PEMBUATAN BUBUR INSTAN DENGAN BASIS DAUN TALAS (COLOCASIA ESCULENTA) DAN PATI PREGELATINISASI

• Main Author: Calvin
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/61699
• Institution: Institut Teknologi Bandung

This study aims to develop a new insant porridge by combining pregelatinized starch base with granuled taro leaves (Colococasia esculenta). Instant porridge is a food product that is easily cooked, can be served within 5 minutes, and easy to consume. This product uses pregelatinized starch which means it can be cooked using cold or hot water. The porridge is then added with taro leaves as a source of protein, vitamins, nutrients, and fibre to add additonal healthy values for consumers. The product will then be evaluated using a hedonic test. The parameters that were color, aroma, texture, and taste. The porridge product consisted of three treatments, namely porridge A with 10% taro leaf base, B porridge with 20% taro leaf base, and C porridge with 30% taro leaf base. The analysis will then be carried out using the Kruskal Wallis non-parametric test and later the Mann- Whitney Test. The results showed that porridge with a base of 20% taro leaves gave the best results where the porridge had the best average value on taste compared to porridge A and C. Porridge B was also superior in color, aroma, and texture parameters compared to porridge A but was not significantly different. with porridge C. The results show that the mean is in the usual ranges (3) and likes (4).