SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE
ABSTRACT: Cake is one of the
products bakeries. The main ingredient on the production of cake is wheat. Until
now, Indonesia still imports wheat from other countries. Thus, to reduce wheat
consumption can use food diversification such as pumpkin and jack bean. Jack
bean (Canavalia ensiformis L.) has protein and carbohydrate content 24% and 25%
respectively. Pumpkin (Cucurbita moschata Durch) is one of the agricultural
commodities has protein and carbohydrate content 1,1,% and 6,6% respectively.
The purpose of this research are to know the effect of pumpkin and jack bean
flour on the physic and organoleptic characteristic of cake, to know the best
formulation of pumpkin and jack bean flour. The best treatment cake is P5 (50%
flour: 10% yellow pumpkin flour: 40% jack bean flour). Cake was 0hue at 92,20
which shows yellowish white color, chroma value at 22,26, expandability is
230,38%, staleness of day 0 at 42,72%, Δ change on day 0 to1 by 1.96%, Δ change
on day 1 to 2 by 2.73%, effectivity test at 0,54% , Water content 38,26%, ash
content 0,96%, fat content 4,01%, protein content 28,28%, and carbohydrate
content 31,47%.
Penulis: Pratiwi Loelianda
Kode Jurnal: jppertaniandd170527