Pengaruh Perbandingan Tepung Terigu dan Tepung Biji Durian dengan Penambahan Puree Pisang Ambon pada Produk Bolu Kukus

Abstract

The increase of durian fruit production has resulted high waste of durian seeds which can cause environmental problems if not utilized properly. Durian seeds can be processed into flour and used as a substitute for wheat flour in steamed sponge cake products. This study aims to analyze the effect of the ratio of wheat flour and durian seed flour and the addition of Ambon banana puree on the quality of steamed sponge cake. In this study, the ratio of wheat flour and durian seed flour used was 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25% while the addition of Ambon banana puree was 1.5%; 3%; 4.5% and 6%. This study was conducted using a factorial completely randomized design (CRD) method and each treatment combination was repeated 2 times. The results showed that the ratio of wheat flour and durian seed flour gave a very significant effect (P0,01) on the parameters of water content, protein content, crude fiber content, color test, specific volume, taste and color texture organoleptic. The addition of Ambon banana puree gave a very significant effect (P0,01) on the analysis of water content parameters, crude fiber content, color test specific volume, carbohydrate content and taste, color and aroma organoleptic. The interaction of the ratio of wheat flour and durian seed flour with the addition of Ambon banana puree gave a very significant effect (P0,01) on the color test, specific volume, taste organoleptic and color organoleptic. Based on the test results, the best treatment was obtained at a ratio of wheat flour and durian seed flour of 85%:15% with the addition of Ambon banana puree as much as 1.5%.