KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment)
<p>ABSTRAK</p><p>Cake merupakan produk kue yang mengandung lemak dan terbuat dari bahan utama yaitu tepung, gula, telur, dan lemak. Cake yang bermutu baik adalah cake yang memiliki permukaan datar pada bagian atas, dengan pori-pori kecil dan seragam, dinding pori-pori tipis, empuk,...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2017-03-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/698 |
| _version_ | 1811241589397258240 |
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| author | Enny Karti Basuki Rosida, rekapangan Prapti Akhiriningsih |
| author_facet | Enny Karti Basuki Rosida, rekapangan Prapti Akhiriningsih |
| author_sort | Enny Karti Basuki |
| collection | DOAJ |
| description | <p>ABSTRAK</p><p>Cake merupakan produk kue yang mengandung lemak dan terbuat dari bahan utama yaitu tepung, gula, telur, dan lemak. Cake yang bermutu baik adalah cake yang memiliki permukaan datar pada bagian atas, dengan pori-pori kecil dan seragam, dinding pori-pori tipis, empuk, lembut dan sedikit lembab serta memiliki flavor yang enak. Pada penelitian ini dilakukan pembuatan Cake pisang dari tepung terigu dengan penambahan pisang kukus. Pisang yang digunakan adalah pisang tanduk karena pisang ini mengandung kadar pati yang tinggi, serat kasar dan Vitamin C. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung terigu dan pisang tanduk kukus serta penambahan telur pada kualitas produk cake.Penelitian ini menggunakan rancangan acak lengkap pola factorial dengan dua faktor. Faktor pertama adalah proporsi tepung terigu dan pisang tanduk kukus (90:10,80:20, dan 70:30) sedangkan faktor kedua adalah penambahan telur (75,100,dan 125 g). Hasil penelitian didapatkan perlakuan terbaik dari proporsi tepung terigu dan pisang tanduk kukus = 80:20 dengan penambahan telur 125 gr yang menghasilkan cake pisang dengan nilai ranking kesukaan warna 130, rasa 104, tekstur 73,5; aroma 81 dan mempunyai kadar air 21,4837%, kadar protein 6,902%, kadar lemak 27,518%, kadar pati 31,6964%, kekerasan 35,5 mm/gt.dt dan volume pengembangan 93,576%.Kata kunci: cake, pisang tanduk kukus, terigu, telur</p><p>ABSTRACT</p><p>Cake is a bakery product which has high fat and made from main ingredients such as flour, sugar, egg and fat. The good quality cake is cake which has flat surface in the upper side, small and uniform pore, thin pore wall, mild and moist texture, and delicious flavor. This research conducted banana cake production from wheat flour with steamed banana addition. The banana used in the research is horn banana because it has high starch, crude fiber and Vitamin C content. The research objective is to study the influence of the proportion of wheat flour:steamed banana and egg addition on cake product qualities. This reseach used Factorial Pattern of Completely Randomized Design with two factors and 3 repetitions. The first factor the proportion of wheat flour:steamed banana (90:10,80:20 and 70:30) and second factor is egg addition (75, 100, and 125 g). The result showed the best treatment in combination of proportion of wheat flour:steamed banana (80:20) and egg addition (125 g) which produced banana cake with total ranking of color score 130, taste score 104, texture score 73.5, smell score 81 and had 21.4837% of moisture content, 27.518% of fat content, 31.6964% of starch content, hardness 35.5 mm/g.s and development volume 93.756%.Keywords: cake, steamed horn banana, wheat flour, egg</p> |
| first_indexed | 2024-04-12T13:38:26Z |
| format | Article |
| id | doaj.art-9220e595b54944abb64307fc68df5615 |
| institution | Directory Open Access Journal |
| issn | 1978-4163 2654-5292 |
| language | Indonesian |
| last_indexed | 2024-04-12T13:38:26Z |
| publishDate | 2017-03-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Jurnal Teknologi Pangan |
