OPTIMASI SUBSTITUSI TEPUNG TERIGU DENGAN MODIFIED CASSAVA FLOUR PADA SISTEM PRODUKSI BAHAN MAKANAN BOLU OVEN

• Main Authors: , Marsana, , Sang Kompiang Wirawan, S.t., M.T., Ph.D.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/88975/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51333
• Institution: Universitas Gadjah Mada

Baked sponge cake made from wheat flour, eggs, sugar, and emulsifier. Eggs, sugar, and emulsifier are whipped until fluffy then added flour. The dough is poured into the pan and then baked in the oven. Advances in technology and science have been found modified cassava flour (MOCAF) that can be used as one alternative substitution to wheat flour. These modifications can increase the selling value of cassava to be higher than the previous. The aim of this study is to determine the characteristics of baked sponge cake from wheat flour with MOCAF substitution in a various ratio. Characteristics of baked sponge cake evaluated by the color, odor, texture, taste and volume. Statistical analysis showed that the increasing of MOCAF substitution percentage to wheat flour did not affect to the baking time, volume, texture, and color of baked sponge cake. Statistical analysis also showed that the increasing of MOCAF substitution percentage to wheat flour could affect the level of panelist acceptance of the baked sponge cake. The organoleptic test showed the level of panelist preferences to baked sponge cake at sufficient levels liked and preferred. Based on research results, substitution of wheat flour with MOCAF achieved optimal conditions at 60% MOCAF substitution.