Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake
Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in pro...
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| Format: | Article |
| Language: | English |
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2023-09-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/20 |
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| author | Risa Meutia Fiana Novelina Novelina Rezy Gusmita |
| author_facet | Risa Meutia Fiana Novelina Novelina Rezy Gusmita |
| author_sort | Risa Meutia Fiana |
| collection | DOAJ |
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Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in producing the best product and to determine the storage time of the best Ladu cake. This study was designed using a completely randomized design (CRD) with 5 treatments (comparison of rice flour and dry grated coconut 100%:0%; 95%:5%; 90%:10%; 85%:15%; and 80%:20 %) and 3 replicates. The results showed that the ratio of dry grated coconut had an effect on moisture content, ash content, fat content, carbohydrate content, crude fiber content, friability, color, aroma, texture and taste. However, it had no significant effect on protein levels. Based on the chemical, physical and sensory characteristics of the comparison of Ladu cake products, the best product was obtained in the 10% dry grated coconut and 90% rice flour treatment with the characteristics of this treatment being 1.96% water content, 2.42% ash content, fat content 19.55%, protein content 7.56%, carbohydrate content 68.86%, crude fiber content 2.73%, and the average value of sensory analysis of aroma 3.70, color 4.07, texture 3.53 and taste 3.97.
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| format | Article |
| id | doaj-art-3c09541d80fc4267abbf46b88263d2e5 |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-3c09541d80fc4267abbf46b88263d2e52025-01-18T10:11:49ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852023-09-01202Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu CakeRisa Meutia Fiana0Novelina Novelina1Rezy Gusmita2Andalas UniversityAndalas UniversityAndalas University Ladu cake is a traditional cake originating from the Pariaman area which has a savory and crunchy taste and a unique shape. This study aims to determine the effect of the ratio of dry grated coconut on the characteristics of the Ladu cake, to determine the effect of the best comparison level in producing the best product and to determine the storage time of the best Ladu cake. This study was designed using a completely randomized design (CRD) with 5 treatments (comparison of rice flour and dry grated coconut 100%:0%; 95%:5%; 90%:10%; 85%:15%; and 80%:20 %) and 3 replicates. The results showed that the ratio of dry grated coconut had an effect on moisture content, ash content, fat content, carbohydrate content, crude fiber content, friability, color, aroma, texture and taste. However, it had no significant effect on protein levels. Based on the chemical, physical and sensory characteristics of the comparison of Ladu cake products, the best product was obtained in the 10% dry grated coconut and 90% rice flour treatment with the characteristics of this treatment being 1.96% water content, 2.42% ash content, fat content 19.55%, protein content 7.56%, carbohydrate content 68.86%, crude fiber content 2.73%, and the average value of sensory analysis of aroma 3.70, color 4.07, texture 3.53 and taste 3.97. https://chipset.fti.unand.ac.id/index.php/aijans/article/view/20Dry grated coconutLadu cakerice flour |
| spellingShingle | Risa Meutia Fiana Novelina Novelina Rezy Gusmita Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake Andalasian International Journal of Agricultural and Natural Sciences Dry grated coconut Ladu cake rice flour |
| title | Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake |
| title_full | Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake |
| title_fullStr | Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake |
| title_full_unstemmed | Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake |
| title_short | Comparative Effect of Grated Coconut (Cocos nucifera, L.) on the Characteristics of Ladu Cake |
| title_sort | comparative effect of grated coconut cocos nucifera l on the characteristics of ladu cake |
| topic | Dry grated coconut Ladu cake rice flour |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/20 |
| work_keys_str_mv | AT risameutiafiana comparativeeffectofgratedcoconutcocosnuciferalonthecharacteristicsofladucake AT novelinanovelina comparativeeffectofgratedcoconutcocosnuciferalonthecharacteristicsofladucake AT rezygusmita comparativeeffectofgratedcoconutcocosnuciferalonthecharacteristicsofladucake |