PEMBUATAN CAKE TANPA GLUTEN DAN TELUR DARI TEPUNG KOMPOSIT BERAS KETAN, UBI KAYU, PATI KENTANG, DAN KEDELAI DENGAN PENAMBAHAN HIDROKOLOID
ABSTRAK: The research was
aimed to study the physical, chemical, and sensory characteristics of cake from
composite flour of rice, cassava, potato starch, and soybean with the addition
of hydrocolloid. This study used a completely randomized design with two
factors, i.e : the proportion of rice flour: cassava flour : potato starch :
soybean : xanthan gum in composite flour (T) : (30% : 50% : 15% : 4,5% : 0,5% ;
30% : 45% : 15% : 9,5% : 0,5% ; 30% : 40% : 15% : 14,5% : 0,5% and 100% wheat flour
as control) and some type of egg replacer (G) : soy isolate protein, soy
isolate protein : corn starch : guar gum and egg flour as control (36,4 g ; 24
g : 10,4 g : 2 g ; 36,4 g). The parameters analyzed were volume, browning
index, texture, moisture content, ash content, protein content, fat content,
carbohydrate content, crude fiber content, hedonic value of colour, aroma,
flavor, and texture. The results showed that the ratio of rice flour, cassava
flour, potato starch, soybean and xanthan gum had highly significant effect on
volume, texture, moisture content, ash content, protein content, fat content, carbohydrate
content, crude fiber content, hedonic value of colour, aroma, flavor, and
texture. Type of egg replacer gave highly significant effect of the volume,
browning index, protein content, fat content and carbohydrate content but had
no significant effect on texture, moisture content, ash content, crude fiber
content, hedonic value of colour, aroma, flavour and texture. Interaction of
the two factors had highly significant effect on volume, browning index, fat
content, and carbohydrate content. Proportion of rice, cassava, potato starch,
soybean and xanthan gum (30% : 45% : 15% : 9,5% : 0,5) and soy isolate protein
: corn starch : guar gum produced cake with the best quality.
Penulis: Bosvin Abdalla Tambunan,
Elisa Julianti, Ismed Suhaidi
Kode Jurnal: jppertaniandd150319
