PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER

Jurnal Pangan dan Agroindustri Pub Date : 2024-01-31 DOI:10.21776/ub.jpa.2024.012.01.1

Putri Nanda Rahayu, Sulistyo Prabowo, Maulida Rachmawati

引用次数: 0

Abstract

This research was conducted to determine the effect of physical properties on elephant cassava derivative products as a thickener for tamarind paste. This study used a non-factorial completely randomized design (CRD) with 2 treatments, namely types of thickener (modified starch and mocaf) at 5 different concentrations (0%, 1%, 3%, 5%, and 10%) with 3 repetitions. The addition of 10% elephant cassava mocaf flour had the highest value based on the viscosity test with a value of 5624 mPas, in the 10% solubility test the addition of modified starch has a value of 90.47%, the speed with heating at 80℃ ranges from 45-66 seconds and the organoleptic test for taste attributes is 2.04- 2.48.

查看原文本刊更多论文

掺入改良鹅掌楸（Manihot Esculenta）衍生产品增稠剂的罗望子酱（Tamarindus Indica L）的物理和有机特性

本研究旨在确定物理特性对作为罗望子酱增稠剂的大象木薯衍生产品的影响。该研究采用了非因子完全随机设计（CRD），2 种处理，即 5 种不同浓度（0%、1%、3%、5% 和 10%）的增稠剂（变性淀粉和木薯粉），3 次重复。在粘度测试中，添加 10%的木薯莫卡夫粉的粘度值最高，为 5624 mPas；在 10%的溶解度测试中，添加变性淀粉的溶解度值为 90.47%；在 80℃下加热的速度为 45-66 秒；口感属性的感官测试结果为 2.04-2.48。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Jurnal Pangan dan Agroindustri

自引率

0.00%

发文量

审稿时长

12 weeks