The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake

Sarah Megarani  -  Universitas Binawan, Indonesia
Mia Srimiati*  -  Program Studi Gizi, Universitas Binawan Jl.Dewi Sartika, Jl. Raya Kalibata, RT.12/RW.5, Cawang, Kramatjati, Kota Jakarta Timur, Daerah Khusus Ibukota Jakarta 13630, Indonesia

(*) Corresponding Author

The aims of this study was to determine the substitution effect of avocado seed flour on the organoleptic properties of sponge cake. Method: This was experimental study where the substitution rate of wheat flour with avocado seeds was treated. There were 3 treatments, F1 (15% of avocado seed flour), F2 (25% of avocado seed flour), F3 (40% of avocado seed flour) and F0 (control). The substitution of avocado seed flour had a significant effect (P <0.05) on the organoleptic properties. The F1 (15%) was the best formula with the highest acceptability compared to other formulas determined by hedonic test. The characteristics of the sponge cake were sweet taste, very fragrant aroma, very soft texture, and have a yellow colour. The product contained 44.77% (w/w) of carbohydrates, 17.97% (w/w) fat, 8.04% (w/w) protein, 28.02% (w/w) water, and 1.2% (w/w) ash. To get the best acceptability of the sponge cake, the maximum substitution of avocado seed flour in the sponge cake is 15%.

Keywords: avocado seeds, sponge cake, flour substitution

  1. Aftasari F. 2003. Sifat Fisikokimia Dan Organoleptik Sponge Cake Yang Ditambah Tepung Bekatul Rendah Lemak. Skripsi. Bogor: Institut Pertanian Bogor.
  2. Badan Pusat Statistik Provinsi Jawa Barat. 2015. Jawa Barat Dalam Angka 2015. Badan Pusat Statistik Provinsi Jawa Barat.
  3. Bogasari. 2018. Seputar Pembuatan Cake. www.bogasariflour.com
  4. Gunawan Y. 2010. 77 Wedding Cake Decorating. Jakarta: Gramedia Pustaka Utama.
  5. Kementrian Pertanian [Kementan] RI. 2014. Statistika Produksi Holtikultura Tahun 2013. Jakarta: Kementan RI
  6. Renata A. 2009. Profil Asam Lemak dan Trigliserida Biji-Bijian. Fakultas Teknologi Pertanian. Bogor: Institut Pertanian Bogor
  7. Sariningsih E, Srimiati M. 2018. Formulation of Avocado Juice with Coconut Water Potentially Lowers Hypertension. Nutri-Sains. 2(1): 24-33
  8. Septiaji R L, Karyatina M, Suhartatik N. 2017. Karakteristik Kimia Dan Sensori Cookies Jahe (Zingiber Offcinale Roscoe) Dengan Variasi Penambahan Tepung Biji Alpukat (Persea Americana mill).
  9. Sudarmadji S, Haryono B, Suhardi. 2010. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Yogyakarta: Liberty.
  10. Tawakkal E. 2017 Mengembangkan Potensi Dan Kecerdasan Dengan Menghargai Fitrah Anak. Bojonegoro : UNUGIRI
  11. Waysima. 2010. Sifat Afektif Ibu Terhadap Ikan Laut Nyata Meningkatkan Apresiasi Anak Mengonsumsi Ikan Laut. Bogor: Institut Pertanian Bogor.
  12. Winarno FG. 2004. Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
  13. Zuhrotun A. 2007. Aktivitas Antidiabetes Ektrak Etanol Biji Buah Alpukat (Persae Americana Mill.) Bentuk Bulat.

Open Access Copyright (c) 2018 Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Publisher
Program Studi Gizi Fakultas Psikologi dan Kesehatan (FPK)
Universitas Islam Negeri Walisongo Semarang
Jl. Prof. Hamka KM.2, Semarang, Central Java, Indonesia
Email: nutrisains@walisongo.ac.id

 

apps