Vol. 5, No. 8, August 2024

E-ISSN: 2723-6692

P-ISSN: 2723-6595

http://jiss.publikasiindonesia.id/

Jurnal Indonesia Sosial Sains, Vol. 5, No. 8, August 2024 1982

KEYWORDS

ABSTRACT

Mousse; Tape; Purple Uwi

Purple uwi tape mousse is a frozen dessert type of soft pudding

made from the main ingredients of purple uwi tape and cream. The

use of purple uwi tape, besides providing color and taste, also

extends the life of the purple yam tape and adds nutritional content

to the mousse. The objectives of this research are to determine the

characteristics of purple uwi tape mousse, to determine consumer

acceptance of purple uwi tape mousse, and to know the nutritional

content of purple uwi tape mousse. The panellists' acceptance of

the purple uwi tape mousse through the results of the hedonic test

showed that what the panellists liked most was the mousse with

the addition of 100% purple uwi tape in the M3 code. The

characteristics resulting from mousse with this recipe formula are

that it has a sweet, savoury, slightly salty taste, a distinctive aroma

of tape and milk, a soft texture, and a bright pink color so that it

attracts consumer interest. Purple uwi tape mousse nutrition per

cup measuring 8 oz/ounce, or 117 g, contains 0.572 g fibre, 5.44 g

protein, 0.242 g flavonoids, 41.9 g carbohydrates, and 28.1 g fat.

Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)

1. Introduction

Indonesia has a diversity of traditional foods. One of the traditional foods widely known in

the community is tape. Tape is a food produced from the fermentation process of carbohydrate

foods, such as cassava and glutinous rice. Tape can be made from cassava or cassava and the result

is called cassava tape by Hidayat et al., (2006) (Dirayati et al., 2017). Food stuffs that contain

carbohydrates other than cassava are purple uwi.

Uwi ungu (Dioscorea alata) is one of the food ingredients that has a lower content of sugar and

fat and is free of gluten, high in fibre and flavonoids, so it is safe to be consumed by people with

diabetes and autism and supports diet programs (Sakthidevi & Mohan, 2013). Uwi purple is a

functional food that supplements fibre and minerals in the body (Hapsari, 2014).

Consumer Acceptance Test of Purple Uwi (Dioscorea Alata L)

Mousse Tape

U. Yuyun Triastuti

Akademi Kesejahteraan Sosial Ibu Kartini, Semarang, Indonesia

Email: yuyuntriastuti94@gmail.com

Correspondence:yuyuntriastuti94@gmail.com

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Jurnal Indonesia Sosial Sains, Vol. 5, No. 8, August 2024 1983

The most straightforward process of purple uwi is steaming to add flavor and consumption,

then processing it into the tape to increase its quality. Purple uwi tape tastes sweet and slightly sour

fresh, smells of tape (typical of fermentation), and the texture is softer and moister. Purple uwi tape

can be served directly or reprocessed into other more exciting preparations, such as purple uwi

tape mousse. The impression of the uwi tape produced on the mouse is a refreshing sour taste; the

fermentation of the uwi tape influences this. The fresh sour taste effect of purple tape is suitable for

mice, which are served in a cold state. In addition, it also gives a slightly purplish pink effect that is

attractive and safe for health (Najah et al., 2023).

Mousse is a different type of pudding because it has a soft and foamy texture. Mousse, in its

dish, functions as a dessert, which is served frozen and can be complemented by cake. The main

ingredients for making mousse are whipped cream, egg whites, or gelatin. Mousse has a soft and

smooth taste, resembling ice cream by Farida, (2008) in Yasjudani (2017).

Several studies have shown that the use of fermented ingredients in food products can

increase their attractiveness and nutritional value. For example, research by Najah et al. (2023)

shows that ice cream that uses purple uwi as a base ingredient has interesting taste and aroma

characteristics. In addition, research by Ajid et al. (2022) emphasizes the potential of purple uwi in

various food product applications, including as an additional ingredient in making mousse.

The purpose of this study is: To find out the Characteristics of Purple Uwi Tape Mousse:

Analyze the taste, aroma, texture, and color of the mousse produced, to find out the Consumer

Acceptance of Purple Uwi Tape Mousse: Measure the level of consumer preference through a

hedonic test that involves assessing taste, aroma, texture, and appearance. And Knowing the

Nutritional Content of Purple Uwi Tape Mousse: Analyzing the content of fiber, protein, flavonoids,

carbohydrates, and fats in mousse products to determine the nutritional value offered.

