Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal International Journal of Post-Axial: Futuristic Teaching and Learning
Kamila Raufa
Padang State University, Indonesia
Religion Education Languange, Linguistic, Communication & Media Social Sciences Other

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The Effect Of Breadfruit Flour Substitution On The Quality Of Marble Cake: Family Welfare Education Kamila Raufa; Yolanda Intan Sari; Anni Faridah; Ezi Anggraini
International Journal of Post Axial: Futuristic Teaching and Learning Vol. 4 No. 3 September 2026: International Journal of Post-Axial
Publisher : Yayasan Azhar Amanaa Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59944/postaxial.v4i3.1719

Abstract

The use of local food resources as an alternative to wheat flour represents an effort to promote food diversification. Breadfruit (Artocarpus altilis) is a local food commodity that can be processed into flour and utilized as a partial substitute for wheat flour in pastry products, including marble cake. This study was conducted to determine the effect of breadfruit flour substitution at levels of 0%, 15%, 30%, and 45% on the sensory quality of marble cake, covering shape, color, aroma, texture, and taste. The research was carried out at the Culinary Workshop of Universitas Negeri Padang using a quantitative approach and a true experimental design with a Completely Randomized Design (CRD), comprising four treatments and three replications. Data were collected through organoleptic testing involving five trained panelists and analyzed using analysis of variance (ANOVA) at a 5% significance level. The findings indicated that breadfruit flour substitution at 0%, 15%, 30%, and 45% did not produce a significant effect on the shape, color, aroma, texture, or taste of the marble cake, as the calculated F-values for all observed attributes were below the critical F-value of 3.49. These findings indicate that breadfruit flour can be utilized as a partial substitute for wheat flour at levels of up to 45% in marble cake production without resulting in statistically significant changes in sensory quality.
Co-Authors Anni Faridah Ezi Anggraini Yolanda Intan Sari