Proceedings of the 1st International Conference on Science and Technology for an Internet of Things, 20 October 2018, Yogyakarta, Indonesia

Research Article

Local Food Material Processing Technology from Taro Tuber: Composite Study of Flour Substitution Materials on Taro Puff Banana Products

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  • @INPROCEEDINGS{10.4108/eai.19-10-2018.2282528,
        author={Enita Rahayu and Endang Mulyatiningsih},
        title={Local Food Material Processing Technology from Taro Tuber: Composite Study of Flour Substitution Materials on Taro Puff Banana Products},
        proceedings={Proceedings of the 1st International Conference on Science and Technology for an Internet of Things,  20 October 2018, Yogyakarta, Indonesia},
        publisher={EAI},
        proceedings_a={ICSTI},
        year={2019},
        month={4},
        keywords={taro puff pastry taro puff pastry},
        doi={10.4108/eai.19-10-2018.2282528}
    }
    
  • Enita Rahayu
    Endang Mulyatiningsih
    Year: 2019
    Local Food Material Processing Technology from Taro Tuber: Composite Study of Flour Substitution Materials on Taro Puff Banana Products
    ICSTI
    EAI
    DOI: 10.4108/eai.19-10-2018.2282528
Enita Rahayu1,*, Endang Mulyatiningsih1
  • 1: Universitas Negeri Yogyakarta, Indonesia
*Contact email: enita_rahayu.2017@student.uny.ac.id

Abstract

This study aims to find the right formula in making Taro puff pastry and knowing the community's acceptance of Taro puff pastry. The type of research used in making this product is the 4D development model (Define, Design, Develop, Dissemination). The subjects of the study were Culinary Engineering Education Yogyakarta students with a total of 35 students. Data collection methods used are observation, interviews, and documentation. The results obtained from this study are: 1) the right recipe for taro puff pastry products is by substituting taro flour as much as 30%, using high dough processing techniques, then finishing with baking techniques using a temperature of 180 ° C for ± 45 minutes, and 2) test the preference for taro puff pastry products with substitution of taro flour showed that the product was acceptable to consumers with a favorite percentage of taro puff pastry as much as 96%.