Pengaruh Perbandingan Tepung Ketan dan Gel Rumput Laut (Eucheuma cottonii) Terhadap Karakteristik Fisik dan Kimia Sponge Cake
DOI:
https://doi.org/10.25047/jofe.v2i2.3431Keywords:
Glutinous flour, seaweed (Eucheuma cottonii), sponge cakeAbstract
This study aims to determine the swellability, moisture content, ash content and crude fiber in glutinous rice flour sponge cake and Eucheuma cottonii seaweed gel products. Eucheuma cottonii seaweed was obtained from UKM Cita Alam Nusantara Singosari, Malang, East Java. The research on sponge cake with glutinous rice flour and seaweed gel Eucheuma cottonii used a completely randomized design (CRD) method with 6 treatment levels 0%, 10%, 20%, 30%, 40% and 50%. Based on the results of the study, it was found that the swelling power was 58.51%, the moisture content was 29.75%, the ash content was 1.82% and the crude fiber was 3.52%.
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