Distinctive Aroma Research Articles

Eugenol Found by GC-MS Analysis of The Methanolic Extract of The Fruit Pulp of Indigenous Mango (Mangifera indica L.) Variety, Champa from Murshidabad District of West Bengal, India

Indigenous mango (Mangifera indica L.) varieties have unique aroma, taste, flavour, texture and size. The interactions among volatile compounds and with sugars and acids have a role in the distinct mango flavor. Murshidabad district of West Bengal has several indigenous mango varieties that have unique attributes like taste and aroma. The indigenous Champa mango variety of Murshidabad district has a distinct aroma very similar to that of the champaka flower (Michelia champaca L.). The present investigation was to determine if there was any phyto-chemical which could be responsible for the distinct and unique aroma present in the mango variety Champa. Eugenol, a phytogenic bioactive component frequently found in diversified herbal plants was found by GC-MS analysis of the methanolic extract of the fruit pulp of indigenous mango variety, Champa.

Utilization of AMF and Essential Host Plants to Increase Growth of Sandalwood Seeds (Santalum album L.)

Sandalwood (Santalum album L.) is one of the native trees of Nusa Tenggara Timur Province because ithas high economic value and is the best endemic species in the world. The essential oil content in it has a very distinctive aroma and can be used to make various products such as handicrafts, wood carvings, incense, and oils for the perfume and cosmetics industry. Sandalwood is a semi parasitic plant whose life requires a host plant to obtain nutrients and water in the soil. There are many types of host plants that have been used, including casuarina equisetifolia, acacia mangium, sesbania grandiflora, alternanthera sp. and capsicum annum. In this research, sandalwood plants will be tested with the host plant Cymbopogon nardus, which from an economic point of view can provide benefits. Arbuscular Mycorrhizal Fungi (AMF) are a group of fungi from the phylum Glomeromycota which have mutualism symbiosis with higher plant root systems. AMF is able to survive on dry land. The purpose of this study was to analyze the effectiveness of AMF and the use of essential host plants to increase the growth of Sandalwood seeds in Timor Tengah Utara. In the parameter of high increase, the results of the Duncan test showed that the highest AMF treatment for agroforestry land and host chili plants was 19.01, which was different from AMF for agroforestry land within a host plant, Cymbopogon nardus namely 15.44. In the increase in diameter, the results of the Duncan test showed that the AMF treatment of agroforestry land and host chili plants had a significant effect on all treatments, namely 9.11. Duncan test results on plant biomass parameters showed that AMF treatment and host plants chili and lemongrass gave good treatment, namely 3.54 and 3.53 on shoot dry weight parameters and 3.75 and 3.42 root dry weight compared to control, namely 0.27, while at root and shoot ratio seed quality index, the seeds are suitable for use because they comply with the standard. In the parameters of root colonization, AMF and the host plants of chili and lemongrass were both able to adapt well, namely 56.0 and 54.0.

Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production.

Basil (Ocimum basilicum L.) is an essential ingredient of the Mediterranean cuisine due to its distinctive aroma. Genovese basil leaves are used to prepare “pesto”, a condiment that has always caught the interest of consumers and producers. Usually, basil for industrial processing is harvested more than once to extract a higher yield. However, successive cuts can affect quality traits that play a crucial role in defining the product’s final sensory profile. This research was aimed to evaluate the impact of cut on the quantitative and qualitative properties of three Genovese basil cultivars (Aroma 2, Eleonora and Italiano Classico) grown in an open field. Nitrate content, phenolic acids and aromatic profile were determined by ion chromatography (IC), high-performance liquid chromatography (HPLC), and gas chromatography coupled to a mass spectrometer (GC/MS) analysis, respectively. The second harvest increased fresh biomass and total phenolic acids content by 172% and 413%, respectively, with Italiano Classico recording the highest values. The combination of second-cut Aroma 2 yielded the lowest nitrate (473.8 mg kg−1 of fresh weight) and Eugenol (2.4%) levels. In the second harvest, Eleonora showed an increase in eugenol and trans-α-bergamotene of 75.3% and 48.2%, respectively; whereas, eucalyptol and β-cis-ocimene decreased by 34.4% and 51.6%, respectively. Although successive harvests may increase basil yield and quality overall, the cultivar-dependent response to successive cuts needs to be accounted for in order to accomplish standardization of industrial “pesto” sauce.

