Pembuatan Sponge Cake Bebas Gluten dari Tepung Komposit Beras Ketan, Ubi Kayu, Pati Kentang, dan Kedelai dengan Penambahan Hidrokoloid

Abstract

RIRIS MARITO SIMATUPANG. The Production of Gluten Free Sponge Cake from Composite Flour of Glutinous Rice, Cassava, Potato Starch, Soybean with the Addition of Hidrocoloid supervised by Elisa Julianti and Mimi Nurminah. The research was aimed to study the chemical, physical, and sensory characteristics of sponge cake from composite flour of glutinous rice, cassava, potato starch, and soybean with the addition of hidrocoloid. This study used a completely randomized design with two factors : the proportion of glutinous rice flour : cassava flour : potato starch : soybean in composite flour (T) : (30%:50%:15%:5%; 30%:45%:15%:10%; 30%:40%:15%:15% and 100% wheat flour as control) and xanthan gum concentrations (G) : (0%:0,5%:1%:1,5%). The parameters analyzed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, volume, browning index, texture, hedonic value of colour, aroma, flavor, and texture. The results showed that the ratio of glutinous rice flour, cassava flour, potato starch, and soybean had highly significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, volume, browning index, texture, hedonic value of colour, aroma, flavor, and texture. Concentration of xanthan gum gave highly significant effect of the volume, browning index, texture, hedonic value of colour and flavor but had no significant on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic value of aroma and texture. Interaction of the two factors had highly significant effect on browning index, texture, hedonic value of colour and texture. Proportion of glutinous rice flour, cassava, potato starch, and soybean 30%:40%:15%:15% and 1,5% xanthan gum produced sponge cake with the best quality.