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

Ambarwati, fatika; Mulyani, Sri; Setiani, Bhakti Etza

doi:10.31764/agrotek.v7i1.2103

Cited by 3 publications

(6 citation statements)

References 9 publications

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“…Swelling power stability was referring to the method described by Ambarawati [8]. The height of the center of the sample after the baking process and 30 minutes after baking was measured using the stick in the center of the sample.…”

Section: Swelling Stability Analysismentioning

confidence: 99%

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The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Lee,

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Red bean (Phaseolus vulgaris L.) has rapid growth in Indonesia with high production capacity. It has 50% more protein and 88% more crude fiber content than wheat flour. This makes red beans one of the potential raw materials for making sponge cake without using wheat flour. However, red bean-based products need additional food additives to improve the physical characteristics of sponge cake. The purpose of this study is to develop a sponge cake product made from red bean flour as a substitute for wheat flour with the addition of food additives (SP, TBM, ovalette, baking powder, baking soda, and cream of tartar) also to determine the effect of using the type of leavening agent on physical characteristic and preference level on red bean sponge cake. Hardness, density, swelling power, swelling stability, crumbs analysis, color properties, and sensory evaluation was conducted using six different leavening agents. Furthermore, the sample analysis was performed triplicate then analysed using one-way analysis of variance (ANOVA). Based on the physical characteristic test, the best addition of food additives is SP, TBM, and baking powder. Furthermore, red bean sponge cake with the addition of SP was the most liked by the panelists with a score of 3.79.

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Section: Swelling Stability Analysismentioning

confidence: 99%

“…Crumbs analysis was referred to as the method described by Ambarawati [8]. Sample was placed on the base and a photo was taken which shows the structure of the cake crumbs.…”

Section: Crumbs Analysismentioning

confidence: 99%

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Lee,

Widodo,

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Kue mangkok substitusi tepung oat dengan persentase 10%, 15% dan 20%. Menurut (Ambarwati et al, 2020) pori-pori merupakan rongga antara sel yang dihasilkan oleh gula dan baking powder. Melalui proses pengadukan terjadinya lapisan monomolekuler yang menangkap udara dalam adonan.…”

Section: B Pembahasan Hasil Penelitian 1 Hasil Uji Daya Terima Konsumenunclassified

Pengaruh Substitusi Tepung Oat Avena Sativa) Pada Pembuatan Kue Mangkok Terhadap Karakteristik Fisik Dan Daya Terima Konsumen

Rahmawati,

Ayu Ngurah,

Febriana

2023

JCS

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Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung oat pada pembuatan kue mangkok terhadap daya terima konsumen. Penelitian ini dilakukan di Laboratorium Pastry & Bakery Program Studi Pendidikan Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta. Penelitian ini menggunakan metode eksperimen. Substitusi tepung oat pada pembuatan kue mangkok sebesar 10%, 15%, dan 20% terhadap karakteristik fisik dan daya terima konsumen. Penelitian ini dilakukan dari September 2022 – Maret 2023. Penelitian ini dinilai menggunakan uji hedonik kepada 30 panelis agak terlatih terdiri dari mahasiswa Universitas Negeri Jakarta. Penilaian meliputi aspek warna, rasa, aroma, tekstur, dan pori-pori. Data hasil penilaian panelis dianalisis dengan menggunakan uji friedman pada taraf signifikan ? = 0.05. Hasil pengujian hipotesis dengan uji friedman menunjukan tidak terdapat pengaruh yang signifikan pada substitusi tepung oat pada pembuatan kue mangkok terhadap karakteristik fisik dan daya terima konsumen. Berdasarkan hasil penelitian yang dilakukan, penggunaan tepung oat dengan skala 15% dengan rata-rata skor 4,29%. Nerdasarkan hasil uji hipotesis statistik uji kualitas fisik dengan menggunkan uji Anova menunjukkan bahwa aspek daya kembang tidak terdapat pengaruh atau perbedaan nyata substitusi tepung oat sebanyak 10%, 15%, dan 20% pada pembuatan kue mangkok. Kesimpulan dari penelitian ini adalah merekomendasikan kue mangkok substitusi tepung oat 15% untuk dikembangkan.

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“…Umbi bit merah adalah varietas bit yang memiliki daging buah yang merah, rasa sedikit manis dan bau tanah yang khas dan daging yang lembut. Di Indonesia, umbi bit merah ditemukan di pasar tradisional (Ambarwati et al, 2020). Pigmen pewarna pada umbi bit merah dipengaruhi oleh kandungan betalainnya yang terdiri dari pigmen betasianin dan betaxanthin yang dapat berperan sebagai antioksidan (Sofyan dan Wilia, 2019).…”

unclassified

“…Pigmen pewarna pada umbi bit merah dipengaruhi oleh kandungan betalainnya yang terdiri dari pigmen betasianin dan betaxanthin yang dapat berperan sebagai antioksidan (Sofyan dan Wilia, 2019). Antioksidan umbi bit merah mencapai 1,98 mmol/100 g (Ambarwati et al, 2020).…”

unclassified

SENSORY QUALITY AND ANTIOXIDANT ACTIVITY OF SHALLOTS CRISP ENRICHED RED BEETROOT PASTE (Beta vulgaris L.)

Rohaya,

Asiah,

Muzaifa

2023

JAGOIND

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Shallots crisp is one type of traditional Indonesian food that is favoured by the wider community. Currently, public awareness of healthy food is increasing, including in choosing snacks. Red beetroot is a tuber plant that has the advantage of being a natural coloring agent and a source of antioxidants. Aims of this study were to determine the antioxidant activity and sensory test of shallots crips with the addition of beetroot paste at various concentrations. This study used a non-factorial Completely Randomized Design. The treatment used was making shallots crips using 200 g of flour added with a concentration of beetroot paste with a concentration of F1=20%, F2=30%, F3=40%, F4=50%, and F5=60%. Repetition was carried out 3 times to obtain 15 trials. The analysis carried out was the hedonic test, the description test on organoleptic including color, aroma, taste and texture as well as testing the antioxidant activity and water content of the Shallots cripss added with red beetroot paste. The results showed that the addition of red beetroot paste had a significant effect (p<0.05) on antioxidant activity, water content, description test and hedonic test for color, aroma, taste and texture. This research recommends F3 treatment as the best treatment alternative considering its antioxidant activity (58.26%); moisture content (3.40%); color description 4.44 (purplish red), onion and beetroot cake aroma description 3.52 (normal/typical), savory taste description 3.27 (normal/typical), texture description 3.29 (normal/typical) and hedonic with a color score of 3.99 (likes), aroma 3.81 (likes), taste 4.27 (likes) and texture 4.10 (likes).

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

Cited by 3 publications

References 9 publications

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

The effect of different types of leavening agents on the physical characteristics and sensory of red bean sponge cake

Pengaruh Substitusi Tepung Oat Avena Sativa) Pada Pembuatan Kue Mangkok Terhadap Karakteristik Fisik Dan Daya Terima Konsumen

SENSORY QUALITY AND ANTIOXIDANT ACTIVITY OF SHALLOTS CRISP ENRICHED RED BEETROOT PASTE (Beta vulgaris L.)

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