EXPERIMENTAL STUDY OF DRY SPONGE CAKE USING AMBON BANANA FLOUR

Abstract

This study aims to determine the foaming technique for processing dry sponge cake made from Ambon banana flour in terms of its quality, including the indicators of taste, color, aroma and texture. Meanwhile, the population and sample of this study were 30 female students of STP AMPTA YOGYAKARTA who took part in the student culinary club and expert activity unit. Thus, the data collection techniques used are experimental, observation, documentation, interviews and literature study methods. In-depth interviews were conducted with the experts to find out the results of experiment 1 to experiment 2 in order to produce good dry banana flour sponge cake. Furthermore, the data analysis technique in experimental research II uses hedonic and organoleptic tests. The results of the study show that the use of sponge method in the experiment II resulted that the use of Ambon banana flour in dry sponge cake have good quality lies in its taste, color, texture, and flavor. Moreover, shaking the egg whites separately in making dry sponge cake using Ambon banana flour produces a better banana flour sponge cake. Next, the taste of dry banana flour sponge cake has the advantage over dry sponge cake obtained from pure banana flour because pure Ambon banana flour tastes and smells are more delicious. The texture of dry banana flour sponge cake is quite good according to dry sponge texture standards. Whereas, the aroma of dry sponge cake from banana flour produces dry sponge cake that is good in terms of its nice aroma. In addition, the colors of dry sponge cake made from banana flour are good to look at.Keywords: ambon banana flour, dry sponge cake, food quality, hedonic test, organoleptic.