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Iman Basriman
Universitas Sahid Jakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG BERAS HITAM TERHADAP MUTU BOLU KUKUS Fitriana, Melisa Nur; Romadhan, Muhammad Fajri; Basriman, Iman
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 2 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.575

Abstract

ABSTRAK: Kue bolu kukus adalah kue tradisional yang saat ini populer di masyarakat. Bahan utama dalam membuat kue bolu kukus adalah tepung terigu, pengemulsi, air, vanili, telur, dan gula. Kualitas kue bolu kukus ditentukan melalui uji fisik (tekstur dan daya kembang), uji kimia (kadar air, abu, protein, lemak, dan karbohidrat), uji penunjang (serat kasar), uji organoleptik (uji hedonik dan mutu hedonik warna, aroma, rasa, tekstur kue bolu kukus). Kue bolu kukus dengan hasil terbaik adalah susbtitusi tepung terigu 85%: tepung beras  hitam  15%  karena  paling  disukai  oleh  panelis  dengan  parameter  tekstur  4,38  gf  dan  kekuatan meningkat 47,33%, kadar air (35,97%), kadar abu ( 0,65%), kadar protein (8,27%), kadar lemak (2,45%), kadar karbohidrat (88,70%), kadar serat kasar (0,00%) dan kadar antioksidan (19,26%) dengan nilai hedonik warna 48,00%, hedonik aroma kukus 64,00%, hedonik rasa 72,00% dan hedonik tekstur 46,00%ABSTRACT Steamed sponge cake is a traditional cake that is currently popular in the community. The main ingredient in making steamed sponge cakes is wheat flour, emulsifier, water, vanilli, egg, and sugar. The quality of  steamed sponge  cake  is determined through  physical tests (texture and expand strength), chemical tests (moisture, ash, protein, fat, and carbohydrate), supporting tests (crude fiber), organoleptic tests (hedonik test and hedonik quality of color, aroma , taste, texture of steamed sponge cake). Steamed sponge cake with the best results is 85% substitution of wheat flour: 15% rice black flour because it is most preferred by panelists with parameters texture of 4.38 gf and expand strength of 47.33%, moisture content (35.97%), ash content ( 0.65%), protein content (8.27%), fat content (2.45%), carbohydrate content (88.70%), crude fiber content (0.00%) and antioxidant content (19.26%)  with  hedonik value of  steamed sponge cake  color  48.00%, hedonik aroma  of steamed cake spherical 64.00%, hedonik flavor of steamed sponge cake 72.00% and hedonik texture of steamed sponge cake 46.00%. 
Co-Authors Abdul Hakim Abdul Hakim Abdullah Abdullah Annisa Alaniya Pandari Batubara, Siti Chairiyah Bernard Hasibuan Dahni Betto Harso Djoko Suharyanto Dominicus Rico Christa Entas, Derinta Firda N.W. Prasasti Fitriana, Melisa Nur Giyatmi Giyatmi Giyatmi Giyatmi Gusdini, Ninin Gusdini Harso, Dahni Betto Intan Nurul Azni Jafar Shadiq Julfi Restu Amelia, Julfi Restu Levyda Levyda Melisa Nur Fitriana Muhammad Fajri Romadhan Neng Heny Purwanti Noryawati Mulyono Noryawati Mulyono Noviana, Linda Noviana Pandari, Annisa Alaniya Rahmawati Rahmawati Romadhan, Muhammad Fajri Saputra, May Rian Eka Shanti Pujilestari, Shanti Sugiarto Sugiarto Syamsul Arifin TATAN SUKWIKA