Eksperimen Pembuatan Cake Subtitusi Tepung Tempe

Abstract

There are many variations of cake that use raw materials other than wheat flour. Another ingredient that can be used as a substitute for wheat flour is tempeh flour. As a food ingredient, tempeh is a healthy alternative food. The high protein and crude fiber content can function effectively to improve poor nutritional status, and overcome digestive disorders (diarrhea) and even stop gastrointestinal infections in children aged 6-24 months. However, tempeh cannot be stored for long because it rots quickly, its shelf life is only 2-24 months. 3 days. Therefore, treatment needs to be carried out to extend the shelf life and one of the tempeh derivative products is made from tempeh flour which is then developed into processed products from tempeh flour. This prompted the author to conduct research with the title "Experiments in Making Cake Substitute for Tempeh Flour". The aims of this research are: 1) To find out whether there is a difference in the use of tempeh flour substitutes. 2) To determine the level of public preference for the quality of cake substituted with tempeh flour. 3) To determine the nutritional content of protein and crude fiber content of cake substituted for tempeh flour.

The research object used was a cake substitute for tempeh flour. The tempeh used is obtained from the tempeh industry in the area as well as medium protein wheat flour, which is odorless, moldy. The experimental design used was perfectly random. The independent variable in this research is the substitution of tempeh flour with percentages of 0%, 15%, 30%, and 45% which are calculated from the total wheat flour in making cakes. The dependent variables are sensory quality, level of people's liking, and protein and crude fiber content of the experimental cake. Data analysis used single classification analysis of variance (ANOVA) and continued with the Tukey test to analyze the sensory test, and the average to analyze the liking test. Laboratory test to determine the protein content and crude fiber of the cake from the experimental results. Research results: 1) There is a difference in the sensory quality of the 0%, 15%, 30%, 45% tempe flour substitute cake and the control cake in terms of the aspects of color, typical cake aroma, typical aroma of the ingredients used, pore texture, soft texture, and taste . 2) The highest percentage of preferences of the four samples was the sample with 15% tempeh flour substitution. 3) The 45% tempeh flour substitute cake sample had the highest average protein content, namely 10.2% protein content, 8.2% crude fiber.