Pembuatan Kue Bolu dari Tepung Pisang sebagai Substitusi Tepung Terigu dengan Pengayaan Tepung Kedela

Abstract

This research was conducted to find the effect of the addition banana flour and soybean flour on the quality and characteristics of sponge cake. This research was performed in August-October 2011 at the Laboratory of Post-Harvest, Research Institute of Agricultural Technology, North Sumatra, using factorial completely randomized design with 2 factors, namely banana flour concentration (P): 15%, 30%, 45%, and 60% and soybean flour concentration (K): 0, 5%, 10%, and 15%. Parameters analyzed were moisture content, protein content, ash content, degree of swelling, organoleptic values of flavor, taste, and texture, and total microbial. The results showed that banana flour concentration gave highly significant effect on moisture content, degree of swelling, organoleptic values of taste, and total microbial, and gave no significant effect on protein content, ash content, organoleptic values of flavor and texture. Soybean flour concentration gave highly significant effect on moisture content, ash content, degree of swelling, organoleptic values of taste and texture, and gave no significant effect on protein content, organoleptic values of flavor, and total microbial. The combination of banana flour concentration and soybean flour concentration gave no significant effect on all parameters. The combination of banana flour concentration of 30% and soybean flour concentration of 5% gave the good and acceptable quality of sponge cake