The utilization of lady fingers banana flour into cake as creative product to empower the local ingredients

Abstract

This research aimed at creating good quality cake made of lady fingers banana flour as a way to support the empowerment of local ingredients as well as the food shelf life. The target of this research was to gain a variation of cake made of lady fingers banana with good quality standard formula. Meanwhile, the specific targets were: (1) gaining an accurate formula of lady fingers banana cake, (2) gaining the quality of lady fingers banana cake seen from its volume, pore, aroma, texture, and taste through organoleptic test, (3) gaining feedback about the society’s taste towards the lady fingers banana cake. The data were obtained by observation using quality test observation sheet (organoleptic test) to 5 expert panelists and the taste test observation sheet to 15 people in the society. Then, the data were analyzed descriptively. The result shows that (1) the formulation of 75 % lady fingers banana flour was the best formulation for standard recipe of making lady fingers banana cake, (2) the variation of lady fingers banana cake had organoleptic quality in the rate of good in the aspect of volume, pore, aroma, texture, and taste, (3) the society liked the product of lady fingers banana flour from the aspect of volume, pore, texture and taste. Meanwhile, society shows that they quite liked the aroma of lady fingers banana cake.