The purpose of this study was to obtain pie susu mocaf-spirulina products with local fruit varieties (pineapple and Balinese grapes). Mocaf (modified cassava flour) has characteristics similar to low protein flour and gluten free. Spirulina is a type of blue-green algae that is considered a super food because of its nutritional properties that are very good for health. The research method includes 1) experimental trials of the formula for mocaf spirulina pie susu, in the variation of the addition of spirulina to the formulation of mocaf pie susu 2) conduct an Organoleptic Test, with an instrument using the Visual Analog Score (VAS) for the Hedonic test (preference) 3) Perform an Organoleptic Test, with an instrument using VAS for the Hedonic Quality test (quality). The results showed: 1) obtained a pastry formulation (skin) of mocaf pie susu with the addition of 2.5 gr of spirulina (0.5% of the weight of the ingredients) ained mocaf pie susu formulation with the addition of 2.5gr spirulina to mocaf pie susu with pineapple and grape vla; 2) The level of preference for mocaf spirulina pie susu (pineapple vla and grape vla) is the color of the likes category, the texture of the likes, the aroma of the likes and the taste of the likes. 3) the quality level of mocaf spirulina pie susu (pineapple vla and grape vla) is greenish color, crunchy texture, pastry fragrant aroma and sweet taste.

This quantitative descriptive study describes the entrepreneurship of local snacks food products made by Balinese women, which include the potential of local food for cassava and sweet potatoes, efforts to empower Balinese women in processing potential local food in their region, marketing strategies, adaptability to business activities with domestic activities, constraints in the development of food production businesses, the benefits of the business community, and the public response to local cassava and sweet potato products. The research subjects were Balinese women food entrepreneurs in the area of Buleleng which specialized in processing local cassava and sweet potato food. Research data were collected through interviews and observations. The study found that Balinese female entrepreneurs develop food products made from local cassava and sweet potato foods, namely traditional snacks and modern snacks, sufficient quality of production, small-scale businesses (home industries), using online marketing strategies (through social media), communities business has benefits and an important role for smooth and sustainable business, adaptability of entrepreneurial activities and high domestic tasks. The development of entrepreneurial snacks made from local food made from cassava and sweet potatoes has a great opportunity to develop. The community gave a positive response to snacks from cassava and sweet potatoes.

Abstrak Tujuan penelitian ini untuk memperoleh variasi cake dari tepung singkong dengan mensubstitusi terigu. Karena terigu merupakan produk impor olahan dari gandum, sebagai usaha mendukung peningkatan ketahanan pangan. Penelitian ini menggunakan metode penelitian eksperimental semu di laboratorium karena keterbatasan untuk mengontrol semua variabel yang relevan. Instrumen pengumpulan data menggunakan lembar observasi untuk memperoleh data uji kualitas dari panelis terlatih, sedangkan data uji selera diperoleh dari masyarakat umum untuk mengetahui keberterimaan variasi cake singkong. Analisis data penelitian dilakukan secara deskriptif kualitatif. Hasil penelitian memperoleh kualitas cake singkong pada kriteria yang sempurna pada, (a) pound cake dengan substitusi 80% bahan utama, (b) roll cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah, (c) chiffon cake dengan substitusi 100% bahan utama, serta pengembangan (volume) maksimal, (d) bolu kukus dengan substitusi 80% bahan utama, tetapi kualitas aroma terendah, (e) sponge cake dengan substitusi 80% bahan utama, tetapi semua kriteria terendah, (f) brownies dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, (g) fruit cake menggunakan buah-buahan lokal dengan substitusi 100% bahan utama, serta semua kriteria tertinggi, dan (g) rainbow cake dengan substitusi 100% bahan utama, tetapi kualitas tekstur terendah. Secara umum keberterimaan masyarakat sangat menyukai variasi cake singkong, tetapi sponge cake dan rainbow cake memperoleh keberterimaan terendah. Dengan demikian 8 jenis cake dapat menggunakan tepung singkong sebagai substitusi terigu untuk mendukung peningkatan ketahanan pangan. Kata kunci: tepung singkong, variasi cake, substitusi terigu Abstract The purpose of this study to obtain a cake variation of substituting wheat with cassava flour. Because wheat is imported products processed from wheat, in an effort to support increased food security. This study uses a quasi-experimental research in the laboratory because of the limitations to control all the relevant variables. Data collection instrument uses observation sheets to obtain quality test data from trained research, while the taste test data obtained from the general public to determine the acceptability of variation cassava cake. The data analysis was conducted by qualitative descriptive study. Research results obtained quality cake cassava on the criteria perfectly on, (a) pound cake with a substitution of 80% of the main ingredient, (b) roll cake with substitution of 100% main ingredient, but the quality of the texture of the lowest, (c) chiffon cake with substitution of 100% the main ingredient, and development (volume) maximum, (d) steamed sponge with the substitution of 80% of the main ingredient, but the quality of the aroma room, (e) sponge cake with a substitution of 80% of the main ingredient, but all the criteria lows, (f) brownies with substitution 100% main ingredient, as well as all the supreme criterion, (g) fruit cake using local fruits by substitution of 100% main ingredient, as well as all the supreme criterion, and (g) rainbow cake by substituting 100% main ingredient, but the texture quality lowest. In general acceptability of the community is like the variety of cassava cake, but the cake and rainbow sponge cake obtain the lowest acceptance. Thus the 8 types of cake can be used as a substitution of cassava flour wheat to support increased food security. Keywords: cassava flour, cake variation, substitution wheat

