Innovation and Nutritional Content Analysis in Making Kue Lumpur using Green Broccoli (Brassica Oleracea var. Italica) Puree as Substitute Ingredient

Ida Fitri Bohari* -  Department of Family Welfare Education, Faculty of Engineering, State University of Makassar
Rika Riwayani -  Department of Family Welfare Education, Faculty of Engineering, State University of Makassar, Indonesia
Slamet Widodo -  Department of Family Welfare Education, Faculty of Engineering, State University of Makassar, Indonesia

Supp. File(s): Surat Pernyataan Etika Publikasi Surat Pernyataan Hak Cipta Covering Letter Research Materials
Broccoli, a vegetable rich in fiber, vitamins, and minerals, holds considerable potential for daily consumption, either as a complementary dish alongside main courses or as a culinary component. However, its incorporation into cake recipes remains limited. To address this gap, a study was conducted to explore the integration of broccoli as a substitute ingredient in a specific type of moist cake known as Kue Lumpur, a renowned traditional Indonesian delicacy often enjoyed as a snack during various events. This research aimed to experiment with the creation of green broccoli puree, investigate the process of producing Kue Lumpur by incorporating the green broccoli puree, assess the responses of sensory panelists, and evaluate the nutritional composition of the resulting Kue Lumpur with the substituted green broccoli puree. Data collection techniques encompassed documentation and the utilization of a scoresheet-based questionnaire. Analytical methods included quantitative descriptive statistical analysis, mean comparison tests, ANOVA, and Duncan tests. The procedure for crafting broccoli puree involved sequential steps such as separation, blanching, steaming, and refinement. Similarly, the production process of Kue Lumpur with the substituted green broccoli puree encompassed stages of preparation, formulation weighing for four distinct formulations (F1: 10%, F2: 20%, F3: 30%, and F4: 40% puree content), ingredient mixing, and the baking process. Subsequently, a sensory evaluation was conducted by a panel of experts, assessing aspects such as color, aroma, texture, and taste of the Kue Lumpur with substituted green broccoli puree. The selected formulation, F2 (20% green broccoli puree and 80% potato), exhibited enhanced protein content and decreased ash content, making it the preferred choice.

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Keywords : Green Broccoli, Kue Lumpur, substitution

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Open Access Copyright (c) 2024 Andi Hudiah, Ida Fitri Bohari, Rika Riwayani, Slamet Widodo
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AcTion: Aceh Nutrition Journal
Published by: Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health.
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