Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam, dan Putih dari Beberapa Daerah di Sumatera Barat

Anggraini, Tuty; Dewi, Yossie Kharisma; Sayuti, Kesuma

doi:10.24960/jli.v7i2.3378.123-136

Cited by 4 publications

(6 citation statements)

References 12 publications

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“…Amylose can form hydrogen bonds or be retrograded, so the development process is hampered due to the high amylose content (Estiasih, 2005 cit. [11] and [12].…”

Section: Development Valuementioning

confidence: 99%

The Comparative Effect of MOCAF (Modified Cassava Flour) and Corn (Zea mays L.) Flour on the Characteristics of Chiffon Cake

Novelina¹,

Aisman²,

Ramadhani³

2023

IOP Conf. Ser.: Earth Environ. Sci.

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MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical characteristics than cassava flour. Often used as a substitute for flour in food processing, but the protein content is low. The use of MOCAF to make cakes needs to be mixed with other flour, such as corn flour to increase the protein content of cakes. This study aims to determine the effect of a mixture of MOCAF and corn flour on the characteristics of the resulting chiffon cake. Observations were made on the physical, chemical, sensory, and microbiological properties. Based on the analysis of physical, chemical, and sensory tests (color, aroma, taste, and texture) chiffon cake with a ratio of 70% MOCAF and 30% corn flour was the best treatment with moisture content (32.96%), ash (1.31). %), protein (6.34%), fat (17.14%), carbohydrates (42.20%), fiber (2.64%), a ratio of chiffon cake (93.76%), swelling power (78, 82%), color (83.45oHue), hardness (4.25 N/Cm2), microbes (3.83 log CFU/g), and mold (2.46 log CFU/g).

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“…Amylose can form hydrogen bonds or be retrograded, so the development process is hampered due to the high amylose content (Estiasih, 2005 cit. [11] and [12].…”

Section: Development Valuementioning

confidence: 99%

The Comparative Effect of MOCAF (Modified Cassava Flour) and Corn (Zea mays L.) Flour on the Characteristics of Chiffon Cake

Novelina¹,

Aisman²,

Ramadhani³

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Selain itu, kadar amilosa dan amilopektin juga mempengaruhi daya kembang dari cake. Cake dengan bahan beramilosa tinggi cenderung memiliki rongga yang makin kecil atau makin rapat karena amilosa mampu membentuk kristal yang lebih besar (Anggraini et al, 2017). Cabang amilopektin berkontribusi dalam peningkatan nilai pengembangan karena amilopektin mudah menangkap air (Imam et al, 2014).…”

Section: Hasil Dan Pembahasanunclassified

Pemanfaatan Moringa oleifera sebagai Produk Olahan Sehat dan Bernilai Ekonomis bagi Masyarakat di Kecamatan Ratu Samban Kota Bengkulu di Tengah Pandemi Covid-19

Belladona

Waliamin

2021

J. Abdihaz

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The Covid-19 pandemic era greatly affected the economy of residents in Ratu Samban District, Bengkulu City, Bengkulu Province. The problems encountered are that family’s income is very dependent on the business run by residents and the narrow yard of the house becomes an obstacle for residents to plant various types of plants that can be sold. The purpose of this service was to increase the knowledge of citizens to find new sources of income from the Moringa plant (Bengkulu local language: Remunggai) so that they were skilled in processing the remunggai plant to be useful and of economic value for the community. The method used was counseling about the remunggai plant and training in making processed products from the remunggai leaves. The products produced of this activity were roll cakes and remunggai candy which could be consumed by themselves or sold to earn additional income. The knowledge of residents about the remunggai plant has increased and the skills of residents in making processed products have also increased so that it was expected to increase people's income.

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“…Protein gluten pada tepung terigu memiliki daya serap yang tinggi dikarenakan gluten membutuhkan air lebih banyak untuk dapat menyimpan gas sebanyak-banyaknya. Hal ini sesuai dengan pendapat [15] yang menyatakan bahwa faktor-faktor yang dapat mempengaruhi daya kembang cake yakni berasal dari bahan-bahan yang digunakan serta teknik mixing yang dilakukan saat proses pembuatan. Dimana adonan yang mengembang maksimal menyebabkan volume yang dihasilkan semakin besar pula.…”

Section: Aktifitas Antioksidanunclassified

Karakteristik Sponge Cake Dengan Perlakuan Penambahan Pasta Bit (Beta Vulgaris L.)

2020

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Abstrak: Bit merah (Beta vulgaris L.) merupakan salah satu komoditas yang memiliki keunggulan sebagai zat pewarna alami dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta bit merah (beta vulgaris L.) terhadap kualitas mutu sponge cake. Rancangan penelitian ini menggunakan (RAL) dengan 6 perlakuan 4 kali ulangan, perlakuan yang diberikan yaitu perbedaan konsentrasi penambahan pasta bit (b/b) yakni T0= 0% (kontrol) , T1=10%, T2= 20%, T3= 30%, T4= 40% dan T5= 50%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi pasta bit yang berbeda memberikan pengaruh nyata (P<0,05) terhadap aktifitas antioksidan, morfologi crumb, warna (L*), mutu organoleptik tekstur, aroma dan overall sedangkan untuk parameter daya kembang, warna (a*) dan (b*) dan mutu organoleptik rasa tidak berpengaruh nyata. Penambahan pasta bit yang terbaik yakni perlakuan T5 (50%) dengan nilai daya kembang 74,75±3,50, morfologi crumb baik, aktifitas antioksidan 60%, warna (L*) 64,68, warna (a*) 5,79, warna (b*) 33,12, dan mutu organoleptik rasa manis, aroma tidak langu, tekstur agak lembut, dan Overall suka. Abstract: Red beet (Beta vulgaris L.) is a commodity that has advantages as a natural coloring agent and source of antioxidants. This study aims to determine the effect of the addition of red beet paste (Beta vulgaris L.) on the quality of sponge cake quality.The design of this study uses (CRD) with 6 treatments and 4 replications, the treatment given is the difference in the concentration of the addition of beet paste (b / b) namely T0= 0% (control), T1= 10%, T2= 20%, T3= 30%, T4= 40% and T5= 50%. The results showed that the addition of different concentrations of beet paste gave a significant effect (P <0.05) on antioxidant activity, crumb morphology, color (L *), organoleptic quality of texture, aroma and overall while for the parameters of developt capacity, color (a * ) and (b *) and organoleptic quality of taste have no significant effect. The best addition of beet paste is the treatment of T5 (50%) with a value of developt capacity 74.75 ± 3.50, good crumb morphology, antioxidant activity 60%, color (L *) 64.68, color (a *) 5.79 , color (b *) 33.12, and organoleptic quality of sweet taste, unpleasant aroma, rather soft texture, and overall like.

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Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam, dan Putih dari Beberapa Daerah di Sumatera Barat

Cited by 4 publications

References 12 publications

The Comparative Effect of MOCAF (Modified Cassava Flour) and Corn (Zea mays L.) Flour on the Characteristics of Chiffon Cake

The Comparative Effect of MOCAF (Modified Cassava Flour) and Corn (Zea mays L.) Flour on the Characteristics of Chiffon Cake

Pemanfaatan Moringa oleifera sebagai Produk Olahan Sehat dan Bernilai Ekonomis bagi Masyarakat di Kecamatan Ratu Samban Kota Bengkulu di Tengah Pandemi Covid-19

Karakteristik Sponge Cake Dengan Perlakuan Penambahan Pasta Bit (Beta Vulgaris L.)

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