Pengaruh Subtitusi Tepung Gatot Instan Dan Jenis Shortening Terhadap Sifat Organoleptik Roll Cake

Abstract

Abstrak

Roll cake disebut juga swiss roll yaitu jenis cake yang digulung setelah matang. Roll cake terbuat dari telur, terigu, gula kastor, susu bubuk, shortening dan emulsifier serta penambahan bahan makanan lain yang diijinkan. Roll cake menggunakan banyak kuning telur dan sedikit tepung agar adonan lembut dan ringan sehingga tidak pecah saat digulung. Tujuan penelitian ini untuk mengetahui : (1) pengaruh substitusi tepung gatot terhadap sifat organoleptik roll cake meliputi bentuk, kulit permukaan, tekstur, pori-pori, warna, rasa, aroma dantingkat kesukaan, (2) kandungan zat gizi pada produk terbaik dari uji organoleptik meliputi karbohidrat, protein, serat, lemak, air, abu, dan kalsium, (3) harga jual produk terbaik roll cake.

Jenis penelitian ini adalah penelitian eksperimen dengan desain pola dua faktor, yaitu: faktor A terdapat 3 perlakuan substitusi tepung gatot sebesar 70%, 85% dan 100% dari berat tepung terigu dan faktor B terdapat 2 perlakuan jenis shortening yaitu margarin 100 gram dan campuran margarin-mentega 50g:50g.Metode pengambilan data dilakukan dengan cara uji organoleptik sebanyak 30 panelis yaitu panelis terlatih sebanyak 10 orang (dosen) dan panelis semi terlatih sebanyak 20 orang (mahasiswa).

Hasil penelitian menunjukkan bahwa(1) subtitusi tepung gatot instan berpengaruh nyata terhadap kulit permukaan, tekstur, warna, aroma, dan tingkat kesukaan. Jenis shortening berpengaruh nyata terhadap pori-pori dan aroma.Produk roll cake terbaik terdapat pada perlakuan substitusi tepung gatot 70 % dengan jenis shortening campuran margarin-mentega,(2)Kandungan gizi roll cake berdasarkan uji kimia di laboratorium pada produk terbaik adalah kadar air 29,10 %, protein 8,10%, kadar lemak 6,57 %, karbohidrat sebanyak 51,10 %, serat 3,84%, kalsium 65,88 %, dan abu 2,11 %. (3) Harga jual produk roll cake gatot per roll adalah Rp 31.801,-

Kata Kunci: Roll cake, Tepung gatot, Shortening

Abstract

Roll cake is also called swiss roll which is kind of cake rolled after baked. Roll cake made of eggs, flour, caster sugar, milk powder, shortening and emulsifier with or without the addition of other permitted food ingredients. Roll cake uses a lot of egg yolks and a little flour to make the dough soft and light so it does not break when rolled. The purpose of this research is to know: (1)the effect of substitution of gatot flour to the organolepticqualityofrollcakewhich include shape, color, taste, aroma, and the level of preference 2) nutrient content in the best roll cake of organoleptic test which include carbohydrates, proteins, fiber, fat, watercontent, ashcontent, and calcium 3) selling price of best roll cake. The research is a research experiment with two factorial.A factor was the substitution of gatot flour, with 3 level of factor 70%, 85% dan 100% of the weight of wheat flour and B factor was 2 type of shortening, that are 100 gram of margarine and 50gram:50gram margarine-butter blend.The data collection was conducted using systematicobservation by 30 panelist, consisted of 10 panelists trained (lecturers) and 20 panelists semi-skilled (students).

The results of this research shows that 1) the subtituon of instan gatot flour truly affected surface of roll cake, texture, color, aroma, and level of preference. The type of shortening affect the pores and aroma of roll cake.Best product of roll cake is product with substitution of 70 % gatot flour and type of shortening is margarine-butter blend.2)the nutrient content based on chemical test result obtained from the best product of roll cakewhich include water content of 29.10%, protein 8,10%, fat content of 6.57%, carbohydrate of 51.10%, fiber 3.84%, calcium 65.88% and ashcontent 2.11%. 3) The selling price of roll cake each roll is Rp 31.801,-

Keywords: Roll cake, Flour gatot, Shortening.