QUALITY CHARACTERISTICS OF INSTANT CENDOL WITH FORTIFICATION OF STRIPED SNAKEHEAD (Channa striata) FLOUR

Yanci Alvioni Sihite, Dewita Dewita, Sumarto Sumarto

Abstract


The purpose of the study was to determine the effect of the addition of cork fish flour on the quality characteristics of making instant cendol, and determine the best concentration of cork fish flour in making instant cendol. Cendol is one of the traditional Indonesian drinks made from wheat flour or rice flour which is added with natural coloring of pandan leaves. Commercial cendol still has shortcomings in nutritional content with 12.85% carbohydrates, 1.21% protein and 81.25% water, as well as a short shelf life. Nutritional improvement can be done by fortifying cork fish flour as a source of protein with a protein content of 65.3%. The method used is an experimental method, using a non-factorial Completely Randomized Design (CRD) consisting of 4 treatment levels, without the addition of cork fishmeal (C0), the addition of 5% cork fishmeal (C1), the addition of 10% cork fishmeal (C2), the addition of 15% cork fishmeal (C3). The testing parameters in the study were observed quality testing (appearance, aroma, taste, texture) and chemical composition (water content, protein, carbohydrate). The results showed that instant cendol with the addition of 10% cork fish flour (C2) was the best treatment with the characteristics of oragonoleptic, intact, clean, neat, less green color, fragrant pandan aroma, slightly savory rather specific cendol, dry and compact, with chemical values of water content 4.65%, protein 13.85%, and carbohydrates 23.03%.

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References


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DOI: https://doi.org/10.37905/tjas.v4i1.35140 ';

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