Physical and proximate analysis of green banana cake premix flour

Abstract

Abstract Green banana cake is a traditional cake from South Sulawesi, Indonesia. This cake is made from “Raja” banana wrapped in a mixture of wheat flour, rice flour, coconut milk, sugar, and food coloring. Weighing the raw material in making the dough of green banana cake takes approximately 30-45 minutes, therefore we need a green banana dough cake premix flour that is ready for use. The purpose of this study was to analyze the physical properties and proximate of green banana cake premix flour, premix dough and exported dough. The method used is to analyze the physical and proximate properties of green banana cake premix flour (40% wheat flour: 30% rice flour: 20% coconut milk: 10% sugar and pandanus leaves powder 0.1%), dough green banana cake premix flour after cooked at 100°C and dough green banana cake which has been exported abroad as a comparison. This study used a complete randomized design method with two replications. The results showed a physical analysis of the elasticity and hardness of the dough green banana cake premix flour and the exported dough was 193.7%; 362.8% and 2.71 N/mm 2 ; 1.65 N/mm 2 , respectively. The proximate content of green banana cake premix flour, premix dough and exported dough as in order were water content (6.75%; 9.39%; 7.84%), ash content (0.95%; 0.51%; 0.24%), protein content (8.74%; 4.67%; 2.11%), fat content (8.17%; 3.07%; 0.92%), and carbohydrates (56.64%; 25.02%; 39.34%).

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