UJI KUALITAS ORGANOLEPTIC SUBTITUSI TEPUNG SORGUM DALAM PEMBUATAN BUTTER CAKE

Abstract

This study aims to to get formulation of a best subtitusi sorghum flour in the manufacture of butter cake. The research was conducted by experimental methods, is by applying the manufacture of cake based on standards a prescription made from wheat flour with subtitusi sorghum flour with the percentage 20 % , 40 % , and 60 %, to 3 products was tested by testing organoleptic. The results of the analysis came to the conclusion that butter cake with a subtitusi flour sorghum as many as 20% to be preferred in terms of aroma, color, taste, and texture