PEMANFAATAN TEPUNG JAGUNG PADA KUDAPAN AKAR KELAPA

Abstract

The development of the culinary industry encourages food innovation products, covering  the use of more varied ingredients, cooking methods, food presentation and packaging. The diversity of commodities available in Indonesia provides an enormous opportunity for product diversification based on the main ingredients of which it is made. As a multi­purpose commodity, Corn flour has a good nutritional content and high fiber.  This study aims to analyze the use of corn flour as a substitute flour for Akar Kelapa, a traditional Betawi snack by conducting the making process, product quality, and hedonic test analysis. About 73 respondents participated in the hedonic test to assess the quality attributes of snacks notably aroma, crispness, taste, and color. The results showed that the distinguished composition of the corn flour significantly affects the product quality attributes. Product sample with a composition of 75% corn flour was the most preferred product for its crispness, taste, aroma, and color. The corn flour can be applied to substitute the glutinous rice flour in Akar Kelapa snack with 75 % of the maximum composition.