Development of Sugar Products From Aren (Arenga Pinnata Merr) on Customer Satisfaction Using The Method with Kano (Case Study of Home Industry in Kabangka Village Kabangka District Muna Regency

This study aims to determine the attributes that need to be improved, maintained, and repaired to suit the needs of consumers and to determine the level of satisfaction and dissatisfaction of the Nur Mizan household industry and sugar consumers in Kabangka Village, Kabangka District, Muna Regency. The data was collected by using a literature study method, questionnaire, interview, observation, and documentation. The results of the analysis of the Kano method showed that the Must-be category, namely attributes that need to be improved, including the product brand and the design of the ant sugar packaging, including a picture of sugar palm. One-Dimensional category, namely the attributes maintained that the texture of the ant sugar is not hard, the taste of the ant sugar is quite sweet, the sugar dissolves easily when brewed with water, the distinctive aroma of ant sugar is very strong, the ant sugar is yellowish-brown, a slightly bitter taste appears in the sugar, packaging for ant sugar includes information on the composition of raw materials, packaging for ant sugar includes information on net weight, packaging for ant sugar includes information on the benefits of the product and sugar for ants has a lower price than other products. Attractive category, an attribute that needs to be improved is promotional media using Instagram, Facebook, WhatsApp, Line, and Youtube. Furthermore, the level of satisfaction (better) and dissatisfaction (worse) is measured using the Kano diagram with an average better coefficient value of 0.71 and an average score of the worse coefficient of -0.4, a better average value of 0.38 - 0.88. The average score for the worse was between -0.27 - 0.64.

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

Coffee is among the most consumed beverages worldwide. The present study reports on the aroma composition associated with coffee seeds brewing. Aroma of authentic coffee specimens of Coffea arabica and C. robusta alongside with typical products consumed in the Middle East were analyzed using HS-SPME coupled with GC–MS. In addition, multivariate data analysis (MVA) was employed. Results revealed for 102 volatiles with a distinct aroma profile between the different brewing methods. Infusion demonstrated higher esters level, while decoction and maceration were more abundant in sesquiterpenes and terpene alcohols, respectively. Besides, heat-induced products, i.e., 4-vinyl guaiacol was identified as potential roasting index in instant coffee and roasted C. robusta brews. Blending with cardamom further masked the smoky odor of such compounds by its fragrant terpinyl acetate. This study provides the first report on the chemical sensory attributes of Middle Eastern coffee blends and further reveal for the impact of brewing, roasting on its aroma composition.

Consumer acceptability test on the organoleptic factors of dedawang pindang fish in Dedawang Hamlet, Bawean Island, Indonesia

This study aims to measure the level of consumer preference for organoleptic factors of pindang fish produced from the traditional scavenger business of Dedawang Hamlet, Telukjati Dawang Village, Tambak Sub-district, Bawean Island - Gresik Regency.The research was conducted from July to September 2020 involving 221 respondents from various backgrounds as panelists to assess the level of preference for pindang fish. The test material came from one of the scaling efforts carefully selected by the researcher. The organoleptic test includes 8 (eight) things, namely: taste, deviated odor (indication of deterioration), specific aroma, color, appearance, consistency, packaging aesthetics, and durability. The results showed that the durability factor (score 93.57), product aesthetics (score 90.48), smell (score 86.35), and distinctive aroma (score 81.35) were the main attractions for consumers buying pindang fish. While the appearance (score 53.07), consistency (score 63.51), color (score 65.41), and taste (score 68.17) are things that need to be improved to increase attractiveness to consumers. Keywords: organoleptic, pindang, consumer acceptability

FORMULASI SPRAY GEL EKSTRAK ETANOL BIJI KEDELAI (Glycine max) SEBAGAI SEDIAAN KOSMETIK TABIR SURYA

ABSTRACT
 
 Skin damage caused by free radicals disturbs the health of human skin that needs protection.
 Soybean extract showed that its SPF value was 6,93 on concentration of 0,5%. The purpose of this
 study was to determine the effect of variation concentrations of Soybean Seed Ethanol Extract
 (SSEE) on spray gel characteristic and sunscreen activity in vitro. Soybean seeds were extracted by
 maceration method using 96% ethanol solvent. Extracts obtained were made into spray gel
 preparation with variations of SSEE concentration were 2% (F1), 4% (F2), 6% (F3). SSEE spray
 gel was tested for organoleptic, homogeneity, pH, viscosity, spraying pattern and sunscreen
 activity test. Data from organoleptic, homogeneity, viscosity, pH and spray patterns and sunscreen
 activity were analyzed descriptively while viscosity was analyzed using linear regression. The
 spray gels were homogenous with thick texture, and brownish yellow color also distinctive aroma
 of soybean seeds. Based on the test results, variations concentrations of SSEE did not affect the
 spray gel characteristics except the viscosity that decreased. Sunscreen activity test showed that
 SPF values were 13.82 (F1), 13.96 (F2) and 14.54 (F3) included maximal protection.
 
