Organoleptic characteristics and nutritive value estimation of baked food products from Manonjaya variety salacca flour

[摘要] Manonjaya salacca (snake fruit) is one of the original varieties of Indonesia which is currently declining due to the quality of taste less favoured than the snake fruit on the market. This variety in the future is feared to be lost, so it is necessary to revitalize the utilization of this snake fruit by diversifying processed products, one of them is baked food products from Manonjaya salacca flour. The purpose of this research was to know the acceptance level of baked food products from Manonjaya salacca flour organoleptically and the nutritional value estimation. This research method was observational with a descriptive explanation. Panellists in this study were consumers with a total of 61 people. Organoleptically, respondents tend to value cake, muffin, cookies, and flakes in every color, flavor, taste, and texture parameters. Nutritional value per 100 g of baked food products from Salacca flour (cake, muffin, cookies, flakes) were energy 287.5-479.0 kcal, water 0.8-3.8 g, protein 6.0-6.7 g, fat 0.8-31.0 g, carbohydrates 45.0-98.8 g, and fiber 1.1-4.6 g. Panellists were accepted the organoleptic characteristics and the estimated nutritional values on baked food products from Manonjaya variety salacca flour were varied.

[发布机构] Department of Nutrition, Health Polytechnic of Tasikmalaya, Ministry of Health RI, 35 Cilolohan Street, Tasikmalaya, Indonesia^1;Research and Development Center of Humaniora and Health Management, National Institute of Health Research and Development, Ministry of Health RI, Indrapura 17, Surabaya, Indonesia^2

[效力级别] 生物科学

[关键词] baked;Manonjaya;nutritive;organoleptic;salacca