KARAKTERISTIK KIMIA DAN UJI DAYA TERIMA BERDASARKAN PERBEDAAN FORMULASI PADA STICK SAYUR PAKCOY (BRASSICA CHINENSIS L)

Abstract

Stick is one of the snacks or types of pastries with the basic ingredients of wheat flour, tapioca flour or sago flour, fat, eggs and water, which are long flat shapes, have a savory taste and crunchy texture. This study aims to analyze the chemical characteristics (proximate levels, calcium, vitamin C) and test people's acceptance of pakcoy sticks (Brassica Rapa Chinensis L). consisting of 4 formulations (0%, 2%, 6% and 10%). The results of this study showed that there were significant differences in protein content (P=0.000), fat content (P=0.000), carbohydrate content (P=0.000), calcium content (P=0.016), vitamin C content (P=0.016). ) and there was no significant difference in ash content (P=0.191), water content (P=0.061). Acceptance test there were significant differences in taste (P=0.024), color (P=0.000), texture (P=0.018), aroma (P=0.006). The conclusion in this study is based on the acceptability test, in terms of taste, color, texture and aroma, the most preferred formula is F3 (6%).

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