Analysis of The Physicochemical and Sensory Quality of Adee Cake During Storage
Abstract
Abstract: Cake is a wet food product made by baking dough from flour, sugar, eggs, milk, fat, and other additives. Adee cake is one of the typical foods marketed in the Pidie area, which is very famous and becomes one of the foods as souvenirs. The problem faced with this cake is the shelf life and quality of the cake. Therefore, this research was carried out about the physicochemical properties of Adee cake during the storage process and to observe the sensory properties. This study used a completely randomized design (CRD) with a non-factorial pattern, namely storage time consisting of (0, 1, 2, 3, and 4 days) with three repetitions. Further tests of DMRT will follow the analysis of variance ANOVA in this study. The results of the hardness analysis obtained an average of 51.43 gf. The color analysis showed that the average coefficient value was 111 on the top and 252 on the inside showing a very significant difference. Chemical analysis obtained the average, namely, water content 39.30%, ash content 0.79%, fat content 7.94%, protein content 1.82%, crude fiber content 0.70%, and carbohydrates 49.76%, showed a very significant difference (P≤0.01). The organoleptic test analysis (hedonic) obtained the average, namely, color 3.63, texture 3.29, flavor 3.64, taste 3.30, and overall 3.46 showed a very significant difference (P≤0.01).
Abstrak: Cake merupakan salah satu produk makanan semi-basah yang dibuat dengan pemanggangan adonan dari tepung, gula, telur, susu, lemak dan bahan tambahan lainnya. Cake adee ini merupakan salah satu makanan khas yang dipasarkan di daearah Pidie, yang sangat terkenal dan menjadi salah satu makanan sebagai oleh-oleh, problem yang dihadapi pada cake ini adalah masa simpan dan kualitas dari kue tersebut, oleh karena itu dilakukan penelitian tentang sifat fisikokimia kue Adee selama proses penyimpanan dan mengamati sifat sensorisnya. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola non faktorial yaitu lama penyimpanan yang terdiri dari (0, 1, 2, 3, dan 4 hari) dengan tiga kali pengulangan. Selanjutnya uji DMRT akan mengikuti analisis varians ANOVA pada penelitian ini. Hasil analisis kekerasan diperoleh rata-rata 51,43 gf, hasil analisis warna menunjukkan nilai koefisien rata-rata 111 pada bagian atas dan 252 pada bagian dalam menunjukkan perbedaan yang sangat signifikan. Analisis kimia diperoleh rata-rata kadar air 39,30%, kadar abu 0,79%, kadar lemak 7,94%, kadar protein 1,82%, kadar serat kasar 0,70%, dan karbohidrat 49,76%, menunjukkan perbedaan yang sangat nyata (P≤0,01). Uji organoleptik (hedonik) diperoleh rata-rata yaitu warna 3,63, tekstur 3,29, rasa 3,64, rasa 3,30, dan keseluruhan 3,46 menunjukkan perbedaan yang sangat nyata (P≤0,01).
Keywords
Full Text:
PDFReferences
Amniyah, W. (2019). Karakteristik Fisikokimia Edible Film Pati Umbi Bentul (Colocasia Esculenta L. Schott) Dengan Inkorporasi Ekstrak Bunga Rosella (Hibiscus Sabdariffa L) dan Agen Cross-Linking Asam Sitrat Serta Aplikasinya pada Kue Wajik. Universitas Muhammadiyah Malang.
Andawulan, N. (2010). Analisa Pangan. Jakarta: Dian Rakyat.
Ben Jeddou, K., Bouaziz, F., Zouari-Ellouzi, S., Chaari, F., Ellouz-Chaabouni, S., Ellouz-Ghorbel, R., & Nouri-Ellouz, O. (2017). Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein. Food Chemistry, 217, 668–677. https://doi.org/10.1016/j.foodchem.2016.08.081
Ceylan, H., Bilgiçli, N., & Cankurtaran, T. (2021). Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4). LWT, 145. https://doi.org/10.1016/j.lwt.2021.111301
Dayu Putri, V., & Dyna, F. (2019). Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus. Jurnal Katalisator, 4(2), 111. https://doi.org/10.22216/jk.v4i2.4567
Engel, J. B., Ambrosi, A., & Tessaro, I. C. (2019). Development of biodegradable starch-based foams incorporated with grape stalks for food packaging. Carbohydrate Polymers, 225, 115234. https://doi.org/10.1016/j.carbpol.2019.115234
Giannoukos, K., Rigby, S. P., Rochelle, C. A., Milodowski, A. E., & Hall, M. R. (2021). Carbonation rate and microstructural alterations of class G cement under geological storage conditions. Applied Geochemistry, 131, 105007. https://doi.org/10.1016/j.apgeochem.2021.105007
Grata, K. (2020). Determining Cellulolytic Activity of Microorganisms. Chemistry-Didactics-Ecology-Metrology, 25(1–2), 133–143. https://doi.org/10.2478/cdem-2020-0010
Hollmann, J., Themeier, H., Neese, U., & Lindhauer, M. G. (2013). Dietary fibre fractions in cereal foods measured by a new integrated AOAC method. Food Chemistry, 140(3). https://doi.org/10.1016/j.foodchem.2012.12.005
Inayah, F. (2017). Uji Kadar Serat Dan Daya Terima Kue Pukis Dengan Substitusi Tepung Kacang Merah (Phaseolus Vulgaris L). Universitas Muhammadiyah Surakarta.
