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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Jehandu, Maria Yuliana Permatasari
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Agriculture, Biological Sciences & Forestry

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Sifat fisikokimia dan organoleptik chiffon cake gluten free berbahan tepung uwi putih (Dioscorea alata) dan tepung mocaf Jehandu, Maria Yuliana Permatasari; Handarini, Kejora; Hartati, Fadjar Kurnia

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5882

Abstract

Chiffon cake is a popular cake in the world and has the advantage of a soft, cotton-like texture. The utilization of white yam flour and mocaf flour needs to be studied to produce a texture similar to the texture of chiffon cake made from wheat flour. White yam flour and mocaf flour are local food sources that are useful in the context of efforts to substitute the use of wheat flour in Indonesia. The purpose of this study was to determine the best treatment of white yam flour (Dioscorea alata) concentration with mocaf flour on the physicochemical and organoleptic properties of gluten free chiffon cake. This study used a laboratory experimental method using a one-factor Completely Randomized Design (CRD) with 4 treatment levels, namely the ratio of the concentration of white yam flour and mocaf flour consisting of treatment P1 (100%: 0%), P2 (85%: 15%), P3 (70%: 30%), P4 (55%: 45%). This research was conducted 3 times. The test parameters carried out were physical properties, namely the rise of chiffon cake. Chemical properties consist of water content, fat content, crude fiber content and sugar content. Organoleptic properties consist of color, taste, aroma and texture. The results showed that the use of 100% white yam flour gave the best results on the physical, chemical, and organoleptic characteristics of gluten free chiffon cake. The use of mocaf flour increased sugar content and fat content while reducing physical and sensory properties. This shows that white yam flour
Sifat fisikokimia dan organoleptik chiffon cake gluten free berbahan tepung uwi putih (Dioscorea alata) dan tepung mocaf: Physicochemical and organoleptic properties of gluten free chiffon cake made from white yam flour (Dioscorea alata) and mocaf flour Jehandu, Maria Yuliana Permatasari; Handarini, Kejora; Hartati, Fadjar Kurnia
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5882

Abstract

Chiffon cake is a popular cake in the world and has the advantage of a soft, cotton-like texture. The utilization of white yam flour and mocaf flour needs to be studied to produce a texture similar to the texture of chiffon cake made from wheat flour. White yam flour and mocaf flour are local food sources that are useful in the context of efforts to substitute the use of wheat flour in Indonesia. The purpose of this study was to determine the best treatment of white yam flour (Dioscorea alata) concentration with mocaf flour on the physicochemical and organoleptic properties of gluten free chiffon cake. This study used a laboratory experimental method using a one-factor Completely Randomized Design (CRD) with 4 treatment levels, namely the ratio of the concentration of white yam flour and mocaf flour consisting of treatment P1 (100%: 0%), P2 (85%: 15%), P3 (70%: 30%), P4 (55%: 45%). This research was conducted 3 times. The test parameters carried out were physical properties, namely the rise of chiffon cake. Chemical properties consist of water content, fat content, crude fiber content and sugar content. Organoleptic properties consist of color, taste, aroma and texture. The results showed that the use of 100% white yam flour gave the best results on the physical, chemical, and organoleptic characteristics of gluten free chiffon cake. The use of mocaf flour increased sugar content and fat content while reducing physical and sensory properties. This shows that white yam flour
Co-Authors Fadjar Kurnia Hartati, Fadjar Kurnia Kejora Handarini