KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DENGAN SUBSTITUSI TEPUNG BERAS KETAN PUTIH (Oryza sativa var. glutinusa) DAN TEPUNG JAGUNG (Zea mays L.)
Daftar Isi:
- Substitution of tapioca with white glutinous rice flour and corn starch flour in gabus egg cake making was studied in this study. The research was conducted at Agricultural Chemistry Laboratory and Sensory Laboratory of Agricultural Technology Department of Agriculture Faculty Sriwijaya University, Indralaya. This research was conducted in May 2018 until July 2019. This research used Faktorial Randomized Complete Random Design with two factors of treatment, type of flour (white glutinous rice flour dan corn starch flour) and flour addition (10, 20, 30 and 40%). The observed parameters included physical (color, degree of development and texture), chemical (moisture content, ash content and protein content) and sensory characteristics using two tests namely hedonic tests (color, crispiness and taste) and difference test with controls (color, crispiness and taste). Analysis of protein content was only for best sample based on hedonic test. The results showed that substituting agents significantly affected the chroma value, hue, degree of development, texture, moisture content and ash content. On the other hand, addition of substituting agent significantly affected the lightness value, chroma, hue, degree of development, texture, moisture content and ash content. Moreover, interaction of the two factors had significant effects on chroma value, degree of development, texture and moisture content. Based on sensory characteristics the best treatment was gabus egg cake substituted with 10% white glutinous rice flour with the following average scores for color, crispiness and taste were 3.16 (like), 3.32 (like) and 3.08 (like).