Making Sponge Cake from Banana Flour as a Substitution of Flour with Enrichment of Kedela Flour

Oct 13, 2025 by recoveryshake.com 40 views

Making Sponge Cake from Banana Flour as a Substitution of Flour with Enrichment of Kedela Flour

Exploring the Potential of Banana Flour and Soybeans in Making Sponge Cakes: An Effort to Innovate and Use Local Resources

In recent years, there has been a growing interest in utilizing local resources to create delicious and highly nutritious food products. This study aims to explore the potential of banana flour and soy flour as an alternative to flour in making sponge cakes. The use of local resources not only provides added value for sponge cake products but also supports efforts to use local resources and increase the selling value of products.

Background and Significance

The utilization of local resources is an important focus in developing food in Indonesia. Banana flour and soy flour are two local resources that have been identified as potential alternatives to flour in making sponge cakes. Banana flour is a by-product of banana processing and is rich in nutrients such as potassium, magnesium, and fiber. Soy flour, on the other hand, is a by-product of soybean processing and is rich in protein, fiber, and isoflavones.

The use of banana flour and soy flour in making sponge cakes has several benefits. Firstly, it provides a unique flavor and texture to the cake. Secondly, it increases the nutritional value of the cake by providing essential nutrients such as potassium, magnesium, and fiber. Finally, it supports the use of local resources and increases the selling value of products.

Methodology

This study was conducted using a randomized factorial group design with two factors, namely the concentration of banana flour (P) and the concentration of soy flour (K). Four levels of banana flour concentration were tested, namely 15%, 30%, 45%, and 60%, and four levels of soy flour concentration were tested, namely 0%, 5%, 10%, and 15%. The parameters analyzed included water content, protein content, ash content, degree of development, organoleptic value (aroma, taste, and texture), and total microbes.

Results

The results showed that the concentration of banana flour had a very significant effect on water content, degree of development, organoleptic value of taste, and total microbes. Meanwhile, the concentration of banana flour did not have a significant effect on protein content, ash content, and organoleptic value of aroma and texture.

The concentration of soy flour also had a very significant effect on water content, ash content, degree of development, organoleptic value of taste and texture. However, the concentration of soy flour did not have a significant effect on protein content, organoleptic value of aroma, and total microbes.

The combination of banana flour concentrations and the concentration of soy flour did not have a significant effect on all parameters. However, a combination of 30% banana flour concentration and 5% soybean flour concentration produced good quality sponge cakes and receipt.

Analysis and Conclusions

This study shows that banana flour and soy flour have the potential as an alternative to flour in making sponge cakes. The use of banana flour has a significant effect on several parameters of cake quality, such as water content, degree of development, and organoleptic value of flavor. This shows that banana flour can contribute in producing soft texture and distinctive taste in sponge cakes.

Soybean flour, on the other hand, can increase ash levels and organoleptic value texture in sponge cakes. Higher ash levels indicate that the resulting sponge cake has a higher mineral content. A good texture, which is indicated by a high organoleptic value of texture, can provide a more satisfying chewing sensation.

The optimal combination of banana flour and soybean flour in this study is 30% banana flour and 5% soybean flour. This combination produces sponge cakes that have good quality and receipt, so that it can be an alternative that is worth developing further.

Potential and Recommendations

This research opens opportunities for the development of innovation of sponge cake products by utilizing local resources. The use of banana flour and soybean flour not only provides added value for sponge cake products but also supports efforts to use local resources and increase the selling value of products.

Recommendations for further research are:

Examining a combination of the proportion of banana flour and wider soybean flour to identify the optimal formula that produces the highest quality sponge cake.
Conduct further research on the effect of variations in additional ingredients such as sugar, eggs, and developers on the quality of the resulting sponge cake.
Analyzing stability and storage of sponge cakes made with banana flour and soybean flour to ensure the quality is maintained within a certain period of time.

The development of local resource-based food products like this is expected to contribute to creating innovative, nutritious and competitive food products.