2. Materials and Methods

Research Plan

The author's experiment was to make Purple Uwi Mousse Tape; the experiment was carried

out in 2 stages. The first stage is the manufacture of purple uwi tape. The second stage of making

purple uwi tape mousse was carried out three times. Each experiment made four products with

different percentages of purple uwi tape.

The percentage of purple uwi tape is compared to whipped cream as the main ingredient in

making mice. The four products are a comparison of the percentage of purple uwi tape as much as

50%, 75%, 100%, and 125% of the use of whipped cream, followed by the addition of purple uwi

tape of 50% is called M1 code product, the addition of 75% of purple uwi tape is called M2 code, the

addition of 100% purple uwi tape is called M3 code, and the addition of purple uwi tape of 125% is

called M4 code.

Time and Place of Research

This research obtained data by experimenting with making purple uwi mousse tape. The

experiment was carried out in the Culinary Arts laboratory of the Academy of Social Welfare, Ibu

Kartini Semarang, located at Jalan Sultan Agung, number 77 Semarang. The time used is 3 (three)

months, from March to May 2024.

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Tools and Materials

The equipment used to make purple uwi tape mousse includes digital scales, saucepans,

measuring cups, spoons, Bowls, strainers, Hand mixers, spatulas, bamboo baskets, steamers, and

pudding moulds.

The ingredients used in making good quality purple uwi tape mousse produce quality

products that are constant in taste, color, aroma, and texture. The specifications of the materials

used are detailed in Table 1 as follows:

Table 1 Specification of Materials for Making Purple Uwi Tape Mousse

Ingredient Name

Characteristic

Brand/ Type

Purple uwi tape

Dark purple, sweet and slightly sour, wet and soft

texture, with a typical fermented aroma.

Dressing for mousse in a delicate state.

Coconut milk

Yellow-skinned coconut, one grated coconut for 500

ml of coconut milk.

Coconut milk is milky white, tastes bland, coconut

aroma.

Kelapa berkulit

kuning

Gelatin

Small crystal-shaped, light brown and odourless

Knox

Yolk

Pure yellow, whole round shape.

Ayam Negri

Cornstarch

White and finely textured, odourless, and tasteless.

Maizenaku

Flour

Medium protein is yellowish-white, finely textured,

not musty, and tasteless.

Segitiga Biru

Whipping cream

Smooth texture, white in color, sweet in taste,

and with a distinctive milky smell.

Haan

Salt

Fine crystal shape, white color, clean of

impurities

Dolphin

Sugar

Medium crystalline texture, pure white, sweet

taste, not clumping.

Gulaku

Ice water

Clear, tasteless, colorless, odourless,

temperature four °C

Aqua

Source: Author's Primary Data (2024)

Method

Making purple uwi mousse begins with making purple uwi tape first, then continues with

uwi ingu mousse. The steps are described as follows:

Steps to Make Purple Uwi Tape

In making purple uwi tape, the author refers to the stage of making cassava tape, which was

written by Hidayat (2017). The stages of making purple uwi tape can be seen in Figure 1 of the

following flow diagram:

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Jurnal Indonesia Sosial Sains, Vol. 5, No. 8, August 2024 1985

FLOW CHART FOR MAKING PURPLE UWI TAPE

Figure 1 Tape Manufacturing Flow

Source: Author's Primary Data (2024)

Based on Figure 1, the processing steps can be described as follows:

1. Choose fresh but non-gummy purple uwi (at least three days from harvest time), peel with a

thickness of 0.5 cm from the outer skin, and clean the purple uwi by washing it on a clean and

flowing.

2. Cut purple uwi as many as six pieces of size @ + 400 g, into four pieces

3. Steaming the purple uwi for 45 minutes at a temperature of 105

4. The cooling of the steamed purple uwi reaches room temperature.

5. Penimbangan uwi ungu kukus sebanyak 1000 g.

6. Steamed purple uwi: Arrange the st,eamed purple uwi weighed on banana leaves arranged in a

bamboo basket, sprinkled with fine tape yeast evenly, and then covered with banana leaves.

7. Fermentation, the curing/fermentation process ± 48 hours, at room temperature; the finished

tape has a typical fresh sour smell, the texture is soft and slightly moist, purple in color, and has a

sweet taste with a slightly sour taste.

Steps to Make Purple Uwi Tape Mousse

The manufacture of purple uwi tape mousse goes through several stages that must be done

carefully and precisely. In addition, hygiene and sanitation must be paid attention to. The

application of these things aims to obtain quality products so that they are suitable for consumption.

