Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution
DOI:
https://doi.org/10.32487/jst.v2i2.186Abstract
The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (3) to determine differences in texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (4) to determine the level of consumer preferences to color of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (5) to determine the level of consumer preferences on taste of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (6) to determine the level of consumer preferences on the texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour. In this research, there are two stages of research, the first phase of preliminary studies using a type of experimental research and the second phase of research using organoleptic research approach. The population in this study is the purple sweet potato in Balikpapan and the sample used is purple sweet potato with a weight of 5 kg. Panelists were selected is a trained panel (semi-trained panel), which amounted to 25 skilled panelists. These skilled panelists are the student of Food and Beverage department in State Polytechnic of Balikpapan. Distribution of questionnaires to hedonic test and quality are done in one repetition. Data Analysis used is statistical inferential and one way ANOVE analysis using the SPSS 20.0 For Windows to see the level of preference of panelists and the hedonic quality of chiffon cake with the substitution of purple sweet potato in 50%, 75%, and 100% of the flour that includes aspects of taste, color and texture. The results showed that (1) there is a difference of color in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (2) there is a difference of taste in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (3) there is a differences of texture in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (4) The panelists liked the color of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (5) panelists liked the flavor of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (6) panelists liked the texture of chiffon cake with purple sweet potato flour substitution in 50% from wheat flour.
References
Aptindo. (2014). Overview tepung terigu nasional indonesia. Diakses pada tanggal 14 April 2015, di http://www.aptindo.or.id/pdfs/Update%20overview%2011%20Juli%202014.pdf
Montilla, Elyana. C., Hillebrand, Silke.,& Winterhalter, Peter. (2011). Anthocyanins in Purple Sweet Potato (Ipomoea batatas L.)Varieties.Fruit, Vegertable, and Cereal Science and Biotechnology, 5, 19-24.
Truong, V.D., Hu. Z., Thompson, R.L., et al. (2012). Pressurized liquid extraction and quantification of anthocyanins in purple-fleshed sweet potato genotypes. Journal of Food Composition and Analysis, 26, 96-103.
Suda, I., Oki, T., Masuda, M., et al. (2003). Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods. Japan Agricultural Research Quarterly 37, 167–173.
Tuti soenardi. (2002). Makanan Alternatif Untuk Ketahanan Pangan Nasional. Jakarta: Penerbit Buku Kompas.
Winarno, F.G. (1997). Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama.
Downloads
Published
Issue
Section
License
Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Sains Terapan, campus polytechnic country balikpapan, Balikpapan, East Kalimantan as publisher of this journal.
Copyright encompasses exclusive rights to reproduce and deliver the article in all forms and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any forms or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Jurnal Sains Terapan, Campus Polytechnic Country Balikpapan, Balikpapan, East Kalimantan.
Jurnal Sains Terapan, campus polytechnic country Balikpapan, Balikpapan, East Kalimantan, Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Jurnal Sains Terapan are the sole and exclusive responsibility of their respective authors and advertisers.
The Copyright Transfer Agreement Form can be downloaded from this link The copyright form should be filled with respect to article and be signed originally and sent scanned document file (softcopy) and the article to our email, jst@poltekba.ac.id or sent it to the Editorial Office in the form of original hard copy and the article in softcopy form on Flash Disc or Compact Disc, to;
Saiful Ghozi as JST Journal Manager, Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Balikpapan, Jl.Soekarno Hatta Km.8, Balikpapan, East Kalimantan.
