Organoleptic and Physicochemical Characteristics of Cake Based on Brown Rice Flour (Oryza sativa L.) Modified Warumbia Cultivar

Abstract

Currently, the use of rice flour in making cakes is much needed by those who experience gluten allergy problems. The objective of this research was to evaluate the effect of using Warumbia cultivar brown rice flour modified using crude enzyme amylase from tempe mold and lactic acid bacteria on the organoleptic and physicochemical characteristics of cake. This research used a Completely Randomized Design (CRD). The data analysis used was the ANOVA test and further test (T test). The selected treatment for the organoleptic test was the modified brown rice flour treatment using BAL SBM.4A with a score of liking assessment of color, aroma, taste and texture respectively 3.78 (like), 4.25 (like), 4.08 (like) and 4.08 (like). The physical characteristics with the values of swelling power, porosity, kamba density and cake texture hardness are respectively: 105.67%, 0.21 cm, 0.39 g/mL and 0.85 (kg/cm2). The proximate values of the cake were water content (19.23%wb), ash (0.86%wb), fat 23.90 (%wb), protein 9.54 (%wb), and carbohydrate 46.47 (%wb). The research results show an increase in the physical, chemical and organoleptic characteristics of cakes derived from modified brown rice flour process.