Abstract
This study aims to develop Talas bulbs into Dessets which are cultivated in the village of New Tompaso, by analyzing the value of nutrients from the products of cake Brownies and Pancakes which are based on Taro Flour. The research method used is research and development data in the process through analysis of Brownies and Pancake Products analyzed organoleptically and hedonic tests. , data collected has been tabulated and analyzed using variance analysis formula (analysis of variance), nutritional content test results or parameters in Manado Baristand with Taro Flour Brownies results: carbonydrate 52.26%, protein 5.15%, water 12.74%, ash content of 2.35%, crude fiber of 3.41%, fat of 27.50%, gulkosa 1.15% and in Pancakes Carbonized taro flour 44.93%, protein 4.93%, water 24.52%, ash content 1.59%, fiber coarse 0.47%, 0.68% gulkosa and 24.03% fat, and the calculation states that the comparison to two dessert products between brownies and inclined pancakes that are preferred is pancakes with presentation results: aroma 92.22%, texture 91.11%, shape 86.67% and 90% taste. Keywords : Taro flour, Dessert DOI : 10.7176/JEP/10-17-02 Publication date :June 30 th 2019
Highlights
The Food security is important as one of the national development priorities
According to Koswara (2010: 8-9) taro has the potential to be used as raw material for flour because it has a high starch content of around 70% -80% and gluten-free taro
Researchers chose to substitute wheat flour for taro flour because taro flour itself does not contain gluten so it can be consumed by sufferers of Celiac Disease and children who experience autism where they cannot consume gluten which will cause intestinal allergies which cause damage to the intestines and disrupt concentration
Summary
The Food security is important as one of the national development priorities. The ability of domestic food production from year to year is increasingly limited. In order for national food sufficiency to be fulfilled, the efforts that can be made are increasing productivity of food cultivation by utilizing technology and efforts to diversify food. According to Koswara (2010: 8-9) taro has the potential to be used as raw material for flour because it has a high starch content of around 70% -80% and gluten-free taro. Researchers chose to substitute wheat flour for taro flour because taro flour itself does not contain gluten so it can be consumed by sufferers of Celiac Disease and children who experience autism where they cannot consume gluten which will cause intestinal allergies which cause damage to the intestines and disrupt concentration (without gluten)
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