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description Journal article public Pro Food

Potensi Tepung Kentang Hitam (Coleus Tuberosus) Sebagai Pensubstitusi Terigu Pada Pembuatan Cake

Siska Cicilia, Eko Basuki, Agustono Prarudiyanto, Ahmad Alamsyah, Dody Handito
Published 2018

Abstract

  Wheat flour is one type of flour that was often used for making various types of foods and dishes such as noodles, bread, biscuits, cakes, cookies, and porridge. Availability of wheat flour supplied from imports. The high demand for wheat flour because of the increasing needs of the food industry. Dependence on wheat flour can have a negative impact on the country's economy. One alternative wheat substitution is tubers such as black potatoes. The purpose of this study was to figure the best formulation in making cakes from wheat flour and black potato flour. The results showed that the more addition of black potato flour caused a decrease in moisture content, increase in ash content and protein levels and a decrease in the level of preference of panelists. Adding potato flour to 10% produces a cake that preferred by panelists.   Keywords: cake, Coleus tuberosus, wheat substitution  

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  • visibility 38 views
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