Contact Us

Jalan Kecak, No. 12, Gatot Subroto Timur - Bali
Phone: +62 361 - 426699
Fax: +62 361 - 426700
Journal Manager Whatsapp: +62 852 2767 9500
Email: [email protected]

* Sorry for not offering email form due to massive spam issue


Sandra Sanggramasari


This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.


Food product experiment; Chiffon Cake; Honey; Stevia

Full Text:



Arjanti, Restituta (2013): Cerita di Balik Sensasi Kelembutan Chiffon Cake. [Internet: “15 Agustus 2017”]

Asma, Syahidah (2017): Manfaat Daun Stevia Bagi Tubuhmu. [Internet: “15 Agustus 2017”]

Audinovic, Vizcardine (2013): 20 Keajaiban Madu untuk Tubuh. [Internet: “15 Agustus 2017”]

Billy Bee (2017): Sugar to Honey Converter [Internet: “21 September 2017”]

Cloe, Adam (2013):Which Is Best: Stevia, Sugar or Honey? [Internet:“15 Agustus 2017”]

Cooks (2017): Subtituting Honey for Sugar.[Internet:“21 September 2017”]

Courtier, Marie, Feder, Lauren.and The National Honey Board (2009): Cooking well: Honey For Health and Beauty, Hatherleigh.

Depuydt, Rita (2002): Stevia: Naturally sweet for desserts, drinks and more. Book Publishing Company, Summertown

Dina (2017): Serba-Serbi Penggunaan Madu Dalam Masakan. [Internet:“9 Oktober 2017”]

Edi, Busonoand Mardiani, Dini (2015): Panduan Budidaya Stevia Sebagai Penghasil Gula Rendah Kalori.Koperasi Nukita, Bandung

Figoni, Paula (2011): How Baking Works (third edition). John Wiley and Sons, Inc., New Jersey

Fiorenzo, Shella (2016): 4 Rules for Successfully Swapping Honey For Sugar in Any Baked Good. [Internet: “21 September 2017”]

Gao, J., Brennan, M., Mason, S., and Brennan, C. (2017):“Effects of sugar substitution with “stevianna” on the sensory characteristics of muffins”. Journal of Food Quality.Article ID 8636043

Jasmine Nadia (2016): 8 Pemanis yang Lebih Sehat Sebagai Pengganti Gula Tebu. [Internet:“15 Agustus 2017”]

Kaitlin, W. (2014): How to Replace Sugar With Healthier Sugar Alternatives. Swanson Health Product.[Internet: video?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+SwansonHealthProducts+(Swanson+Health+Products+Blog) “15 Agustus 2017”]

Kartika, Unoviana (2013): 10 Bahaya Dibalik Manisnya Gula. [Internet:“15 Agustus 2017”]

Labensky, Sarah, Martel, Priscilla, and Damme, Eddy (2016): On Baking: A Text Book of Baking and Pastry Fundamentals.Pearson Education, Inc., New Jersey

Lai, H. and Lin, T. (2006): Bakery Product: Science and Technology.Blackwell Publishing. Iowa

Manisha, G., Sournya, C., and Indrani, D. (2012):“Studies on interaction between stevioside, liquid sorbitol, hydrocolloidsand emulsifiers for replacement of sugar in cakes”. Food Hydrocolloids. 29. Pp. 363-373.

Maryana (2013): Uji Organoleptik Hasil Jadi Oatmeal Cookies Menggunakan Gula Pasir dan Madu Kelengkeng. Jurusan Hotel Management Fakultas Ekonomi dan Bisnis.Jakarta :BINUS University

Pratiwi, Rizki (2017): 7 Bahan Makanan Manis Pengganti Gula. HelloSehat.[Internet:“15 Agustus 2017”]

Retnani, R. and Anggraeni, R. (2005): Ekstrasi Gula Stevia dari Tanaman Stevia Rebaudiana Bertoni. Jurusan Teknik Kimia Fakultas Teknik Universitas Wahid Hasyim Semarang.

Rinsky, Glennand Rinsky, Laura (2009): The Pastry Chef’s Companion: A Comprehensive Resource Guide For The Baking and Pastry Professional. John Wiley and Sons, Inc., New Jersey

Shieh, M. and Shieh, M. (2012): Getting Healthy with the DeVIP System. Trafford Publishing, Canada

Suas, Michel (2009):Advanced Bread and Pastry:A Professional Approach,First Edition. Delmar Cengage Learning, New York

Suprayogi, Sidik (2016): Dampak Buruk Gula Bagi Kesehatan. Dokter id.[Internet:“15 Agustus 2017”]

Toruan, Phaidon (2012): Fat-loss Not Weight-loss for Diabetes: Sakit Tapi Sehat. Transmedia, Jakarta

The Culinary Institute of America (2016): Mastering The Art and Craft: Baking and Pastry.John Wiley and Sons, Inc., New Jersey

Walter, Janelle and Soliah, L. (2010):Objective Measures of Baked Products Made with Stevia. 110 (9)

Cited by:



  • There are currently no refbacks.

License URL:

Visited Number: Web
Analytics JBHOST Stats