Formulasi dan Penetapan Harga Pokok Produksi (HPP) Mochi Tepung Ketan Putih Tersubstitusi Tepung Ubi Jalar Ungu dan Mocaf

Abstract

This study aimed to evaluate the effects of purple sweet potato flour and Modified Cassava Flour (mocaf) substitution on the physical, sensory, and economic characteristics of mochi made from glutinous rice flour. A Completely Randomized Design was employed using four formulations consisting of different ratios of glutinous rice flour, purple sweet potato flour, and mocaf: F1 (43,22%:0% :0%), F2 (32,08%:2,67%:5,76%), F3 (32,08%:4,01%:4,01%), and F4 (32,08%:5,76%:2,67%). with five replications. Parameters observed included physical properties (color and texture), sensory quality (hedonic and scoring), and production cost analysis (HPP). The results showed that the substitution of purple sweet potato flour and mocaf had a significant effect on the color parameters (L*, a*, b*) and texture of the mochi. The L* value ranged from 30.94 to 48.65, a* from 1.35 to 4.21, and b* from 18.31 to 37.21. Texture values ranged from 1.12 to 2.99 g/mm. Sensory evaluation indicated differences in panelists’ preferences for color, texture, aroma, taste, and overall acceptance. Formulation F2 produced the most preferred color, while F1 exhibited the highest texture preference due to the dominance of glutinous rice flour. Meanwhile, F3 and F4 showed improved aroma and flavor attributes due to higher levels of purple sweet potato flour. Production cost analysis demonstrated that the use of purple sweet potato flour and mocaf influenced raw material costs and resulting in a higher total production cost compared to using 100% glutinous rice flour. Overall, the study concluded that the substitution of purple sweet potato flour and mocaf can improve the visual quality, sensory acceptance, and cost production of mochi.