UTILIZATION OF MILLET FLOUR AS THE BASIC MATERIAL TO MAKE

A MILLCOFF CAKE (MILLET COFFEE CAKE)

Putri Sigar Nur Azzizah1, Titin Hera Widi Handayani2

1,2
Culinary Engineering Education Program, Faculty of Engineering, Yogyakarta State University
E-mail: [email protected]

ABSTRACT

Indonesia is rich in local food sources of cereals, but imports of wheat continues to rise each year.
Substitution of wheat flour is one solution to cope with the high number of imported wheat. The cereals that can
be used as a substitute material is millet.The purpose of this study is to determine the right recipe, knowing the
nutrient content and determine consumer acceptance of millcoff cake. Millcoff cake is a product made from
sponge cake flavored coffee that is substituted with millet flour and filling with avocado mouse. This type of
research is the research and development with 4D development model (Define, Design, Develop and
Desimination). Selection of the recipe selected based on the sensory properties of the 4 aspects of color, taste,
texture and aroma. Furthermore, the 3 treatments on prescription elected in substitution of millet flour that is
30%, 40% and 50%. The results showed that the chosen cake is cake with millet flour substitution as much as
50% because it has characteristics which approach control and still be acceptable to consumers.carbohydrate
17.9897% 7.6541% protein content, fat content of 14.6541% 53.0830% moisture content and ash content of
0.9202%.

Keywords: Millet Flour, Sponge Cake, Coffee Powder

INTRODUCTION nutritional information found on the product
development.
Wheat flour is needed in the food Cake development with local food millet
industry, especially patisserie product. The use flour is expected to produce a preferred and
of wheat flour increased with increasing interesting presentation though made of local
number of food industry flour-based products. food. The products to be developed are millcoff
Flour needs in Indonesia met from imports so cake, millcoff cake development will utilize
that imports of wheat increased from year to local food is millet flour. Millcoff cake is an
year. In 2013, wheat need is increasing at 8 innovative patisserie product that uses the basic
million tonnes to 388.347 million tons, that ingredients of coffee sponge cake with filling
number will continue to grow over time. avocado mouse and coffee pudding resulting
Increased consumption patterns of wheat is blend taste millet, avocado and coffee
imported foodstuffs, it means that people have specialties. Millcoff cake served with a weight
started to leave the local food consumption of of 100 grams. Millcoff cake served using a
cereals and switched to wheat and its dessert plate as a serving tool. Garnish used is
processing products. The import problem can cocoa powder, mint leaves and edible flower.
be overcome by replacing wheat flour with Packaging to be used for millcoff cake is
millet flour. rectangular box and label products using Ivory
Development of millet as a food paper 310 grams.
commodity is considered very necessary,
especially in food diversification efforts. Millet METHOD
including minor economic crops but contains
nutrients that are similar to other food crops Types of Research
such as rice, corn, wheat and grain crops. This type of research is research and
(Prabowo, 2010). Millet is one of the main development (Research and Development). R
sources of energy providers, proteins, vitamins & D aims to produce new products through the
and minerals, rich in B vitamins, especially development process. Every product developed
niacin, B6 and folacin also essential amino requires different research procedures.
acids such as isoleucine, leucine, phenylalanine
and threonine. Millet seed contains Place and Time of Research
carbohydrates and protein that is not inferior to The place for researching products from
rice (Syahida, 2010). Development of millet is the trial process prescribing the development,
prospective in an effort to provide a local repairing, product making and proximate
source of carbohydrates so that millet can be testing of product development is carried out in
used as an alternative food ingredient because the Food Laboratory, Food and Fashion
of millet can help meet their food needs. Engineering Education Department, Faculty of
Carbohydrate and protein content similar Engineering, Yogyakarta State University.
to the content of millet flour. The fiber content The time of making the product from the
in millet is also higher than the content of the trial process is the recipe for developing,
flour, from these data can be predicted that repairing, making the product and proximate
millet flour can be used as a substitute for test of the product development carried out
wheat flour and millet flour can be used as a from January to April 2019
base material patisserie the manufacture of
products rich in fiber. Materials
This study aims to determine the proper In this study, the main ingredients is
prescription, determine consumer acceptance of white millet (Panicum Miliceum L.) and wheat
the product development and know the flour. The other main ingredients needed are
granulated sugar, eggs, milk powder, coffee
powder, margarine, emulsifier, avocado, carried out by at least 30 semi-trained panelists
gelatin, and whipping cream. on each product with form sheet product
Tools acceptance as a reference assessment. In this
study, quantitative data obtained from the 30
The equipment used in this study are
panelists acceptance of the products received as
mixers, scales, measuring cups, batter bowls, well as products that are not acceptable. Then
spatulas, pan size 24 cm x 24 cm x 24 cm and the test data were analyzed products paired T-
oven. The tools used for product testing are test on a limited scale sensory test results.
ballpoints, sensory test sheets, plates, spoons,
and water as neutralizers RESULTS AND DISCUSSION

