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Sari, Wenggi Sartika
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Economics, Econometrics & Finance

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SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (974.053 KB)

Abstract

This study aimed to analyze the effect of substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
SUBSTITUTION ON A DAY AGE OF RIPE BANANA TO QUALITY STEAMED SPONGE CAKE Sari, Wenggi Sartika; Syarif, Wirnelis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 10, No 3 (2015): Priode September 2015
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (974.053 KB)

Abstract

This study aimed to analyze the effect of substitution on a day age of ripe bananas as much as 15%, 20% and 25% of the wheat flour that used to quality volume (expands), shape (spherical and chapped 3 parts on the surface and form a neat), color (white), texture (soft texture and smooth texture porous pores), aroma (a day age of ripe bananas), aroma (vanilla), and taste (sweet and taste of a day age of ripe bananas). The research is a pure experiment with completely randomized design method using three repetitions by 5 panelists. The results showed that Fcount > Ftable so that the substitution of a day age of ripe bananas to the quality of steamed sponge effect on the quality of it shape (spherical and chapped 3 parts on the surface), color (white), texture (soft), and aromas (ripe bananas a day), but not effect on the quality of the volume (expands), shape (neat), texture (fine pores), aroma (vanilla), taste (sweet) and taste (a day age of ripe bananas) and highest value contained in the substitution of 15% (X1).Keywords: A Day Age of Ripe Bananas, Steamed Sponge, Quality, Substitution1Prodi
Co-Authors Rahmi Holinesti Wirnelis Syarif