KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM UTUH, BERAS MERAH, DAN KACANG TUNGGAK

KADIR, AZUHRAH MAWADDAH and Syafutri, Merynda Indriyani (2025) KARAKTERISITIK BOLU KUKUS MULTIGRAIN DENGAN PERBEDAAN FORMULASI TEPUNG GANDUM UTUH, BERAS MERAH, DAN KACANG TUNGGAK. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of different formulations of multigrain flour consisting of whole wheat flour, brown rice flour, and cowpea flour on the physical, chemical, and sensory characteristics of steamed sponge cake. The method used was a non-factorial Completely Randomized Design (CRD) with 6 treatments and 3 replicates. The parameters observed were physical (degree of development, porosity, and color), chemical (moisture content and crude fiber content), and sensory (taste, texture, and color) characteristics of multigrain steamed sponge cake. The results showed that the addition of whole wheat flour, brown rice flour and cowpea flour had a significant effect on increasing the value of the degree of development, moisture content, crude fiber content, and color in redness (a*), and on decreasing porosity, lightness (L*), and yellowness (b*). The best treatment based on organoleptic test was steamed sponge cake with multigrain formulation treatment A₃ (80% whole wheat flour+10% brown rice flour+10% cowpea flour) with hedonic scores taste of 3.32, texture of 3.56, and color of 3.48. Keywords: multigrain flour, whole wheat, brown rice, cowpea, steamed sponge cake.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tepung multigrain, gandum utuh, beras merah, kacang tunggak, bolu kukus
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Azuhrah Mawaddah Kadir
Date Deposited:	13 Jun 2025 02:10
Last Modified:	13 Jun 2025 02:10
URI:	http://repository.unsri.ac.id/id/eprint/175442

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