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Iftar Buffet MENU A Tajil Carving Station Kurma Meadjool and Stuffed Dates Beef ribs Konro and Condiments Dried Apricot, Mango and Pineapple Main Course Cold appetizers Morrocan Lamb Stew Fatoush Salad Balinese satay lilit Baba ghanoush Beef Kebab Chana Chaat Chicken Kecombrang Karedok Nasi Kebuli Lebanese Tabbouleh Jasmine steam rice Tomatoes and red onion salad Vegetables cap chay Stuffed vegetables Dolma Sambal selection Terasi, Hijau, Matah Dessert Buffet in PDR Aish al Saraya Bread selection Baklava Pita bread, Paratha, Garlic naan Glass : Mahalabiya Crackers selection Pisang Goreng Peyek, Kerupuk, Emping Lapis Legit Kue Nagasari Indonesian Gorengan Kue Singkong Pelangi Tahu Isi Kue Dadar Gulung Bakwan Sayur dan Udang Hot : Kolak Biji salak Tempe Mendoan Glass : Es Cendol Colored Kolang kaling Hot appetizer Arabian beef samosa Soup Harira Soup Iftar Buffet MENU B Tajil Soup Kurma Meadjool and Stuffed Dates Sop Ikan Pangandaran Dried Apricot, Mango and Pineapple Carving Station Cold appetizers Roast Chicken Tika Masala and Condiments Urap sayuran jogya Greek Salad Main Course Mediterranian Cous cous Salad Beef Rendang Rujak buah Lamb shank Tagine Hummus Arabic fish Samke Hara Marinated artichokes Satays ayam Jl Cilacap Lamb biryani rice Sambal selection Indonesian Tumis Buncis Terasi, Hijau, Matah Mixed vegetable Sambar Bread selection Jasmine steam rice Pita bread, Paratha, Garlic naan Dessert buffet in PDR Crackers selection Basbousa Peyek, Kerupuk, Emping Baklava Glass : Vemiceli Kheer Indonesian Gorengan Lapis Surabaya Tahu Jeletot Kue lumpur Pastel ayam Kue Putu Ayu Martabak Telor Onde – Onde Hot appetizer Hot : Kolak Blewah Indian vegetables Pakora Glass : Es Tape Ketan Hitam Colored Kolang Kaling Iftar Buffet MENU C Tajil Soup Kurma Meadjool and Stuffed Dates Javanese beef Rawon Dried Apricot, Mango and Pineapple Carving Station Cold appetizers Roast Lamb Mediteranian Style Urap Lombok Main Course Mediterranean grilled vegetables Beef Kofta Balinese chicken salad Ikan bakar Jimbaran Asinan Jajur Chicken betutu Mast-o khiar Lamb shank Curry Marinated olives Lemon and Chick peas pilaf rice Sambal selection Jasmine steam rice Terasi, Hijau, Matah Eggplant Mousaka Stuffed cabbage Sarma Bread selection Pita bread, Paratha, Garlic naan Dessert buffet in PDR Baklava Crackers selection Katayef Asafir Basbousa Peyek, Kerupuk, Emping Tape Goreng (Fried Fermented Casava ) Indonesian Gorengan Bika Ambon Risol Keju Glass : Bahlousa Cireng Kue Searbi Kinca Singkong Goreng Kue Bugis Hot appetizer Kue Klepon Zucchini and Feta Fritters Hot : Kolak Pisang Glass : Es Sagu Mutiara Colored Kolang Kaling .

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SAGU, Maret 2019 Vol. 18 No. 1 : 39-47 ISSN 1412-4424 KARAKTERISTIK BIKA AMBON TAPIOKA DENGAN PUREE UBI JALAR UNGU [CHARACTERISTICS OF BIKA AMBON TAPIOCA WITH PURPLE SWEET POTATO PUREE] WASTRIANI BR TARIGAN*, FAIZAH HAMZAH, RAHMAYUNI Program Studi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Riau, Kode Pos 28293, Pekanbaru ABSTRACT Bika ambon is one of the typical cakes from Indonesian. The purpose of this research was to obtain the best ratio of tapioca and purple sweet potato puree on the characteristics of bika ambon. This research used a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The treatments in this research wer; without the addition of purple sweet potato (P0), ratio of tapioca and purple sweet potato puree 80:20 (P1), ratio of tapioca and purple sweet potato puree 60:40 (P2), ratio of tapioca and purple sweet potato puree 40:60 (P3), and ratio of tapioca and purple sweet potato puree 20:80 (P4). The results show that the ratio of tapioca and purple sweet potato puree significantly affected the moisture, fat, protein, crude fiber, antioxidant activity, colour, texture, as well as hedonic test, but not significant to sucrose, flavour, cavity, and taste. The best formulation of bika ambon was P3 with moisture 38.17%, fat 12.13%, protein 3.83%, sucrose 16.53%, crude fiber 1.23%, antioxidant activity 87.42 ppm. Organoleptic scores of P3 were colour score 3.53 (purple), aroma score 3.57 (flavored with typical fermentation and typical roast), cavity score of 3.93 (hollow) texture score 4.27 (soft), taste score 3.63 (sweet), and overall acceptance score 3.37 (like).
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