Karakteristik Tepung Premiks Berbahan Terigu dan Tepung Millet (Panicum miliaceum L.) Kecambah-Fermentasi pada Pembuatan Bolu Kukus

Millet flour produced by germination-fermentation method has been developed as substitute for wheat flour. This study was aimed to find out the characteristics of steamed cake premix made from and GF millet flour, determine exact ratio between produce with best sensory characteristics. research used Complete Randomized Design a treatment that consisted 5 levels: 100%:0%, 85%:15%, 70%:30%, 55%:45%, 40%:60%. The repeated three times obtain 15 experimental units. data obtained were analyzed analysis variance, if had significant effect, then followed Duncan Multiple Range Test. result showed effect on ash content, fat crude fiber also swelling power, color intensity (scoring test), softness texture sandy (hedonic overall acceptance cake. 70:30 moisture content 7.65%, 1.08%, protein 7.07%, 3.04%, carbohydrate 81.16%, 3.29%, power 153.48%, are lighted colors, soft texture, hedonic color, aroma, taste, is liked.