Nutrisi dan Uji Hedonik Kue dengan Menggunakan Subtitusi Tepung Umbi Gadung (Dioscorea hispida Dennst) Fermentasi

Abstract

The use of wheat flour as the main raw material in food processing is increasing so that materials can be substituted to maintain food diversivity. One of the tuber plants that contains nutrition and has the potential to replace the use of wheat flour is gadung flour (Dioscorea hispida) flour. This study, used gadung flour without fermentation with Cyanide-free treatment and cyanide-free fermented. The parameters measured in gadung flour cakes without and with fermentation are carbohydrate levels, fat, protein, water, ash, crude fiber, dietary fiber, amylose, and amylopectin were analyzed descriptively. The microstructure of cake from yam flour without and with fermentation is seen using a SEM (Scanning Electro Microscopy) microscope. Organoleptic tests on the liking level (hedonic test) of cake against taste, aroma, texture, and color. Data were analyzed using One-Way Anova. The hedonic value of the aroma and flavor on cakes substituted by gadung flour with fermented treatment shows a lower value (rather popular) than the treatment without fermentation (control). The results of the analysis of carbohydrate, fat, protein, water, ash, coarse fibers, food fibers, amylose, and amylopectin show a decrease in nutritional levels of cake with fermentation than without fermentation. At the preference level for color of products from fermentation flour are more popular because it has a more attractive and bright color display. The level of preference for fermented and control flour texture is still diverse, this is due to differences in tastes in the recipient community which is influenced by many factors