PENGARUH SUBTITUSI TEPUNG GATOT INSTAN TERHADAP MUTU ORGANOLEPTIK CHIFFON CAKE Rosiska Arziana Program Studi S1 Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Surabaya

Instant gatot chiffon cake is a development product of chiffon cake which using local materials gatot instant. Instant gatot flour has amylopectin starch amounted to 39.41% so it can replace wheat flour which has amounted to 33.64% amylopectin in making instant gatot chiffon cake. The purpose of this study was to determine 1) the effect of the subtitution of instant gatot flour chiffon cake based preference level parameter flexibility, texture, pore, color, aroma, flavor, and preference level 2) chiffon cake nutritional value isntant gatot best of organoleptic test result. This research experiment with a single factor pattern design with 3 treatments and instant gatot flour is 30%:70%, 15%:85%, and 100% instan gatot flour. The data was collected through observation method organoleptic preference level. Samples are assessed by trained panelists Prodi Tata Boga in the Department of PKK FTUNESA as many as 15 people, semi-trained panelists Prodi Tata Boga student already attending in pastry and bakery as many as 15 people. Statistical analysis used was Anova One-way. A best product test results conducted chemical tests to determine the content of starch, protein, fat and fiber of gatot chiffon cake. The results show: The subtitution of instan gatot flour significant effect on the rate chiffon cake which includes texture, pore, aroma, color, flavor and preference level, but no significant effect on the flexibility. The nutritional of the best instant gatot chiffon cake with formulas (%): instant gatot flour 100, egg yolk 100, water 75, salad oil 80, egg white 190, sugar (1) 100, sugar (2) 50, baking powder 4, salt 3, cream of tar-tar 1 are 49,86% carbohydrate, 7.65% protein, 1.38% fat and 1.88% fiber. Kata Kunci: chiffon cake, instant gatot, instan gatot flour