| dc.description.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. | en_US |
