Substitusi Tepung Terigu Dengan Pati Sagu Dalam Proses Pembuatan Cake

Abstract

The purpose of this study were to determine the effect of substitution of wheat flour with sago starch on the quality of the resulting cake and to obtain the best formulation of waking cake. Completely randomized design (CRD) was use in this study, which consists of five treatments, each treatment performed three replications to obtain 15 units of the experiment. The treatments used were: ST1: Wheat Flour 80 % and Sago Starch to 20%, ST2: Wheat Flour 60% and Sago Starch to 40%, ST3: Wheat Flour 40% and Sago Starch to 80%, ST4: Wheat Flour 20% and Sago Starch to 80%, ST5: Wheat Flour sago Starch 0 grams to 100%. The results showed that the variation of substitution of wheat flour with sago starch give significant effect on the levels of protein, carbohydrates, aroma, color, flavor, texture, and overall assesment, did not significant influence the levels of water. The best treatment was ST1 wheat flour substituted with 20% sago starch with moisture content of 14.61%, protein 9.01%, carbohydrate 12.76% and evaluating the overall sensory waluation was liked by panelis