DEVELOPMENT OF TARO TUBER INTO A SNACK
Helena Vonny Opit (a), Djubir R E Kembuan (b), Telly Tangkere (c)

a, b, c Universitas Negeri Manado

Abstract

The purpose of this study was to develop taro tubers into a snack. The research method used is Research and Development. Data collection techniques used in this study were observation, and questionnaires or questionnaires. The data analysis technique in the process of developing taro tuber products uses qualitative methods, based on organoleptic tests. This research was conducted at the PKK Laboratory, Faculty of Engineering, UNIMA. The results showed that taro sponge cake as a snack was favored by respondents, both students and lecturers. From the results of the organoleptic test, it turns out that the Taro Sponge Cake, the taste is quite sweet as much as 70%, the texture tends to be softer as much as 80% while the aroma is enough as much as 80% and the more dominant color is slightly yellow. This shows that the characteristics of the taro sponge cake are taste sweet, the texture is quite soft, the aroma is quite fragrant while the color is slightly yellow. The product of taro sponge cake is very good to be used as a snack because it can fulfill the feeling of fullness between lunch and dinner. Thus the nutritional needs of both lecturers and students will be met and avoid various diseases due to hunger. From the results of chemical, physical and microbiological testing, taro sponge cake contains 6 nutrients that are very useful for the human body, such as 10.29% carbohydrates, 4.79% fat, 6.49% protein, 0.01% calcium, 3.30% vitamin C, 0.89 mg crude fiber.

Keywords: taro, taro cake, taro nutrition

Topic: Optimization Research Based on Local Resources