Pengembangan Teknologi Pengolahan Kue Sapik Dengan Penganekaragaman Rasa dan Warna

Ermiati, Ermiati and Putri, Sri Kembaryanti and Elida, Mutia (2014) Pengembangan Teknologi Pengolahan Kue Sapik Dengan Penganekaragaman Rasa dan Warna. In: prosiding seminar nasional kebijakan dan pengembangan teknologi hilirisasi dalam upaya peningkatan nilai tambah produk pertanian. POLITEKNIK PERTANIAN NEGERI PAYAKUMBUH, PAYAKUMBUH. ISBN 9789799869166

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Abstract

Kue Sapik made not so much effort by the Minang community as a source of income. This is due to make a kue sapik takes patience and practice.. Kue Sapik type produced by small entrepreneurs are generally based on rice flour with seasonings spekuk flavor are brownish yellow and kue sapik with black sticky base material Not much done diversifying taste and color of the sapik snack. Therefore it is necessary modifications to the materials used in the manufacture of kue sapik by adding local food such as purple sweet potato and pumpkin resulting in atractive colors, and made snacks of different flavour kue sapik, like the taste of sesame, beans and mocha. The results of proximate analysis carried out on the kue sapik obtained low water content ranged 1,46 to 2,49%, ash content from 0,41 to 0,78%, the highest protein-content in the purple kue sapik is 1.0,6&%, the highest fat content pumpkin sapik snacks is 20,2l%, and the highest carbohydrate content purple sweet potato kue sapik is 87,77%. Financial analysis conducted on the kue sapik obtained R/C ratio 1,63 SO it is well worth the effort to be developed.

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