Organoleptic Tests and Chemical Tests of Cupcakes With the Addition of Bangun Bangun Leaf Flour and Red Bean Flour
Keywords:
Cupcake
Bangun Bangun Leaf Flour
Red Bean Flour
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Research Article
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2024-06-28
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Introduction; Cupcakes are a snack that is often found in the food industry. Cupcakes are basically made from wheat which can be made from several types of flour with a usage level of up to 100%. The cupcake products currently consumed still have limited nutritional content, so it is necessary to add several food ingredients to complement the nutritional content of cupcakes. Objective: determine the effect of adding wake leaf flour and red bean flour on panelists' preferences, physical quality and chemical quality of the cupcake. Method; used a Completely Randomized Design Experiment (CRD) with 3 treatments and 2 repetitions to produce 6 experimental designs. The acceptability test was carried out by 25 untrained panelists. Chemical quality tests are carried out at the Medan Industrial Chemical Technology Development Laboratory. Data analysis used Kruskal Wallis and continued with Bonferonni. Result; The results of the hedonic test research showed that the best formulation was F2 with an average value of 3.77 in the like category, and for the hedonic quality test the best formulation was obtained, namely F2 with an average value of 3.81 in the category of deep green color, wake leaf aroma. strong build, sweet taste, and soft texture. The nutritional content of cupcakes in the F2 formulation is carbohydrates 287.35 mg/g, protein 2.98%, fat 11.38%, vitamin A 0.206 mg/g and calcium 4.02 mg/g. Conclusion; F2 (10 grams of wake-bang leaf flour and 10 grams of red bean flour is the best formula based on hedonic tests, hedonic quality and chemical tests.
Organoleptic Tests and Chemical Tests of Cupcakes With the Addition of Bangun Bangun Leaf Flour and Red Bean Flour. (2024). Journal of Nursing and Health Science, 4(3), 108-118. https://doi.org/10.58730/jnhs.v4i3.242
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Copyright (c) 2024 Athira Demitri, Tuty Hertati Purba, Agnes Sry Vera Nababan, Theresia Limbong
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