Analisis Kandungan Protein Terhadap Bolu kukus Tepung Kluwih (Artocarpus camansi)

Research objectives: (1) Knowing the analysis of protein content and steamed cake of kluwih flour. (2) Knowing the level of preference based on organoleptic test of kluwih flour steamed sponge cake. The method used in this research is descriptive quantitative, for the manufacture of kluwih flour steamed cake in the Food Processing Laboratory of the Faculty of Agriculture, University of East Indonesia Makassar, while for research on protein content analysis in the Integrated Animal Husbandry Biotechnology Laboratory, Faculty of Animal Husbandry, Hasanuddin University Makassar. The results of the study: (1) The protein content contained in steamed cakes that use additional kluwih flour has a smaller amount compared to steamed cakes that only use wheat flour. (2) Based on the results of organoleptic tests on 30 panelists in order to measure the level of preference for the kluwih flour steamed cake, various results were obtained. In terms of color and aroma, kluwih flour steamed sponge cake was more preferred than wheat flour steamed sponge cake. However, in terms of texture and taste, wheat flour steamed sponge cake was still preferred compared to kluwih flour steamed cake. KEYWORDS : Kluwih fruit, protein content, organoleptic test