Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Sifat Fisiko-Kimia dan Sensoris Bolu Kukus


 In general, the raw ingredients for making steamed sponge is wheat flour, but nowadays it can be mixed with breadfruit flour to reduce use of flour. This study aimed determine effect comparison and (Artocarpus altilis) on physico-chemical sensory properties cake find out obtain best cake. The experimental design used was Completely Randomized Design treatment. in this a (CRD) treatment amount (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% 50%:50%). All treatments were repeated three times, resulting 18 units. data obtained analyzed Analysis Variance if had significant effect, then continued Duncan Multiple Range Test. results showed that addition water content, ash protein fat crude fiber carbohydrate swelling power, scoring test color, smell, texture, taste, hedonic taste overall acceptance. A 70% 30% produces criteria 34.04% moisture 0.84% 6.17% 3.73% 55.21% 3.53% 65.80% power cream color slightly like, smell weak texture soft acceptance like.