2butir telur 100 gr gula ½ sdt SP/ovalet ½ sdt pasta vanila 125 gr terigu protein sedang 10 gr maizena 130 ml susu. Vla keju: 40 gr keju parut 80 ml susu 20 gr susu kental manis 1 sdt maizena. Baca Juga: Resep Bolu Paling Mudah, Pakai 1 Telur Tanpa Mixer atau Oven Jadi Cemilan Manis Murah Meriah 10sendok makan tepung terigu; 100 gram margarin; 1/2 sendok teh SP; 1/4 sendok teh baking powder; Cara Membuat Kue Bolu Mentega 2 Telur. Campurkan 1/4 sendok teh baking powder dengan tepung terigu. Sisihkan. Siapkan wadah. Masukkan vanili, telur, gula pasir, dan SP ke dalam wadah. PemanfaatanPati Ubi Jalar Sebagai Substitusi Terigu Pada Pembuatan Roti Manis. 2004;86-97. Ihromi S, Susandi YA. Subsitusi tepung terigu dengan tepung mocaf dalam pembuatan kue kering. 2018;5(1):73-7. Ramadhan A, Sari E. Variasi Perbandingan Tepung Terigu Dan Mocaf (Modified Cassava Flour) Dalam Pembuatan Mie Mocaf. 2015;I(2):211-9. Tuangadonan dalam loyang yang sudah dioles minyak, kukus selama 30-40 menit (jangan lupa bungkus tutup kukusan dengan kain bersih) hingga matang. Keluarkan loyang dari kukusan, dinginkan. Setelah nugget dingin, potong potong sesuai selera. Lalu lapisi degan kocokan telur, tepung terigu, kembali ke kocokan telur lagi, lalu terakhir tepung panir. TARIGAN RILLA TRESNADOLA, 103020055 and SUPLI EFFENDI, DS and Dede Zainal Arief, DS (2017) PERBANDINGAN MOCAF DENGAN TERIGU DAN KONSENTRASI TELUR AYAM RAS TERHADAP KARAKTERISTIK SUS KERING. Skripsi(S1) thesis, Fakultas Teknik. Kemudianterigu dan bahan-bahan lain dimasukkan dengan bersamaan. Tekstur kue atau bolu ini padat dan berlemak. 2. Chiffon cake dibuat dengan menyampurkan kuning telur dengan lemak (minyak/ mentega/ margarin), tepung terigu dan baking powder. Sementara putih telur dikocok bersama gula sampai mengembang dan kaku. Kue atau bolu yang dihasilkan . Bolu adalah produk bakery yang dibuat dari adonan tepung terigu, gula, telur, lemak dan bahan pengembang kemudian dipanggang. Namun penggunaan tepung terigu mengakibatkan meningkatnya nilai impor gandum sehingga pada penelitian ini tepung terigu disubtitusi dengan pasta ubi kayu. Penambahan telur dan gula serta penggunaan suhu pengovenan akan mempengaruhi struktur, volume pengembangan, dan warna bolu. Tujuan penelitian ini adalah mengetahui proporsi telur dan gula serta suhu pengovenan yang sesuai sehingga dihasilkan bolu bebas gluten dengan kualitas menyerupai bolu tepung terigu. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor. Faktor I adalah proporsi telur dan gula g/g yaitu 12090, 14070, 16050. Faktor II adalah suhu pengovenan yaitu 150°C dan 170°C. Hasil penelitian menunjukkan bahwa kedua faktor berpengaruh nyata α= terhadap volume pengembangan, porositas, warna crust, springiness, dan hardness. Perlakuan terbaik adalah perlakuan proporsi telur dan gula 160 g 50 g pada suhu pengovenan 170°C. Discover the world's research25+ million members160+ million publication billion citationsJoin for free A preview of the PDF is not available ... seperti buah dan mentega, serta senyawa pirazin yang mampu menghasilkan aroma khas dipanggang/dikukus pada kue, sedangkan gula memiliki peran dalam pembentukan aroma kue, yakni dengan adanya reaksi Maillard dan reaksi karamelisasi Imami & Sutrisno, 2018. ... Sophia Grace SipahelutSalah satu bahan penunjang dalam membuat kue adalah bahan pewarna. Pewarna yang ditambahkan pada kue bisa terdiri dari pewarna alami maupun pewarna sintetis. Namun sangatlah disayangkan bahwa pada saat ini pewarna kue masih menggunakan pewarna sintetis dan berbahaya bagi kesehatan. Kulit buah naga memiliki potensi sebagai pewarna alami dengan warna merah alami yang dihasilkannya. Tujuan penelitian ini adalah menentukan konsentrasi kulit buah naga yang tepat sebagai pewarna alami dalam pembuatan kue yang paling disukai konsumen. Penentuan kesukaan konsumen menggunakan uji organoleptik dengan 30 panelis semi terlatih. Hasil penelitian menunjukkan bahwa ekstrak kulit buah naga dapat digunakan sebagai perisa alami pada kue. Kue dengan penambahan konsentrasi ekstrak kulit buah naga 20% merupakan produk yang paling disukai oleh konsumen.... Flowchart of cowpea flour makingFerdiansyah, 2015 Flowchart of the Non-gluten sponge cake makingImami & Sutrisno, 2018 ...Ayu Lestari DoloksaribuFadjar Kurnia HartatiThe number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid xanthan gum and guar gum towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors hydrocolloid type factor, which consists of two levels xanthan gum and guar gum and hydrocolloid concentration type factor, which consists of three levels 1 gr, 2 gr, and 3 gr. The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration HIK2 with the highest Result Value