PEMANFAATAN EKSTRAK KASAR POLISAKARIDA LARUT AIR UMBI GEMBILI PEMBUATAN CAKE

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.