PENGARUH SUBSTITUSI TEPUNG KIMPUL (Xanthosomasagittifolium) TERHADAP TINGKAT PENGEMBANGAN DAN DAYA TERIMA BOLU

Faresia Milda Kumara, Eni - Purwani

Abstract


The lack of utilization of local food one of which is kimpul (Xanthosomasagittifolium). Processed into flour is one of the methods for kimpul so it can be utilized into various food products such as cake. Kimpul has no gluten content such as wheat flour so it affects the expansion level and sensory preferences of the cake.The purpose of this study was toknow the relation of substitution ofkimpulflour to the expansion level and sensory preferences of cake. This research isusing an experimental study. The object used in this research is cake with 0%; 12.5%; 25%; 37.5% substitution of kimpul flour. Panelists used in this study were 33 panelists. What is assessed are the expansion level of cake from each substitution and the sensory preferences includes color, aroma, taste, texture and overall by the panelists. The analysis of the expansion level of cake by substitution of kimpul flour was done using one way Anova test, while for the sensory preferences using Friedman test and Duncan test.This study shows the best cake cultivation rate is cake with  12.5% of kimpul flour substitution with an average of 88.56% followed by cake with 25% of kimpul flour substitution with an average of 85.82%. In the overall sensory preferences test,most of panelists prefercake with 0% of kimpul flour substitution and followed by cake with 12.5% of kimpul flour substitution. This study can be concluded thatthere are no effects ofkimpul flour substitution on the expansion level of the cake, and there are effects of kimpul flour substitution on the sensory preferences test of the cake.


Keywords


Cake, expansion level, kimpul flour, sensory preferences

Full Text:

PDF

References


Astawan M, dan Wresdiyati, T. 2004. Diet Sehat dengan Makanan Berserat. Tiga Serangkai Pustaka Mandiri. Solo. Hal: 44-45.

Ayu., Disafitri Candra, et al. 2014. Pengaruh Suhu Blansing dan Lama Perendamanterhadap Sifat Fisik Kimia Tepung Kimpul (Xanthosoma Sagittifolium). Jurnal Pangan dan Agroindustri Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya Malang. Vol.2, No.2, Hal 110-120.

Indrasti D. 2004. Pemanfaatan Tepung Talas Belitung dalam Pembuatan Cookies. (Skripsi). Bogor. Fakultas Teknologi Pertanian, Institut Pertanian

Bogor.

Kementerian Pertanian Direktorat Jendral Tanaman Pangan. 2016. Petunjuk

Teknis Budidaya Gandum. Jakarta.

Koswara S. 2013. Teknik Pengolahan Umbi-Umbian : Pengolahan Umbi Talas. Modul. Bogor.

Mutmainah. 2008. Daya Terima Makanan dan Tingkat Konsumsi Energi-Protein Pasien Rawat Inap Penderita Penyakit Dalam di Rumah Sakit Dr.H.Marzoeki Mahdi. Skripsi. Program Sarjana Gizi Masyarakat Dan Sumberdaya Keluarga Fakultas Pertanian Institut Pertanian Bogor. Bogor.

Prihatiningrum. 2012. Pengaruh komposit tepung kimpul dan tepung terigu terhadap kualitas cookies semprit. Food Science and Culinary Education Jurnal 1 (1) : 6-12.

Priyadi A dan Silawati T. 2004.Sains Biologi Kelas 1 SMA. Jakarta: Yudhistira.

Putri S. 2010. Substitusi Tepung Biji Nangka pada Pembuatan Kue Bolu Kukus Ditinjau Dari Kadar Kalsium, Tingkat Pengembangan dan Daya Terima. (Skripsi). Universitas Muhammadyah Surakarta.

Rafika T, Nurjanah N, dan Hidayati L. 2012. Sifat organoleptik substitusi

tepung kimpul dalam pembuatan cake. Jurnal Teknologi dan Kejuruan 35(2): 213-222.

Basuki E K, Yulistiani R, Hidayat R. 2013. Kajian Substitusi Tepung Tapioka dan Penambahan Gliserol Monostearat pada Pembuatan Roti Tawar. Hal: 131-134.

Subagjo A. 2007. Manajemen Pengolahan Kue dan Roti. Yogyakarta. GrahaIlmu.

Subarna. 1992. Baking Technology. Pusat Antar Universitas Pangan dan Gizi. IPB, Bogor.

Yokotsuka T. 1986. Soy Sauce Biochemistry. Adv. Food. Res. (30). 195-329.




DOI: http://dx.doi.org/10.21580/ns.2017.1.2.2014

Refbacks

  • There are currently no refbacks.


Copyright (c) 2017 Nutri-Sains : Jurnal Gizi, Pangan dan Aplikasinya

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.