The QUALITY STEAMED SPONGE CAKE WITH SUBSTITUTION OF PEGION PEA BEAN TEMPE FLOUR (Cajanus cajan) and PURPLE SWEET POTATO FLOUR (Ipomoea batatas) AS SWEETENER

steamed sponge cake, pigeon pea flour, purple sweet potato flour, natural sweetener

Abstract

Steamed sponge cake is a traditional snack that is often found in markets with a variety of attractive colors. Steamed

sponge cake is made from wheat flour, granulated sugar, liquid milk, and eggs. This research used other additional

flour, namely pigeon pea tempeh flour and purple sweet potato flour. The research carried out aimed to determine the

effect of the substitution of pigeon pea tempeh flour and purple sweet potato flour as natural sweeteners on the quality

of steamed sponge cake based on chemical, physical, microbiological, and organoleptic parameters. The experimental

design in this study used a Completely Randomized Design (CRD) with variations of wheat flour, pigeon pea tempeh

flour, and purple sweet potato flour, respectively, namely control 80:0:0, treatment (A) 40:24:16, treatment (B)

40:20:20, and treatment (C) 40:16:24. The steamed sponge cake in this study contained water content of 35.25-37.76%,

ash content of 1.23-2.10%, the fat content of 5.62-9.76%, the protein content of 8.28-10.04%, the carbohydrate content

of 43.13-49.73%, insoluble fiber content of 3.59-26.35%, soluble fiber content of 1.67-20.54%, total sugar content of

6.57-24.83%, volume expansion of 55,49-77,45%, texture hardness of 3.18-8.49 N, and microbiology test of Total Plate

Number and Yeast Mold Number in accordance with sweet bread standards according to SNI 01-3840-1995. Steamed

sponge cake with the substitution of pigeon pea tempeh flour and purple sweet potato flour, which produced the best

treatment based on physical, chemical, microbiological, and organoleptic quality, was treatment B (40:20:20).