Ingredients R1 R2 R3 Define
Wheat Flour 110 65 grams 110 grams In this study, the define phase is done by
grams reference recipe search. In search of a reference
Eggs 4 items 4 items 4 items
Sugar 100 100 125 grams
recipe using a valid prescription and has been
grams grams tested and successfully. In this study only one
Margarine 50 grams 75 grams 70 grams recipe reference only used later developed.
Cocoa 15 grams 10 grams 30 grams Sponge cake recipe reference can be seen in
Powder Table 3, below.
Milk Powder 10 grams - 10 grams
Table 3. Reference Sponge Cake Recipe
Emulsifier 1/2 tsp - 10 grams
R1 : Recipe Ions Culinary College
Development Procedure
R2 : Recipe Job sheet Patisserie 1 UNY
Models in this research is the R3 : Recipe Magazine Pastry & Bakery
development of 4D (Define, design, develop Based on Table 3 recipes selected
and dissemination). At the stage or stages reference adapted to the desired characteristics
lowest define a stage to define specific terms of is R3
research. The second stage is a design stage .
that is a stage whose aim is to design products Design
that will be produced. The next stage is the Determination of the original formula of
stage of develop, develop stage is the stage to this product is based on trial with several
produce the product development carried out different reference recipes are then selected
through a two-step validation, the validation by recipe with the best flavor. From the recipe
an expert assessment, to be further chosen (R3) treatment performed by the
improvements and the second conducted trials substitution of wheat flour using millet flour.
development. The final stage is the stage The resulting formula can be seen in Table 3
disseminate, at this stage, the development of below.
product promotion in order to be accepted by Table 3. Development of Sponge Cake Recipe
consumers.
Research Data Sources Total
Product Testing Data Sources Stage
In this study, researchers used several Validation I Expert 2 persons
panelists as a data source. Panelists provide an Validation II Expert 2 persons
Test of Semi Trained Minimum of 30
assessment of sensory tests which include taste,
Preference Panelists people
color, aroma, texture and preference for Disseminate Exhibition Minimum of 80
products. Source data can be seen in Table 1 Visitors people
below.
Table 1. Source of Product Testing Data

Data Analysis Method

Methods of data collection is done by
using the product acceptance test. Assessment
 Ingredients F1 F2 F3 Making the sponge cake made using
(30%) (40%) (50%) sponge. First mixing millet flour, wheat flour,
Millet Flour 33 grams 44 grams 55 grams
Wheat Flour 77 grams 66 grams 55 grams
sugar, milk powder, coffee powder, and
Eggs 4 items 4 items 4 items emulsifiers. Then the addition of liquid
Sugar 125 125 125 margarine until homogeneous. Furthermore, the
grams grams grams
Margarine 70 grams 70 grams 70 grams printing and baking.Roasting is sponge cake
Milk Powder 10 grams 10 grams 10 grams with a temperature of 170 ° C until cooked
Coffee 6 grams 6 grams 6 grams (Wayne Gisslen, 2013: 411).
Powder
Emulsifier 10 grams 10 grams 10 grams In making avocado mouse, the first step
Based on Table 3 Selected formula that is mixing avocado puree, gelatin, milk, sugar
is still acceptable in sensory terms of color, and whipping cream. Furthermore, settling in
aroma, flavor, texture and overall is F3 with a refrigerator for 3 hours. In the first stage of
composition of 50% millet flour. making coffee pudding is mixing gelatin, liquid
milk, powdered sugar and coffee.
Characteristics Reference Development In making millcoff cake, the first step is
Product Product
cutting sponge cake with a size of 5 cm x 5 cm.
Form 5 5
Size 5 5 Furthermore, charging with avocado mouse and
Color 4 5 put sponge cake on top. The next stage is the
Aroma 5 5
Taste 4 4 coating of coffee pudding on top then given
Textures 5 5 garnish whipping cream, chocolate pralines and
Overall 4 5
torenia edible flower.
Selection is based on the formula of the
journal entitled Quality Characteristics of Develop
Sponge Cake Containing Various Levels of At this stage of manufacture and testing
Millet Flour written by Hak-Gil Chang that the
Ingredients F1 F2 F3
research results sponge cake with millet flour Avocado 200 225 250
substitution as much as 20% is still acceptable grams grams grams
Sugar 10 grams 10 grams 10 grams
for sensory. The next stage is the determination Gelatin 5 grams 5 grams 5 grams
of mouse avocado recipe development. Milk 20 ml 20 ml 20 ml
Mouse avocado recipe development can Whipping 100 100 100
cream grams grams grams
be seen in Table 4 below.
of products are tested first product, the second
Table 4. Development of Avocado Recipe Mouse
product trials, and trials panelists to be a
Based on Table 4 Selected formula that reference at the time of the exhibition. The trial
is still acceptable in sensory terms of color, results are used to improve the product. The
aroma, flavor, texture and overall is F3 with results of the first validation test can be seen in
avocado 250 grams of composition. Table 5 below.
Table 5. Results of Validation I

