KARAKTERISTIK FISIKOKIMIA DAN SENSORI SPONGE CAKE BERBASIS TEPUNG OAT DAN TEPUNG BIJI BUNGA MATAHARI DENGAN VARIASI KONSENTRASI BAKING POWDER

Sponge cake is a cake made from wheat flour, but not everyone can eat flour because it contains gluten compounds that cause allergies, so other alternatives are needed to replace wheat flour. Oats were chosen as a substitute for wheat because they have a higher fiber content than wheat. The addition of sunflower seed flour to sponge cake as a source of vegetable fat (unsaturated) and gives a delicious taste effect and the texture of the food becomes soft and savory, and uses baking powder as a developer. The purpose of this study was to determine the interaction and influence of the physicochemical and sensory characteristics of sponge cake based on oat flour and sunflower seed flour with baking powder concentration. This study used a factorial Randomized Block Design (RCBD) with two factors, namely flour (oats: sunflower seeds) namely (100%: 0%, 75%: 25%, 50%: 50%) with baking powder concentration (4%: 6%) The parameters tested were swellability, swellability stability, crumb morphology, moisture content, ash content, fat content, protein content and organoleptic (taste, texture, preference). The results of this study showed that the proportion of oat flour and sunflower seed flour with baking powder concentration had a significant effect on swelling power, fat content, protein content and sensory test of taste and preference but did not interact on the stability of swelling power, moisture content, ash content, and test results. texture sensor. The best results from this study are A2B2 with flour concentration (75% oats : 25% sunflower seeds) and 6% baking powder concentration with a swelling power value of 108.78%, stability of swelling power of 89.25%, crumb morphology (large pores). , water content 22.11%, ash content 1.51%, protein content 6.62%, fat content 12.43%, taste organoleptic 5 (pretty good), texture organoleptic 4.32 (neutral), and preference 5, 28 (pretty good). The results of sponge cake characteristics were compared with previous studies and the cake quality requirements were according to SNI 01-3840-1995