Page 92 - Conference Book The 3rd IConVET "Future of TVET Graduates: Developing Talent for Industry 4.0 and The New Normal"

The 3 International Conference
rd
on Vocational Education and Technology (IConVET)
Universitas Pendidikan Ganesha - Bali | 7 November, 2020
th
THE UTILIZATION OF LADY FINGERS BANANA
FLOUR INTO CAKE AS CREATIVE PRODUCT, AS A
WAY TO EMPOWER THE LOCAL INGREDIENTS

Luh Masdarini , Risa Panti Ariani , Ida Ayu Putu Hemy Ekayani
1
1
1
1 Faculty of Engineering and Vocational, Ganesha University of Education
masdarini@undiksha.ac.id, risa.panti@undiksha.ac.id,
hemy.ekayani@undiksha.ac.id

Abstract. This research aims at creating good quality cake made of lady
fingers banana flour as a way to support the empowerment of local
ingredients as well as the endurance of the food. The target of this research
is to gain a variation of cake made of lady fingers banana which has good
quality standard formula. Meanwhile, the specific targets are: (1) gaining an
accurate formula of lady fingers banana cake, (2) gaining the quality of lady
fingers banana cake seen from its volume, pore, aroma, texture, and taste
through organoleptic test, (3)gaining feedback about the society’s taste
towards the lady fingers banana cake. The data was obtained by observation
using quality test observation sheet (organoleptic test) to 5 expert panelists
and the taste test observation sheet to 15 people in the society. Then, the data
was analyzed descriptively. The result shows that (1) the formulation of 75
% lady fingers banana flour is the best formulation for standard recipe of
making lady fingers banana cake, (2) the variation of lady fingers banana
cake has organoleptic quality in the rage of good in the aspect of volume,
pore, aroma, texture, and taste, (3) the society likes the product of lady
fingers banana flour from the aspect of volume, pore, texture and taste.
Meanwhile, society shows that they quite like the aroma of lady fingers
banana cake.

| IConVET 2020 | 92

https://conference.undiksha.ac.id/iconvet/ | 92 |