PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG TALAS TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS KUE KOJO
Daftar Isi:
- The objective of this research was to determine the effect of taro flour additions on physical, chemical, and sensory characteristics of kojo cake. The research was conducted at Agricultural Product Chemical Laboratory and Sensory Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University from January until August 2019. The research used a non Factorial Completely Randomized Design with six treatments and each treatments was repeated three times. The factor was ratio of taro flour and wheat flour (0 : 100, 50 : 50, 60 : 40, 70 : 30, 80 : 20, 90 : 10). The observed parameters were physical (colour and texture), chemical (moisture content, ash content, protein content, fat content and carbohydrate content) and sensory characteristics (apearance, texture, taste and flavour). The result showed that the ratio of taro flour and wheat flour had significant effects on lightness, greenness, yellowness, texture, moisture content, and ash content. Kojo cake with taro flour addition had met the requirement of moisture content and ash content according to SNI 01-4309-1996. Kojo cake of A3 treatment (taro flour 60 % : wheat flour 40 %) was the best treatment according to sensory evaluation (appearance, texture,taste and flavour) which was categorized as liked by most panelists.