Wet Cake Research Articles

Pengembangan Makanan Tradisional Apem Kesesi Menggunakan Metode Quality Function Deployment (QFD) dan Konsep Green Product Sebagai Upaya Meningkatkan Kualitas Produk

Apem kesesi is a traditional wet cake food in Pekalongan district. Apem kesesi cake has the problem of not being long-lasting, the packaging and appearance of the product is less attractive, less hygienic, impractical and the taste is not suitable for the younger generation. Therefore, it is necessary to develop apem kesesi products according to needs to improve product quality. Apem kesesi product development uses the quality faction deployment (QFD) method and the green product concept. Based on survey results, consumers want apem kesesi products that are hygienic, practical, unique, have attractive packaging and are durable. The main ingredient for making apem cake is rice flour. Add tapioca flour to give the apem cake a chewy texture, palm sugar to produce a distinctive taste and aroma, then vanilla to strengthen the taste, and sodium benzoate as a preservative. The product packaging design consists of primary packaging and secondary packaging. Based on validation tests and different tests, the results showed that the product design developed met consumer needs and was better than existing products.

Pendampingan Sertifikasi Halal Self Declare pada Usaha Mikro, Kecil dan Menengah Kecamatan Kedungreja Cilacap

Halal Product Process Assistance is a service activity aimed at helping UMKM actors assisted by the Amanu Sejahtera Cooperative in Kedungreja District, Cilacap Regency. The Free Halal Certificate Program (SEHATI) is a free program offered by the Ministry of Religious Affairs of the Republic of Indonesia through BPJPH. This program is one of the government's strategies in accelerating the increase in the number of UMKM actors who have halal certificates. The method in this service activity is PAR (Participatory Action Research), which is a method that involves community participation in halal product process assistance activities in Kedungreja District, Cilacap Regency. Business actors who receive assistance are business actors who join the Amanu Sejahtera Cooperative assisted group with various products such as wet cakes, pastries, chips, various drinks and so on. This assistance is carried out with the aim of training and assisting UMKM actors in filling out the SJPH Manual, creating and filling in components in the SiHalal application, inputting product data in the SiHalal application and verifying and validating products registered through the SEHATI program. The result of this service activity is that UMKM actors assisted by the Amanu Sejahtera Cooperative who are accompanied by get a free halal certificate so that this has added value to the products produced and guaranteed halal products that have been certified halal through the free halal certification program (SEHATI).

Field-scale assessment of vermicompost amendments for diuron-contaminated soil: Implications for soil quality and pesticide fate

This comprehensive study investigated the distribution, dissipation, and environmental impact of diuron and its metabolites (DPMU, DPU, and DCA), as well as its effects on enzyme activities, bacterial abundance, and community composition in response to different soil treatments using two vermicomposts. One vermicompost was derived from vine shoot waste, and the other from wet olive cake (alperujo). The study was conducted under field conditions in a semi-arid region. The results indicated that diuron concentrations decreased with soil depth, with the highest levels in the upper 0–5 cm layer. The application of both vermicomposts reduced diuron leaching into the soil, facilitating its dissipation compared to the organically unamended soil. DPMU was the main metabolite detected in the soil, especially at the end of the experiment. Enzyme activities, including dehydrogenase, β-glucosidase, protease, and acid phosphatase, showed variations with treatment and time, indicating microbial adaptation. In general, both vermicomposts increased soil enzyme activities, even when diuron was co-applied. Bacterial communities were affected by diuron and vermicomposts, with Actinobacteria and Alphaproteobacteria showing significant shifts in relative abundance. Principal Component Analysis (PCA) confirmed structural changes in bacterial communities due to diuron and vermicomposts. Warmer temperatures and evapotranspiration may contribute to the distribution of diuron in the different layers of soil and affect microbial activity. Overall, vermicomposts from wet olive cake proved effective in mitigating diuron in the different soil layers, promoting enzyme activities, and influencing bacterial communities. These findings underscore the complexity of interactions between diuron, organic amendments, and soil microorganisms, highlighting the potential for enhanced herbicide dissipation and microbial resilience and adaptation.

