People Innovation Excellence
 

SENSORY CHARACTERISTIC AND NUTRITIONAL CONTENT ONDE-ONDE KETAWA WITH JALEJO FLOUR (A MIXTURE OF CORN, SOYBEAN AND MUNG BEAN)

How to cite:

Levyta, F. (2017). SENSORY CHARACTERISTIC AND NUTRITIONAL CONTENT ONDE-ONDE KETAWA WITH JALEJO FLOUR (A MIXTURE OF CORN, SOYBEAN AND MUNG BEAN). Jurnal Hospitality dan Pariwisata. Vol.3. No.1.pp 237-242

Link PDF for fullpaper https://journal.ubm.ac.id/index.php/hospitality-pariwisata/article/view/907

Abstract

Corn, soybean and mung bean are known as source of vegetable nutrition, and combined in one composite material, they become a good source of complete essential amino acid. However, it is not yet widely used in market. The Jalejo is able to be used in various bakings, one of them is Onde-onde Ketawa (‘Laughing Onde’). Onde-onde Ketawa is a distinctive Indonesian snack with unique round shape covered in sesame, fried to make the surface crack and resembles laughing expression. The ingredients are flour, egg, sugar, oil, water, baking powder and baking soda, and sesame. This research is intended to find out sensory characteristics,particularly panellists reactions, to the substitution of this snacks’ ingredients with Jalejo. The writer used experiment method with standard recipe as a reference with 100% flour, compared with three executions: 75% Jalejo and 25% flour; 50% Jalejo and 50% flour; and 100% Jalejo.Research showed the 75% Jalejo combination was the panellists’ most favourable, and 50% Jalejo combination most likely had the same characteristics as the one with 100% flour.
Keywords: Jalejo Flour, Onde-onde Ketawa, Sensory Characteristics

Published at : Updated
Written By
Rachel Dyah Wiastuti
SCC Hospitality | Bina Nusantara University

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