KUE KEMBANG GOYANG BERBAHAN DASAR TEPUNG BERAS MERAH
Shake-flower cake is a snack that comes from a dough that is printed using a flower-shaped tool and is dipped in the dough then shaken during the frying process. This shake flower cake has crispy, sweet and savory characteristics. The purpose of making shake cake substitution of red rice flour is to: 1) find out the best engineered formula, 2) find out the panelists' favorite level which includes color, shape, taste, aroma and crispness, 3) determine the nutritional content per 100 grams including protein, fat , calcium and vitamin B based on DKBM and knowing the fiber content based on laboratory tests, 4) knowing the selling price per 100 grams. The method used to find the shake cake flower formula is an engineering method carried out three times. To determine the level of preference of panelists, the data collection technique was carried out using the hedonic test method for 30 panelists (15 trained panelists and 15 semi-trained panelists). To find out the nutritional content, a nutritional content test was carried out including protein, fat, calcium and vitamin B using DKBM, while the nutrient content test covering fiber was carried out at the Surabaya Industrial Research and Standardization Center. Calculation of selling prices using conventional methods with a 50% profit. The best formula results are 21.9% brown rice flour, 7.3% rice flour, tapioca 8.7%, 15.5% thick coconut milk, 31.2% water, 7.3% sugar, 0.4% salt, eggs 5.8%. The result of the assessment of the level of liking shows that: 97% expressed liking for color, 87% expressed very fond of aroma, 100% expressed very fond of shape, 87% expressed liking of taste, 90% expressed liking of crispness. The nutrient content of Red Rice Shake Flower Cake products per 100 grams is 33.6 grams of protein, 75.4 grams of fat, vitamin B 6.2 mg, calcium 79.7 mg and 6.8 mg fiber. The selling price per 100 grams is Rp. 15,000.