea americana) on the organoleptic characteristics and chemical composition of bolu kukus mekar. The method used was a Completely Randomized Design (CRD) with three treatments (0%, 25%, and 50% addition of avocado puree) which were each repeated three times. The parameters analyzed included water content, carbohydrate content, fat content, organoleptic testing of color, aroma, taste, and texture. The results showed that the addition of 50% avocado increased the water content to 38.8% and still met SNI standards, reduced the carbohydrate content to 36.6%, and produced a darker green color. The aroma and taste of avocado were detected in the 25% and 50% variations, although not dominant. The texture of the bolu kukus mekar became softer with the addition of 25% avocado, but decreased with the addition of 50%. Overall, the use of avocado as an additional ingredient provides the potential to increase the nutritional value and organoleptic characteristics of the blooming steamed sponge cake, with a concentration of 25% providing the best organoleptic results.