UJI KESUKAAN BANANA CAKE GLUTEN FREE

Abstract

Flour is one of the main ingredients used in making cakes and breads. Public awareness to consume healthy food has increased. So that there are variations in products such as cookies, cakes and breads made using special flour that does not contain gluten so that it is more nutritious for health. Banana cake is one of the cake variants that is popular with the public, because it has a distinctive taste, namely, sweet banana fruit and smells good. The banana which is the mixture is already rich in nutrients. The aim of this re­search is to discuss the banana cake preference test which is healthier without gluten. This study used an expression method with an organoleptic test. The research instrument used a questionnaire. The aspects assessed are aroma, color, taste and texture. The results obtained by respondents prefer the use of banana flour than wheat flour in a gluten free banana cake.