The Effect of Breawef Flour Substitution (Artocarpus Altilis Fosberg) on Snow Princess Cake on Sensory Quality

Abstract

Breadfruit flour is used as a substitute ingredient in making Snow White cake to optimize the use of local food ingredients. This study aims to analyze the effect of substitution of breadfruit flour in the manufacture of Snow White cake on sensory quality. This research was conducted at the Food Processing Laboratory, Culinary Education Study Program, Jakarta State University. The method used in this research is the experimental method. The research sample used was snow white cake with breadfruit flour substitution of 10%, 15% and 20%. Then it was tested on 5 expert panelists who assessed aspects of color, aroma, taste and texture. The conclusion of this study is that the breadfruit flour substitution snow white cake has a good sensory quality of 10% to be developed.