The Conceptual Idea of Strategy to Increase Sales of Traditional Wet Cakes in Gunungkidul Regency

Traditional food is one of the characteristics of a region. The marketing of traditional cakes is often done using traditional methods. Wet cakes are cakes with a soft, moist, and tender texture. These cakes are usually made for traditional ceremonies, rituals, or celebrations, as well as for daily snacks. This article aims to provide advice and input to traditional wet cake MSME actors to improve their sales. The methods used are literature study and interviews with business owners. The problem framework offered to increase sales includes product innovation, brand usage and registration, marketing development through promotion, and packaging improvement. MSME actors of traditional wet cakes can coordinate with relevant organitations such us Directorate General of Intellectual Property for trademarks, Health Office for Food and Beverage Business Licensing (PIRT), Industry, Cooperatives, SMEs, and Manpower Gunungkidul Regency Office for packaging, MSME communities, and partnerships with souvenir shops regarding marketing and promotion, as well as conducting product innovation trials to enrich product variations.

The Effect of Mixing Coconut Dregs Flour and Wheat Flour on the Physical Properties and Fiber Content of Various Wet Cakes

The aims of this study were 1) to analyze the mixing of coconut dregs flour on swelling power in the manufacture of pumpkin mud cakes and pancakes 2) to analyze the effect of mixing coconut dregs flour on fiber content in the manufacture of pumpkin mud cakes and pancakes. This research is a laboratory test research, with the application of chemical analysis methods and further analysis of descriptive statistical data. The results of the research on the swelling power of mud cakes ranged from 12.5-25% and 35.42- 41.3% for pancakes. The highest swelling values were obtained for kue lumpur and pancakes with a mixture of 10% coconut dregs flour. While the crude fiber content ranges from 8.55-9.82% for kue lumpur and 3.06-3.81% for pancakes. The highest crude fiber content was obtained in the treatment of mixing 30% coconut dregs flour. Keywords: Coconut Dregs Flour, Fiber, Wet Cake, Mud Cake, Pancakes Abstrak Tujuan dari penelitian ini adalah 1) Menganalisis pencampuran tepung ampas kelapa terhadap daya kembang pada pembuatan kue lumpur labu kuning dan pancake 2) Menganalisis pengaruh pencampuran tepung ampas kelapa terhadap kadar serat pada pembuatan kue lumpur labu kuning dan pancake. Penelitian ini merupakan penelitian uji laboratorium, dengan penerapan metode analisis kimia dan selanjutnya dilakukan analisis data statistik secara deskriptif. Hasil penelitian daya kembang terhadap kue lumpur berkisar 12,5-25% dan 35,42- 41,3% untuk pancake .Nilai pengembangan tertinggi diperoleh kue lumpur dan pancake dengan pencampuran 10% tepung ampas kelapa. Sedangkan kadar serat kasar berkisar 8,55-9,82% untuk kue lumpur dan 3,06-3,81% untuk pancake. Kadar serat kasar tertinggi diperoleh pada perlakuan pencampuran 30% tepung ampas kelapa. Kata Kunci : Tepung Ampas Kelapa, Serat, Kue Basah, Kue Lumpur, Pancake.

Pendampingan dan Pelatihan Sertifikasi Halal: Pilar Keberlanjutan UMKM di Sektor Pangan

Effective assistance involves various certification bodies and related stakeholders. The training was held to increase wet cake entrepreneurs' understanding of halal certification requirements, the implementation process, and the long-term benefits. The sustainability of wet cake entrepreneurs in the food sector is reflected in their ability to meet the demands of consumers who are increasingly aware of the halalness of their products. In the context of globalization, halal certification is not only an obligation, but also the key to access to international markets. This article provides insight into how implementing halal certification through mentoring and training can open up new opportunities for MSMEs to compete and survive in global competition. By strengthening this pillar of sustainability, MSMEs in the food sector can play a more active role in supporting local economic growth and improving the image of the Indonesian food industry in the eyes of the world.

