<![CDATA[The leavening agent in making cakes serves to improve the texture, taste, and increase the volume of the dough. The Aren sap is known to have been used in making several types of bread can be an alternative leavening agent in making cakes. The aimed of this research was to determine the effect of variation in amount and harvesting time of aren sap (Arenga pinnata) on cake quality as a leavening agent. The method used in this research was the Factorial Randomized Block Design using two factors of aren sap which were variation in amount (R1: 100 mL, R2: 200 mL) and harvesting time (T1: 1 hour, T2: 2 hours, T3: 3 hours) with 6 combination treatments and 3 trials. Parameters orserved were pH value, leavening power, reduction sugar, and organoleptic parameter (taste, colour, aroma, and texture. Data were analyzed with analysis of variance at 5% significance level and significant difference data were tested further by real difference test with Honestly Significant Difference (HSD) test. The result showed that addition aren sap treatment give significant effect on pH value, leavening power, reduction sugar, and organoleptic parameters. The best treatment was aren sap addition of 100 mL and 1 hour harvesting time with pH value 5,65, swelling power 67,00%, reduction sugar 23,61% and organoleptic parameter of sweet taste, yellow colour, aren sap aroma, and soft texture also hedonic result of the cake that was rate as liked by panelists.]]>
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