Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Gayatri Ayu Fardiaza
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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

Found 1 Documents
Search

 1 
Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Puree Wortel (Daucus carota L.) Terhadap Karakteristik Cake Gayatri Ayu Fardiaza; Putu Timur Ina; I Desak Putu Kartika Pratiwi
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 10 No 3 (2021): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2021.v10.i03.p18

Abstract

The study aims to determine the effect of comparison mocaf with carrot puree to the characteristics of cake and to find out the best comparison mocaf with carrot puree to produced cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of mocaf and carrot puree consisting of 6 treatments namely: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%. The treatment was repeated 3 times so that they were obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test (DMRT). The comparison of mocaf and carrot puree had a significant effect on water content, ash content, crude fiber, levels of betacarotene, antioxidant activity, hedonic test (color, texture), scoring test (color, flavor, taste, and overall acceptance). Ratio of 50% mocaf and 50% carrot puree had the best characteristics with water content 33.24%, ash content 1.24%, crude fiber 9.55%, levels of betacarotene 6.53 mg/100g, antioxidant activity 2.88 mg/ml, color were yellow and liked, pore uniformity were very equal and liked, texture were very soft and liked, aroma, taste and overall acceptance were liked.
Co-Authors Putu Timur Ina