THE EFFECT OF Spirulina sp FLOUR FORTIFICATION ON THE SENSORY-CHEMICAL CHARACTERS OF MOCHICAKE

Hagairim Sagala, Mirna Ilza, Ira Sari

Abstract


The aim of the study was to observe the effect of Spirulina flour fortified
to the mochi cake on its sensory-chemical characters This study used an
experimental method by using completely randomized design (CRD) non
factorial. The treatment conducted was producing mochi cake by adding Spirulina
flour at different composition, namely: 1.5, 2.5, and 3.5gs for 1120 gs mochi each.
The products of Mochi cake fortified with the Spirulina flour were evaluated for
their hedonic value and chemical characters. The result showed that the
fortification of 3,5gs Spirulina flour into the mochi was determined as the best
treatment indicated by the highest value of appearance 7.4, texture 7.0, aroma 6.9,
and taste 7.7. The product was containing water 28.50%, protein 3.20%, 4.60 fat,
ash 3.62% and carbohydrate 60.08%.
Keywords: fortification, mochi cake, Spirulina flour


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