Furthermore, each experiment is explained by the formula as shown in table 2 as follows:

Table 2 Uwi Ungu Tape Mousse Formula,

Material

M1 (50 %)

M2 (75 %)

M3 (100 %)

M4 (125 %)

Ice wate

200 ml

Thick coconut milk

50 ml

Purple uwi Tape

100 g

150 g

200 g

250 g

Sugar

135 g

Salt

5 g

Cornstarch

25 g

Cutting

Cooling

Zymosis

Fermentasi ±

48 jam

Steaming 105ºC for ± 30 minutes

Purple uwi tape

Weighing

Material Selection and

Cleaning

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Flour

20 g

Yolk

2 butir

Gelatin

4 sdm

Whipping cream

500 g

Source: Author's Primary Data (2024)

The process of making purple uwi mousse tape is illustrated with a chart and can be

observed in Figure 2 as follows:

FLOW CHART FOR MAKING PURPLE UWI TAPE MOUSSE

Figure 2 Flow of the process of making purple Uwi Mousse Tape

Source: Author's Primary Data (2024)

The flow of making purple uwi tape mousse in Figure 2 is described as follows:

1. The selection of materials used is based on the criteria in Table 1.

2. Weighing materials are adjusted to the needs in Table 1.

3. Custard boiling: Dissolve wheat flour + cornstarch + sugar + salt + egg yolk, and 450 ml of thick

coconut milk until evenly distributed. Then boil over medium heat until thickened and boiling,

stirring slowly so that it does not crust. Lifted from the fireplace, then cooled to a temperature of

30°C.

4. Dissolve the gelatin with 50 ml of coconut milk, then heat it by steaming it for 5 minutes while

stirring until dissolved. Lifted from the fireplace and cooled to 40°C

5. Whipping the whipping cream with ice water until stiff.

6. Making mousse: Mix whipped cream, custard, and gelatin until evenly mixed. It has a soft texture

like foam.

7. Printing purple uwi tape mousse dough on a pudding mould with a capacity of 100 ml.

8. Freeze purple uwi tape mousse dough in the freezer (temperature below 0OC) for ±24 hours.

After the purple uwi tape mousse is frozen, it will be served and enjoyed.

Material selection

The penny

Custard Stew

Gelatin dissolution

Bahan

Mixing all

mousse

ingredients

Mousse

Tape Uwi

Printing

Cream whipping

Freezing

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Data Analysis

The method of analysing the collected data using qualitative analysis to describe the results

of experiments quantitatively, namely to find out the level of public preference using average

analysis (Rahayu, 2001). The questionnaire is an efficient data collection technique if the researcher

knows exactly what variables to measure or what respondents cannot expect. A questionnaire is a

technique for collecting large amounts of data (Sugiyono, 2016).

This Questionnaire method is included in the hedonic test used to obtain the panellists'

preference level for the Purple Uwi Mousse Tape. The questionnaire uses the criteria of immensely

dislike, dislike, neutral, like, and very like. The criteria are given a score of 1 for very disliked, a

score of 2 for dislike, a score of 3 for neutral, a score of 4 for liking and a score of 5 for liking very

much. The score of each experimental product is then calculated as a percentage in the form of a bar

chart. The nutritional assessment for manual analysis is calculated using the Indonesia Food

Composition Table (TKPI) guide.

3. Result and Discussion

Sensory Assessment

Sensory or organoleptic testing is a test that is based on the sensory process. Sensing is

defined as a physiology, namely awareness or recognition of the properties of these objects. The

reaction or impression caused by the presence of a stimulus can be in the form of an attitude to

approach or pamper, like, or dislike the different causes of the stimulus Darma, (2013) in (Fitriana,

2021).

To get suitable characteristics, the organoleptic analysis of purple uwi tape mousse is carried

out by observing taste, color, texture, and aroma. The mousse criteria used in this study refer to the

mousse written by Farida (2008). The criteria for the resulting mousse are a soft and foamy texture,

a sweet and savoury taste that is just right, and a milky and yellowish-white product produced from

cream and egg yolks. Furthermore, the results of the assessment on the purple uwi tape mousse are

adjusted to the raw materials used, explained in the following Table 3:

Table 3 Features Mousse Type Uwi Ungu,

Product Code

Criterion

Taste

Flavor

Texture

Color

Sweet, savoury,

slightly sour

Coconut milk

and a little milk

and a little tape

Soft and creamy

yet dense

Bright pink

Sweet, savoury,

slightly sour

Coconut milk

and a little milk

and tape

Soft and creamy

Bright purplish

pink

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Sweet, savoury

sour

Coconut milk

and a little milk

and tape are

more flavorful

Soft and creamy,

slightly fibrous

The pink is quite

intense

Sweet, sour,

savory

Coconut milk

and the sharp

aroma of tape

Soft, creamy, and

fibrous

Darker purplish

pink

Source: Author's Primary Data (2024)

