Daya Terima Produk Olahan Berbahan Baku Pati Aren Dan Jagung Termodifikasi Ekstrak Polifenol Daun Jambu Biji Merah Dan Teh Hijau

Elisa Diana, Julianti and Nunung, Nurjanah and Mahani, Mahani (2019) Daya Terima Produk Olahan Berbahan Baku Pati Aren Dan Jagung Termodifikasi Ekstrak Polifenol Daun Jambu Biji Merah Dan Teh Hijau. In: Strategi dan Pengembangan Sektor Pangan Menuju Era AgroIndustri 4.0, 11 September 2019, Surabaya.

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Abstract

Cakes and kukisfrom arenga and corn starches modified with red guava leaves and green tea extract have lowered glycemicindex than the native starches. This study evaluated acceptability of cakes and kukisof arenga and cornstarches modified withred guava leaves and green tea extract, respectively and native starches. Cakes and kukisfrom arenga and corn starches modified with 58-62oBrix and 4% red guava leaves and green tea extract, respectively and native starches. The acceptability of color, aroma, flavor, taste and texture were tested hedonically on 36 untrained panellists. The acceptability of all sensory attributes from modified arenga starch cake was not significantly different than native starches. Both of cakes have likes preference. The acceptability of all sensory attributes from all products were significantly decrease than native starches(p <0.05),except the modified arenga starch cake.Preference decreased significantly from likes todislikes only in color of modified arenga starch kukisand taste of modified corn starch cake. Cakes and kukisof both modified starches still acceptable incolor, aroma, flavor, taste and texture(58.33-97.22%) and mode of preference dislikes to likes. Arenga and corn modified starches were more suitable as raw material for cakes and kukis, respectively

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