| dc.description.abstract | Indonesia is rich with various tubers included gembili (Dioscorea esculenta L.) which
are easily grown anywhere throughout the country. They, however, have not been made
use of optimally by people. So far, this tuber is considered to be an inferior tuber and has not
been used as the source of hydrocolloid substance. One of the hydrocolloid substances in
gembili tuber which has potential to improve cake quality. The study was conducted to
determine changes in the properties of cake with the addition water-soluble polysaccharide
(PLA) extracts of tuber gembili and the right combination to produce a cake with good
properties include water content, development power, density, texture, color (lightness),
baking loss, staleness, and the appearance of slices. The method of analysis used is
descriptive method with use the tables and graphs to interpret the observations. The
treatments used include control that is without the addition of PLA extract, the addition of
PLA extract 0,1%, 0,2%, and 0,3% (by weight of flour). The results indicate that precise
addition PLA extract of tuber gembili is 0,2%. Addition PLA extracts of tuber gembili tends to
increase levels of water and power development, improve texture, appearance slices, cakes
and staleness. Addition PLA extracts of tuber gembili produces a cake with characteristics is
different from controls, but not significantly different in the baking loss parameter, L value
(lightness), and density. | en_US |
