Substitutions of Purple Sweet Potato Puree and Flour in Ube Cinnamon Roll (Cinube) for Local Ingredient Utilizations

Abstract

This study developed a purple sweer potato-based cinnamon roll product “Cinube”, as a healtier alternative replacing part of wheat flour to address rising bread consumption and dependence on imported flour. The objectives were to: (1) Formulate the Cinube product recipe; (2) Determine the optimal presentation and packaging for Cinube; (3) Evaluate public acceptance levels of Cinube; (4) Analyze the nutritional composition of Cinube; and (5) Calculate the selling price and Break-Even Point (BEP) for Cinube. The research employed a Research and Development (R&D) approach using the 4D model (Define, Design, Develop, Disseminate) to design and evaluate the product. Data were analyzed using descriptive statictics and subjected paired t tests to assess differences before and after the intervention. The study was conducted at three locations: (1) Private home kitchen, Bekasi; (2) the Pastry Laboratory, Applied Bachelor’s Program in Culinary Arts, Vocational Faculty; and (3) the UNY Auditorium, Kulon Progo campus; (4) the SIG Laboratory, Bogor. The research spanned from September 2024 to march 2026. Key finding included; (1) The optimized Cinube recipe incorporates 20% substitution of purple sweet potato puree and flour; (2) Primary packaging consists of OPP plastic, with secondary packaging comprising a paper box with mica lid and product label; (3) Sensory evaluation during the dissemination phase (n=80 panelists) demonstrated broad acceptance, with mean scores indicating high satisfaction across attribute; taste 4,48; aroma 4,66; texture 4,47; packaging 4,58; colour 4,58; and overall acceptability 4,68; (4) Nutritional profile per 80 g serving; total energy 168 kcal, energy from fat 44 kcal, fat 44,28 g (0,73% AKG), protein 20,73 g (0,86% AKG), carbohydrates 145,34 g (0,11% AKG), fiber 0,13 g (0,00% AKG); and (5) Selling price per package: Rp. 18.000 (40% markup), with BEP at 4 packages.