Kualitas Bolu Kukus dengan Penambahan Extract Bunga Telang
Authors: Udiyana I Gede , Praminatih Gusti Ayu 
Published: February 2024

Bolu merupakan produk olahan pangan yang berbahan dasar tepung terigu, selain itu bolu merupakan olahan yang digemari oleh seluruh kalangan usia, dalam pembuatan bolu harus menggunakan tepung yang memiliki kandungan protein berupa gluten seperti tepung terigu. Belakangan ini bunga telang (Clitoria ternatea L.) semakin populer di Indonesia sebagai bunga yang memberikan banyak manfaat kesehatan. Sajian minuman bunga telang atau dalam bentuk penganan lain semakin mudah dijumpai di restoran. Bunga telang, segar ataupun kering, kini relatif semakin ramai diperjualbelikan. Semakin banyak pula yang menanam tanaman bunga telang di pekarangan rumah untuk keperluan satu keluarga. Penelitian ini berfokus pada eksperimen cara pengolahan kualitas bolu kukus dengan penambahan extract bunga telang. Dan juga untuk mengetahui kualitas bolu kukus dari segi rasa, tekstur, aroma dan warna, untuk mengetahui daya tahan serta menganalisis biaya yang diperlukan dalam pembuatan kualitas bolu kukus dengan penambahan extract bunga telang. Pendekatan penelitian yang digunakan adalah penelitian eksperimen yang kemudian diuji oleh 25 panelis dengan tes organoleptik, observasi, analisis biaya dan minat calon kosumen. Hasil penelitian menunjukkan kualitas bolu kukus dengan penambahan extract bunga telang masuk dalam kriteria enak dari segi rasa, tekstur yang lembut, beraroma harum serta warna yang menarik. Dari hasil uji daya tahan mampu bertahan selama 3 hari. Dari hasil analisis biaya produksi membutuhkan biaya Rp. 19.500, dengan persentase 100% yang dihasilkan melalui uji minat kosnumen, jadi kualitas bolu kukus dengan penambahan extract bunga telang layak untuk dipasarkan.

Sponge is a processed food product that is made from wheat flour, besides that, sponge cake is a product that is favored by all ages. In making the cake, one must use flour that contains protein in the form of gluten, such as wheat flour. Lately, the telang flower (Clitoria ternatea L.) is increasingly popular in Indonesia as a flower that provides many health benefits. Serving telang flower drinks or in the form of other snacks is increasingly easy to find in restaurants. Telang flowers, fresh or dried, are now relatively more widely traded. More and more are planting telang flower plants in the yard of the house for the needs of one family. This study focuses on experimental methods of processing the quality of steamed sponge with the addition of telang flower extract. And also to determine the quality of the steamed sponge in terms of taste, texture, aroma and color, to determine the durability and analyze the costs required in making quality steamed sponge with the addition of telang flower extract. The research approach used is experimental research which is then tested by 25 panelists with organoleptic tests, observation, cost analysis and interest of prospective customers. The results showed that the quality of the steamed sponge cake with the addition of telang flower extract was included in the delicious criteria in terms of taste, soft texture, fragrant aroma and attractive color. From the results of the endurance test, it can last for 3 days. From the results of the analysis of the cost of production requires a cost of Rp. 19,500, with a percentage of 100% produced through a consumer interest test, so the quality of the steamed cake with the addition of telang flower extract is worthy of being marketed.