Pengaruh Substitusi Tepung Terigu Dengan Tepung Tempe Terhadap Karakteristik Kue Kembang Goyang

Wiwin Satyarini, Ni Made and Nanak Antarini, SST.M.P, Anak Agung and Agustini,SKM.,M.Si, Ni Putu (2020) Pengaruh Substitusi Tepung Terigu Dengan Tepung Tempe Terhadap Karakteristik Kue Kembang Goyang. Diploma thesis, Poltekkes Kemenkes Denpasar.

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Abstract

ABSTRACT Kembang goyang cake is a traditional snack that is usually presented during celebrations and other holidays. In making kembang goyang cake using basic ingredients of flour, rice flour, chicken eggs, sugar, coconut milk and tempeh flour. To add nutritional value to the kembang goyang cake especially protein nutrients, a flour substitution with tempeh flour is carried out. Tempeh flour is tempeh which is thinly sliced and then dried 1-2 days of drying then tempeh that has dried in a blender. The flour produced was then sieved with an 80 mesh sieve and sifting was repeated to obtain homogeneous tempeh flour criteria. This study aims to determine the organoleptic quality which includes the taste of the aroma, of the overall acceptance of the color, texture, determine the quality of the hedonic which includes the texture of the kembang goyang cake, analyze the levels of nutrients and determine the best formula based on the organoleptic test. This study used an experimental method with a randomized group design consisting of 5 tempeh flour substitution treatments namely 5%, 10%, 15%, 20%, 25%. Data were analyzed using ANOVA by using BNT test. Organoleptic test results showed that an acceptable kembang goyang cake was P1 with 5% tempeh flour substitution which produced a brownish yellow color, the savory taste and the tempeh taste is not unpleasant and distinctive aroma kembang goyang cake, texture crisp overall that is widely accepted is the treatment with 5% tempeh flour substitution and the quality of the texture is crispy. The nutritional content of the kembang goyang cake substitution 5% tempeh flour is 1286 kcal calories, 26,02 grams of protein, 223,92 grams of carbohydrates, 32,56 grams of fat and 1775 grams of fiber. Based on ANOVA statistical test, it can be concluded that there is a significant effect of tempeh flour substitution on the characteristics of kembang goyang cake. Keywords: Tempeh flour, characteristics of kembang goyang cake, nutrient content

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