Processing Cindalok Condiment Using Foam-Mat Drying Method

Authors

  • Alpina Evi Melianti Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura, Pontianak
  • Maherawati Maherawati Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura, Pontianak
  • Sholahuddin Sholahuddin Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura, Pontianak
  • Asih Melati PRISME Laboratory, INSA centre Val de Loire, University of Orleans, Bourger

DOI:

https://doi.org/10.26418/jft.v4i2.56720

Keywords:

cincalok, condiments, egg white

Abstract

This study was conducted to determine the effect of egg white on the physicochemical and sensory characteristics of grass jelly condiments, using a randomized block design (RAK) consisting of 1 factor 3 treatment levels, where the ratio of egg white and grass jelly concentrations was 50g: 500g, 75g: 500g, 100g: 500g used nine replications so that 27 trials were obtained. Data were analyzed statistically using the ANOVA test, followed by the BNJ test. The Friedman test analyzed organoleptic data for the best treatment using the effective index method. The best treatment of cincalok condiments was found in the ratio of egg white and cincalok concentrations of 100g:500g, namely yield of 79.78%, the water content of 7.91%, the water activity of 0.63, ash content of 4.83%, total protein of 26.03%, total acid 7.39%.

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Published

2021-10-25

Issue

Vol. 4 No. 2 (2021): October

Section

Articles

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