| Summary: | Baked sponge cake made from wheat flour, eggs, sugar, and emulsifier.
Eggs, sugar, and emulsifier are whipped until fluffy then added flour. The dough
is poured into the pan and then baked in the oven. Advances in technology and
science have been found modified cassava flour (MOCAF) that can be used as one
alternative substitution to wheat flour. These modifications can increase the
selling value of cassava to be higher than the previous. The aim of this study is to
determine the characteristics of baked sponge cake from wheat flour with
MOCAF substitution in a various ratio. Characteristics of baked sponge cake
evaluated by the color, odor, texture, taste and volume.
Statistical analysis showed that the increasing of MOCAF substitution
percentage to wheat flour did not affect to the baking time, volume, texture, and
color of baked sponge cake. Statistical analysis also showed that the increasing of
MOCAF substitution percentage to wheat flour could affect the level of panelist
acceptance of the baked sponge cake. The organoleptic test showed the level of
panelist preferences to baked sponge cake at sufficient levels liked and preferred.
Based on research results, substitution of wheat flour with MOCAF achieved
optimal conditions at 60% MOCAF substitution.
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