Penelitian ini bertujuan untuk membuat kue berpori (spong cake) dengan kualitas baik  dengan menggunakan jumlah telur minimal yang dibantu dengan penggunaan baking powder secara optimal untuk menurunkan biaya produksi yang disebabkan oleh mahalnya harga telur. Penelitian ini merupakan penelitian laboratorium (eksperimen). Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa kualitas sponge cake terbaik dihasilkan dari dua variasi rancangan variasi kadar baking powder dan telur yakni resep pertama dengan formulasi tepung terigu 100 gram, baking powder 6 gram, telur 100 gram, lemak 75 gram, dan tanpa penambahaan air; dan resep ke dua dengan formulasi tepung terigu 100 gram, baking powder 2 gram, telur 80 gram, lemak 75 gram, dan air 16 gram. Jumlah telur yang digunakaan dalam kedua resep tersebut cukup jauh berkurang dari resep umum yang menggunakan 180 gram telur untuk 100 gram tepung terigu. Temuan penelitian ini akan berimplikasi pada sponge cake dengan harga yang lebih murah, tetapi dengan kualitas yang tetap relatif baik dapat dihadirkan ke pasar.   Kata-kata kunci: spong cake,  kualitas, baking powder, biaya produksi

ABSTRAKPenelitian ini yang melibatkan dua tahap eksperimen bertujuan untuk menemukan kondisi optimal media pembuatan telur asin dengan kualitas rasa asin yang sangat baik. Pertama, penelitian eksplorasi untuk menemukan kondisi pemeraman yang optimal dari media pemeraman larutan garam dan media pemeraman pasta abu-garam yang melibatkan lima variasi kadar garam untuk masing-masing jenis media dengan total sampel sebanyak 210 butir telur. Kedua, membandingkan kualitas produk telur asin dari kedua jenis media pemeraman pada kadar garam yang optimal dari masing-masing media pemeraman dengan melibatkan total 60 butir telur sebagai sampel. Penelitian menemukan bahwa kadar garam optimal dalam media pemeraman sekitar 10% untuk larutan garam dengan lama waktu pemeraman 17 -20 hari dan sekitar 25% untuk pasta abu-garam dengan waktu pemeraman selama 20 -25 hari. Tidak ada perbedaan kualitas rasa asin produk telur asin yang dihasilkan dari kedua jenis media tersebut pada kondisi optimalnya masing-masing.Kata-kata kunci: garam, kadar, jenis media, rasa asin, kualitas. ABSTRACTThis research included two stage experiments proposed to find optimal media condition of salted egg production with excellent taste quality. First, explorative experiment to find salt percentage in optimal salt solution media condition and optimal ash-salt paste media condition that involved five variations of salt percentages in each type of the media with sample total of 210 eggs. Secondly, experiment compared taste quality of salted egg products resulted from each optimal media condition with sample total of 60 eggs. This research found that salt percentage of optimal media condition is 10% for salt solution with 17 to 20 dayimmersion period and 25% for ash-salt paste with 20 to 25 day-immersion period. It found no significant difference in taste quality of salted egg products resulted from both optimal condition of the media types.