Comparing the characteristics of traditional Steamed Apam Cake Prepared Using Various Leavening Agents Erni Sofia Murtini, Elma Cahya Dewi Kusmadi
Food Science and Biotechnology Department, Agricultural technology Faculty, Universitas Brawijaya
Jl. Veteran, Malang, Indonesia 65145
Abstract
Steamed apam is a traditional cake popular among Javanese people made from rice flour, sugar, coconut milk, and leavening agents. Variations in recipes and leavening agents can result in variations in the quality of steamed apam cakes. This research was conducted to compare the characteristics of the steamed apam cake prepared using 5 different leavening agents (instant yeast, cassava tapai, glutinous rice tapai, white rice tapai, and baking powder). Variations in leavening agents have a significantly effect on the batter^s pH, viscosity, density, and total soluble solids. While the properties of steamed apam cake, such as volume development, adhesiveness, gumminess, color (L*, a*, b*), pore size, and moisture content, are all significantly impacted by variations in the type of leavening agent used. The highest to the lowest volume development of steamed apam cakes was obtained from the formulation using the leavening agents of instant yeast> glutinous rice tapai> cassava tapai> baking powder> white rice tapai. However, when compared to steamed apam cake made with other leavening agents, steamed apam cake made using white rice tapai has the softest texture. The best steamed apam cake based on physicochemical and organoleptic characteristics is steamed apam cake with white rice tapai as the leavening agent with characteristics of volume development 48.67%, hardness 121.06 g, adhesiveness 2.64 mJ, cohesiveness 0.49, springiness 12.17 mm, gumminess 73.14 g, chewiness 8.64 mJ, color (L*, a*, b*) 65.50- 0.32- 12.30, pore size 0.011 mm2, and moisture content 48.89%. Organoleptic test on a scale of 1-5 as follows: appearance 3.78 (slightly like), color 3.99 (slightly like), taste 3.41 (slightly like), aroma 3.63 (slightly like), and texture 3.61 (slightly like).
