Effect of Temperature and Baking Time on the Quality of Sponge Cake
Afifah Tiara Desla,
Elida Elida
Abstract:This study aims to analyze the effect of temperature and baking time (temperature 160ᴼ C and time 30 minutes, temperature 170ᴼ C and time 25 minutes, temperature 180ᴼ C and time 20 minutes) on the quality of sponge cake including the quality of volume, shape, color, aroma, texture. and taste. This type of research is a pure experiment using the Completely Randomized Design (CRD) method which has been carried out 3 treatments and 3 repetitions. The object of this research is sponge cake with a temperature and t… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.