The Effect Of Breadfruit Flour Substitution On The Quality Of Marble Cake: Family Welfare Education
DOI:
https://doi.org/10.59944/postaxial.v4i3.1719Keywords:
Marble cake, Local food, Sensory quality, Substitution, Breadfruit flourAbstract
The use of local food resources as an alternative to wheat flour represents an effort to promote food diversification. Breadfruit (Artocarpus altilis) is a local food commodity that can be processed into flour and utilized as a partial substitute for wheat flour in pastry products, including marble cake. This study was conducted to determine the effect of breadfruit flour substitution at levels of 0%, 15%, 30%, and 45% on the sensory quality of marble cake, covering shape, color, aroma, texture, and taste. The research was carried out at the Culinary Workshop of Universitas Negeri Padang using a quantitative approach and a true experimental design with a Completely Randomized Design (CRD), comprising four treatments and three replications. Data were collected through organoleptic testing involving five trained panelists and analyzed using analysis of variance (ANOVA) at a 5% significance level. The findings indicated that breadfruit flour substitution at 0%, 15%, 30%, and 45% did not produce a significant effect on the shape, color, aroma, texture, or taste of the marble cake, as the calculated F-values for all observed attributes were below the critical F-value of 3.49. These findings indicate that breadfruit flour can be utilized as a partial substitute for wheat flour at levels of up to 45% in marble cake production without resulting in statistically significant changes in sensory quality.
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