PERTIWI, GREGORIA EFIFANI PUTRI BELLA (2019) DEVELOPMENT OF BANANA AND CARROT CAKE PRODUCT WITH SENSORY ANALYSIS APPROACH. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Product development is an effort that needs to be done to meet consumer needs according to the times. During the growth period, nutrition in children must be balanced. On the other hand, children experience difficulty eating, especially eating vegetables, on the contrary they prefer snacks like cake. Banana cake is a snack that is often made by the Indonesian people because of the raw materials that are easily obtained and the easy way to make them. Banana cake contain protein, fat, carbohydrates, vitamins and minerals. To increase the level of pro-vitamin A in banana cake, need to add carrots that are rich in pro-vitamin A. Banana and carrot cake are made with 3 concentrations of carrots, namely 10%, 20%, and 30%. To determine the acceptane level of banana and carrot cake, the initial stage sensory analysis was carried out with a hedonic rating test by a children's panelist. The most preferred formulation by children's panelists is banana and 30%carrot cake. This selected formulation will be improved to make it more feasible for consumers and can be produced consistently. So, it is necessary to do a descriptive sensory analysis to compare banana and 30% carrot cake with commercial banana cake to determine what attributes need to be improved so that the characteristics of banana and 30% carrot cake can approach commercial banana cake. To improve the color and aroma, ambon bananas were used, soaking bananas and carrots in 10% lemon solution, and cooking the cake by baking using an oven. To improve the texture of cake, the proportion of ambon banana is reduced, the cake emulsifier is added to the dough, and using a mixer fot the dough shaking. Banana and 30% carrots cake were reformulated compared to banana and 30% carrot cake that selected in the initial stage sensory analysis through final stage sensory analysis with a hedonic ranking test to determine the success of the reformulation carried out. The preferred formulation by panelists is banana and 30% carrot cake which is reformulated. This selected formulation is carried out by physical analysis including expansion, color, and texture, and chemical analysis including water content and beta carotene content. Physically, the expansion of cake is 19.508%. Hardness is worth 48,239 gf; cohesiveness 0.308; springiness 10,712 mm; chewiness 3,059 Nmm; and adhesiveness 0.006 kgf.mm. The cake color tends to be reddish yellow with an L* value 56.3; a* value 0.497; and the b* value 17,623. Chemically, cake has a moisture content of 40,195% and beta carotene of 68,202 μg / portion equivalent to 5,684 μg of vitamin A / portion. In 1 portion of sponge can supply 1.137% RDA of vitamin A in children aged 7-9 years
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Development Product |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:45 |
| Last Modified: | 23 Oct 2020 08:07 |
| URI: | http://repository.unika.ac.id/id/eprint/20454 |
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