Nurdjanah, Siti and Susilawati, Susilawati and Nawansih, Otik and Nurbaiti, Nurbaiti (2019) Physico-Chemical and Sensory Properties of Kelanting Made From High Quality Cassava Flour. In: International Conference of Sustainable Agriculture and Biosystem 2019, 11-13 Nov 2019, Padang, Sumatra Barat. (Submitted)

submitted ICSAB 2019 artikel nov.pdf

Download (407kB) | Preview


Kelanting, a traditional snack food, usually made from fresh cassava roots. In this study we tried to modified the kelanting processing by replacing fresh cassava roots with highquality cassava flour in order to improve the processing method primarily in raw material stocking. Kelanting produced from high-quality cassava flour were subjected to sensory evaluation using attributes included color, aroma, crispiness, taste, and overall acceptance on a 10-point scoring scale. The best kelanting was found in a 210 and 240 min of drying, with the sensory mean scores of 8.15, 7.15, 6.75, 6.8, and 7.7 were obtained correspondingly for crispness, color, aroma, crispiness, taste, and overall acceptance. Scores for these attributes indicated that the kelanting were acceptable. The study showed the suitability of high quality cassava flour for replacing the cassava roots in kelanting processing

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Siti Nurdjanah
Date Deposited: 18 Nov 2019 07:20
Last Modified: 18 Nov 2019 07:20

Actions (login required)

View Item View Item