1. Home
  2. Vol 4, No 1 (2023)
  3. Desla

Effect of Temperature and Baking Time on the Quality of Sponge Cake

Afifah Tiara Desla(1), Elida Elida(2*),

(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(*) Corresponding Author




Abstract

This study aims to analyze the effect of temperature and baking time (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes) on the quality of sponge cake including the quality of volume, shape, color, aroma, texture. and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 3 treatments and 3 repetitions. The object of this research is sponge cake with a temperature and time difference of 160ᴼ C for 30 minutes, 170ᴼ C for 25 minutes and a temperature of 180ᴼ C for 20 minutes on the quality of sponge cake. The types and sources of data used were obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of the sponge cake. Data analysis used Analysis of Variance (ANOVA). If the analysis of variance shows Fcount > Ftable, Duncan's test will be performed. The results showed that the difference in temperature and time had no significant effect on the quality of volume, shape, color, aroma, texture and taste. Based on research conducted that H0 is accepted, Ha is rejected stating that there is no effect of temperature and baking time on the quality of sponge cake (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes). So that the Advanced Test (Duncan) was not carried out.

Keywords

Sponge Cake, Temperature, Time, Quality

References

Budiningsih, Annayati. (2019). Produk Cake dan Kue Indonesia. Bogor: Yudhistira.

Elida. (2019). Peralatan Pengolahan Makanan. Padang: UNP.

Angraini, Ezi. (2019). Job Sheet Pastry. Padang: UNP.

Elida dan Sari, Yolanda Intan. (2020). Modul Pastry. Padang: CV Muhardika Ranah Ilmiah.

Faizal, R. R., & Syarif, W. (2021). The Effect Of Jicama (Pachyrhizus Erosus) Flour Substitution On Sponge Cake Quality. Jurnal Pendidikan Tata Boga dan Teknologi, 2(1), 92-98.

Firdausa, A. R. (2020). PENGARUH SUHU DAN LAMA PEMANGGANGAN TERHADAP KUALITAS CHIFFON CAKE. Prosiding Pendidikan Teknik Boga Busana, 15(1).

Handayani, R., & Aminah, S. (2014). Variasi substitusi rumput laut terhadap kadar serat dan mutu organoleptik cake rumput laut (Eucheuma cottonii). Jurnal Pangan dan Gizi, 2(1).

Handojo, S. M. (2015). Analisis Pengaruh Kualitas Makanan Dan Persepsi Harga Terhadap Kepuasan Konsumen Di D'cost Surabaya. Jurnal Hospitality dan Manajemen Jasa, 3(2), 643-654.

Lestari, I. (2015). Pengaruh waktu belajar dan minat belajar terhadap hasil belajar matematika. Formatif: jurnal ilmiah pendidikan MIPA, 3(2).

Mulyani, C. T., & Sunyoto, S. (2014). Pengaruh Kualitas Makanan Terhadap Kepuasan Tamu di Ratu Ratih Caffe Hotel Sahid Jaya Solo. Jurnal Pariwisata Indonesia, 10(1), 66-89.

Negara, J. K., Sio, A. K., Rifkhan, R., Arifin, M., Oktaviana, A. Y., Wihansah, R. R. S., & Yusuf, M. (2016). Aspek mikrobiologis, serta Sensori (Rasa, Warna, Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan, 4(2), 286-290.

Rahmadani, R. N., & Saputra, S. T. (2019). Uji Kualitas Organoleptic Subtitusi Tepung Sorgum Dalam Pembuatan Butter Cake. Culinaria, 1(1).

Ruaida. (2013). Roti dan Cake. Padang: UNP.

Sari, I. N., & Suardana, I. K. (2021). Peran Pastry Dan Bakery Terhadap Kepuasaan Pelanggan Di Toko Deli Hotel Majapahit Surabaya. Journal of Tourism and Creativity, 5(2), 36-50.

Setiawan, M. F. (2013). Analisa pengaruh food quality dan brand image terhadap keputusan pembelian roti kecik toko roti Ganep’s di Kota Solo. Jurnal Strategi Pemasaran, 1(1).

Sufiat, S. (2019). KUNCI SUKSES PENGOLAHAN ADONAN CAKE. Syiah Kuala University Press.

Tresia, N., Elida, E., & Faridah, A. (2021). 3 PENGARUH SUHU OVEN DALAM PEMANGGANGAN TERHADAP KUALITAS KUE SUS. Journal of Home Economics and Tourism, 15(2).


Full Text: ; PDF

DOI: 10.24036/jptbt.v4i1.464
10.24036/jptbt.v4i1.464

Article Metrics

Abstract View : 500 times
; PDF : 481 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 afifah tiara desla

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.