| Summary: | Jack bean is one of legume family which can grow on marginal land. It is a
good source of protein and starch. Mocaf is fermented cassava flour. Cakes from
jack bean flour and mocaf were made using yellow layer cake formula balance
with creaming method. The aim of this study is to get formula balance and
characterize cake from jack bean flour and mocaf.
Cakes became softer, more adhesive and crumblier when sugar added
increased. Along with the increasing shortening proportion, cakes became softer,
less adhesive and less crumbly. At sugar percentage 130, 140 and 150%, each
with 40-60% shortening, cake formula balance are 100% flour, 130-150% flour,
40-60% shortening, and egg on the same amount with shortening. At shortening
percentage 40 and 50%, each with 120-150% sugar, cake formula balance are
100% flour, 120-150% sugar, 40-50% shortening, and egg on the same amount
with shortening.
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