Uji Organoleptik Kue Bolu (Turmeric) dengan Penambahan Kunyit dan Bubuk Kayu Manis (Cinnamomum Verum)

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Sponge cake is a cake made from wheat flour with the addition of eggs and sugar. According to Andriani (2012), sponge cakes are generally ripened in 2 ways, namely, baked in the oven and steamed. Steamed sponge cake is a sponge cake that is steamed in a drum by relying on hot steam. For this reason, we try to use local diternate food, namely turmeric and cinnamon, to be used as candy products that can be useful not only as snacks but as entrepreneurial opportunities for students. To get the right quality turmeric and cinnamon sponge cake that can be enjoyed by everyone, organoleptic tests were carried out on 30 panelists using the Complete Randomized Design (RAL) method with a sample of 5 treatments with 3 repetitions. From the test results, it is known that the average sample of 222 is superior to samples 102, 122, 132, and 202. The average percentage of sample favorability level 222 in terms of color was 4.17, in terms of aroma 4.03, in terms of taste 4.43, and in terms of texture 4.23. In the analysis using anova signification on Taste was higher compared to others, with F-Count of 3,976. That way the sample 222 is the Sponge (Mustache) product with the most preferred composition, and the taste parameter is the parameter that most affects the level of liking

Keywords : sponge cake, cinnamon, turmeric