1Elvira Descania, 2Nur Aulia Nisa, 3Harlyanti Muthma’innah Mashar, 4Teguh Supriyono, 5Lamia Diang Mahalia
Department of Nutrition Poltekkes Kemenkes Palangka Raya
Keywords: Pukis, red beans, purple sweet potatoes, PMT, toddlers
Abstract
Purpose: This study aimed to determine the organoleptic quality, acceptability, and Nutritional Content of pukis made from red bean and purple sweet potato.
Methodology: The research design was a completely randomized design using 3 variations of the comparison formula of red beans: purple sweet potatoes: wheat flour, P1 (30%: 10%: 60%), P2 (40%: 20%: 40%), and P3 (50%: 30%: 20%). Then organoleptic and acceptability tests were carried out.
Findings: The results of the study showed that the characteristics of red bean flour were brownish gray and had a distinctive peanut aroma, while purple sweet potato flour was dark purple and had a distinctive purple sweet potato aroma. Pukis cake products have the characteristics of brown color, a taste that tends to be sweet and soft. The results of the acceptability test on 30 panelists liked the taste, aroma, and texture of P1, while the respondents liked P2. Pukis cake, a substitute for red bean flour and purple sweet potato, has a high protein and carbohydrate content, so it can be used as additional food to meet the daily needs of toddlers.
Limitation: The limitation of this study is the need for quantitative analysis of the nutritional content of the product to support its potential to be developed as an alternative supplementary food for toddlers.
Contribution: This research can contribute to efforts to maintain the health of infants and toddlers and prevent stunted growth by providing additional food rich in nutrients.
