Karakteristik fisikokimia dan sensoris boba dari pati singkong Gajah (Manihot esculenta Crantz) dan labu kuning (Cucurbita moschata D.)
DOI:
https://doi.org/10.35941/jtaf.8.2.2026.22036.137-143Keywords:
boba, yellow pumpkin, cassava var. Gajah starch, physicochemical, sensoryAbstract
Penelitian ini bertujuan untuk mengetahui pengaruh formulasi pati singkong gajah dan labu kuning terhadap karakteristik fisikokimia dan sensoris boba. Bahan baku yang digunakan adalah pati singkong gajah, yang memiliki daya serap air tinggi, dan labu kuning, yang kaya nutrisi. Penelitian menggunakan Rancangan Acak Lengkap Faktor Tunggal dengan 6 taraf perlakuan, yaitu perbandingan pati singkong gajah dan labu kuning (100:0, 95:5, 90:10, 85:15, 80:20, 75:25) dengan 3 ulangan. Parameter yang diamati meliputi sifat fisik (warna, tekstur), kimia (kadar air, abu, serat, β-karoten), dan sensoris (uji hedonik dan mutu hedonik). Hasil analisis menunjukkan bahwa formulasi pati singkong gajah dan labu kuning berpengaruh nyata (p<0,05) terhadap karakteristik fisikokimia dan sensoris boba. Penambahan labu kuning secara signifikan meningkatkan nilai warna serta kadar air, abu, serat, dan β-karoten, sementara nilai kekenyalan dan kekerasan boba menurun. Formulasi boba optimal terdapat pada penggunaan 75 g pati singkong gajah dan 25 g labu kuning.
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