Subtitusi Tepung Pisang Kepok (Musa Balbisiana) Terhadap Mutu Organoleptik Dan Kadar Serat Kue Sapik
Abstract
Sapik cake is one of the traditional foods typical of West Sumatra which has a low fiber
content. Increasing fiber content can be done by adding banana flour (Musa
balbisiana). The purpose of this study was to determine the organoleptic quality and
fiber content of sapik cake with kepok banana flour substitution. The study used a
completely randomized design (CRD) by giving 3 treatments and 1 control in making
sapik cake. This study was conducted 2 times repetition. The treatment groups
included 70, 75 and 80 grams per 250 grams of dough. The parameters tested
included organoleptic quality (taste, aroma, color and texture) and fiber content. Data
processing was done descriptively. The results showed that the average panelist
acceptance of taste, color, aroma and texture of sapik cake with kepok banana flour
substitution was at the level of liking. The best treatment of sapik cake with kepok
banana flour substitution is in treatment B with a substitution of 70 grams of kapok
banana flour substitution per 250 grams of dough. The results of the calculation of fiber
content of sapik cake with the best substitution of kepok banana flour is 5,4 grams/100
grams. The conclusion of this research is that the substitution of kepok banana flour
can increase the fiber content and sensory profile of sapik cake products.
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