Processing Taro Into Flour For Various Desserts in South Minahasa Henny Nikolin Tambingon
Universitas Negeri Manado
Abstract
This study aims to obtain results regarding the processing technique of taro into flour, processing of taro flour into taro brownies and taro pancakes, whether the taro brownies cake can be accepted by consumers and the nutrients contained in taro brownies and taro pancakes. This research was conducted in Keroit Village, West Motoling District, South Minahasa Regency with respondents from PKK in Keroit Village and two experts in the field of Pastry. Brownis taro organoleptic test showed a texture value of 53.3%- flavor 62.6%- fragrance 66.6%- shape, 55. Meanwhile, the results of organoleptic test on taro pancakes- texture 53.3%, taste 74.44%, aroma 77.77%, shape 73.33%. The test results at the Brownies Taro Laboratory contain- Carbohydrates 27.32. Fat 25.08, Protein 5.63. Sucrose 36.76. Taro pancakes contain- Carbohydrate 28.48, Fat 5.06, Protein 7.18, Sucrose 5.21.
Keywords: Taro, Flour Dessert
Topic: Optimization Research Based on Local Resources
