1. THE INFLUENCE OF SUBSTITUTIONAL
CASSAVA PEEL FLOUR TOWARD
ORGANOLEPTIC QUALITY AND FIBROUS
DEGREE OF KUE BAWANG
Group 7 :
RESTU TRI JULIAN
NAISYA WIRANDA PUTRI

2. CHAPTER I
INTRODUCTION
Kue bawang is one of the traditional foods that have been
known by the whole community because it has a tasty
taste and has a long enough storage.A. Background
Kue bawang contain a limited amount of crude fiber.
To increase the fiber content on kue bawang it is
necessary to add a material containing high fiber
content such as cassava peel
Cassava peel has a crude fiber content of 15.20%. If
used as flour then the fiber content will increase and may
be substituted on the kue bawang ingredients
Substituting cassava peel flour into an kue bawang
can increase the nutritional value of kue bawang.

3. B. Problem
Formulation
How the influence of substitutional
cassava peel flour toward
organoleptic quality and fibrous
degree of kue bawang.

4. C. Research
Objectives
General Purpose :
To know the influence of substitutional cassava peel flour toward
organoleptic quality and fibrous degree of kue bawang.
Special Purpose:
1. Knowledge the influence of substitution on cassava peel flour
on the color of kue bawang.
2. Knowledge the influence of substitution on cassava peel flour
on the smell of kue bawang.
3. Knowledge the influence of substitution on cassava peel flour
on the taste of kue bawang.
4. Knowledge the influence of substitution cassava peel flour on
the texture of kue bawang.
5. Knowledge cassava peel flour substitution with the best
composition in making kue bawang.
6. Knowledge the fiber content on the kue bawang with the best
composition.
.

5. D. Research
Benefits
E. Scope of
Research
For
Authors
For
Communit
y
the influence of substitutional
cassava peel flour toward
organoleptic quality and
fibrous degree of kue bawang
which is seen by organoleptic
quality (color, smell, taste,
texture) tested to the panelist
in Food Technology Science
Laboratory of Poltekkes
Kemenkes Padang and
analyzed its fiber content.

6. CHAPTER II
LITERATURE
REVIEW
A. Kue Bawang 1. Description of Kue Bawang
Material Amount
Wheat Flour 100 gr
Red Onion Sliced 20 gr
Garlic Sliced 20 gr
Egg 25 gr
Thick pot 25 ml
Celery Chopped 5 gr
Salt 3 gr
Cooking Oil 250 gr
Ingredients of kue
bawang
2. Ingredients of Kue Bawang

7. 3. How to Make Kue Bawang
1) Combine flour, spices, eggs and coconut milk. Stir and knead
until well blended and dull. Enter the chopped celery leaves
2) Prepare the paste / noodle roller, roll the dough until 2 or 3
times into a 2 mm thick sheet.
3) Stretch on a cutting board, then cut into pieces to suit your
taste. Put on top of the tampah, do not stack.
4) Heat the oil in the pan, put the dough that has been grinded bit
by bit. Fried until brownish yellow and cooked. Lift and drain,
5) Once cool, store it into an airtight jar.

8. B. Cassava Peel 1. Cassava
Content of Cassava Peel
Nutrients
Content Cassava Peel
Protein (%) 8.11
Fat (%) 1.29
Pectin (%) 0.22
Crude Fiber (%) 15.20
Calcium (%) 0.63
Carbohydrates (%) 64.6
2. Cassava Peel

9. 3. Cassava Peel Flour
1) The outermost part of cassava leather is cleaned /
discarded.
2) Cassava peel is washed, the purpose is to remove dirt or
soil attached to the peel.
3) Cassava peel is cut into small pieces and stirred with dried
ash / dry kitchen ash and left for 24 hours. The purpose of
granting ashes to bind toxins (HCN) into the ashes.
4) After 24 hours the cassava peel is washed so that the
ashes are completely gone, then cassava peel is soaked in
plain water for 24 hours and every 3 hours once the water
is replaced.
5) Cassava peel drained and then blancing (dipped in boiling
water within 3-5 minutes), to activate enzymes found on the
peel of cassava so as to avoid the occurrence of browning.
6) Furthermore, the cassava peel is dried in the sun for 2 days
or in the oven to dry
7) Cassava peel is then destroyed using a blender.
8) Then use a fine filter
How to
make

10. F. Panelist 1. Various panelists
2. Panelist Selection
C. Fiber
D. Food
Substitution
E. Organoleptic
Quality
process of adding nutrients to food products that are
made to resemble or substitute genuine food
products.
quality used to determine the quality test of a
product as measured by organoleptic assessment

11. CHAPTER III
RESEARCH
METHODS
A. Types and
Research
Design
The design of this study used
Completely Randomized Design
(RAL) with three treatments, one
control and two repetitions
Material A
(control)
B C D
Wheat flour (gr) 100 90 80 70
Cassava flour (gr) - 10 20 30
Onion (gr) 20 20 20 20
Garlic (gr) 20 20 20 20
Egg (gr) 25 25 25 25
Coconut milk (ml) 25 25 25 25
Chopped celery (gr) 5 5 5 5
Salt (gr) 3 3 3 3
Material
Use Design
in Making
Kue
Bawang