Millcoff Cake Making

Based on the results of the validation
Characteristics Reference Development table 4 I in product development shows that the
Product Product flavor aspect has a value corresponding
Form 4 4 whereas aspects of shape, size, color, aroma,
Size 4 4
Color 3 4 texture and overall had a very appropriate
Aroma 4 4 value.
Taste 4 4
Textures 4 4
II validation test results can be seen in Table 6
Overall 4 4 below.
Presentation 4 4 Table 6. Results of Validation II
Packaging 4 4
 Based on the results of the validation II Disseminate
table 6 on product development shows that the At this stage the dissemination products.
aspect of shape, size, color, aroma, flavor, Products tested on 80 panelists at the time of
texture, overall, presentation and overall the final project exhibition. The results of the
packaging has not really like. acceptance test by panelists to millcoff cake
Test panelists conducted 30 semi-trained based on the characteristics of color, aroma,
panelists by panelists from Boga Technical flavor, texture and overall in the category of
Education student of fourth semester. Panelists "highly favored".
provide an assessment of sensory tests which Below is a graph of the average
include taste, color, aroma, texture and overall reception millcoff cake.
for the product.
A test result by semi-trained panelists on
a reference product and development can be
seen in table 7 below.
Table 7. Test Analysis of Panelist Preferences
Characteristics Sig (2-tailed) Information
Based on the above table if Ho is more Color 0,420 Ho
Aroma 0,326 Ho
than 0.05 (> 0.05), the control and development Taste 0,245 Ho
were not significantly different, Ha is less than Textures 0,601 Ho
Overall 0,845 Ho
0.05 (<0.05), the control and development of
real different. It can be concluded from the
table that the aspect of color, aroma, flavor,
texture and overall there was no difference
between the reference product and
development.

Proximate Analysis Millcoff Cake

After the acceptance test performed
proximate test to determine nutrient content
contained in cake millcoff product. Nutrient Figure 1. Graph Average Millcoff Cake Product
content contained in cake millcoff can be seen Acceptance
in Table 8 below. Based on Figure 1 can be seen that the
Table 8. Proximate Analysis of Millcoff Cake overall millcoff cake can be accepted by
Sample Code Analysis Test Result consumers.
Millcoff Cake Water 53.0830 %
Ash 0.9202 %
CONCLUSION
Carbohydrate 17.9897 %
Protein 7.6429 %
Crude Fiber 5.7099 % Based on the results of this study
Fat 14.6541 % concluded that the right recipe for the
Energy 234.5157 Cal/100 manufacture of Millcoff Cake is using 50%
flour and 50% millet flour producing products
According to the table 8 can be seen in accordance with the criteria. Consumer
nutrient content contained in the cake weighing acceptance of these products from the aspect of
100 grams millcoff showed levels carbohydrate color, aroma, flavor, texture and overall in the
17.9897% 7.6541% protein content, fat content of category of "highly favored" so that the
14.6541% 53.0830% moisture content and ash resulting product can be accepted by society
content of 0.9202%.
into one product innovation millet
flour.Nutrient content contained in cake millcoff
showed levels carbohydrate 17.9897% 7.6541% Various Levels of Millet Flour. Korean
protein content, fat content of 14.6541% Journal of Food Science and Technology.
53.0830% moisture content and ash content of Vol 36 No. 6.pp. 924-958.
0.9202%. [3] Prabowo, Bimo. 2010. “Kajian Sifat
Fisiokimia Tepung Millet Kuning dan
REFERENCES Tepung Millet Merah”. Skripsi. Program
studi Teknologi Hasil Pertanian. Fakultas
[1] Afifah Amaly Syahidah. 2010. Millet. Pertanian, Universitas Sebelas Maret,
http://syahidahamaly.blogspot.com/2010/0 Surakarta.
7/millet.html. [4] Wayne Gisslen. 2013. Professional Baking.
Retrieved on February 2, 2019. John Wiley & Sons, Inc., Hoboken, New
[2] Hak-Gil Chang. 2004. Quality Jersey
characteristics of Sponge Cake Containing