SIFAT ORGANOLEPTIK SUBTITUSI TEPUNG KIMPUL DALAM PEMBUATAN CAKE
Abstract
Organoleptic properties of kimpul flour substitution in the cake making. Kimpul is a one of tuber food source, which contains carbohidrate, protein, fat, some mineral and vitamins. The aims of this research is to find out the sensory properties (hedonic quality and hedonic) of the kimpul cake flour substitution. This experimental research uses a completely-randomized design using an analysis of variance. The results analysis of the hedonic quality of color, texture and flavor obtain the highest mean rates at the amount of 40% substitution of kimpul flour, and the results were not significantly different between treatments. The hedonic test of color, flavor, and texture obtain the highest mean rates at the amount of 80% substitution of kimpul flour.
Kimpul merupakan sumber pangan umbi-umbian yang mengandung karbohidrat, protein, lemak, beberapa mineral dan vitamin. Tujuan dari penelitian ini adalah mengetahui sifat sensori (mutu hedonik dan hedonik) cake subtitusi tepung kimpul. Penelitian eksperimen ini menggunakan metode rancangan acak lengkap menggunakan analisis sidik ragam (Analysis of Variance). Hasil analisis uji mutu hedonik warna, tekstur dan rasa memperoleh rerata tertinggi pada jumlah substitusi tepung kimpul 40% yang tidak berbeda antar perlakuan. Uji hedonik (uji tingkat kesukaan) warna, rasa, dan tekstur memperoleh rerata tertinggi pada jumlah subtitusi tepung kimpul 80%.
Keywords
DOI: http://dx.doi.org/10.17977/tk.v35i2.3778
Jurnal Teknologi, Kejuruan, dan Pengajarannya
ISSN 2477-0442 (online)
Email: teknologikejuruan.ft@um.ac.id
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