Potassium, sodium, and proximate analysis of steamed sponge cake from durian seed flour (Durio Zibethinus)

Steamed sponge is a conventional cake that enjoys widespread popularity and is highly cherished by the general population. The cake is commonly made using wheat flour. Given the present increase in demand for wheat flour, an alternative option for making steamed cakes is to utilize durian seed flour instead of additional wheat flour. Durian seed flour, which has excellent nutritional value for health, is made from processed durian seeds. This study aims to find out how much potassium and sodium are present in steamed sponge cake based on durian seed flour and to ascertain the quantities of fat, protein, and carbohydrate. Atomic absorption spectrophotometry was used to determine the levels of potassium and sodium in steamed sponge cake. The sodium levels were analyzed at a specific wavelength of 766.5 nm, whilst the potassium levels were analyzed at a distinct wavelength of 589 nm. The proximate analysis involves determining the protein content using the micro-Kjeldahl method, the fat content using the soxhletation method, and the carbohydrate content using the UV-VIS spectrophotometry method at a wavelength of 460 nm. The study found that steamed sponge cake contains approximately 44% carbohydrates, 28% protein, and 23% fat in terms of its nutritional composition. Furthermore, the potassium concentration measured 284 mg per 100 grams, whereas the sodium value was 62 mg per 100 grams.