OPTIMASI SUBSTITUSI TEPUNG TERIGU DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM PRODUKSI BAHAN MAKANAN BOLU OVEN
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...
| Main Authors: | , |
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| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
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| Subjects: |
| _version_ | 1826043564106186752 |
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| author | , Marsana , Sang Kompiang Wirawan, S.t., M.T., Ph.D. |
| author_facet | , Marsana , Sang Kompiang Wirawan, S.t., M.T., Ph.D. |
| author_sort | , Marsana |
| collection | UGM |
| description | 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. |
| first_indexed | 2024-03-13T22:05:48Z |
| format | Thesis |
| id | oai:generic.eprints.org:88975 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:05:48Z |
| publishDate | 2011 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:889752014-08-20T02:52:39Z https://repository.ugm.ac.id/88975/ OPTIMASI SUBSTITUSI TEPUNG TERIGU DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM PRODUKSI BAHAN MAKANAN BOLU OVEN , Marsana , Sang Kompiang Wirawan, S.t., M.T., Ph.D. ETD 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. [Yogyakarta] : Universitas Gadjah Mada 2011 Thesis NonPeerReviewed , Marsana and , Sang Kompiang Wirawan, S.t., M.T., Ph.D. (2011) OPTIMASI SUBSTITUSI TEPUNG TERIGU DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM PRODUKSI BAHAN MAKANAN BOLU OVEN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51333 |
| spellingShingle | ETD , Marsana , Sang Kompiang Wirawan, S.t., M.T., Ph.D. OPTIMASI SUBSTITUSI TEPUNG TERIGU DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM PRODUKSI BAHAN MAKANAN BOLU OVEN |
| title | OPTIMASI SUBSTITUSI TEPUNG TERIGU
DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM
PRODUKSI BAHAN MAKANAN BOLU OVEN |
| title_full | OPTIMASI SUBSTITUSI TEPUNG TERIGU
DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM
PRODUKSI BAHAN MAKANAN BOLU OVEN |
| title_fullStr | OPTIMASI SUBSTITUSI TEPUNG TERIGU
DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM
PRODUKSI BAHAN MAKANAN BOLU OVEN |
| title_full_unstemmed | OPTIMASI SUBSTITUSI TEPUNG TERIGU
DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM
PRODUKSI BAHAN MAKANAN BOLU OVEN |
| title_short | OPTIMASI SUBSTITUSI TEPUNG TERIGU
DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM
PRODUKSI BAHAN MAKANAN BOLU OVEN |
| title_sort | optimasi substitusi tepung terigu dengan modified cassava flour pada sistem produksi bahan makanan bolu oven |
| topic | ETD |
| work_keys_str_mv | AT marsana optimasisubstitusitepungterigudenganmodifiedcassavaflourpadasistemproduksibahanmakananboluoven AT sangkompiangwirawanstmtphd optimasisubstitusitepungterigudenganmodifiedcassavaflourpadasistemproduksibahanmakananboluoven |