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All Journal Jurnal Pariwisata Vokasi The Journal Gastronomy Tourism
Surya Aditya Wahyono
Akademi Pariwisata NHI Bandung
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Substitution of Tofu for Egg in Making Pound Cake Ita Karnita; Surya Aditya Wahyono; Sofie Trisna Dwijaya
Gastronomy Tourism Journal Vol 10, No 1 (2023)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v10i2.63110

Abstract

The research objective of Substitution of Tofu for Egg in Making Pound Cake Bakery and cake shop business trends have increased significantly. Increased demand from customers for bakery and pastry products requires the bakery and cake shop industry to increase production to meet customer demand. However, there is a group of people who cannot enjoy pound cake because pound cake contains eggs as one of its basic ingredients so that those who are vegan and who have allergies to eggs cannot enjoy pound cake. Therefore, the author wishes to make a new innovation by substituting tofu for eggs so that pound cake can be enjoyed by those who are vegan or have allergies to eggs. The research method used is experimental. Data collection techniques used observation, literature study, panelis rating The answer to each instrument item that uses a Likert scale has gradations from very positive to very negative. The author conducted panelist tests on 10 professional panelists and 20 consumer panelists. The results of the assessment of the color aspect The results of the value of the color aspect, the experimental pound cake received 125. Assessment results from the aroma aspect The results of the value of the aroma aspect, the experimental pound cake received 124 points with an average value of 4.1. The results of the assessment of the taste aspect The results of the value of the taste aspect, the experimental pound cake received points of 118 with an average value of 3.9. The results of the assessment of the texture aspect The results of the value of the texture aspect, the experimental pound cake received points of 132 with an average value of 4.4.
SUBSITUSI TEPUNG KACANG HIJAU DALAM PEMBUATAN BOLU PANDAN KUKUS Surya Aditya Wahyono; Laura Cynthia Grace Lumban Tobing
JURNAL PARIWISATA VOKASI Vol 4 No 1 (2023): Jurnal Pariwisata Vokasi
Publisher : Akademi Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60038/jpv.v4i1.60

Abstract

Gluten is a glycoprotein consisting of the components gliadin and glutenin. Gluten is found in many grains such as wheat, rye, oats, barley or wheat flour. Gluten is also often added to food preparations to add texture and volume (Niland and Brooks, 2019). The gluten content contained in wheat flour can cause allergies and intolerance. Gluten causes impaired brain function in people with autism. Many people end up not being able to enjoy processed products that use wheat flour, one of which is sponge cake which is very popular with the public. So we need substitute ingredients that are safe, but still have the taste, texture and aroma that match the original product. In this case, using a substitution of mung bean flour. Mung bean flour contains lots of vitamins, which can be eaten by children, adults, the elderly, and other people who have diseases that cannot consume regular flour. . The benefits of this green bean are that it can facilitate bowel movements and increase enthusiasm for life, can be used as a treatment for hepatitis, sprains, beriberi, puerperal fever, headache or vertigo, restore health, anemia, fluttering heart and dizziness.
Co-Authors Ita Karnita Laura Cynthia Grace Lumban Tobing Sofie Trisna Dwijaya