Based on the explanation in Table 3, the assessment of the sensor on the purple uwi tape

mousse is described as follows:

Taste

The taste of purple uwi tape mousse has a sweet taste that is inspired by the use of sugar and

whipping cream and is savoury, which is influenced by the use of salt, coconut milk and egg yolk, as

well as fresh acidity, but with a different acidity from the four products. The more purple uwi tape is

added, the higher the acidity level. Although the use of purple uwi tape is different, it does not affect

the different levels of sweetness because the purple uwi tape has a slightly sour sweetness

produced from the fermentation of the tape.

Flavor

The flavour of purple uwi tape mousse is dominated by the aroma of tape, although there is a

slight aroma of coconut fusion and a slight smell of milk. Of the four products with different levels of

aroma tape or different fermentation, the more purple uwi tape is added, the stronger the aroma of

the tape (Guntara et al., 2022). The aroma in the purple uwi tape mousse, in addition to being

produced from the purple uwi tape, is also produced from the use of coconut milk, which produces a

savoury aroma of coconut milk and whipping cream, which produces the aroma of milk (Junita et al.,

2023).

Texture

Purple uwi tape mousse has a soft and creamy texture but is slightly fibrous. The use of custard

dough influences the soft texture because custard generally has a thick texture. After all, it uses eggs

and cornstarch as thickeners (Fransiska, 2021). The creamy texture is obtained from the use of

whipping cream ingredients because whipping cream is the primary source of fat in mousse, with a

fat content of 18% - 35%, in addition to the fat content in egg yolks (Shoheh et al., 2019), the fat

contained in the mousse can catch air evenly during the dough beating process, thus making mousse

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to be soft. Purple uwi tape influences the fibrous texture because purple uwi has coarse fibrous

characteristics (insoluble fibres) (Ajid et al., 2022).

Color

The color evaluation of purple uwi tape mousse is pink with a slight purple effect and is

characterised by the use of purple uwi tape, which is 125%. The difference in using different purple

uwi tape is not too noticeable. Overall, the color of the four dominant products is pink, produced

from purple uwi tape, which has a purple color (Anabire, 2021; Yuniawati et al., 2010). The more

purple uwi tape is used in the mousse, the color difference is slight; it does not look too different.

Consumer Acceptance Assessment of Purple Uwi Tape Mousse

Public acceptance of purple uwi mousse tape is done through a sensory or hedonic test. This

test assessed the level of preference for the sensory characteristics of purple uwi tape mousse. The

sensory characteristics assessed are in the form of taste, texture, aroma and color. The assessment

results by the panelists were then measured using the average score of the panelists’ preference

level on the purple uwi tape mousse.

The value of the preference calculation is presented in the form of a gram. The taste calculation

diagram can be seen in Figure 15, the texture calculation diagram in Figure 16, the aroma diagram

in Figure 17, and the shape calculation diagram in Figure 18. Each image is described as follows:

Figure 3 Flavor Bar Diagram on Purple Uwi Mousse Tape

Source: Author's Primary Data (2024)

Figure 3 shows the bar diagram for the sensory characteristics of the taste of purple uwi tape

mousse for code M1 with an average of 1 and code M2 with an average of 1.5. The average M3 code

is 3.5, and the average M4 code is 3. From the sensory test results, it can be concluded that the

panellists liked adding purple uwi tape as much as 100%, with an average value of 3.5 (very liked)

for the M3 code.

M1 M2 M3 M4

Taste

Rasa

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Figure 4 Texture Bar Diagram on Purple Uwi Mousse Tape

Source: Author's Primary Data (2024)

Looking at Figure 4, the consumer assessment on the texture, the highest average value shows

the purple uwi tape mousse product code M3, adding purple uwi tape as much as 100% with an

average value of 3.5 (I like it very much). The panellists preferred the product because of its soft,

dense and less fibrous texture.

Figure 5 Flavor Bar Diagram on Purple Uwi Tape Mousse

Source: Author's Primary Data (2024)

The Figure 5 that the highest average value of sensory characteristics in the form of product

aroma is in the product code M3, mousse with the addition of purple uwi tape as much as 100% with

an average value of 3.5 (I like it very much). The reason why the panellists preferred the product

was because of the not-too-sharp smell of the tape; in addition to the not-so-sharp aroma of the

tape, the mousse product, with the addition of 75% purple uwi tape, produced a bright pink color

that was so distinctive, thus producing a distinctive combination between white and purple uwi

tape.

