Thesis

Physicochemical and Sensory Properties of Steamed Banana Cake Made From Banana Flour and Formulated Using Different Types of Sugar Substitutes

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Bananas are one of the most popular fruits consumed in Indonesia. It is the fruit that
Indonesia produces the most, with 9.2 million tons produced in 2022 and 91 kg consumed weekly per
person. Vitamins and minerals are all found in good amounts in bananas. Bananas are a versatile fruit
that can be used for various kinds of food, such as banana cake. However, banana cake contains
gluten and uses a lot of sugar. This experiment’s objective is to analyze the physicochemical and
sensory properties of gluten-free steamed banana cake that is made from banana flour and rice flour
with three different sugar substitutes: acesulfame-k, sorbitol, and sucralose. There are 4 formulas in
the experiment that are 0.75gr acesulfame K, 250gr sorbitol, 0.25gr sucralose and 150gr sucrose as a
control. The banana cake making was done by stirring all ingredients, steaming and continuing the
analysis that were physicochemical analysis and sensory evaluation. The physicochemical analyses are
moisture content analysis, water activity analysis, texture analysis and color analysis. Meanwhile for
sensory evaluation, a 9-hedonic scale, just about right (JAR) scale and ranking test was done. For
physicochemical analysis, it was found that there are significant differences (p

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Availability

Detail Information

Series Title

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Call Number

FT 24-023

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Gluten-free
banana
banana cake
banana flour
sugar substitutes

Specific Detail Info

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Statement of Responsibility

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