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St. Hadijah
Politeknik Bosowa
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SUBTITUSI TEPUNG TALAS SEBAGAI PENGGANTI TEPUNG TERIGU PADA KUE TRADISIONAL BARONCONG Siti Hadijah; Dewi Adriani
Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services Vol 2, No 2 (2019): Journal Food and Beverage, Product and Services, Accommodation Industry, Enterta
Publisher : Akademi Pariwisata Bunda Mulia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30813/fame.v2i2.1986

Abstract

ABSTRACTBaroncong cake is traditional cakefrom Makassar city.It made from wheat flour with the addition of grated coconut, sugar, eggs, water and salt. This study aims to subtitute baroncong cake from Wheat flour into taro taro flour and to knows the panelis analyze result from hedonic test. This study uses formulations between taro flour and wheat flour with (100% wheat flour and 0% taro flour), (75% wheat flour and 25% taro flour), (50% wheat flour and 50% taro flour), (25% wheat flour and 75% taro flour), and (0% wheat flour and 100% taro flour). The measured parameters were hedonic test (color, smell, texture and taste). The results showed that the treatment (75% wheat flour and 25% taro flour) were preferred by panelist. It has the value average substitute taro flour in making baroncong cake with the value flavour 3.87, 3.7, and 3.87, taste 3.87, 3.82, and 3.79, tekstur 3.45, 3.55, and 3.76, and color 3.67, 3.61, and 3.66.Keywords: Baroncong Cake, Taro Flour, Wheat Flour ABSTRAKKue baroncong adalah kue khas dari kota Makassar yang berbahan dasar tepung terigu dengan tambahan kelapa parut, gula, telur, santan dan garam. Penelitian ini bertujuan untuk menghasilkan kue baroncong dengan bahan substitusi tepung talas sebagai pengganti tepung terigu. serta mengetahui hasilpenilaianpanelismenggunakanujihedonikpada produk kue baroncong yang terbuatdaritepungtalas. Pembuatan kue baroncong ini menggunakan formulasi antara tepung talas dan tepung terigu, dengan perlakuan (100% tepung terigu dan 0% tepung talas), (75% tepung terigu dan 25% tepung talas), (50% tepung terigu dan 50% tepung talas), ( 25% tepung terigu dan 75% tepung talas) dan ( 0% tepung terigu dan 100% tepung talas). Parameter yang diamati adalah ujihedonik (warna, aroma, tekstur dan rasa). Hasil penelitian menunjukkan produk kue baroncong tepung talas yang paling disukai terdapat pada perlakuan (75% tepung terigu dan 25% tepung talas) dengan penilaian rata-rata substitusi tepung talas dalam pembuatan kue baroncong yaitu aroma 3.87, 3.7, dan 3.87, rasa 3.87, 3.82, dan 3.79, tekstur 3.45, 3.55, dan 3.76, dan warna 3.67, 3.61, dan 3.66.Kata kunci: Kue Baroncong, Tepung Talas, Tepung Terigu
Co-Authors Agustinawati Agustinawati Anggun Sari Sasmita Astiani, Hesti Dewi Adriani Dewi Andriani Dewi Andriani Fonnardy, Gregorius Stephen Ika Hertiana Mudrifah Amaliah Najma Sari Nial Rinaldi Aslam Nur Fitrah Rustam Rafika Hayati Rafika Hayati Randa Rusanda Riska Veronika Seltiana Seltiana Sherry Adelia Sulastri Manggawa Wahyuni Sara