Food Science and Technology Vol. 11(1), pp. 1 - 6
DOI: 10.13189/fst.2023.110101
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Using Stevia Powder to Make Low Calorie Bolu Kemojo (Kemojo Cake)-Traditional Snack in Riau Province, Indonesia

Daimon Syukri ^1,*, Dita Fitriani ², Jaswandi ³, Kurnia Harlina Dewi ^2
1 Department of Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
² Department of Agroindustrial Technology, Faculty of Agricultural Technology, Andalas University, Indonesia
³ Department of Animal Production, Andalas University, Indonesia

ABSTRACT

Kemojo cake is one of the traditional foods in Riau Province, Indonesia, which is highly favored by the public, especially teenagers. It is known for its shape that resembles frangipani flower and its specific green color. This food has a very sweet flavor. For the development of food products from kemojo cake, the use of low-calorie sugar as the sweetener was developed, which can make this food more functional. In this study, the utilization of stevia for the sweetener of Kemojo cake was carried out. The research aimed to evaluate the effect of stevia low calorie sweetener on the physicochemical and sensory properties of traditional Kemojo cake. This research covered the optimization of sweetener extraction techniques from stevia and the formulation of the use of stevia for the production of more functional kemojo cake. The concentration of stevia was added sequentially at 0%, 0.5%, 1%, 1.5%, and 2%. The result showed as follows: in physicochemical properties, it had a significant effect on several aspects such as moisture, ash, carbohydrate, calories, texture and color value. But, it does not have a significant effect on protein and fat content. Sensory evaluation had a significant effect on color and texture parameters. However, it does not have a significant effect on aroma, sweetness and aftertaste. The best treatment based on chemical analysis, physical analysis and sensory evaluation was the addition of 1% stevia with moisture content (40.46%), ash (1.27%), protein (4.96%), fat (39.72%), carbohydrate (13.59%), texture (21.29 N/m²), color index (dark green). The utilization of stevia as a low-calorie sweetener for the development of a more functional kemojo cake is very promising for the public society application.

KEYWORDS
Kemojo, Characteristics, Extraction, Natural Sweetener, Stevia rebaudiana

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Daimon Syukri , Dita Fitriani , Jaswandi , Kurnia Harlina Dewi , "Using Stevia Powder to Make Low Calorie Bolu Kemojo (Kemojo Cake)-Traditional Snack in Riau Province, Indonesia," Food Science and Technology, Vol. 11, No. 1, pp. 1 - 6, 2023. DOI: 10.13189/fst.2023.110101.

(b). APA Format:
Daimon Syukri , Dita Fitriani , Jaswandi , Kurnia Harlina Dewi (2023). Using Stevia Powder to Make Low Calorie Bolu Kemojo (Kemojo Cake)-Traditional Snack in Riau Province, Indonesia. Food Science and Technology, 11(1), 1 - 6. DOI: 10.13189/fst.2023.110101.