STUDI PEMBUATAN RAINBOW CAKE MENGGUNAKAN PATI SAGU (Metroxylon sp.) LOKAL RIAU
Abstract: This study aim was
to analyze the differences in the sensory assessment of the rainbow cake with
the addition of 30% sago starch and 100% rainbow cake using wheat flour. This
study used a Completely Randomized Design (CRD) with two treatments and eight
replication thus obtained 16 experimental units. The treatments were TS1 (100%
wheat flour, 0% sago starch) and TS2 (70% wheat flour, 30% sago starch). The
parameters observed were descriptive test which includes assessing the
attributes of tenderness, softness, cake flavor, colour brightness and
sweetness. The results of this study indicated that rainbow cake with TS1
treatment (100% wheat flour, 0% sago starch) and rainbow cake with TS2
treatment (70% wheat flour, 30% sago starch) had no significant difference on
tenderness, flavor cake, colour brightness and sweetness but significant effect
softness of rainbow cake.
Penulis: Arnizam, Usman Pato,
Vonny Setiaries Johan
Kode Jurnal: jppertaniandd150737