of with research criteria scores as follows flavour = like; texture = like; water content = protein content = colour = rather like; and ash content = Adonan sebelum proofing dan telah dipanggang diukur jari-jarinya secara horizontal dengan 209 D. N. Putri dkk. / agriTECH, 42 3 2022, 206-217 menggunakan jangka sorong, kemudian masingmasing dihitung volumenya dengan rumus setengah bola Imami & Sutrisno, 2018. Volume pengembangan dihitung dengan Persamaan 2. ...... Susu skim menimbulkan aroma wangi karena adanya kandungan laktosa dalam susu skim Alsuhaibani, 2018. Telur memproduksi senyawa pirazin yang menimbulkan aroma khas wangi dan enak saat dipanggang Imami & Sutrisno, 2018. Pisang juga memiliki aroma kuat sebagai bahan utama pada pembuatan makanan. ...MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical characteristics than cassava flour. Often used as a substitute for flour in food processing, but the protein content is low. The use of MOCAF to make cakes needs to be mixed with other flour, such as corn flour to increase the protein content of cakes. This study aims to determine the effect of a mixture of MOCAF and corn flour on the characteristics of the resulting chiffon cake. Observations were made on the physical, chemical, sensory, and microbiological properties. Based on the analysis of physical, chemical, and sensory tests color, aroma, taste, and texture chiffon cake with a ratio of 70% MOCAF and 30% corn flour was the best treatment with moisture content ash %, protein fat carbohydrates fiber a ratio of chiffon cake swelling power 78, 82%, color hardness N/Cm2, microbes log CFU/g, and mold log CFU/g.The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design CRD with one factor, maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume and water content of Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value N/ Linca Arbowati Sri MulyaniAntonius HintonoTujuan dari penelitian ini untuk mengetahui pengaruh kualitas telur terhadap, daya kembang, stabilitas daya kembang, morfologi crumb, dan sifat organoleptis sponge cake. Metode yang digunakan dalam penelitian ini adalah secara eksperemental menggunakan Rancangan Acak Lengkap RAL dengan percobaan faktor tunggal yaitu kualitas telur yang terdiri dari 3 kelompok yaitu T1 kualitas telur grade AA H 80-90, T2 kualitas telur grade A HU 60-71, T3 kualitas telur grade B HU 50-59. Masing – masing perlakuan diulangi sebanyak 7 kali. Data hasil pengamatan dianalisis statistik dengan ANOVA Analysis of Varian dan dilanjutkan uji wilayah ganda Duncan dengan taraf signifikansi 5%, sedangkan untuk data sifat organoleptis dianalisis dengan uji Kruskal-Wallis dan dilanjutkan dengan uji Mann-Whitney. Hasil dari penelitian ini bahwa penggunaan kualitas telur yang berbeda mempengaruhi stabilitas daya kembang cake dan tekstur cake. Telur grade A merupakan bahan paling optimum untuk pembuatan sponge cake yang PermatanisaErni Sofia MurtiniMuffin merupakan produk bakeri yang merupakan jenis semi sweet cake dan umumnya bukan merupakan produk sumber serat. Buah sirsak dapat ditambahkan untuk meningkatkan kadar serat kasar pada produk muffin. Namun, penambahan serat dan pengurangan margarin dapat mempengaruhi kualitas muffin. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi puree buah sirsak dan margarin optimum untuk menghasilkan muffin dengan volume pengembangan terbaik, densitas, dan baking loss terendah serta kadar serat kasar tertinggi. Metode yang digunakan adalah Response Surface Methodology dengan desain rancangan Central Composite Design dua faktor yaitu konsentrasi puree buah sirsak dan margarin. Batas minimum dan maksimum konsentrasi penambahan puree sirsak dan margarin berturut-turut adalah 15% sampai 70% per berat tepung terigu dan 10% sampai 45% per berat tepung terigu. Muffin dengan penambahan puree sirsak 0% digunakan sebagai muffin kontrol. Muffin optimum dianalisa fisikokimia dan uji hedonik. Hasil optimum didapatkan konsentrasi puree buah sirsak 15% dan margarin 45% per berat tepung dengan volume pengembangan 40,74%, densitas 0,69 g/ml, baking loss 13,04%, dan kadar serat kasar 2,49%. Hasil optimasi menghasilkan muffin optimum dengan kadar serat kasar lebih tinggi daripada muffin kontrol. Hasil uji hedonik menunjukkan muffin optimum memiliki nilai rerata lebih tinggi dari muffin kontrol pada parameter warna, aroma, pori, tekstur, rasa, dan kesukaan and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures 160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was - and the rate of height changes which was mm/min. However, different baking temperatures had more significant effects towards volume expansion which was – and the springiness of cake which was