| spelling | doaj.art-9220e595b54944abb64307fc68df56152022-12-22T03:30:55ZindDepartment of Food TechnologyJurnal Teknologi Pangan1978-41632654-52922017-03-0110110.33005/jtp.v10i1.698590KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment)Enny Karti BasukiRosida, rekapanganPrapti Akhiriningsih<p>ABSTRAK</p><p>Cake merupakan produk kue yang mengandung lemak dan terbuat dari bahan utama yaitu tepung, gula, telur, dan lemak. Cake yang bermutu baik adalah cake yang memiliki permukaan datar pada bagian atas, dengan pori-pori kecil dan seragam, dinding pori-pori tipis, empuk, lembut dan sedikit lembab serta memiliki flavor yang enak. Pada penelitian ini dilakukan pembuatan Cake pisang dari tepung terigu dengan penambahan pisang kukus. Pisang yang digunakan adalah pisang tanduk karena pisang ini mengandung kadar pati yang tinggi, serat kasar dan Vitamin C. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung terigu dan pisang tanduk kukus serta penambahan telur pada kualitas produk cake.Penelitian ini menggunakan rancangan acak lengkap pola factorial dengan dua faktor. Faktor pertama adalah proporsi tepung terigu dan pisang tanduk kukus (90:10,80:20, dan 70:30) sedangkan faktor kedua adalah penambahan telur (75,100,dan 125 g). Hasil penelitian didapatkan perlakuan terbaik dari proporsi tepung terigu dan pisang tanduk kukus = 80:20 dengan penambahan telur 125 gr yang menghasilkan cake pisang dengan nilai ranking kesukaan warna 130, rasa 104, tekstur 73,5; aroma 81 dan mempunyai kadar air 21,4837%, kadar protein 6,902%, kadar lemak 27,518%, kadar pati 31,6964%, kekerasan 35,5 mm/gt.dt dan volume pengembangan 93,576%.Kata kunci: cake, pisang tanduk kukus, terigu, telur</p><p>ABSTRACT</p><p>Cake is a bakery product which has high fat and made from main ingredients such as flour, sugar, egg and fat. The good quality cake is cake which has flat surface in the upper side, small and uniform pore, thin pore wall, mild and moist texture, and delicious flavor. This research conducted banana cake production from wheat flour with steamed banana addition. The banana used in the research is horn banana because it has high starch, crude fiber and Vitamin C content. The research objective is to study the influence of the proportion of wheat flour:steamed banana and egg addition on cake product qualities. This reseach used Factorial Pattern of Completely Randomized Design with two factors and 3 repetitions. The first factor the proportion of wheat flour:steamed banana (90:10,80:20 and 70:30) and second factor is egg addition (75, 100, and 125 g). The result showed the best treatment in combination of proportion of wheat flour:steamed banana (80:20) and egg addition (125 g) which produced banana cake with total ranking of color score 130, taste score 104, texture score 73.5, smell score 81 and had 21.4837% of moisture content, 27.518% of fat content, 31.6964% of starch content, hardness 35.5 mm/g.s and development volume 93.756%.Keywords: cake, steamed horn banana, wheat flour, egg</p>http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/698 |
| spellingShingle | Enny Karti Basuki Rosida, rekapangan Prapti Akhiriningsih KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment) Jurnal Teknologi Pangan |
| title | KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment) |
| title_full | KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment) |
| title_fullStr | KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment) |
| title_full_unstemmed | KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment) |
| title_short | KAJIAN KUALITAS CAKE PISANG TANDUK KUKUS DENGAN VARIASI PENGGUNAAN TEPUNG TERIGU DAN TELUR (The study of cake quality from steamed horn banana with the use of wheat flour and egg treatment) |
| title_sort | kajian kualitas cake pisang tanduk kukus dengan variasi penggunaan tepung terigu dan telur the study of cake quality from steamed horn banana with the use of wheat flour and egg treatment |
| url | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/698 |
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