Organoleptic Analysis of Egytian Martabak With The Addition of Betung Bamboo Shoots (Dendrocalamus asper)
Laili Suhairi (a*), Indani (a), Abdullah (b,c), Yuri Gagarin (c), Halimatussakdiah (a)

a. Family Welfare Education Study Program (Tata Boga), Faculty of Teacher Training and Education, Syiah Kuala University.
*lailisuhairi[at]unsyiah.ac.id
b. Biology Education Study Program, Faculty of Teacher Training and Education, Syiah Kuala University.
c. Research Center for Elephant Conservation and Biodiversity Forest

Abstract

Betung bamboo shoots (Dencrocalamus asper) is a plant derived from the shoots of bamboo betung processed into additional stuffing in Egyptian martabak. Betung bamboo shoots contain 59 g of phosphorus and 13 mg of calcium, so they are good sources of natural nutrients for the body. The purpose of the study was to determine the organoleptic characteristics of the Egyptian martabak from bamboo betung shoots and to determine consumer acceptance of the Egyptian martabak from bamboo betung shoots. This study used an experimental method with 3 treatments and 3 repetitions using a completely randomized design (CRD). Data collection techniques used observation tests conducted by 5 sources, acceptance tests were carried out by 30 consumers. The results of the observation test were analyzed by calculating the average value obtained from the sources, while the acceptance test was analyzed using one-way analysis of variance (ANAVA). The results of the observation by the interviewees chose the Egyptian martabak, bamboo shoots, treatment 3 with the code MM3 with the addition of 70 g of bamboo shoots, the average value was 23.31. The results of the research acceptance test consumers like the color, texture, taste of the Egyptian martabak bamboo shoots betung treatment 1 (MM1) with the addition of 50 g of bamboo shoots (25%), for the aroma consumers like Egyptian martabak bamboo betung shoots treatment 2 (MM2) with the addition of bamboo shoots bamboo betung 60 g (30%). The resource person chose the Egyptian martabak, bamboo shoots, treatment 3 with the code MM3 in terms of color, aroma, texture, taste. Consumers choose the Egyptian martabak bamboo shoots with treatment 1 (MM1) in terms of color, texture, and taste. Meanwhile, in terms of aroma, consumers chose the Egyptian martabak, bamboo shoots, treatment 2 (MM2).

Keywords: Organoleptic Characteristics- Egyptian Martabak- Betung Bamboo Shoots

Topic: Biology