Effect of Beneng Taro Flour Substitution (Xanthosoma undipes K.Koch) on the Sensory Quality of Palembang Pempek

Authors

  • Ega Yunierlita Universitas Negeri Jakarta
  • Mahdiyah Mahdiyah Universitas Negeri Jakarta
  • Ari Fadiati Universitas Negeri Jakarta

DOI:

https://doi.org/10.46799/ajesh.v2i2.39

Keywords:

pempek adaan, taro beneng flour, sensory quality

Abstract

Beneng taro flour is used as a substitution ingredient in the manufacture of pempek adaan to optimize the use of local foodstuffs that are widely grown in the area. This study aims to analyze the effect of substitution of taro beneng flour on the manufacture of pempek adaan on sensory quality. This research was conducted at the Processing Laboratory of the Tata Boga Education Study Program, State University of Jakarta. The method used in this study is an experimental method. The research sample used was pempek adaan substitution of taro beneng flour 15%, 25% and 35%, then tested to 3 expert panelists who assessed aspects of color, taste and texture. The conclusion of this research is that there is a substitution of taro beneng flour which has a good sensory quality of 25% to be developed.

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Published

2023-03-06

Issue

Vol. 2 No. 2 (2023): Asian Journal of Engineering, Social and Health

Section

Articles

License

Copyright (c) 2023 Ega Yunierlita, Mahdiyah Mahdiyah, Ari Fadiati

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