Effect of substitution kolang kaling flour on the characteristics of mutiara
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Abstract
Mutiara is a product made from tapioca that is popular among consumers. Those generally have low nutritional value. The addition of palm fruit flour in mutiara can help improve the quality particularly in terms of fiber content. This study aims to examine the effect of sugar palm flour substitution on the characteristics of mutiara. The study was conducted using a non-factorial Completely Randomized Design (CRD) with a ratio of sugar palm flour to tapioca flour consisting of four treatments: TK1 (25%:75%), TK2 (50%:50%), TK3 (75%:25%), TK4 (100%:0%) and control treatment, K0 (0%:100%). The mutiara were subsequently analyzed for moisture content, yield, water absorption capacity, cooking loss, crude fiber content, and organoleptic properties. The obtained data were further evaluated using the Zeleny method to determine the optimal treatment. The result of the best treatment was TK1 (25:75) with a water content of 10.38%, water absorption capacity of 92.93%, cooking loss of 7.46%, crude fiber content of 3.50%, color parameters 3.11 (neutral), taste parameters 3.11 (neutral), texture parameters 3.14 (neutral), and overall acceptance 3.09 (neutral).
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