PENGARUH SUHU ADONAN SAAT PENAMBAHAN TELUR DAN SUHU PEMANGGANGAN TERHADAP MUTU KUE SUS (Choux paste)

THE EFFECT OF DOUGH TEMPERATURE WHEN ADDING EGGS AND BAKING TEMPERATURE TO THE QUALITY OF SUS CAKE (Choux paste)

Abstract

Sus cake is one of the pastry products that has a dry and crunchy texture. The texture given is influenced by the temperature of the dough when adding eggs and the baking temperature and ingredients used. From several stages of making Sus cakes, baking temperature is one of the stages that greatly determines the quality of quality.

The purpose of this study was to determine the interaction between the temperature when adding eggs and the right baking temperature in making Sus cakes. The study was conducted using a Complete Randomized Design (RAL) Factorial pattern consisting of 2 factors. The first factor is the temperature of the dough when adding eggs with temperatures (45°C, 50ºC, and 55ºC.). The second factor is the roasting temperature (160ºC, 180ºC, and 200ºC). The product is then analyzed for moisture content, texture and organoleptic.

The results of research on Sus cakes resulted in treatment with dough temperature when adding eggs 50°C and baking temperature 200°C is the most appropriate treatment for making Sus cakes. The best moisture content for Sus cake is 38.34% with the dough temperature when adding eggs 55°C and baking temperature 200°C. The highest Sus cake texture is 4.23% with dough temperature when adding eggs 45°C and baking temperature 200°C. There is an interaction between the temperature of the dough when adding eggs and the baking temperature on moisture content and texture. In organoleptic testing of fried bread on the attributes of color, taste, aroma, texture and  overall appearance favored by panelists.