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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Food Science and Culinary Education Journal
Octavianti Paramitha
Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Physics Social Sciences Other

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Eksperimen Pembuatan Kue Satu Tepung Kacang Kedelai (Glycine max. L) Mia Arifah; Sita Nurmasitah; Adhi Kusumastuti; Octavianti Paramitha
Food Science and Culinary Education Journal Vol. 13 No. 1 (2024)
Publisher : Universitas Negeri Semarang

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Abstract

Kue satu  atau  kue koya adalah kue kering tradisional Indonesia yang berasal dari Betawi. Penelitian ini bertujuan untuk meningkatkan kadar protein pada kue satu dengan  menggantikan sebagian tepung kacang hijau menggunakan tepung kacang kedelai (Glycine Max L.). Metode yang digunakan dalam penelitian ini adalah eksperimen dengan  tiga formulasi berbeda F1 (100% tepung kacang hijau), F2 (50% tepung kacang hijau dan 50% tepung kacang kedelai), dan  F3 (100% tepung kacang kedelai). Penilaian uji kesukaan mencakup indikator rasa, tekstur, warna, dan aroma dengan hasil F1 menunjukkan penilaian rata-rata yang baik yakni 78% untuk rasa, 79% untuk tekstur, 78,25% untuk warna, dan 77,75% untuk aroma. F2 memperoleh penilaian lebih rendah, sementara F3 mencatatkan preferensi "cukup suka" dengan nilai rata-rata 83,25% untuk rasa dan 79,75% untuk tekstur. Rata-rata keseluruhan hasil menunjukkan bahwa formulasi dengan kombinasi tepung kacang hijau dan kedelai dapat diterima, meskipun dengan variasi tingkat kesukaan yang berbeda. 
The Effect of Peanut Flour Substitution on the Organoleptic, Physical, and Chemical Characteristics of Sponge Cake Lutfia Sri Saryo Saputri; Octavianti Paramitha
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27178

Abstract

This study aims to analyze the effect of peanut flour substitution on the organoleptic, physical, and chemical characteristics of sponge cake. An experimental method was employed using two formulations: F0 as the control (100% wheat flour) and F1 as the substitution formulation (50% peanut flour). Organoleptic evaluation was conducted by three expert panelists using a 1–9 rating scale, hedonic testing by 80 semi-trained panelists using a 1–9 hedonic scale, physical analysis using RGB histogram analysis in Adobe Photoshop, and chemical analysis covering moisture content, fat content, and protein content based on the AOAC method. The results showed that peanut flour substitution had no significant effect on organoleptic properties including aroma (p = 0.768), texture (p = 0.093), and taste (p = 0.116). In the hedonic test, all parameters including color (p = 0.458), texture (p = 0.878), taste (p = 0.954), and overall acceptance (p = 0.540) showed no significant difference between formulations, except for the aroma parameter (p = 0.001), where F1 was rated significantly more preferable than F0. Physical analysis indicated that F1 had a higher color brightness (mean RGB = 236.76) compared to F0 (mean RGB = 226.41). Chemically, F1 exhibited lower moisture content (43.62 ± 1.08%), higher fat content (17.77 ± 0.70%), and consistently high protein content (17.29 ± 3.23%). Peanut flour demonstrates potential as a partial substitute for wheat flour that enhances the nutritional value of sponge cake without significantly reducing sensory acceptance.
Co-Authors Adhi Kusumastuti Lutfia Sri Saryo Saputri Mia Arifah Sita Nurmasitah