Strategies With A Wask Cake Trade in The Way of Fighting Online Shop Rivalities in Sikur Village

Strategy is, in fact, planning and managing to a goal. It is also understood as a process of determining a summit leader's plan that focuses on the long-term goals of the organization, accompanied by the elaboration of a way of achieving a specific goal or to face competition. The objective of this research is to find out where wet cake traders are in the midst of online shop competition and to know what strategies the wet cookie traders in Sikur Village use in the face of online store competition. This research uses qualitative methods. The subject of the study is 10 wet pie dealers in Sikur Village. The data in this study is obtained through three methods observation, interview, and documentation. The results of this study are analyzed by reducing data, presenting data and drawing conclusions. The results of this study show that; 1) The situation of wet cake merchants in Sikur Village experienced a slight decline in buyers caused by the presence of a new trading system i.e. trading through online shops. The presence of this new trading system has strengthened the competition between traders, and it has been coupled with advances in society that have made conventional trade abandoned. As a result, the income of most wet cake traders in Sikur Village has fallen. 2) Most wet cake dealers in Sikur Village have a special strategy to survive. The strategy used is product quality improvement strategy, price strategy, service strategy and promotion strategy.

The Influence Of The Production Control System And Marketing Mix On Post Covid 19 Income Levels In UMKM Selling Wet Cakes In Kampung Melayu Village, Banyuwangi District

This study aims to determine the effect of the production control system and marketing mix on income levels during the pandemic at the UMK Sales of Wet Cake Products in Kampung Melayu Village, Banyuwangi District. In this study, researchers used primary data. Primary data in this study were obtained by distributing questionnaires. This study used 5 sellers of wet cake products as samples. The analytical techniques used include instrument testing, classical assumption test, multiple linear regression analysis, coefficient of determination and hypothesis testing. The results showed that (1) the production control system partially significantly affected the level of income, (2) the marketing mix partially significantly affected the level of income, (3) and simultaneously the production control system and marketing mix had an effect on the level of income.

Penerapan Metode Economic Order Quantity (EOQ) Dan Reorder Point (ROP) Pada Pengendalian Persediaan Bahan Baku Di UMKM Dapur Bunga Berbintang

UMKM Dapur Bunga Berbintang, a business engaged in the culinary sector, serves various types of products such as boxed rice and snack boxes wet cakes which require a more effective and efficient raw material inventory control strategy. The raw materials analyzed are Thai Cassava raw materials, consisting of cassava, cornstarch, coconut milk, and pandan leaves. The problem faced by UMKM Dapur Bunga Berbintang is the inappropriate control of raw material requirements. The purpose of this study is to understand the stages of controlling Thai Cassava raw materials according to UMKM policies and the EOQ model. The method applied in this research is descriptive qualitative. The data needed in this study are the total use of raw materials, ordering costs, storage costs, order frequency, and the time to obtain raw materials. The results of the study state that the EOQ calculation purchases 39.6 kg of cassava raw materials, 403.07 grams of cornstarch, 27.731 pcs of coconut milk, and 23.77 pieces of pandan leaves. The total cost of raw material inventory applying EOQ can save IDR 448,227. The ordering frequency obtained from EOQ is 5 times a year. Safety inventory of 5 kg of cassava raw materials, 54 grams of cornstarch, 4 pcs of coconut milk, and 3 sheets of pandan leaves. And the reorder time is 30 kg of cassava, 300 grams of cornstarch, 21 pcs of coconut milk, and 21 sheets of pandan leaves.

Enhancing Stiffness and Oil Resistance of Fluorosilicone Rubber Composites through Untreated Cellulose Reinforcement.

