Daya Terima Pemanfaatan Tepung Limbah Kulit Buah Pepaya (Carica Papaya L) Substitusi dalam Pembuatan Bolu Gulung

Abstract

Background: Wheat flour is a material derived from wheat grains, which is usually used in the making of cakes, noodles, and bread. One alternative to increase the nutritional content of wheat flour is the addition of other food ingredients, such as utilizing papaya fruit peels processed into flour as a raw material for making rolled sponge cake. Objective: This study aims to determine the acceptability of panelists in utilizing papaya peel waste as a substitute flour in the making of rolled sponge cake. Method: This study uses an experimental research type with a Completely Randomized Design experiment, which involves the formulation of adding papaya peel flour in the making of rolled sponge cake, specifically 10% papaya peel flour and 90% wheat flour as P1, and a control using 100% wheat flour. Results: The color category of the papaya skin flour roll cake shows that the control group has the highest liking percentage, which is 86.7% (n=13). The taste category shows that the control group has the highest percentage of preference, which is 80% (n=12). The aroma category shows that the control group has the highest liking percentage, which is 73.3% (n=12). The texture category shows that the control group has the highest liking percentage, which is 93.3%. Conclusion: Further laboratory research is needed regarding the nutritional content of rolled cake with the addition of papaya peel flour, as well as appropriate recipes and processing methods, so that the acceptance of the treatment group can be better than the control group.