Jurnal Pangan dan Agroindustri (Jan 2024)

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

  • Putri Nanda Rahayu,
  • Sulistyo Prabowo,
  • Maulida Rachmawati

DOI
https://doi.org/10.21776/ub.jpa.2024.012.01.1
Journal volume & issue
Vol. 12, no. 1
pp. 1 – 12

Abstract

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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. Keywords: Cassava, Mocaf, Modified starch, Pasta, Tamarind

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