EVALUASI PENGARUH PENGGUNAAN BAHAN PENGGANTI TELUR (EGG REPLACER) PADA PEMBUATAN CAKE
ABSTRACT: The research was
aimed to evaluate the functional characteristics and sensory quality of cakes
made of soy protein isolate, whey protein isolate, corn starch, guar gum, and
whole egg powder. The research had been performed using a non factorial
completely randomized design with 7 levels and 3 repetitions. The egg replacer
composition were E1 = whey protein isolate, corn starch, and guar gum (12,0 g :
5,2 g : 1,0 g) ; E2 = soy protein isolate, corn starch, and guar gum (12,0 g :
5,2 g : 1,0 g ); and E3 = whole egg powder (18,2 g). Parameters analyzed were
water content, ash content, protein content, fat content, crude fiber content, carbohydrate
content, specific volume, browning index and organoleptic (color, flavor,
aroma, texture). The results showed that the cake with different egg replacer
composition had different physicochemical and sensory characteristics. The cake
made by using egg replacer from whey protein isolate, corn starch, and xanthan
gum (12,0 g : 5,2 g : 1,0 g ) had the good physicochemical quality and accepted
by panelists .
Penulis: Nova Sarifah Dewi,
Elisa Julianti, Zulkifli Lubis
Kode Jurnal: jppertaniandd150323