KISWANDONO, KATHERINE KRISTALIA (2019) PRODUCT DEVELOPMENT OF SPONGE CAKE BASED ON BANANA “KEPOK” FLOUR (Musa paradisiaca L.). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
There are an abundant amount of banana in Indonesia. It can be used for substituting wheat flour on food’s production. Banana has a short shelf life, so it can be easily damaged during storage and distribution. Therefore, banana can be made into flour to prolong the shelf life without reducing its nutritional value. The advantages of using banana flour are healthy, easy to digest and has high nutritional value. Nowadays, the innovation of bakery products are rapidly develop. One of the developed bakery product is sponge cake. Sponge cake is popular in Indonesia, because it is easy to be make. Sponge cake is made from wheat flour, sugar, shortening, egg, milk, and emulsifier. Therefore, sponge cake in this research is made from substitution of banana flour. The objectives of this research were to investigate the effect of substitution of banana flour towards characterization of physical (volume, color, and texture), chemical (moisture, ash, fat, protein, carbohydrate, and calorie value), sensory (color, aroma, taste, texture, and overall), and find out the best formulation of substituted sponge cake. This research use banana “Kepok” flour which concentration of 0%, 20%, 40% and 60%. There are some analysis based on physical, chemical, and sensory characteristics of substituted sponge cake. Physical analysis which tested in this research are determining the volume, color, and texture. Chemical analysis which tested in this research are moisture, ash, fat, protein, carbohydrate, and calorie value of sponge cake. Sensory analysis was done by using hedonic rating method at the examination of color, aroma, taste, texture, and overall. The chemical and physical analysis results were analyzed using SPSS software version 13.0 for Windows by using One Way ANOVA with 95% confidence level using Duncan test, while sensory analysis results were analyzed using Kruskall Wallis and Mann Whitney test. The increase of banana flour can also increase moisture content, ash content, and carbohydrate content. However it decreases volume, color, texture, fat content, protein content, and calorie value. In sensory analysis, the increase of banana flour can reduce the preference score of color and taste. The most preferred sponge cake is sponge cake with 20% usage of banana flour.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Oct 2019 02:46 |
| Last Modified: | 13 Oct 2020 03:04 |
| URI: | http://repository.unika.ac.id/id/eprint/19795 |
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