PENGEMBANGAN UMBI DALUGHA (Cyrtosperma Merkusii (Hassk.) Schott) MENJADI BOLU CHARMELIA SEBAGAI DESSERT

Abstract

The research used in this research is Research and Development (R&D). The aims of this study were: (1) Developing dalugha tubers into Charmelia sponge cakes. (2) Knowing the nutritional value of Carbohydrates, Fats, Vitamin C and Fiber contained in Charmelia's sponge cake. (3) Organoleptic analysis of the Charmelia sponge cake. The nutritional value test results of the Charmelia sponge cake were 17.67% Hydrolyzed Carbohydrate, 21.69% Fat, 145.88 mg/100 g Vitamin C and 2.87% Crude Fiber. While the organoleptic test results from

14 panelists on 4 indicators showed: color: 79%, taste: 64%, aroma: 57% and texture: 64%.