Analysis of the Effect of Adding Avocado Seed Flour on Proximate, Physical, and Hedonic Properties of Traditional Semprong Cake

Abstract

Several studies have revealed that avocado seeds contain various compounds that benefit the body. Avocado seeds can be made into avocado seed flour, which has the potential to be used in making semprong cakes. This research aims to analyze the effect of adding avocado seed flour on the proximate, physical, and hedonic properties of traditional semprong cake. The researcher's method used is method experiment with the objective analysis of characteristic chemistry, physical properties, as well as organoleptic tests on cakes semprong with the addition of flour seed avocado on three different levels, namely 10, 15, and 20 percent of the total composition material. From the resulting laboratory test results from the addition of flour seed avocado in making cake semprong highest protein content was found at a percentage of 20 percent, namely as much as 4.958 percent, the highest fat content is at a percentage of 20 percent, namely 5.415 percent, the highest water content is at a percentage of 10 percent, namely 2.992 percent, the highest ash content is at a percentage of 20 percent, namely 1.771 percent, the highest carbohydrate content is at a percentage of 10 percent, namely 86.148 percent, the highest physical texture properties are at a percentage of 20 percent, namely 0.444 percent, the lowest brightness level is at 10 percent percentage of 67.13N, The highest level of taste preference at a percentage of 10 percent is 4.15 (liked), the highest level of texture preference is at a percentage of 10 percent, namely 4.46 (liked), the highest level of color preference is at a percentage of 10 percent, namely 4.31 (liked), the highest level of aroma preference at a percentage of 10 percent is 4.36 (liked).