Pengaruh Perbandingan Tepung Biji Nangka dengan Tepung Terigu dan Jumlah Bubuk Kopi terhadap Mutu Bolu Bhoi Khas Aceh

Abstract

This research was aimed to determine the effect of the ratio of jackfruit seed flour with wheat flour and the amount of coffee powder on the physical and chemical properties of bhoi cake. This study used a factorial completely randomized design with a variation factor in the ratio of jackfruit seed flour to wheat flour (T): (10%:90%; 20:80%; 30%:70%, 40%:60%) and variations in the amount of coffee powder (B): (2%; 4%; 6% and 8%). The results showed that the ratio of jackfruit seed flour to wheat flour had a highly significant effect (P<0.01) on moisture content, ash content, protein content, fiber content, swelling power, and organoleptik texture, consumer acceptance. The amount of coffee grounds had a highly significant effect (P<0.01) on moisture content, ash content, protein content, fiber content, swelling power, organoleptik color, taste, aroma, texture and consumer acceptance. The interaction of the ratio of jackfruit seed flour to wheat flour and the amount of coffee powder on bhoi cake had a highly significant effect (P<0.01) on water content, fiber content, swelling power, organoleptic color, taste, texture, and consumer acceptance.