Fluorosilicone rubber, essential in automotive and aerospace owing to its excellent chemical resistance, plays a pivotal role in sealing technology, addressing the industry's evolving demands. This study explores the preparation and properties of fibrillated cellulose-reinforced fluorosilicone rubber composites to enhance their stiffness and oil resistance. Fibrillated cellulose sourced as a wet cake and subjected to processing and modification is incorporated into a fluorosilicone rubber matrix. The resulting composites are analysed by tensile and compression tests, along with compressive stress-relaxation testing in air and in an oil-immersed environment. The findings demonstrate significant improvements in the mechanical properties, including an increased Young's modulus and elongation at break, whereas the tensile strength remained uncompromised throughout the testing procedures. Morphological analysis of the fracture surfaces revealed a remarkable interfacial affinity between the fibrillated cellulose and rubber matrix, which was attributed in part to the modified fatty acids and inorganic nanoparticles. The presence of fibrillated cellulose enhanced the stress-relaxation characteristics under oil-immersion conditions. These results contribute to the domain of advanced elastomer materials, with potential for applications requiring enhanced mechanical properties and superior oil resistance.

Analisis Strategi Pemasaran dalam Upaya Meningkatkan Penjualan Industri Keripik Nenas Pasca Pembangunan Jalan Tol Bangkinang-Pekanbaru

Home Industry Keripik Nenas is a company that produces dry and wet cakes, but they are facing challenges in the form of declining sales. This research aims to identify competitors' advantages using the benchmarking method and to identify the company's strengths, weaknesses, opportunities and threats, as well as designing marketing strategies to increase sales. The results of the benchmarking analysis reveal that competitors have many advantages. Meanwhile, the SWOT calculation results show that Keripik Nenas's main strength is its delicious taste, but this company has a weakness in its limited product variety. Companies have great opportunities in the form of high consumer loyalty to their products, but also face threats from the emergence of similar products on the market. Therefore, from this SWOT analysis, several marketing strategies can be designed to increase sales.

Pengendalian Kualitas Cake dengan Seven Tools di Usaha Ladior, Payakumbuh

Established in 2002, the Ladior Cake and Cookies MSME operates in the culinary industry, specializing in the production of different kinds of moist cakes and pastries. The company places a strong emphasis on quality control. The company suffered from defective products resulting from quality issues in the production of both wet and dry cakes. Cake flaws include burned cakes, uneven cake sizes, unsightly cakes, easily brittle cakes, and moldy cakes. The purpose of this research is to control cake quality utilizing seven tools. This study is using a quantitative methodology. The research findings indicate that five different types of cake defects were obtained using the check sheet; the highest defects were caused by burnt cake when stratification was applied; the data were obtained using a histogram; the scatter diagram displayed the relationship between the factors causing defects; the Control Chart diagram displayed controlled cake production data; the Pareto diagram identified the defects that required attention, the most critical of which was an empty cake; and the Fish Bone Diagram identified the factors that cause burnt cake defects because the oven needed to be replaced. Factors including Man, Machine, Method, and Material are responsible for the highest number of cake defects out of all product. The Ladior Cake & Cookies owners have to improve maintenance, honing worker professionalism, and stepping up production process oversight to cut down on the amount of faulty goods. Seven tools will be added to the TQM technique by future researchers and used with other MSMEs.

Pemberdayaan Kelompok Masyarakat Desa Baddurih dalam Pelatihan Pengolahan Tepung Mangrove Subsitusi Tepung Terigu

Market demand for the availability of souvenirs typical of Madura with local wisdom is relatively high, so the business of processed fisheries and marine products, namely mangroves, can be the right choice to start a business in order to improve the economy of a creative community. To fulfill this, efforts to increase production are needed. The partner of this program is the “Alam Mangrove” group in Baddurih Village, Pademawu District. Partners have a strong desire for entrepreneurship, especially in fulfilling various types of wet and dry cake snacks where the flour is obtained from mangrove plants or marine and fishery products. However, the limited variety of cakes from marine and fishery products is a separate problem faced by partners in the context of processing flour products to meet the needs of existing culinary businesses. Limitations in the processing of fishery products require careful thought in efforts to empower something that is productive to become a creative economy. This program is carried out using training and mentoring methods including training in product manufacturing and cultivation training in product marketing management while mentoring is carried out in training, marketing and financial analysis. In the mentoring phase, monitoring and evaluation will also be carried out to ensure the sustainability of the program. The output of this program is the increased production of fishery products from the fishermen's group in Lembung Village. Other outputs from this program are publications in Proceedings and national scientific journals with ISSN, e-ISSN and publications in mass media

TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles and substitutes for certain products, vermicelli, brownies. The problem that occurs was that the price of flour continues to increase along with the high demand, so the price is expensive. The aim of the study was to analyze the nutritional value content, namely proximate in mocaf flour which was processed using 3 fermentation methods. The experimental design is a quantitative analysis method. The parameters measured were water content, ash content, protein, fat, starch. Experimental treatment: there are 3 types of cassava chips processing fermentation methods, namely a. Yeast b. Lime Water c. Enzimo. The results of proximate analysis using the yeast fermentation method contained 13.71% water content, 4.12% ash content, 1.43% crude protein, 2.82% fat, 71.38% starch; Using lime water has a water content of 13.14%, ash 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while the third with enzyme has a water content of 12.66%, ash 3.17, protein 1.83%, fat 3.83%, starch 73%. The ingredient of mocaf flour which has the highest starch was the fermentation method using yeast, the best protein ses the fermentation method with enzymes. The highest fat was mocaf with the fermentation method with lime solution. The water content of flour between the lowest 12 and the highest 13, 66%.

Enhancing Trust and Market Presence of Butterfly Pea Flower Products through Halal and BPOM Certification: A Case Study of ASMAN TEMAN SETIA, Indonesia


 
 
 
 
 
 This scientific article presents a case study of ASMAN TEMAN SETIA, a local business group in Sawocangkring Village, Indonesia, specializing in producing various processed products from butterfly pea flowers. The study aims to improve public trust and market presence by obtaining Halal and BPOM certifications for their products. The research methodology involves collecting all necessary requirements for the certifications and registering them with the authorized authorities. The certified numbers are integrated into the product packaging for distribution through popular online marketplaces like Shopee and Tokopedia. The results reveal a significant increase in public trust, with the certified products garnering higher consumer confidence. The study also explores the potential of partnership and branding strategies, including registration on Google Business and Google Maps, to boost ASMAN TEMAN SETIA's popularity and facilitate accessibility for interested consumers. The implications of this research highlight the importance of certification in enhancing consumer confidence and expanding the market reach of local businesses, providing valuable insights for related professionals and stakeholders in the field of food product certification and marketing.
 Highlight:
 
 The study aims to compare wet cakes made from processed butterfly pea flower, ASMAN TEMAN SETIA, in Sawocangkring Village, Indonesia, after obtaining Halal and BPOM certifications.
 The implementation method involves collecting and fulfilling all requirements for Halal and BPOM permits and integrating the issued certificate numbers into the packaging design for distribution through online marketplaces like Shopee and Tokopedia, thereby increasing public trust.
 ASMAN TEMAN SETIA's registration on Google Business and Google Maps, along with strategic branding initiatives, leads to enhanced popularity not only for the business group but also for Desa Sawocangkring, benefiting the community's access to butterfly pea flower products.
 
 Keyword: Butterfly Pea Flower, Halal Certification, BPOM Certification, Online Marketplaces, Branding
 
 
 
 
 

Enhancing Trust and Market Presence of Butterfly Pea Flower Products through Halal and BPOM Certification: A Case Study of ASMAN TEMAN SETIA, Indonesia


 
 
 
 
 
 This scientific article presents a case study of ASMAN TEMAN SETIA, a local business group in Sawocangkring Village, Indonesia, specializing in producing various processed products from butterfly pea flowers. The study aims to improve public trust and market presence by obtaining Halal and BPOM certifications for their products. The research methodology involves collecting all necessary requirements for the certifications and registering them with the authorized authorities. The certified numbers are integrated into the product packaging for distribution through popular online marketplaces like Shopee and Tokopedia. The results reveal a significant increase in public trust, with the certified products garnering higher consumer confidence. The study also explores the potential of partnership and branding strategies, including registration on Google Business and Google Maps, to boost ASMAN TEMAN SETIA's popularity and facilitate accessibility for interested consumers. The implications of this research highlight the importance of certification in enhancing consumer confidence and expanding the market reach of local businesses, providing valuable insights for related professionals and stakeholders in the field of food product certification and marketing.
 Highlight:
 
