PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
This study aimed to determine the effect of adding spinach extract on the physicochemical and sensory characteristics of steamed sponge cake. This study used a Randomized Block Design (RAK) factorial pattern. Two factors involved in this study are the type of spinach used (red spinach and green spinach) and the concentration of spinach extract (60 mL, 80 mL and 100 mL). The analysis carried out includes physicochemical and sensory properties. Analysis of physicochemical properties includes swellability and antioxidant analysis. While the sensory analysis using hedonic test are color, aroma, taste, and texture. The results showed that the type of spinach did not affect the swell, antioxidant and sensory of the steamed sponge. The concentration of spinach extract had a significant effect on the volume of Steamed Sponge and color produced by the steamed sponge. The antioxidant test results showed that the addition of spinach extract concentration could increase the antioxidant levels contained in the steamed sponge. The conclusion that can be drawn from this study is that the addition of spinach extract to the steamed sponge affects the volume produced by the steamed sponge and the color of the steamed sponge. In addition, the addition of spinach extract can also increase the antioxidants contained in the steamed sponge.
Keywords:
(bolu kukus, ekstrak bayam,antioksidan,sensori)
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
127-132
Volume:
2
Issue:
1
Publication date:
17 October 2022