Formulating Baked-Roll Cake by Using a Composite of Wheat Flour, Soy Flour, and Vegetable Flour (Carrot, Purple Yam, and Red Bean) as a Healthy Snack for Children aged 5-6 Years at Kindergarten in Tangerang

Abstract

This research is aimed to get a product formulation of baked-roll cake by using a composite of soy flour, carrot flour, purple yam flour and red bean flour as a healthy snack is accepted and preferred by children aged 5-6 years based on sensory quality analysis and nutritional food analysis. To make this product, a process was conducted at Pastry Bakery Laboratory, Culinary Art-Family Welfare Science, Faculty of Engineering at the State University of Jakarta. An organoleptic test of baked-roll cake product was conducted at Kindergarten in Tangerang. Research method used was an experimental method by applying a composite of soy flour, carrot flour, purple yam flour and red bean flour in baked-roll cake. Friedman test was used as a statistical analysis to find out an effect of  a composite of those flours through sensory quality analysis result of baked-roll cake. Based on a laboratory test, a comparison usage of baked-roll cake was 50:30:20 (wheat flour: carrot flour/red bean flour/purple yam flour: and soy flour). A protein content was resulted by using Kjeldahl method was 7,0559 grams for baked-roll cake through red bean flour, 4,4642 grams for baked-roll cake through purple yam flour, and 6,0240 grams for baked-roll cake through carrot flour. A total carotene content was resulted by using Spectrophotometric method was 9,2197 ppm for baked-roll cake through red bean flour, 10,9012 ppm for baked-roll cake through purple yam flour, and 11,7955 ppm for baked-roll cake through carrot flour. It meant that the highest total carotene content with applying Spectrophotometric method was baked-roll cake through carrot flour.