HASIL PENGAMATAN

ACARA I
METODE PEMBUATAN CAKE

Tabel 1.1 Uji Organoleptik Cake

Rasa Tekstur
No Panelis Pound Sponge Chiffon Pound Sponge Chiffon
Cake Cake Cake Cake Cake Cake
1 Lilis Neneng K. 1 3 4 3 5 4
2 Nonik Salwinda 1 5 4 3 5 4
3 Yayik Dwi Balgis 2 4 5 3 5 4
4 Wahyuning Pinarsih 2 3 3 3 3 4
5 Baiq Idiya Safitri 1 5 4 4 4 4
6 Ahyan Saris 2 3 2 4 5 3
7 Aula Rahmatin 2 3 2 4 5 2
8 Baiq Agustina 2 4 3 3 5 3
9 Haqiatussolihat 2 4 2 3 4 3
10 Dara Ariella Kahar 2 4 2 4 5 3
11 Endah Suseptia 3 4 4 3 5 4
12 Era Fazira 2 4 4 3 5 3
13 Fitri Wulandari 1 5 4 3 5 4
14 Icha Hartanti D. 2 4 4 3 5 5
15 Indri Rahmayanti 2 5 4 3 5 5
16 Lola Sita Septina 1 5 3 4 5 4
17 Maharani Firdaus 1 4 3 4 5 4
18 Musfika Agustina S. 2 4 3 3 5 4
19 Maulinda Zahara 2 3 4 3 5 4
20 Nella Sativa 2 3 3 4 5 4
21 Ni Made Neni P. 2 3 3 3 4 4
22 Susi Aprilianti 2 3 4 3 5 4
23 Titin Kurniati 2 4 4 2 4 3
24 Yulia Isnawati 1 5 4 3 5 4
25 Zikratun Zainatin 1 4 3 3 5 4

Tabel 1.2

Metode
Organoleptik
Pound Cake Sponge Cake Chiffon Cake
Rasa 2.21 3.52 3.68
Tekstur 2.31 3.52 3.57
Tinggi Pengembangan H Sb = 1 cm H Sb = 4 cm H Sb = 1.3 cm
H St = 1 cm H St = 4.8 cm H St = 1.8 cm
Pori-pori