ANALISIS PERBANDINGAN MIXING METHODS (FLOUR BATTER METHOD, BLENDING METHOD, ALL-IN METHOD) PADA MUTU SENSORIS POUND CAKE

Abstract

This research was conducted with the aim of obtaining information and analyzing the influence of different mixing methods in pound cake production on sensory quality, including aspects of interior color, exterior color, aroma, taste, pores, and texture. The research was carried out in the Pastry and Bakery Laboratory of the Culinary Arts Program, Faculty of Engineering, Universitas Negeri Jakarta. The research period started from June 2023 to December 2023. This study used an experimental method and was evaluated with organoleptic tests on sensory quality testing conducted with 30 semi trained panelists, namely students of the Culinary Arts Program, Faculty of Engineering, Universitas Negeri Jakarta. The results of the sensory quality test using the Friedman test with a significance level of 5% (α = 0.05) showed that there was an influence of different mixing methods on the sensory quality of pound cake in the texture aspect. The test was followed by the Tukey test, which indicated that the pound cake with the all-in method was the best treatment. However, there was no influence of different mixing methods on the sensory quality of pound cake in terms of interior color, exterior color, aroma, taste, and pores. Based on the research results, the best treatment is the pound cake with the all-in mixing method. This treatment was chosen because the texture of the pound cake product is the most emphasized and influential aspect of pound cake quality.