Evaluasi Pengaruh Penggunaan Bahan Pengganti Telur (Egg Replacer) pada Pembuatan Cake

Abstract

Evaluation of effect of Egg Replacer in cake making supervised by Elisa Julianti and Zulkifli Lubis. Nowdays many people are allergic to egg either the white or the egg yolk, that is why the research way conducted. The research was aimed to evaluate the functional characteristics and sensory quality of cakes made of soy protein isolate, whey protein isolate, corn starch, guar gum, xanthan gum and whole egg powder. The research had been performed using a non factorial completely randomized design with 7 levels and 3 repetition. The egg replacer composition were E1 = whey protein isolate (18,2 g); E2 = whey protein isolate, corn starch, and guar gum (12,0 g : 5,2 g : 1,0 g) ; E3 = whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g ); E4 = soy protein isolate (18,2); E5 = soy protein isolate, corn starch, and guar gum (12,0 g : 5,2 g : 1,0 g ); E6 = soy protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g) and E7= whole egg powder (18,2 g). Parameters analyzed were water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, specific volume, browning index and organoleptic (color, flavor, aroma, texture). The results showed that the cake with different egg replacer composition (soy protein isolate, whey protein isolate, corn starch, and guar gum, xanthan gum and whole egg powder) had different physicochemical and sensory characteristics. The bestcake obtained at E3 i.e based on whey protein isolate, corn starch, and xanthan gum (12,0 g : 5,2 g : 1,0 g ).