Jannah, M. (2020). Faktor yang Mempengaruhi Kepuasan Konsumen untuk Membeli Kue Adee (Kecamatan Meureudu Kabupaten Pidie Jaya). Universitas Islam Negeri Ar-Raniry.
Kerdpiboon, S., Charoendee, D., Chuntawong, N., & Asawachit, P. (2012). Effect of cooking methods on morphological and physical properties of Hang rice during cooking. Agricultural Science Journal.
Khairunnisa, & Sufiat, S. (2017). Substitusi Parsial Tepung Beras Dengan Tepung Ubi Jalar Ungu (Ipomoea Batatas L) Pada Pembuatan Kue Lapis. Jurnal Ilmiah Mahasiswa Pendidikan Kesejahteraan Keluarga, 2(1).
Kinthan, P. (2018). Pengaruh Penambahan Puree Labu Kuning Terhadap Tingkat Kesukaan Dan Karakteristik Fisikokimiawi Kue Lumpur. Unika Soegijapranata Semarang.
Kusumaningrum, A., Ariani, D., Khasanah, Y., & Wiyono, T. (2017). Pengaruh Waktu Penyimpanan terhadap Karakteristik Makanan Tradisional “Jenang Saban”. Jurnal Penelitian Teknologi Industri, 9(1), 23–36.
Mangan, P. A. P. (1992). Performance assessment of sensory panelists. Journal of Sensory Studies, 7(3). https://doi.org/10.1111/j.1745-459X.1992.tb00534.x
Marsigit, W., Marniza, & Monica, A. (2019). Pengaruh Jenis Kemasan dan Lama Penyimpanan Dalam Suhu Ruang Terhadap Mutu Dodol Pepaya. Jurnal Agroindustri, 10(1), 57–66. https://doi.org/10.31186/j.agroind.10.1.57-66
Medani, P. I. (2019). Kajian Potensi Kerusakan Klappertaart Selama Proses Pembuatan dan Penyimpanan. Universitas Padjadjaran.
Muchtadi, D., & Astawan, M. (1999). Kajian Terhadap Serat Makanan dan Antioksidan dalam Berbagai Jenis Sayuran untuk Pencegahan Penyakit Degeneratif. Bogor: IPB-Press.
Muchtadi, T. R., & Ayustaningwarno, F. (2010). Teknologi proses pengolahan pangan. Alfabeta. Bandung, 246.
Muhardiansyah, G., Safriani, N., & Husna, N. El. (2017). Pengaruh Suhu Pengeringan dan Pregelatinisasi Parutan Ubi Kayu (Manihot esculenta Crantz) terhadap Mutu Organoleptik “Kue Adee”. Jurnal Ilmiah Mahasiswa Pertanian, 2(4), 498–502. https://doi.org/10.17969/jimfp.v2i4.1216
Pérez, E. E., Gutiérrez, M. E., De Delahaye, E. P., Tovar, J., & Lares, M. (2007). Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours. Journal of Food Science, 72(6). https://doi.org/10.1111/j.1750-3841.2007.00420.x
Polak, A., Coutts, F. K., Murray, P., & Marshall, S. (2019). Use of hyperspectral imaging for cake moisture and hardness prediction. IET Image Processing, 13(7). https://doi.org/10.1049/iet-ipr.2018.5106
Rahmad, W. (2017). Gampong Lampisang : Pusat Kue Tradisional Aceh Sebagai Penunjang Wisata. Universitas Islam Negeri Ar-Raniry.
Razak, M. M. (2017). Ilmu Teknologi Pangan. Kementrian Kesehatan Reoublik Indonesia, 53(9).