Future Directions

The findings of this study have several implications for the development of sponge cake products. Firstly, it highlights the potential of banana flour and soy flour as alternatives to flour in making sponge cakes. Secondly, it shows that the use of local resources can provide added value for sponge cake products and increase the selling value of products.

Future research should focus on examining the optimal combination of banana flour and soybean flour to produce the highest quality sponge cake. Additionally, further research should be conducted on the effect of variations in additional ingredients such as sugar, eggs, and developers on the quality of the resulting sponge cake.

Conclusion

In conclusion, this study has shown that banana flour and soy flour have the potential as an alternative to flour in making sponge cakes. The use of banana flour has a significant effect on several parameters of cake quality, such as water content, degree of development, and organoleptic value of flavor. Soybean flour, on the other hand, can increase ash levels and organoleptic value texture in sponge cakes.

The development of local resource-based food products like this is expected to contribute to creating innovative, nutritious and competitive food products.
Frequently Asked Questions (FAQs) about Making Sponge Cake from Banana Flour as a Substitution of Flour with Enrichment of Kedela Flour

Q: What is banana flour and how is it different from regular flour?

A: Banana flour is a type of flour made from ripe bananas that have been dried and ground into a fine powder. It is a good source of potassium, magnesium, and fiber, and has a unique flavor and texture that is different from regular flour.

Q: What is soy flour and how does it contribute to the sponge cake?

A: Soy flour is a type of flour made from soybeans that have been dried and ground into a fine powder. It is a good source of protein, fiber, and isoflavones, and can increase the ash levels and organoleptic value texture in sponge cakes.

Q: What is the optimal combination of banana flour and soybean flour for making sponge cakes?

A: The optimal combination of banana flour and soybean flour for making sponge cakes is 30% banana flour and 5% soybean flour. This combination produces sponge cakes that have good quality and receipt, so that it can be an alternative that is worth developing further.

Q: How does the use of banana flour and soybean flour affect the nutritional value of the sponge cake?

A: The use of banana flour and soybean flour can increase the nutritional value of the sponge cake by providing essential nutrients such as potassium, magnesium, and fiber. It can also increase the ash levels, which indicates that the resulting sponge cake has a higher mineral content.

Q: Can I use other types of flour instead of banana flour and soybean flour?

A: Yes, you can use other types of flour instead of banana flour and soybean flour, but the results may vary. It is recommended to experiment with different combinations of flours to find the optimal combination that produces the highest quality sponge cake.

Q: How do I store the sponge cake made with banana flour and soybean flour?

A: The sponge cake made with banana flour and soybean flour should be stored in an airtight container in a cool, dry place. It is recommended to consume the cake within a few days of making it, as it may become stale or develop off-flavors over time.

Q: Can I freeze the sponge cake made with banana flour and soybean flour?

A: Yes, you can freeze the sponge cake made with banana flour and soybean flour. It is recommended to wrap the cake tightly in plastic wrap or aluminum foil and store it in a freezer-safe bag. The cake can be thawed at room temperature or in the refrigerator when you are ready to consume it.

Q: What are the benefits of using local resources such as banana flour and soybean flour in making sponge cakes?

A: The use of local resources such as banana flour and soybean flour can provide several benefits, including:

Increased nutritional value of the sponge cake
Unique flavor and texture
Support for local farmers and the local economy
Increased selling value of the product
Contribution to the development of innovative and competitive food products

Q: Can I use other types of ingredients such as sugar, eggs, and developers in making sponge cakes with banana flour and soybean flour?

A: Yes, you can use other types of ingredients such as sugar, eggs, and developers in making sponge cakes with banana flour and soybean flour. However, it is recommended to experiment with different combinations of ingredients to find the optimal combination that produces the highest quality sponge cake.

Q: How can I ensure the quality of the sponge cake made with banana flour and soybean flour?

A: To ensure the quality of the sponge cake made with banana flour and soybean flour, it is recommended to:

Use high-quality ingredients
Follow a tested recipe
Monitor the cake's texture and flavor during baking
Store the cake properly
Consume the cake within a few days of making it

By following these tips and guidelines, you can create delicious and nutritious sponge cakes using banana flour and soybean flour.