Making Purple Sweet Potato Flour Cake with the Addition of Jackfruit Puree on Antioxidant Value, Chemical Characteristics and Organoleptics

Authors

  • Elly Mita Universitas Sebelas Maret
  • Alfi Nur Rochmah Universitas Sebelas Maret

DOI:

https://doi.org/10.32585/jfap.v3i2.4600

Abstract

Cake is a snack with a sweet taste that uses a mixture of three main ingredients, namely wheat flour, eggs and sugar. The addition of jackfruit puree has a distinctive aroma, taste and antioxidant potential so it can be used as a composition ingredient in making purple sweet potato flour cake. This research aims to determine the antioxidant value, chemical and organoleptic characteristics of purple sweet potato flour cake. The samples used in making purple sweet potato flour cake with the addition of jackfruit puree were without adding jackfruit puree (control), adding 20% jackfruit puree from the total flour use, adding 30% jackfruit puree from the total flour use and adding 40% jackfruit puree from the total use of flour. Based on the organoleptic results, the SPSS version 23 test and the De Garmo test of the selected samples, namely the formulation of adding 30% jackfruit puree from the total flour used, then chemical analysis was carried out including water content, ash content, protein content, fat content, carbohydrate content and antioxidant value. The results of chemical analysis of selected samples showed a water content of 32.76%, ash content of 1.33%, protein content of 4.76%, fat content of 18.45%, carbohydrate content of 42.7% and antioxidant value of 21.6%.

Keywords: Cake, Purple Sweet Potato Flour, Jackfruit Puree

 

Downloads

Published

2023-10-12

How to Cite

Mita, E., & Rochmah, A. N. (2023). Making Purple Sweet Potato Flour Cake with the Addition of Jackfruit Puree on Antioxidant Value, Chemical Characteristics and Organoleptics. Journal of Food and Agricultural Product, 3(2), 104–113. https://doi.org/10.32585/jfap.v3i2.4600

Issue

Vol. 3 No. 2 (2023): JFAP

Section

Artikel

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Authors who publish with the Journal of Food and Agricultural Product agree to the following terms:

  1. Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.