Sanggramasari, S. (2019). Effet of honey and stevia as sugar substitute on sensory evaluation of chiffon cake. Journal of Business on Hospitality and Tourism, 5(1). https://doi.org/10.22334/jbhost.v5i1.134
Sari, N. puspita. (2019). Aplikasi Mocaf (Modified Cassava Flour) Pada Pembuatan Kue Lumpur : Kajian Proporsi Mocaf Dan Tepung Terigu Pada Sifat Fisikokimia Dan Sensoris. Universitas Jember.
Sastrosupadi, A. (2000). Rancangan percobaan praktis bidang pertanian. Malang: Kanisius.
Sefa-Dedeh, S., & Agyir-Sackey, E. K. (2004). Chemical composition and the effect of processing on oxalate content of cocoyam Xanthosoma sagittifolium and Colocasia esculenta cormels. Food Chemistry, 85(4), 479–487. https://doi.org/10.1016/S0308-8146(02)00244-3
Sitanggang, A. (2017). Faktor Kerusakan Produk Bakeri dan Pengendaliannya. Bogor: Institut Pertanian Bogor.
Soputan, D., Mamuaja, C., & Lolowang, T. (2016). Uji Organoleptik Dan Karakteristik Kimia Produk Klappertaart Di Kota Manado Selama Penyimpanan. Jurnal Ilmu Dan Teknologi Pangan, 4(1), 18–27.
Subagio, A., & Windrati, W. S. (2012). Pengaruh Komposisi MOCAF (Modified Cassava Flour) dan Tepung Beras pada Karakteristik Beras Cerdas (Effect of Composition Mocaf (Modified Cassava Flour) and Rice Flour on Characteristics of Beras Cerdas). JURNAL PANGAN, 21(1).
Suladra, M. (2020). Pengaruh Penambahan Ubi Jalar Ungu (Ipomea Batatas L.) Terhadap Sifat Organoleptik Dan Aktivitas Antioksidan Pada Kue Yangko. Agrotech : Jurnal Ilmiah Teknologi Pertanian, 3(1). https://doi.org/10.37631/agrotech.v3i1.171
Tobaruela, E. de C., Santos, A. de O., Almeida-Muradian, L. B. d., Araujo, E. da S., Lajolo, F. M., & Menezes, E. W. (2018). Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method. Food Chemistry, 238. https://doi.org/10.1016/j.foodchem.2016.12.068
Utari, D. M., Rimbawan, Riyadi, H., Muhilal, & Purwantyastuti. (2011). Potency of Amino Acid in Tempeh for Improving Lipid Profile and Diabetes Mellitus. In Kesmas: National Public Health Journal.
Vannia, V. (2017). Penentuan Umur Simpan dan Tingkat Kesukaan Konsumen Pada Bika Ambon Labu Kuning. Universitas Katolik Soegijapranata, Semarang.
Wahyudi, I., & Purwandari, U. (2018). Pengaruh Penambahan Kayu Manis (Cinnamomum Burmannii) Terhadap Kadar Air, PH, Ketengikan dan Tekstur Wingko Selama Penyimpanan. Jurnal Teknologi Pangan, 11(2), 31–37. https://doi.org/10.33005/jtp.v11i2.894
Winarno. (2004). Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama.
Yanti, N. R., Andika, M., Maulida, S., Riani, Sulaiman, I., & Erfiza, N. M. (2022). Utilization of areca nut (Arecha chatechu L.) extract for tannin based colorimetric indicator in smart packaging. IOP Conference Series: Earth and Environmental Science, 951(1), 012057. https://doi.org/10.1088/1755-1315/951/1/012057
Zhang, S., Zheng, L., & Tao, W. (2021). Survey and Evaluation of RGB-D SLAM. IEEE Access, 9. https://doi.org/10.1109/ACCESS.2021.3053188
Zhou, T., Fan, D. P., Cheng, M. M., Shen, J., & Shao, L. (2021). RGB-D salient object detection: A survey. Computational Visual Media, Vol. 7. https://doi.org/10.1007/s41095-020-0199-z
Zurriyati, A. (2019). Taksonomi Ekoleksikon Peunajoh Aceh: Kajian Ekolinguistik. Universitas Sumatera Utara Medan.
DOI: http://dx.doi.org/10.22373/ekw.v8i1.10239
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Ismail Sulaiman, Syarifah Rohaya, Muhammad Ichsan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
P-ISSN : 2460-8912
E-ISSN : 2460-8920
ELKAWNIE
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Elkawnie: Journal of Islamic Science and Technology in 2022. Published by Faculty of Science and Technology in cooperation with Center for Research and Community Service (LP2M), UIN Ar-Raniry Banda Aceh, Aceh, Indonesia.
View full page view stats report click here