compared to airflow Lukman Nurul HudaNoryati IsmailProximate composition, colour, toughness and sensory properties five brands of commercial chicken nuggets were evaluated. The proximate composition of commercial chicken nugget showed significant difference p Emmanuel PurlisThis paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard reaction, and caramelization of sugars. Besides the major influence of this phenomenon on the initial acceptance of products by consumers, it is the responsible for other relevant changes occurring in food during baking, production of flavour and aroma compounds, formation of toxic products acrylamide, and decrease of nutritional value of proteins. As well as baking, the development of browning in bakery products is a simultaneous heat and mass transfer process that occurs mostly in a non-ideal system under non-ideal conditions. In addition, the mechanisms of chemical reactions involved are still not elucidated completely, so the process is difficult to control and represents a major challenge for food engineers. Effects of browning on properties of products and experimental, modelling and technological aspects of colour formation during baking are proximate and sensory analysis of the cassava-cocoyam supplemented wheat flour rock cake has been made. This was done to investigate the nutritional value and the general acceptability of the cassava flour and cocoyam flour supplemented rock cake. The proximate analysis indicate that the moisture content, ash and the carbohydrate increase with increasing cassava and cocoyam flour concentration. Generally the ash content of composite rock cakes increases as the level of supplementation increases implying that the inorganic nutrients in the composite rock cake is richer than that of wheat rock cake. It is observed from the organoleptic analysis that generally, whole wheat rock cake and cassava and cocoyam supplemented rock cake with cassava and cocoyam flour up to 30% is preferred to rock cake with cassava and cocoyam flour beyond 30%. Thus cassava and cocoyam flour can be used to substitute for wheat flour up to about 30%.Rebecca Y. Rebecca Yi-chia LinThe study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. Furthermore, the xanthan gum samples were not independent of frequency and the loss factor decreased as frequency increased. Porosity of samples was also analyzed using imaging technology to determine the average pore size. Pore size increased as xanthan gum concentration increased indicating the ability for xanthan gum to retain gas during the proofing stage before baking. It was concluded that xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture contentThis paper focuses on understanding the role of structural parameters and starch crystallization on the toughness of cake samples. Accurate mechanical measurements were performed to obtain toughness values, and these were related to structural parameters obtained from image analyses. Three-dimensional skeletons of food samples were generated by using X-ray tomography technique. The structural parameters cell diameter, cell wall thickness, thickness to radius ratio t/R, fragmentation index were obtained after processing of the images with CTan software. The basic hypothesis of the paper is to show that the structural parameter t/R is a determinant for predicting toughness, which is a critical indicator of freshness. Freshness in cakes and other baked products is a leading factor in consumer perception. For this purpose three different cake formulations were stored at 37 and 50 °C. Cycling from these temperatures to lower storage temperatures of 25 and 4 °C was done to accelerate the starch retrogradation rate. Experimental results indicated that there was a strong interrelationship between morphological structure and the mechanical properties with regression coefficients of and Starch retrogradation, which was followed by X-ray diffractometry, was found to be directly proportional to toughness values, where the percent relative crystallinity increased with storage Ekspor Non Migas Sektor PeriodeKemendagKemendag. 2016. Perkembangan Ekspor Non Migas Sektor Periode of Sugar Addition on Textural Properties of the Half-Short CakeE KusinskaKusinska, E. 2007. Effect of Sugar Addition on Textural Properties of the Half-Short Cake. Journal of Food and Nutrition Science 57 2A, and Volume Development of Cake Baking and Its Influence on Cake QualitiesR A MohamadF S TaipS M M KamilS K BejoMohamad, Taip, Kamil, and Bejo, 2015. Color and Volume Development of Cake Baking and Its Influence on Cake Qualities. Journal of Applied Science and Agriculture. 105, 63-68.

perbandingan telur dan terigu dalam bolu