PENGGUNAAN PASTA UBI KAYU (Manihot esculenta Crantz) SEBAGAI BAHAN BAKU PEMBUATAN CAKE (KAJIAN TEKNIK PEMBUATAN CAKE DAN JENIS LEMAK)

Abstract

In order to develop the use of local raw materials for substitute wheat flour, cassava wa developed for cake production.This research used randomized block design method which was arranged factorially with two factor, which are cake making technique factor, i.e. shuffle yolk and egg whites directly (sponge cake) and shuffle yolk and egg whites separately (chiffon cake) and type of fat, i.e. margarine, cooking oil and non fat. The result of variance analysis (ANOVA) showed that cake making technique and type of fat treatment had significant effect on development volume, hardness, and color (L*, a*, b*) but no significant effect on water content, and pore size. Friedman test results for hedonic test showed that the treatment gave significant effect on the parameters of flavor, color, texture, and taste, but no significant effect on pore and overall parameters. Based on the analysis of Multiple Attribute Zeleny, the best treatment was obtained in treatment of chiffon cake making technique with addition of cooking oil with 19.87% water content, 66.03% carbohydrate, 3.28% protein, 9.63% fat, and 1.2% ash. Keywords: Cake, Fat, Cassava Paste, Egg