| Autor: |
Surahman, Diki Nanang, Fatin, Maria Geny Consita, Kumalasari, Rima, Komalasari, Neneng, Ekafitri, Riyanti, Desnilasari, Dewi, Cahyadi, Wisnu, Mayasti, Nur Kartika Indah |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2024, Vol. 2957 Issue 1, p1-10, 10p |
| Abstrakt: |
Cake is one of the snacks consumed by various groups of people because it is ready to eat and available in various variants and prices. Plantain var Kapas flour can be processed as soft cake to reduce the use of flour. This research aimed to determine the optimal formulation for making soft cakes from plantain and wheat flour. The research included two stages; preliminary research, which aimed to analyze results and determine the upper and lower limits for the main research through hedonic testing. Furthermore, the main research aimed at the optimal formulation of the soft cake-based banana flour and wheat flour mix using the design expert 11.0 method D-optimal. The program predicted the optimal formulation with the score. Plantain var Kapas flour 14.30%; wheat flour 2.26%; egg white 16.57%; yolk 33.13%; butter 16.57%; sugar 16.57%; cake emulsifier 0.29%; vanillin powder 0.26%; salt 0.04%. The result shows that soft cake has a moisture content of 21,16%; ash content of 1.11%; protein content of 9.68%; fat content of 28.38%; carbohydrate content of 39.74; a texture of 606.63; and a sensory result of a color of 4.03; taste 4,63; flavor 4.60; texture 4.20. Based on the program's optimal formulation, compared with laboratory analysis, it can be proved from the value of desirability (value) with a value of 0.577. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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