 Keywords: soybeans, sunscreen, spray gel, in vitro

FORMULASI DAN UJI DAYA HAMBAT SABUN CAIR EKSTRAK ETANOL SERAI WANGI (Cymbopogon nardus L) TERHADAP PERTUMBUHAN Staplylococcus aureus

Citronella (Cymbopogon Nardus.L) contains essential oil compounds, saponins, polyphenols and flavonoids which are antibacterial. The use of active compounds of Citronella is formulated into antibacterial liquid soap preparations. This study aims to determine the characteristics of liquid soap and its inhibition against the growth of Staphylococcus aureus. This research is experimental to formulate liquid soap containing ethanol extract of lemongrass sticks at concentrations of 9% (F1), 18% (F2) and 24% (F3). The test parameters for liquid soap preparations include organoleptic test (shape, aroma, color), homogeneity test, pH test, foam height test, foam stability test, free alkaline test and inhibition test against the growth of Staphylococcus aureus using the Kirby-Bauer method. The results showed that the liquid soap preparations in the F1, F2 and F3 formulas were liquid, had a distinctive aroma of Citronella and were brown in color, homogeneous. The pH values, foam height, foam stability and free alkaline content of liquid soap were F1 (12; 70 mm; 85.7% and 0.14%), F2 (11. 80 mm, 87.5% and respectively). 0.10%), F3 (10.100 mm, 90% and 0.08%). The formula inhibition zone diameters are 32.06 mm, 25.6 mm and 29.2 mm, respectively. The conclution is the characteristics of the liquid soap with the ethanol extract of Citronella (Cymbopogon Nardus.L) meet the requirements as liquid soap. The greatest inhibitory effectiveness on the growth of Staphylococcus aureus was a formula at a concentration of 24% (F3) with a strong category.

Novel Methods to Manipulate Autolysis in Sparkling Wine: Effects on Yeast.

Sparkling wine made by the traditional method (Méthode Traditionelle) develops a distinct and desirable flavour and aroma profile attributed to proteolytic processes during prolonged ageing on lees. Microwave, ultrasound and addition of β-glucanase enzymes were applied to accelerate the disruption of Saccharomyces cerevisiae, and added to the tirage solution for secondary fermentation in traditional sparkling winemaking. Scanning electron microscopy and flow cytometry analyses were used to observe and describe yeast whole-cell anatomy, and cell integrity and structure via propidium iodide (PI) permeability after 6-, 12- and 18-months post-tirage. Treatments applied produced features on lees that were distinct from that of the untreated control yeast. Whilst control yeast displayed budding cells (growth features) with smooth, cavitated and flat external cell appearances; microwave treated yeast cells exhibited modifications like ‘doughnut’ shapes immediately after treatment (time 0). Similar ‘doughnut’-shaped and ‘pitted/porous’ cell features were observed on progressively older lees from the control. Flow cytometry was used to discriminate yeast populations; features consistent with cell disruption were observed in the microwave, ultrasound and enzyme treatments, as evidenced by up to 4-fold increase in PI signal in the microwave treatment. Forward and side scatter signals reflected changes in size and structure of yeast cells, in all treatments applied. When flow cytometry was interpreted alongside the scanning electron microscopy images, bimodal populations of yeast cells with low and high PI intensities were revealed and distinctive ‘doughnut’-shaped cell features observed in association with the microwave treatment only at tirage, that were not observed until 12 months wine ageing in older lees from the control. This work offers both a rapid approach to visualise alterations to yeast cell surfaces and a better understanding of the mechanisms of yeast lysis. Microwave, ultrasound or β-glucanase enzymes are tools that could potentially initiate the release of yeast cell compounds into wine. Further investigation into the impact of such treatments on the flavour and aroma profiles of the wines through sensory evaluation is warranted.

ANALISIS PEWARNA RHODAMIN B DAN PENGAWET NATRIUM BENZOAT PADA SAUS TOMAT YANG DIPERDAGANGKAN DI PASAR BESAR TRADISIONAL KOTA MALANG

One type of food product that usually uses food additives in the form of coloring agents and preservatives is sauce. Tomato sauce is a pasta-shaped product with a distinctive aroma of tomatoes. The number of sauces containing hazardous substances circulating in the community because of the increasing number of emerging home industries that do not use the correct rules for making sauces. The purpose of this study is to analyze the content of Rodhamin B coloring agents and levels of preservative Sodium Benzoate in tomato sauce traded in the Traditional Market of Malang City. The design of this study is observational, which is to dig data about the quality of tomato sauce in Malang City's Big Market by looking at the content of Rhodamin B Content and Sodium Benzoate. From the results of the study note that all tomato sauce samples do not contain Rodhamin B, while 2 of the 3 samples contain sodium benzoate preservative which exceeds the maximum threshold of 1gr / kg. Therefore, the public must be careful in buying tomato sauce products or other products that can be harmful to health.