M1 M2 M3 M4

Texture

Tekstur

M1 M2 M3 M4

Flavor

Aroma

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Figure 6. Color Bar Diagram On Purple Uwi Mousse Tape

Source: Author's Primary Data (2024)

The assessment of consumer acceptability in the form of color, according to Figure 6, gave the

highest average assessment of the color of the mousse with the addition of purple uwi tape by 75%.,

namely the product code M2. The panelists prefer the product because the color is more attractive,

namely bright pink; the white color of the mousse with the purple color of the purple uwi tape adds

to the aesthetics of the purple uwi tape mousse.

The results of the overall assessment analysis of the taste, aroma, texture, and color indicators

of the product, the panelists chose a mousse with the addition of purple uwi tape, with the addition

of purple uwi tape as much as 100% of the code M3 from the total weight used excluding water.

Therefore, for calculating fibre, protein and flavonoid content, mousse products are used with the

addition of 100% purple uwi tape with the code M3.

Nutritional Assessment of Purple Uwi Tape Mousse

Nutrition is a chemical element that the body needs to produce energy and maintain, build

and repair body tissues (Tranggono, 1990). The nutritional assessment contained in purple uwi

mousse includes the content of fibre, protein and flavonoids. The nutrition calculation guidelines use

the guidelines of the Indonesia Food Composition Table (TKPI) and are calculated manually. Purple

uwi tape mousse, whose nutritional content is calculated, is the most preferred sample by the

panellists, namely with the code M3 with the addition of 100% purple uwi tape. The results of the

calculation of the content of purple uwi mousse, which includes fibre, protein, fat and flavonoids, are

explained in the following Table 4:

Table 4 Nutritional Content of Purple Uwi Tape Mousse

Material

Total

Fibre

Carbohydrat

Protein

Flavonoid

Fat

Santan

300 ml

4,2

22,8

216

Tape uwi ungu

200 g

1,52

244,8

13,72

2,42

1,32

Gula pasir

135 g

133

Garam

5 g

Maizena

25 g

1,25

0,075

0,025

Tepung terigu

20 g

15,2

M1 M2 M3 M4

Color

Warna

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Kuning telur

2 butir

1,4

32,6

63,8

Whipping cream

25 g

0,5

Total

5,72

419

54,4

2,42

281

Percup

10 cup

0,57

41,9

5,44

0,24

28,1

Source: Author's Primary Data (2024)

Table 10 shows that the percentage of fibre content from mousse with the addition of purple

uwi tape is 100% of the total weight of 5.72 g of total energy, and the protein content of the total

weight is 54.4 g of total energy. The nutritional content produced by mousse products is very high;

this is due to the use of purple uwi tape mousse ingredients that have a high carbohydrate content,

such as purple uwi tape, thick coconut milk, sugar, cornstarch, and egg yolks. However, for

flavonoids produced from purple uwi.

Based on the total nutrient content in Table 8, is the nutrient content of a total of one recipe

code M3 product, the finished product of one recipe produces a total weight of 1,165 grams, divided

into 10 cups with a cup size of 8 oz/ounce; each cup contains 117 grams. So, each cup contains

0.572 grams of fibre, 5.44 grams of protein, 0.242 grams of flavonoids, 41.9 grams of carbohydrates,

and 28.1 grams of fat.

4. Conclusion

The best formula is mousse with the addition of purple uwi tape as much as 100% of the total

whipping cream, code 312 with 200 ml thick coconut milk, purple uwi tape, sugar 135 g, salt 5 g,

cornstarch 25 g, wheat flour 20 g, egg yolk 2 grains, gelatin 5 g, and whipping cream 500 g. The

panellists' acceptance of purple uwi tape mousse, based on the results of the hedonic test, showed

that the most preferred was the mousse with the addition of 100% purple uwi tape to the M3 code.

The characteristics produced from the mousse with the recipe formula are its slightly salty savoury

sweetness, a distinctive aroma of tape and milk, a soft texture, and a bright pink color that attracts

consumers. The nutritional content of purple uwi tape mousse per cup with a size of 8 oz/ounce

(117 g), contains 0.572 g of fibre, 5.44 g of protein, 0.242 g of flavonoids, 41.9 g of carbohydrates,

28.1 g of fat. Suggestions for research using the tape yeast formula in the process of making purple

uwi tape: During the fermentation process, please do not open it prematurely because it will inhibit

the fermentation process of the tape. Research can be done with other tubers to be mixed with

mousse. They are conducting nutritional content tests in food laboratories so that the results are

satisfactory and more valid.

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and Technical State University.

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