Teknologi dan Kejuruan (May 2014)

KAJIAN KADAR SERAT, KALSIUM, PROTEIN, DAN SIFAT ORGANOLEPTIK CHIFFON CAKE BERBAHAN MOCAF SEBAGAI ALTERNATIF PENGGANTI TERIGU

  • Dian Ayu Damayanti,
  • Wiwik Wahyuni,
  • Made Wena

DOI
https://doi.org/10.17977/tk.v37i1.4109
Journal volume & issue
Vol. 37, no. 1

Abstract

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Study of Fiber, Calcium, and Protein Content and the Organoleptic Cha­rac­teristics of Mocaf Chiffon Cake as an Alternative Substitution of Wheat Flour. This research aims to identify the physical properties, the hedonic quality, the level of preferences, as well as the fiber, calcium, and protein contents of mocaf chiffon cakes. Data is analyzed using t-test. The results show: (1) the physical properties of colors has colors L (brightness), a+ (redness), and b+ (yellowish); (2) the highest value of preference level of color is 4.28; (3) the highest value of the hedonic quality of flavors is 4.60; (4) the highest value of the chemical properties of calcium is 10.53, (5) the lowest value of the protein content is 5.97 g, and (6) the highest value of fiber content is 4.34 g. Penelitian ini bertujuan untuk mengetahui sifat fisik, mutu hedonik, tingkat kesukaan, kandungan serat, kandungan kalsium, dan kandungan protein chiffon cake berbahan mocaf. Jenis penelitian ini adalah penelitian eksperimen. Data dianalisis menggunakan uji-t. Hasil penelitian menunjukkan: (1) sifat fisik warna memiliki kisaran warna L (kecerahan), a+ (kemerahan), dan b+ (kekuningan); (2) tingkat ke­suka­­an warna memiliki nilai tertinggi 4,28; (3) mutu hedonik rasa memiliki nilai tertinggi 4,60; (4) sifat kimia kalsium memiliki nilai tertinggi 10,53; (5) kan­dung­an protein memiliki nilai terendah 5,97g; dan (6) kandungan serat memiliki nilai ter­tinggi 4,34 g.

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