PENGARUH SUBSTITUSI TEPUNG KACANG MERAH TERHADAP KUALITAS BOLU GULUNG

Abstract

This research was motivated by the use of red beans in the community is
still small. This study was aimed to analyze the effect of substitution of red bean
flour as much as 15%, 30%, 45% of the amount of flour used to the quality of
shape, color, aroma, flavor, and texture of the roll cake. Type of research was
pure experiment (true experiment) by the method of completely randomized design
with three replications and the number of panellists 30 people. The results showed
that F count> F table so that substitution of red bean flour on the quality of an
effect on the quality of fresh rolls neat shape and form circular, yellow, fragrant
flavor, sweetness and flavor of red beans, creamy texture, but has no effect on the
quality of the uniform shape of the sponge the rolls and the best value found on
the substitution of 15% (X1).
Keywords: Red Bean Flour, Roll Cake, Quality.