Characteristics of Nastar with Substitutions Potato Flour (Solanum tuberosum) and Variations of Roasting Timeh
DOI:
https://doi.org/10.33061/ba1h9z13Keywords:
Nastar, wheat flour, potato flour, carbohydratesAbstract
Nastar is a dry cake made from wheat flour with a crunchy texture and sweet taste. Potatoes have a fairly high carbohydrate and water content so they can be processed into flour so they last longer. Potato flour meets the criteria for making nastar, because it has high absorption capacity, smooth texture, slightly sweet taste, distinctive fragrant potato aroma, yellowish white color and does not easily clot. Potato flour is used in making nastar to reduce the use of imported wheat flour products, utilize local ingredients and improve the quality characteristics of nastar. The aim of this research was to determine the effect of substituting wheat flour with potato starch on the nastar produced. This research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of potato flour to wheat flour (10%:90%), (20%:80%) and (30%:70%) and variations in baking time (20 , 30 and 40 minutes). The research results showed that the best nastar formulation was a 30% potato flour: 70% wheat flour formulation with a baking time of 20 minutes. Research shows the results of water content 6.80%, ash content 0.78%, protein content 5.92%, fat content 20.72%, fiber content 7.57%, carbohydrate content 58.92%. whilist for the physical test of nastar texture using a texture analyzer instrument, the hardness texture was 7.90 N. In the sensory test using the hedonic test method, the color was 3.30, taste 3.15, aroma 2.15 and overall preference 3. 15.
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