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The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake

Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

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Title The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake
 
Creator Megarani, Sarah
Srimiati, Mia
 
Subject avocado seeds, sponge cake, flour substitution
 
Description The aims of this study was to determine the substitution effect of avocado seed flour on the organoleptic properties of sponge cake. Method: This was experimental study where the substitution rate of wheat flour with avocado seeds was treated. There were 3 treatments, F1 (15% of avocado seed flour), F2 (25% of avocado seed flour), F3 (40% of avocado seed flour) and F0 (control). The substitution of avocado seed flour had a significant effect (P 0.05) on the organoleptic properties. The F1 (15%) was the best formula with the highest acceptability compared to other formulas determined by hedonic test. The characteristics of the sponge cake were sweet taste, very fragrant aroma, very soft texture, and have a yellow colour. The product contained 44.77% (w/w) of carbohydrates, 17.97% (w/w) fat, 8.04% (w/w) protein, 28.02% (w/w) water, and 1.2% (w/w) ash. To get the best acceptability of the sponge cake, the maximum substitution of avocado seed flour in the sponge cake is 15%.
 
Publisher Universitas Islam Negeri Walisongo Semarang
 
Contributor —
 
Date 2018-11-15
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
experimental
 
Format application/pdf
 
Identifier https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/3245
10.21580/ns.2018.2.2.3245
 
Source Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya; Vol 2, No 2 (2018); 31-38
2541-5921
2528-3170
 
Language eng
 
Relation https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/3245/pdf
 
Rights Copyright (c) 2018 Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
http://creativecommons.org/licenses/by/4.0