Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

Anni Faridah, Raudhatul Jannah, Merisa Marlis

Abstract


The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.


Keywords


honeycomb cake; caramel cake; organoleptic test; types of sugar; tofu dregs flour.

Full Text:

PDF

References


Andian, A.A., & Cahyati. (2009). Diklat Ilmu Pangan. Yokyakarta: Fakultas Teknik Universitas Negeri Yogyakarta.

Audemar, M., Atencio-Genes, L., Ortiz Mellet, C., Jérôme, F.G., Fernandez, J.M., & De Oliveira Vigier, K., (2017). Carbon dioxide as a traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAS)-enriched caramels from D-fructose. J. Agric. Food Chem, 65: 6093–6099. https://doi.org/10.1021/acs.jafc.7b01601

Departemen Kesehatan. (2010). Daftar Komposisi Bahan Makanan. Jakarta.

Diez-Sánchez, E., Llorca, E., Tárrega, A., Fiszman, S., Hernando, I. (2020). Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. LWT - Food Science and Technology doi: https:// doi.org/10.1016/j.lwt.2020.109378.

Fadhilah Rizki L. J., Faridah, A dan Holinesti, R. (2017). Pengaruh suhu karamel terhadap kualitas kue sarang semut. Universitas Negeri Padang.

Kocadag˘lı. T & Gökmen V. (2016). Multiresponse kinetic modelling of Maillard reaction and caramelization in a heated glucose/wheat flour system. Food Chemistry, 211: 892–902. DOI: 10.1016/j.foodchem.2016.05.150

Kocadağlı, T., & Gökmen, V. (2019). Caramelization in Foods: A food quality and safety perspective. Encyclopedia of Food Chemistry. 18-29 https://doi.org/10.1016/B978-0-08-100596-5.21630-2

Lothar, W.Kroh. (1994). Caramelization in Food and Beverages. Berlin. Germany: Technische Universitat Berlin, Institute Fur Lebensmittel Chemie, Invalidenstr. 42 D-10115

Luo, X., Arcot, J., Gill, T., Louie, J.C.Y., & Rangan, A. (2019). A review of food reformulation of baked products to reduce added sugar Intake. Trends in Food Science & Technology, 86: 412–425 https://doi.org/10.1016/j.tifs.2019.02.051

Martin Muhammad Al-Hilal. (2013). Cara Membuat Kue Sarang Semut Yang Unik. (Online). (http:Cahiya.Com/Cara-Membuat-Kue-Sarang-Semut-Yang-Unik, diakses 22 Februari 2020).

Nissa Solihah. (2015). Baking Powder. (Online). (http://www.kerjanya.net/fag/ 18040-baking-powder.html, diakses 20 Februari 2019).

Oyeyinka, S.A., Et Al. (2017). Potensial of Indigenous Chiken Eggs in The Preparation of Cake and Chin Chin. Journal of The Saudi Society of Agricultural Sciences. 18 (4): 367-371 https://doi.org/10.1016/j.jssas.2017.12.003

Pierre Will. (2010). Aneka Resep Kue Indonesia. (Online). (Http://kuenusantara.blogspot.co.id/2010/08/kue-sarang-semut-html, diakses 22 Februari 2020).

Rahmita, G., Faridah, A. dan Elida. (2018). Pengaruh waktu pembutaan karemel terhadap kualitas kue sarang semut. Universitas Negeri Padang.

Roos, Y.H., & Drusch, S. (2016). Chapter 2-physical state and molecular mobility. In: Phase Transitions in Foods, second ed. San Diego: Academic Press.

Tuge Sulaiman., dan Hudaida Syahrumsyah. (2014). “Formulasi Tepung Ampas Tahu dan Terigu Terhadap Mutu Stik”. Universitas Mulawarman.

Vatankhah, M., Garavand, F., Mohammadi, B., & Elhamirad, A. (2017). Quality attributes of reduced-sugar Iranian traditional sweet bread containing stevioside. Journal of Food Measurement and Characterization, 11(3): 1233–1239. https://doi.org/10.1007/s11694-017-9500-y.

Xu, M., Jin, Z., Gu, Z., Rao, J., Chen, B. 2020. Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: role of lipoxygenase and free radicals. Food Chemistry DOI: https://doi.org/10.1016/j.foodchem.2020.126184

Zhang, X., Chen, F., & Wang, M. (2013). Impacts of selected dietary polyphenols on caramelization in model systems, Food Chem. 141 (4): 3451-3458. 141(4):3451-8. doi: 10.1016/j.foodchem.2013.06.053.




DOI: http://dx.doi.org/10.25139/fst.v0i0.2682

Refbacks

  • There are currently no refbacks.


Indexed By :

80 80 80

Web Analytics Made Easy -
StatCounter
View My Stats