The Development of Processing Taro Flour into Various Types of Dessert at Tompaso Baru Village, North Sulawei, Indonesia

Abstract

This study aims to develop Talas bulbs into Dessets which are cultivated in the village of New Tompaso, by analyzing the value of nutrients from the products of cake Brownies and Pancakes which are based on Taro Flour. The research method used is research and development data in the process through analysis of Brownies and Pancake Products analyzed organoleptically and hedonic tests. , data collected has been tabulated and analyzed using variance analysis formula (analysis of variance), nutritional content test results or parameters in Manado Baristand with Taro Flour Brownies results: carbonydrate 52.26%, protein 5.15%, water 12.74%, ash content of 2.35%, crude fiber of 3.41%, fat of 27.50%, gulkosa 1.15% and in Pancakes Carbonized taro flour 44.93%, protein 4.93%, water 24.52%, ash content 1.59%, fiber coarse 0.47%, 0.68% gulkosa and 24.03% fat, and the calculation states that the comparison to two dessert products between brownies and inclined pancakes that are preferred is pancakes with presentation results: aroma 92.22%, texture 91.11%, shape 86.67% and 90% taste.

Keywords: Taro flour, Dessert

DOI: 10.7176/JEP/10-17-02

Publication date:June 30^th 2019