PENGARUH SUBSTITUSI TEPUNG SUKUN (Artocarpus altilis) DAN PENGGUNAAN JENIS TELUR TERHADAP KARAKTERISTIK KUE SEMPRONG
Daftar Isi:
- The objective of the reaserch was to examine effect of breadfruit flour (Artocarpus altilis) substitution and eggs usage on characteristics of semprong cake. This research was conducted in the Chemical Laboratory and Sensory Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University Inderalaya, From June 2017 to January 2018. The reaserch used a factorial Randomized Block Design with two treatments and three replications. The first factor was breadfruit flour substitution (0%, 10%, 20%, and 30%) and the second factor was eggs usage. The observed parameters were physical characteristics (colour and texture), chemical characteristics (moisture, ash, protein, and fat) content, and hedonic test (colour, aroma, texture, and taste). The results showed that the breadfruit flour substitution and eggs usage had significant effect on texture, chroma, moisture, and ash, but had not significant effect on lightness and hue content, while the interaction had not significant effect on physical and chemical characteristic. A2B2 (10% of breadfruit flour, 60% of wheat flour, 30% of tapioca flour, and duck egg) was the best treatment with the highest level of acceptance, based on hedonic test with 3.50 of colour, 2.95 of aroma, 3.30 of texture, and 3.20 of taste. The best treatment (A2B2) had 396.70 gf of texture, 64.67% of lightness, 25.07% of chroma, 64.40o of hue, 2.82% of moisture, 0.98% of ash, 7.50% of protein, and 13.03% of fat.