Effect of Lecithin on the Physical and Organoleptic Properties of Steamed Sponge

Abstract

Lecithin is a group of fatty compounds that can be found in soybeans. Lecithin can function as a natural emulsifier and antioxidant. This research aims to improve the performance of steamed sponge on its physical, organoleptic characteristics and cost of production. The method used was a factorial Complete Random Design with two factors of comparing eggs and soy milk (100:0, 75:25, 50:50) and the addition of soy lecithin (2%, 4%). The data was analyzed using two-way ANOVA at a real level of 5%, followed by DMRT if there was a real influence. The results showed that soy milk had a real effect on Lightness, Hue Angle, Chroma while the addition of lecithin affected Chroma and Lightness. The interaction of the two had a significant effect on Lightness, Hue Angle and organoleptic tests showed that there was a significant difference in organoleptic color, aroma, texture, taste and overall. The cost of production from making steamed sponge using soy milk and lecithin is the highest preference level for T2L1 treatment of Rp. 24,512.63/baking sheet.