Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour
Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan
DOI:
https://doi.org/10.33061/agrobiotek.v1i2.11731Keywords:
mocaf, mung bean flour, red kidney bean flour, soybean flour, sponge cakeAbstract
Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.
References
Agustina, F., Susilo, J., & Wayansari, L. (2017). Pengaruh variasi pencampuran tepung kacang hijau pada pembuatan biskuit "bebas gluten bebas kasein” dengan bahan baku tepung mocaf. Poltekkes Kemenkes Yogyakarta.
AOAC. (1992). Official Method of Analysis of AOAC International (18th ed.). AOAC INTERNATIONAL.
AOAC. (1995). Official Methods of Analysis of AOAC International. AOAC INTERNATIONAL.
AOAC. (2005). Official Methods of Analysis of AOAC International. AOAC INTERNATIONAL.
Aprilia, N. P. R. D., Yusa, N. M., & Pratiwi, I. D. P. K. (2019). Perbandingan modified cassava flour (mocaf) dengan tepung kacang hijau (Vigna radiate L.) terhadap karakteristik sponge cake. Jurnal Ilmu Dan Teknologi Pangan, 8(2), 171–180.
Fanzurna, C. O., & Taufik, M. (2020). Formulasi foodbars berbahan dasar tepung kulit pisang kepok dan tepung kedelai. Jurnal Bioindustri, 2(2), 439–452. https://doi.org/10.31326/jbio.v2i2.629
Ferawati. (2009). Formulasi dan pembuatan banana bars berbahan dasar tepung kedelai, terigu, singkong dan pisang sebagai alternatif pangan darurat. Institut Pertanian Bogor.
Hajrah, N. A., Hintono, A., & Bintoro, V. P. (2019). Daya kembang, kadar air, morfologi crumb dan mutu organoleptik sponge cake yang dibuat dengan penambahan enzim G-4 amilase. Jurnal Teknologi Pangan, 3(2), 169–174. https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/23341
Hartajanie, D. L., & Anjarsari, R. (2010). Peningkatan kualitas roti non terigu berbasis tepung ubi kayu (Manihot utilissima) menggunakan hidrokoloid dan enzim. Universitas Katolik Soegijapranata Semarang.
Kartika, B., Hastuti, P., & Supartono, W. (1988). Pedoman uji inderawi bahan pangan. Universitas Gadjah Mada, Yogyakarta.
Maulida, Z., Aini, N., Sustriawan, B., & Sumarmono, J. (2019). Formulasi roti bebas gluten berbasis tepung sorgum dengan penambahan pati garut dan gum arab. Jurnal Penelitian Pascapanen Pertanian, 16(2), 90. https://doi.org/10.21082/jpasca.v16n2.2019.90-98
Normasari, R. Y. (2010). Kajian penggunaan tepung mocaf (modified cassava flour) sebagai subsitusi terigu yang difortifikasi dengan tepung kacang hijau dan prediksi umur simpan cookies. Universitas Sebelas Maret.
Pangastuti, H. A., Affandi, D. R., & Ishartani, D. (2013). Karakterisasi sifat fisik dan kimia tepung kacang merah (Phaseolus vulgaris L.) dengan beberapa perlakuan pendahuluan. Jurnal Teknosains Pangan, 2(1), 2302–2733. www.ilmupangan.fp.uns.ac.id
Ratnawati, L., Ekafitri, R., & Desnilasari, D. (2019). Karakterisasi tepung komposit berbasis mocaf dan kacang-kacangan sebagai bahan baku biskuit MP-ASI. BIOPROPAL INDUSTRI, 10(2), 65–81.
Sudarmadji, S., Haryono, B., & Suhadi. (1984). Analisa Bahan Makanan Dan Pertanian (3rd ed.). Pusat Antar Universitas, Universitas Gajah Mada.
Winarno, F. G. (1986). Pengantar Teknologi Pangan. PT. Gramedia Pustaka Utama.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Almira Bhadra Reyhannissa, Yannie Asrie Widanti, Akhmad Mustofa
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Copyright on any article is retained by the author(s).
- The author grants the journal, right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work’s authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
- The article and any associated published material is distributed under the Creative Commons Attribution-ShareAlike 4.0 International License
