PURPLE SWEET POTATO FLOUR SUBSTITUTIONIN MAKING STEAMED BAKED CUISINE (BOLUKUU) AS A HIGH-FIBER PRODUCT FOR Z GENERATION

Abstract

The development of value-added bakery products using functional local
ingredients has gained increasing attention due to growing consumer demand
for nutritionally improved foods. Steamed sponge cake represents a widely
consumed traditional bakery product that can be reformulated through partial
substitution with purple sweet potato flour, a source of dietary fiber.
Nevertheless, product development requires systematic evaluation of
formulation performance, packaging suitability, consumer acceptance,
nutritional characteristics, and economic feasibility. This study aimed to
develop and evaluate a steamed sponge cake product (Bolukuu) formulated
with purple sweet potato flour, assess Generation Z consumer acceptance,
analyze dietary fiber content and nutritional value, and determine appropriate
packaging and pricing strategies.
A Research and Development (R&D) approach was applied using four
sequential stages: define, design, develop, and disseminate. The study was
conducted in the Culinary Laboratory and Chemistry Laboratory of the
vocational Culinary Arts learning Program, Yogyakarta States University, with
consumer acceptance testing carried out at the Pedestrian Area of the
Karangmalang Rectorate. Product validation involved expert assessors,
followed by sensory evaluation using a hedonic Likert scale with expert
panelists, 31 semi-trained panelists in a limited-scale test, and 80 Generation Z
consumers in a large-scale test. Data analysis was conducted through
descriptive statistics and paired-sample t-tests, and scoring analysis.
The results demonstrated that the optimal formulation consisted of a 40%
substitution of purple sweet potato flour. Packaging evaluation identified a
gold-colored mica box with a floral cupcake base as the most suitable option.
Findings from the sensory analysis showed a high degree of acceptance among
consumers, with a mean hedonic score of 4.61 among Generation Z
participants. Nutritional analysis revealed that a 45 g serving of Bolukuu
provides 100 kcal of energy and 2.4 g of dietary fiber, indicating its potential
contribution to digestive health. Economic analysis established a selling price of
IDR 10,000 per package, with a break-even point of eight units. Overall, the
findings confirm that Bolukuu represents a nutritionally enhanced bakery
product with favorable sensory acceptance and economic feasibility.