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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal
Febriyanto Husain
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Pengaruh Substitusi Tepung Buah Lindur (Bruguiera gymnorhizza) terhadap Karakteristik Mutu Kue Kolombengi Febriyanto Husain; Asri Silvana Naiu; Faiza A Dali
The NIKe Journal VOLUME 11 ISSUE 4 | DECEMBER 2023
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i5.23936

Abstract

This research aims to determine the best substitution for lindur fruit flour (Bruguiera gymnorhizza) on the quality characteristics of Kolombengi cake. This research consisted of 3 stages, namely making lindur fruit flour (Bruguiera gymnorhizza), formulation of Kolombengi cake and characterization of the organoleptic and chemical quality of Kolombengi cake. The treatment in this research was a concentration of lindur fruit flour (Bruguiera gymnorhizza) of 30%, 40% and 50%, which is a substitute for wheat flour in making kolombengi cakes. Analysis of the data used for chemical testing uses analysis of variance (ANOVA), then the determination of the selected product is carried out using the Bayes test. The research results showed that the kolobengi cake which was substituted with lindur fruit flour with a concentration of 40% was the selected product which contained 12.52% water, 1.12% ash, 5.28% protein, 2.35% fat and 78.74% carbohydrates.
Co-Authors Asri Silvana Naiu Faiza A Dali