Pengaruh Formula Tepung Umbi Uwi (Dioscorea alata) dan Tepung Terigu Terhadap Daya Terima Bolu Kukus

Uwi tuber is functional food ingredients than can be flourished to become further food preparations. Uwi tuber is one of the recommended foodstuffs for diabetics with diabetes mellistusas alternative of first food. It is because uwi tuber has lower glicemix index compared to other foodstuffs, such as rice, corn, etc. Based on the potential of the uwi tuber, it is necessary to do further innovation in food processing, one of them is to be processed as another food such as steamed bolu which has low glicemix index. This researchis to know the effect of uwi tuber flour and wheat flour proportion toward acceptability of steamed bolu. This researchusing an experimental method with a CRD (Complete Randomized Design),3 formulationand 3replications, P0uwi tuber flour : wheat flour (0% : 28%), P1uwi tuber flour : wheat flour (14% : 14%), P2 uwi tuber flour : wheat flour (21% : 7%). Friedman Rankused for stastical analysis organoleptic test. Steamed bolu in the propostion of uwi tuber flour : wheat flour (21% :7%) can be accepted organoleptically. Further research is needed regarding the optimal formula and the addition of food additives that can increase the acceptability of color, aroma, texture, and taste of steamed cassava flour cakes.