The Substitution of Avocado Seed Flour to Rice Flour in the Manufacture of Traditional Palembang Food Gandus Cake

Abstract

Avocados (Perseaamericana mill) are plants that thrive in tropical regions like Indonesia and have high antioxidant content. Avocados are usually consumed directly or can be made into juice, with the advancement of science now many avocados are modified into cakes, salads and other processed foods. Some of us only consume meat from the avocado and discard the seeds directly from the avocado. Without us knowing that avocado seeds have many health benefits. Avocado seeds are rich in vitamin C, vitamin B2, vitamin B3, protein, and potassium. Avocado seeds can be used and made in the form of flour. Avocado seed flour is one of the alternatives in the main ingredients for making cakes and other processed food ingredients. A barley cake is also a typical food from the city of Palembang. A barren cake made from the main ingredient of rice flour mixed with coconut milk has a soft texture and delicious taste. Aside from being easy to make, ingredients from barren cakes are easy to find and only require a small fee to make. This study aims to determine the effect of avocado seed flour substitutions on organoleptic properties of barren cakes. This study is an experimental study in which the level of substitution of rice flour with avocado seeds as a treatment. There are 3 treatments namely F1 (25% avocado seed flour), F2 (50% avocado seed flour), F3 (75% avocado seed flour) and F0 (control). Based on the results of statistical tests, avocado seed meal substitution has a significant effect (P <0.05) on the organoleptic yield of the product. 75% substituted avocado seed cake (F3) is the formula with the highest acceptance compared to other formulas. The characteristics of the barren cake is to have a rather bitter taste, fragrant aroma, somewhat rough texture, and brown in color. The barren cake contains 25.57% carbohydrates, 6.05% fat, 3.45% protein, 63.08% water content, and 1.85% ash content.