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All Journal Jurnal Pangan dan Agroindustri
Rahayu, Putri Nanda
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Agriculture, Biological Sciences & Forestry

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PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS OF TAMARIND PASTE (Tamarindus Indica L) WITH MODIFIED ELEPHANT CASSAVA (Manihot Esculenta) DERIVATIVE PRODUCT THICKENER Rahayu, Putri Nanda; Prabowo, Sulistyo; Rachmawati, Maulida
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.1

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.
Co-Authors Maulida Rachmawati Prabowo, Sulistyo