ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK CAKE DENGAN RASIO TAPAI JAGUNG (Zea mays L.) DAN TAPAI SINGKONG BERBEDA

Rayhana Azzari; Mazarina Davi; Budi Wibowotomo

doi:10.24929/jfta.v6i2.4012

Rayhana Azzari Fakultas Teknik Program Studi S1 Pendidikan Tata Boga Universitas Negeri Malang (Indonesia)
Mazarina Davi Fakultas Teknik Program Studi S1 Pendidikan Tata Boga Universitas Negeri Malang (Indonesia)
Budi Wibowotomo Fakultas Teknik Program Studi S1 Pendidikan Tata Boga Universitas Negeri Malang (Indonesia)

DOI: https://doi.org/10.24929/jfta.v6i2.4012

Keywords: Cake, Chemical properties, Corn Tapai

Abstract

Cake is one product bakery loved by the community. One of the variants cake what is known is cake cassava tapai. Currently, corn tapai is a fermented product that is not widely known by the
public. The content contained in corn tapai has the potential to enrich the nutrition of a processed food. This research aims to analyze the physicochemical and organoleptic properties
cake ratio of corn tapai and cassava tapai. The research method used was an experiment using a Completely Randomized Design (CRD) with two repetitions. The aim of this research is to
determine chemical properties (food fiber, protein, fat, water, ash and carbohydrates), physical properties (volume and color), and hedonic properties (taste, texture, color and aroma) ratio
cake corn tapai and cassava tapai 50:50, 75:25 and 100:0. Data were analyzed using ANOVA with further tests Duncan Multiple Range Test (DMRT). The research results show cake ratio
corn tapai and cassava tapai 100:0 have the highest chemical properties in terms of food fiber, protein, fat, ash and carbohydrate levels respectively at 9.689%, 5.460%, 11.522%, 1.346% and
52.386% but the lowest at water content at 29.258%. Physical properties volume highest on ratio cake corn tapai and cassava tapai 50:50 amounting to 304,856 cm3. Physical properties of
ratio colorscake corn tapai and cassava tapai 100:0 L (77.19), a (5.65), b(57.26). The highest hedonic level has a ratio of 100:0 for taste, texture, color and aroma, respectively 4.48, 4.26,
4.38, 4.38. The most preferred ratio of the hedonic test is the ratio cake the ratio of corn tapai and cassava tapai is 100:0 in terms of taste, texture, color and aroma. It can be concluded that
the ratio of corn tapai and cassava tapai provides significant differences in chemical, physical and organoleptic properties cake.

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