Cahya Chita, Ani Nuraeni, Yulia Kurnia Ningsih, Endah Ayu Andari, Annisa Rizkiriani, Vieta Annisa Nurhidayati, Della Modesty
{"title":"Substitusi Jagung (Zea Mays L.) Dalam Pembuatan Bakpao Sebagai Pangan Fungsional","authors":"Cahya Chita, Ani Nuraeni, Yulia Kurnia Ningsih, Endah Ayu Andari, Annisa Rizkiriani, Vieta Annisa Nurhidayati, Della Modesty","doi":"10.21009//jsb.005.2.02","DOIUrl":null,"url":null,"abstract":"Abstract \nCorn bakpao is a snack that is loved by the public because of its soft texture. Corn contains nutrient content like carbohydrates, fiber, vitamin, potassium, linoleic acid, beta carotene, mineral, and protein. Corn silk contains bioactive compounds which can act as antioxidants for the body and to decrease cholesterol levels. The purpose of this research is to get innovative products in the form of bakpao which are substituted with corn as a functional food. This research uses 2 formulas with different quantities substitutes of flour and corn for getting the right formula and being the most liked by consumers. The best result based on the organoleptic test was on formula 1 with 200 gram flour and 50 gram corn. \nKeywords: Bakpao, Corn, Functional Food, Consumer Acceptance \n ","PeriodicalId":171314,"journal":{"name":"Jurnal Sains Boga","volume":"54 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Sains Boga","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21009//jsb.005.2.02","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Abstract
Corn bakpao is a snack that is loved by the public because of its soft texture. Corn contains nutrient content like carbohydrates, fiber, vitamin, potassium, linoleic acid, beta carotene, mineral, and protein. Corn silk contains bioactive compounds which can act as antioxidants for the body and to decrease cholesterol levels. The purpose of this research is to get innovative products in the form of bakpao which are substituted with corn as a functional food. This research uses 2 formulas with different quantities substitutes of flour and corn for getting the right formula and being the most liked by consumers. The best result based on the organoleptic test was on formula 1 with 200 gram flour and 50 gram corn.
Keywords: Bakpao, Corn, Functional Food, Consumer Acceptance
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