The Effect Of Jicama Flour Substitution On The Quality Of Cupcake

This research is motivated by the use of yam flour to vary the yam flour cupcake which aims to utilize local food ingredients, adding to the innovation of cupcake products. This study aims to analyze the effect of substitution of yam flour as much as 25%, 50% and 75% on the quality of cupcakes in terms of volume, shape, color, aroma, texture and taste. This type of research is a pure experiment with a completely randomized design. The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of yam flour cupcakes. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount > Ftable, then it is continued with Duncan's test. The results showed that there was a significant effect of substitution of  jicama flour between 25%, 50% and 75% on the quality of the cupcake, namely the quality of the golden yellow color, the aroma of the yam-flavored cupcake, the overall sweet taste and the taste of yam. The quality of expanding volume, shape (neat, uniform and tubular), fragrant aroma and soft texture have no effect on the quality of the cupcake. The result of the best quality test of yam flour cupcake is in X2 treatment with 50% yam flour substitution.