PENGARUH SUBSTITUSI TEPUNG SUKUN (Artocarpus communis) DAN PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK POUND CAKE

SANDRA, POPPY and Hamzah, Basuni and Hermanto, Hermanto (2020) PENGARUH SUBSTITUSI TEPUNG SUKUN (Artocarpus communis) DAN PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK POUND CAKE. Undergraduate thesis, Sriwijaya University.

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Abstract

Pound cake is a type of baked cake which has a solid texture with coarse crumbs. The main ingredients in making pound cake consist of four basic ingredients those are flour, sugar, eggs and fat. Additional food ingredients used in this study were kappa carrageenan. This study aims to determine the effect of substitution of breadfruit flour (Artocarpus communis) and the addition of kappa carrageenan to the physical, chemical, and organoleptic characteristics of pound cake. This study used a Factorial Complete Randomized Design (RALF) with two treatment factors, namely breadfruit flour substitution (A1 0%, A2 10%, A3 20%, A4 30%) and the addition of carrageenan (B1 0%, B2 1%, B3 2 %) consisting of 3 levels of treatment, resulting in 12 treatment combinations. The parameters observed included physical characteristics (color, texture, and degree of development), chemical characteristics (water content, ash content and fat content), and organoleptic tests (hedonic tests for aroma, color, texture and taste). The results showed that the treatment of breadfruit flour substitution with flour significantly affected lightness (L *), redness (a *), texture, degree of development, water content and ash content. The interaction of breadfruit flour substitution treatment with wheat flour and the addition of carrageenan has a very significant effect on redness, texture, degree of development, moisture content and ash content. Based on the color organoleptic test results, the most preferred pound cake panelists were the A1B1 treatment interactions (0% breadfruit flour substitution and 0% carrageenan addition), A2B2 treatment interactions (10% breadfruit flour substitution and the addition of 1% carrageenan) taste and A2B1 treatment interactions (substitution of 10% breadfruit flour and 0% carrageenan addition) texture.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Pound cake, Tepung sukun, Karagenan
Subjects: S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Ms Poppy Sandra
Date Deposited: 28 Aug 2020 08:39
Last Modified: 28 Aug 2020 08:39
URI: http://repository.unsri.ac.id/id/eprint/34010

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