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Submitted
February 22, 2024
Accepted
May 23, 2024
Published
May 31, 2024
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Abstract

This study aims to determine the effect of a composition of wheat flour and Enggano banana flour on the physical, chemical and organoleptic properties of pukis cake. The experimental design used was a completely randomized design (CRD) with a single factor, namely the composition of wheat flour and Enggano banana flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) carried out with 3 replications. The results showed that the composition of wheat flour and Enggano banana flour had a significant effect on water content, texture, swelling power, and ash and fiber content. The texture and swellability decreased with increasing Enggano banana flour used. On the other hand, ash content and fiber content were higher.  The color of the pukis cake became darker with increasing Enggano banana flour used.  The used of 30% kepok Enggano banana flour was the best treatment with the panelist's preference for color shows a value of 3.04 (like), aroma 3.80(like-very like), taste 3,48 (like-very like),  texture 3.32 (like-very like), and over all 3.64 (like-very like).

Keywords

banana flour composition Enggano kepok pukis cake wheat flour kepok enggano perbandingan kue pukis tepung pisang tepung terigu

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Copyright (c) 2024 Wuri Marsigit, Laili Susanti, Varizka Avin Nazkia

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How to Cite
Marsigit, W., Susanti, L., & Avin Nazkia, V. (2024). PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PUKIS CAKE WITH A COMPOSITION OF WHEAT FLOUR AND KEPOK ENGGANO BANANA FLOUR (Musa acuminata x balbisiana). Jurnal Agroindustri, 14(1), 113–126. https://doi.org/10.31186/jagroindustri.14.1.113-126
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