Pemanfaatan Tepung Buah Pala (Myristica fragrans) dari Desa Wisata Sukajadi sebagai Substitusi Tepung Terigu pada Bolu Kukus

Abstract

Indonesia relies heavily on imported wheat flour while the utilization of local food resources remains limited. One potential local commodity is nutmeg pulp, which can be processed into flour. This study aimed to analyze the utilization of dried nutmeg flour from Sukajadi Tourism Village as a substitute for wheat flour in steamed sponge cake production. The product was evaluated based on physical characteristics and organoleptic properties, including color, aroma, texture, and taste. A Completely Randomized Design (CRD) with four substitution formulas was used: 0% nutmeg flour: 100% wheat flour (control), 25% : 75%, 50% : 50%, and 100% : 0%. Sensory evaluation included organoleptic testing by 7 trained panelists and hedonic testing by 42 untrained panelists. Data were analyzed using nonparametric statistical tests, including the Friedman and Wilcoxon Signed Ranks tests. The color, aroma, and taste of the steamed sponge cake were significantly affected by nutmeg flour substitution, whereas texture showed no significant difference. Hedonic test results indicated that the untrained panelists were able to distinguish sensory differences and accept the product formulations. These findings indicate that dried nutmeg flour has the potential to be used as a substitute for wheat flour in steamed sponge cake products and may contribute to local food diversification and MSME-based product development in Sukajadi Tourism Village.

Keywords: dried nutmeg flour, wheat flour substitution, steamed sponge cake, sensory evaluation, food diversification