KARAKTERISTIK SPONGE CAKE DENGAN PERLAKUAN PENAMBAHAN PASTA BIT (Beta vulgaris L.)
DOI:
https://doi.org/10.31764/agrotek.v7i1.2103Keywords:
Bit Merah, Pasta Bit, Aktifitas AntioksidanAbstract
Abstrak: Bit merah (Beta vulgaris L.) merupakan salah satu komoditas yang memiliki keunggulan sebagai zat pewarna alami dan sumber antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta bit merah (beta vulgaris L.) terhadap kualitas mutu sponge cake. Rancangan penelitian ini menggunakan (RAL) dengan 6 perlakuan 4 kali ulangan, perlakuan yang diberikan yaitu perbedaan konsentrasi penambahan pasta bit (b/b) yakni T0= 0% (kontrol) , T1=10%, T2= 20%, T3= 30%, T4= 40% dan T5= 50%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi pasta bit yang berbeda memberikan pengaruh nyata (P<0,05) terhadap aktifitas antioksidan, morfologi crumb, warna (L*), mutu organoleptik tekstur, aroma dan overall sedangkan untuk parameter daya kembang, warna (a*) dan (b*) dan mutu organoleptik rasa tidak berpengaruh nyata. Penambahan pasta bit yang terbaik yakni perlakuan T5 (50%) dengan nilai daya kembang 74,75±3,50, morfologi crumb baik, aktifitas antioksidan 60%, warna (L*) 64,68, warna (a*) 5,79, warna (b*) 33,12, dan mutu organoleptik rasa manis, aroma tidak langu, tekstur agak lembut, dan Overall suka.
Â
Abstract: Red beet (Beta vulgaris L.) is a commodity that has advantages as a natural coloring agent and source of antioxidants. This study aims to determine the effect of the addition of red beet paste (Beta vulgaris L.) on the quality of sponge cake quality.The design of this study uses (CRD) with 6 treatments and 4 replications, the treatment given is the difference in the concentration of the addition of beet paste (b / b) namely T0= 0% (control), T1= 10%, T2= 20%, T3= 30%, T4= 40% and T5= 50%. The results showed that the addition of different concentrations of beet paste gave a significant effect (P <0.05) on antioxidant activity, crumb morphology, color (L *), organoleptic quality of texture, aroma and overall while for the parameters of developt capacity, color (a * ) and (b *) and organoleptic quality of taste have no significant effect. The best addition of beet paste is the treatment of T5 (50%) with a value of developt capacity 74.75 ± 3.50, good crumb morphology, antioxidant activity 60%, color (L *) 64.68, color (a *) 5.79 , color (b *) 33.12, and organoleptic quality of sweet taste, unpleasant aroma, rather soft texture, and overall like.
References
(1) Adeleke, R.O., dan Odedeji, J.O., “Functional Properties of Wheat and Sweet Potato Flour Blendsâ€, Pakistan. Journal of Nutrition. Vol 9, No. 6, h. 535-538, 2010.
(2) Ananto, D. S., Sponge Cake: 23 Variasi Cake Dari Satu Adonan Dasar, DeMedia, Jakarta,2014.
(3) Anggraini, T., Y. K. Dewi dan K. Sayuti. Karakteristik Sponge Cake Berbahan Dasar Tepung Beras Merah, Hitam Dan Putih Dari Beberapa Daerah Di Sumatera Barat, Jurnal Litbang Industri, Vol 7, No. 2, h. 123-126, 2017.
(4) Andersen, Q.M., and Markham, K.R., Flavanoid: Chemistry, Biochemistry and Aplication. CRC Press, USA. Vol 12, No. 2, h. 2-11, 2006.
(5) Asgar, A dan D. Musaddad., Optimasi Cara, Suhu, Dan Lama Blansing Sebelum Pengeringan Pada Wortel. Jurnal Hortikultura, Vol 16, No. 3, h. 245-252, 2006.
(6) Bayon, M.A., Pozo, Rodriguez, A.R., Pernin, K. and Cayot, N., Aroma Influence Of Eggs On The Aroma Composition Of A Sponge Cake And On The Aroma Release In Model Studies On Flavored Sponge Cakes, Journal of. Agricultural and Food Chemistry, Vol 55, h. 1418-1426, 2017.
(7) Chandra P, D. I. N. K. A., Pengaruh Substitusi Tepung Tiwul Tawar Instan Dan Metode Pengocokan Terhadap Sifat Organoleptik Sponge Cake, Jurnal Tata Boga, Vol 7, No. 2, h. 188-97, 2018.
(8) Delgado-vargas, F., A. R. Jimenez and O. Parades-lopez., Natural Pigments : carotenoids, anthocyanins, and betalains-characteristics, biosynthesis, processing and stability, Critical Reviews in Food Science And Nutrition, Vol 40, h. 173-289, 2000.
(9) Ekayani, I. A. P. H., Efisiensi Penggunaan Telur dalam Pembuatan Sponge cake, Jurnal Pendidikan Teknologi dan Kejuruan, Vol 8, No. 2, h. 58-74, 2011.
