SUBSTITUTION OF RED SPINACH FLOUR AND DRAGON FRUIT ON THE LEVEL OF FAVORITE CAKES

Abstract

One of the healthy substitutes for local ingredients for processing cake batter is red spinach
flour and dragon fruit. Dragon fruit adds to the nutritional value of the product because it
contains substances that increase the immune system, while red spinach flour (Amaranthus
tricolor) is a nutritious food ingredient that contains Vitamins A, C, and Folic acid. The
purpose of this study was to determine the level of preference for talam cake modified with
red spinach flour and dragon fruit. This type of research is a quasi-experimental using 3
completely randomized designs (CRD) with formulation 1 (F1) 5 g red spinach flour, 60 g
dragon fruit and formulation 2 (F2) 3 g red spinach flour, 40 g dragon fruit, while
formulation 3 (F2) F3) 2 g of red spinach flour and 30 g of dragon fruit. Types of panelists
are moderately trained and trained panelists. The results of the test of the level of consumer liking
for the color of talam cakes, most of them chose the category very like the formulation 2 (F2)
with the highest percentage of 65.0%. For the aroma, most of them choose the category
they like very much, namely in formulation 2 (F2) 75.0%. For texture, most of them chose
the category like formulation 3 (F3) 65.0%. For the taste, most of them chose the very like
category, namely in formulation 2 (F2) which was 75.0%, the aroma for formulation 3 (F3)
had a liking category of 40.0%, because the aroma of dragon fruit was more dominant than
the aroma of red spinach flour. It is recommended for further research to implement this
research product for those with nutritional problems, especially low blood pressure