PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI UNGU (Ipomoea Batatas)TERHADAP KARAKTERISTIK BUTTER CAKE

Madyasari, Ardine (2021) PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UBI UNGU (Ipomoea Batatas)TERHADAP KARAKTERISTIK BUTTER CAKE. Diploma thesis, Jurusan Gizi Poltekkes Denpasar 2021.

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Abstract

Butter Cake is a cake with the main ingredient, namely butter, butter cake has a soft and dense texture. This study aims to determine the effect of substitution of wheat flour with purple sweet potato flour on the characteristics of butter cake. This study was an experimental study with a Randomized Block Design with 4 treatments consisting of P1 (50% purple sweet potato flour to wheat flour), P2 (60% purple sweet potato flour to wheat flour), P3 (70% purple sweet potato flour to wheat flour), P3 (70% purple sweet potato flour to wheat flour). wheat flour), and P4 (80% purple sweet potato flour to wheat flour). The data were analyzed using Anova and continued with the LSD test. The results of subjective analysis showed that the difference in substitution of wheat flour with purple sweet potato flour had a significant effect on organoleptik characteristics including texture, aroma, taste, color, overall acceptance, color quality and texture quality. The best treatment from this research was P3 (70% purple sweet potato flour to wheat flour) with characteristics including texture 3.91 (like), aroma 3.59 (like), taste 3.88 (like), color 3.98 (like), overall acceptance 3.39 (netral), color quality 1.06 (brown), texture quality 2.2 (a bit dense) with water content 19,43%, ash content 1,84 %bb, protein 5,15 %bb, fat 34,58 %bb, carbohydrate 39,01 %bb and antioxidant capacity 156,37 mg/L GAEAC.

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