12. B. Time and
Place of
Study
Time :
September 2015 - June 2016.
Place :
ITP Laboratory of Nutrition Department
of Health Polytechnic, Ministry of
Health Padang and Laboratory of
Agricultural Product Technology in
UNAND.
C. Materials
and
Research
Tools
Materials Research
Research Tool

13. D. Conducting
Research
Preliminary
research
Advanced
research
From 3 treatments
conducted with the
amount of
substitution of
cassava peel flour as
much as 10%, 20%
and 30% and one
control treatment
(not added cassava
peel flour).
This study is a follow-up
study of preliminary
research that is applied
based on three best
treatments, one control and
two repetitions. Three
treatments to be tested in
the follow-up test were
treatment with the
substitution of cassava peel
flour with percentage of
10%, 20%, and 30%.

14. E. Observations
F. Processing and
Data Analysis
A. Subjective
B. Objective
Data obtained from organoleptic test results are presented
in table form, then taken average and processed
statistically by using variance test (ANOVA) at 5% level.
When seen the real difference then followed by DNMRT
test (Duncan New Multiple Range Test) at 5% level which
aims to see which treatment is different.

15. CHAPTER IV
RESULTS AND
DISCUSSION
1. RESULT
Kue Bawang made from cassava flour Manggu varieties, in
1 kilogram of cassava peel found the net weight of 700
gram and result of cassava flour 125 gram.
Organoleptic Quality
a) color
Treatment Average value Levels of
pleasure
A (control) 3,16 a Like
B (90% : 10%) 3,08 a Like
C (80% : 20%) 2,52 b Like
The Average Value of Panelist's Favorite Toward Rate on
Color
Kue Bawang with Substitution of Cassava Peel Flour

16. b) Smell
The Average Value of Panelist's Favorite Toward Rate
on Smell Kue Bawang with Substitution of Cassava
Peel Flour
Treatment Average value Levels of
pleasure
A (control) 3,04 Like
B (90% : 10%) 3,08 Like
C (80% : 20%) 2,94 Like
D (70% : 30%) 2,90 Like
c) Taste
The Average Value of Panelist's Favorite Toward Rate
on Taste Kue Bawang with Substitution of Cassava
Peel Flour
Treatment Average
value
Level of
pleasure
A (control) 3,18 a Like
B (90% : 10%) 3,22 a Like
C (80% : 20%) 2,68 b Like
D (70% : 30%) 2,52 b Like

17. d) Texture
The Average Value of Panelist's Favorite Toward Rate
on Texture Kue Bawang with Substitution of Cassava
Peel Flour
Treatment Average
Value
Level of pleasure
A (control) 2,82 a Like
B (90% :
10%)
2,94 ab Like
C (80% :
20%)
2,74 a Like
D (70% :
30%)
2,52 ac Like

18. Average Color, Smell, Taste, and Texture Value
Kue Bawang with Substitution of Cassava Peel Flour
Based on Organoleptic Test
2. BEST TREATMENT
3.16
3.04
3.18
2.82
3.08 3.08
3.22
2.94
2.52
2.94
2.68 2.74
1.86
2.9
2.52 2.52
0
0.5
1
1.5
2
2.5
3
3.5
Warna Aroma Rasa Tekstur
A B C D
The appraisal for kue bawang with substitution of cassava peel flour, the highest smell,
taste and texture was found in treatment B with the addition of cassava peel flour as
much as 10 grams and the highest color was obtained in treatment A without
substitution of cassava flour.
Color Smell Taste Texture

19. Fiber Content Analysis
3. FIBER CONTENT
TREATMENT FIBER
A (control) 1,1712 %
B ( best treatment)) 1,7851 %
The difference between the increase of fiber content
between treatment A and B is 0.6139%. This means that
the higher the substitution performed, the higher the fiber
content of kue bawang produced.

20. CHAPTER V
CONCLUSIONS AND
RECOMMENDATIONS
A. CONCLUSIONS
1. The best kue bawang color is kue bawang with treatment A without
substitution of cassava peel flour with an average of 3.16.
2. Best kue bawang smell is kue bawang with treatment B with
substitution of cassava peel flour by 10% with an average of 3.08.
3. The best kue bawang taste is the kue bawang with treatment B with
the substitution of cassava peel flour by 10% with an average of 3.22.
4. The best kue bawnag texture is kue bawang with treatment B with
substitution of cassava peel flour by 10% with an average of 2.94.
5. The best kue bawang treatment is treatment B with the substitution of
cassava peel flour 10% with an average of 3.08.
6. The fiber content of the best kue bawang with the best treatment is
1.7851% and an increase in fiber content of 0.6139% with the
substitution of 10% cassava peel flour.

21. B. RECOMMENDATIONS
1. Suggested in the manufacture of kue bawang with
cassava peel flour substitution should be used 10%
for comparison of cassava peel flour use.
2. It is recommended to test the HCN content of kue
bawang with cassava peel flour substitution before
fried and after fried to know the safety.