(10) El-Faham, S.Y., El-Rahiem, A., and Saleh, O.S., Free Gluten Cake And Tortilla From Cassava And Pre Gelatinized White Rice Flours, International Journal of Science and Research, Vol 3, No. 10, h. 634-638, 2014.
(11) Fitriani, N. D dan Hersoelistyorini, W., Substitusi Tepung Kulit Singkong Terhadap Daya Kembang, Kadar Serat, Dan Organoleptic Pada Chiffon Cake, Jurnal Pangan dan Gizi, Vol 3, No. 2, h. 1-10, 2016.
(12) Goranova, Z., Baeva, M., Stankov, S., and Zsivanovits, G., Sensory Characteristic and Textural Changes during Storage of Sponge Cake with Functional Ingredient, Journal of Food Physics, Vol 28-29, No. 1, h. 70-79, 2015.
(13) Handayani, R. dan S. Aminah., Variasi Subtitusi Rumput Laut Terhadap Kadar Serat Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii), Jurnal Pangan dan Gizi, Vol 2, No. 3, h. 65-69, 2011.
(14) Hasim , H., Adrianto, D., Lestari, E. D., dan Fardah, D, N., Aktivitas antioksidan ekstrak sulur buah naga putih (Hylocereus undatus) dengan metode DPPH dan rancimat. Jurnal Gizi dan Pangan.Vol 12, No. 3, h. 203-210, 2017.
(15) Hidayat, F., Farida, A., Ermaya, D., dan Sholihati, S., Kajian Penambahan Pasta Umbi Bit Merah (Beta vulgaris L) dan Tepung Kacang Hijau (Phaseolus radiatus L) dalam Pembuatan Roll Cookies, Rona Teknik Pertanian, Vol 12, No. 1, h. 1-11, 2019.
(16) Hutching, JB., Food Color And Apperance Second Edition. An Aspen Publ. Inc, Gaithersburg, Maryland, 1999.
(17) Loginova, K. V., Lebovka, N. I., and Vorobiev, E., Pulsed electric field assisted aqueous extraction of colorants from red beet. Journal of Food Engineering. Vol 106, No. 2, h. 127-133, 2011.
(18) Lu, G., C. G. Edwards, J. K. Fellman, D. S. Mattinson and J. Navazio., Biosynthetic origin of geosmin in red beets (Beta vulgaris L), Journal Agriculture and Food Chemistry, Vol 51, h. 1026-1029, 2003.
(19) Mastuti., Yizhong, C., Harold, C., Identifikasi Pigmen Betasianin Pada Beberapa Jenis Inflorescence Celosia, Jurnal Biologi UGM, Vol 66, No. 6, h. 664-672, 2010.
(20) Meilgaard, M., Sensory Evaluation Techniques 3rd edition. CRC Press, Washington, D. C, 1999.
(21) Nemzer, B., Zbigniew, P., Aneta S, Pawel, S., Wayne, T., and Tadeusz, M., Betalainic And Nutritional Profiles Of Pigment-Enriched Red BitRoot (Beta Vulgaris L.) Dried Extracts, Food Chemistry, Vol 127, h. 42–53, 2011.
(22) Patrick, T. C., V. D. Bogaard, P. Hols, O. P. Kuipers, M. Kleerebezem, W. M. de Vos., Sugar Utilization And Conservation Of The Gal-Lac Gene Cluster In S. Thermophiles, Systematic and Applied Microbiology. Vol 27, No. 1, h. 10-17, 2004.
(23) Rafika, T., N. Nurjanah, dan L. Hidayati., Sifat Organoleptik Subtitusi Tepung Kimpul Dalam Pembuatan Cake, Jurnal Teknologi dan Kejuruan, Vol 35, No. 2, h. 213- 221, 2012.
(24) Rahmayuni, U. Pato, V. S. Johan dan M. A. Solihin., Subtitusi Tepung Terigu Dengan Pati Sagu Dalam Proses Pembuatan Cake, Jurnal Agriculturan Science dan Techhnology, Vol 11, No. 2, h. 1-13, 2013.
(25) Sari, N. M. I., A. M. Huda. dan W. Prihanta., Uji Kadar Betasianin Pada Buah Bit (Beta Vulgaris L) Dengan Pelarut Etanol Dan Pengembangannya Sebagai Sumber Belajar Biologi, Jurnal Pendidikan Biologi Indonesia, Vol 2, No. 1, h. 72-77, 2016.
(26) Scanlon, M. G., Henrich, A. W., and Whitaker, J. R., Factors Affecting Enzyme Activity In Food Processing. In Proteins in Food Processing, Woodhead Publishing, h. 337-365, 2018.
(27) Yunieta, M., dan Sutrisno, A., Penggunaan Pasta Ubi Kayu (manihot esculenta crantz) Sebagai Bahan Baku Pembuatan Cake, Jurnal Pangan dan Agroindustri, Vol 6, No. 2, h. 1-12, 2019.
Downloads
Published
Issue
Section
License
Authors who publish articles in Jurnal Agrotek Ummatagree to the following terms:- Authors retain copyright of the article and grant the journal right of first publication with the work simultaneously licensed under a CC-BY-SA or The Creative Commons Attribution–ShareAlike License.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
