The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours
The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage...
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| Language: | English |
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TALENTA
2019-09-01
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| Series: | Indonesian Journal of Agricultural Research |
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| Online Access: | https://dev-talenta.usu.ac.id/InJAR/article/view/1144 |
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| author | Fenny Indah Sari Hotnida Sinaga Linda Masniary Lubis |
| author_facet | Fenny Indah Sari Hotnida Sinaga Linda Masniary Lubis |
| author_sort | Fenny Indah Sari |
| collection | DOAJ |
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The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage of moringa leaf flour (K): (0,0% ; 1,0% ; 2,0%) and comparison of mixture wheat flour and banana flour (P): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75%). The results showed that the addition of more moringa leaf flour increased the ash, protein and crude fiber contents in the composite flours. The increment might be related to higher ash, protein and fiber contents in moringa leaf flour than that of in both wheat flour and banana flour. In addition, higher banana flour substitution raised the moisture and ash contents. Meanwhile, the specific volume of cake decreased because banana flour does not have gluten. Based on the protein content and organoleptic values, the addition of 2% moringa leaf flour and the ratio of wheat flour to banana flour (75%:25%) produced the best quality of steamed sponge cake.
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| format | Article |
| id | doaj-art-7ede832b86474b81b761404852ddbb97 |
| institution | Kabale University |
| issn | 2622-7681 2615-5842 |
| language | English |
| publishDate | 2019-09-01 |
| publisher | TALENTA |
| record_format | Article |
| series | Indonesian Journal of Agricultural Research |
| spelling | doaj-art-7ede832b86474b81b761404852ddbb972025-01-04T11:23:42ZengTALENTAIndonesian Journal of Agricultural Research2622-76812615-58422019-09-0122The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana FloursFenny Indah Sari0Hotnida Sinaga1Linda Masniary Lubis2Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, IndonesiaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, IndonesiaDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia The aim of this study was to determine the suitable Moringa oleifera leaf added for steamed sponge production, which was made from the mixture of wheat and banana flours. This research was conducted. This research was conducted by using completely randomized design with 2-factors, namely percentage of moringa leaf flour (K): (0,0% ; 1,0% ; 2,0%) and comparison of mixture wheat flour and banana flour (P): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75%). The results showed that the addition of more moringa leaf flour increased the ash, protein and crude fiber contents in the composite flours. The increment might be related to higher ash, protein and fiber contents in moringa leaf flour than that of in both wheat flour and banana flour. In addition, higher banana flour substitution raised the moisture and ash contents. Meanwhile, the specific volume of cake decreased because banana flour does not have gluten. Based on the protein content and organoleptic values, the addition of 2% moringa leaf flour and the ratio of wheat flour to banana flour (75%:25%) produced the best quality of steamed sponge cake. https://dev-talenta.usu.ac.id/InJAR/article/view/1144banana flourmoringa leaf floursteamed sponge cake |
| spellingShingle | Fenny Indah Sari Hotnida Sinaga Linda Masniary Lubis The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours Indonesian Journal of Agricultural Research banana flour moringa leaf flour steamed sponge cake |
| title | The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours |
| title_full | The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours |
| title_fullStr | The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours |
| title_full_unstemmed | The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours |
| title_short | The Effect of Moringa Leaf Flour Addition in Steamed Sponge Cake Made from a Mixture of Wheat and Banana Flours |
| title_sort | effect of moringa leaf flour addition in steamed sponge cake made from a mixture of wheat and banana flours |
| topic | banana flour moringa leaf flour steamed sponge cake |
| url | https://dev-talenta.usu.ac.id/InJAR/article/view/1144 |
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