 The study aims to compare wet cakes made from processed butterfly pea flower, ASMAN TEMAN SETIA, in Sawocangkring Village, Indonesia, after obtaining Halal and BPOM certifications.
 The implementation method involves collecting and fulfilling all requirements for Halal and BPOM permits and integrating the issued certificate numbers into the packaging design for distribution through online marketplaces like Shopee and Tokopedia, thereby increasing public trust.
 ASMAN TEMAN SETIA's registration on Google Business and Google Maps, along with strategic branding initiatives, leads to enhanced popularity not only for the business group but also for Desa Sawocangkring, benefiting the community's access to butterfly pea flower products.
 
 Keyword: Butterfly Pea Flower, Halal Certification, BPOM Certification, Online Marketplaces, Branding
 
 
 
 
 

Pembuatan Kue Pukis dengan Proporsi Pure Ubi Jalar Ungu (Ipomoea batatas L.) dan Pure Talas (Colocasia esculenta)

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Balinese Arak as Substitute of Imported Spirits and Liqueurs in The Process of Making Dadar Gulung Flambe

Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. Various innovations in the processing of flambe dishes have developed in the hospitality industry. “Dadar Gulung” traditional cake is an elongated round wet cake snack served with grated coconut mixed with liquid Javanese sugar called “unti”. Arak is a traditional alcoholoc drink distilled from “tuak” (palm nectar), namely coconut sap water, lontar or enau sap water and rice water which contains between 35% to 50% alcohol. Making Dadar Gulung Flambe by using Arak Bali drink as a substitute for imported spirits and liqueurs such as French Brandy or Jamaican Rum is one alternative to reduce the cost of food so that the selling price of this dish can be more affordable and will increase the use of local Balinese products as products sold in hotels and restaurants. The purpose of this study was to determine the level of liking for Dadar Gulung Flambe dishes that use Balinese Arak as a substitute for imported spirits and liqueurs. Through the Hedonic Test by distributing hedonic test questionnaires to 15 panelists using four assessment indicators, such as Taste, Aroma, Color and Texture. The results of this study showed that the average level of preference of panelists for Dadar Gulung Flambe who used Balinese Arak drink as a substitute for imported spirits and liqueurs was 4.3 in the Very Like category.

Pengaruh Perbandingan Terigu dan Tepung Ubi Jalar Cilembu (Ipomoea Batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Putu Ayu

Putu Ayu cake is a type of wet cake originated from central of java. The main ingredient for making putu ayu cake is wheat flour. Indonesia is still dependent on wheat. What needs to be done to avoid dependence on wheat flour is food diversification, one of which is using Cilembu sweet potato flour. This study aimed to determine the effect of the ratio of wheat flour and Cilembu sweet potato flour on the characteristics of the putu ayu cake and to obtain the right ratio of flour and sweet potato cilembu flour to produce the best putu ayu cake. The design used in this study was a completely randomized design (CRD) with the treatment of the ratio of wheat flour and cilembu sweet potato flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%: 40%, 50%:50%). Parameters observed in this study included water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, swelling power and sensory assessment including color, taste, aroma and overall acceptance. The data obtained were analyzed by the analysis of variance and if there was an effect of treatment on the observed parameters, then it was continued with the Duncan Multiple Range Test (DMRT). The ratio of 60% wheat flour with 40% cilembu sweet potato flour produced the best putu ayu cake with the characteristics: water content 44.99%, ash content 0.72%, protein content 6.42%, fat content 23.02%, carbohydrates 24.83 %, crude fiber content 5.95%, swellability 22.66%, and had sensory properties with overall acceptance criteria “like”.

Effects of autoclaved aerated concrete powder admixture on compaction and shear strength characteristics of wet filter cakes

Effects of autoclaved aerated concrete powder admixture on compaction and shear strength characteristics of wet filter cakes