The Effect of Dryer Type on Consumer Acceptance of Brown and Black Rice Sembada Varieties of Noodles

Noodles are foods that are liked by children, teenagers, adults, and the elderly. Noodles have become popular among the people because of their low price and simple processing and serving. Noodle processing is still made from wheat flour; people still consume more white rice, while the variety of processing noodles from brown rice flour has not been done much. The purpose of this study was to determine the effect of drying methods (cabinet dryer and sunlight) on consumer acceptance of Sembada varieties of brown rice and black rice noodles. The research method used was a completely randomized design with 3 replications. The object of research is noodles with brown rice flour substitution of 25%, 50%, 75%, and 100%. This research was conducted in October 2019 with a total of 30 panelists. Organoleptic test using hedonic method. The results of the organoleptic test showed that the substitution of 100% brown rice flour by drying using a cabinet dryer gave a better effect on the quality of the resulting color, which is more attractive, has a distinctive aroma and taste. brown rice flour the rice flour used, and the resulting consistency are very friendly to the panelists.

Rice strain selection for Mentik Wangi variety M3 generation resulting from 200 gray gamma irradiation

Mentik Wangi rice is a local variety that is quite popular with the people of Magelang. Mentik Wangi rice has a distinctive aroma and has a fluffier texture. The disadvantage of Mentik Wangi rice is the potential for lower production and the plants are too high. There is an effort done to overcome that problem were planted mutation through the utilization of gamma-ray irradiation. The aim of this research is to select M3 generation mutant rice resulting from 200 gray gamma-ray irradiation which has a short stems and has higher productivity and determine the performance of M3 generation mutant rice resulting from 200 gray gamma-ray irradiation. The observational data were analyzed descriptively and compared the performance of the Mentik Wangi M3 rice plants as a result of 200 gray gamma-ray irradiation with control plants through T-test analysis. The results showed that the performance of the M3 generation of Mentik Wangi rice was better than control plants, there were several strains with potential mutants traits based on the positive character of each individual. There are 24 Mentik Wangi M3 generation rice plants resulting from 200 gray gamma-ray irradiation plants which are selected based on short stem and have a high productivity.

The effect of fermentation on acidity, caffeine and taste cascara robusta coffee

Robusta coffee is in demand by the global market because of its distinctive aroma. Along with the high demand, robusta coffee waste known as cascara needs processing. Cascara which has a unique taste needs innovation to improve its quality. One of the efforts made is by varying the fermentation process. The purpose of this study is to examine the effect of the fermentation process on pH, caffeine and flavor in cascara robusta coffee. This type of research is experimental. The results showed that the fermentation process had an effect on pH, caffeine and flavor values. The non-fermented cascara has the lowest pH average value of 4.22, the natural fermented cascara has a pH value of 4.58, while the fermented cascara wrapped in banana leaves has a pH value of 5.24. Calculation of caffeine content in non-fermented cascara, natural fermented cascara and fermented cascara wrapped in banana leaves were 1.22%, 1.17%, and 1.14%, respectively. The taste test results of the non-fermented cascara, natural fermented cascara and cascara wrapped in banana leaves were different for each treatment.

Production and characterization of cooking oil from crude palm oil

Research has been carried out on the production and characterization of cooking oil with the Indonesian National Standard CPO (Crude Palm Oil). In principle, the raw material in the form of crude palm oil is adsorbed by natural bleaching which causes a color change in crude palm oil. This study aims to determine how much natural bleaching is used to reduce β-carotene from CPO (Crude Palm Oil) to comply with Indonesian National Standard for cooking oil, and how the characteristics of cooking oil adsorption using natural bleaching. The best mass of natural bleaching obtained according to Indonesian National Standard is 1.5 grams with β-carotene content of 30.664 ppm, water content of 0.59%, free fatty acid content of 0.53% and peroxide number of 0.8 mgO2/100 grams. The characteristics of the resulting cooking oil are clear yellow with a distinctive aroma.

Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties.

Meat consumers are demanding products of higher and consistent quality, with a distinctive flavor and aroma, able to provide a particular sensorial experience when consuming beef. The impact of all the factors affecting the final eating quality, known as the farm to fork approach, has been extensively studied in the last decades. This includes genetic factors, production system, transport, carcass intervention, aging, packaging and cooking method, among others. Aging is, one of the most important steps in producing high quality tender beef. During this step, flavor is developed and the meat is tenderized. Dry-aging although considered a traditional method, is currently attracting attention from consumers, producers and researchers because of the characteristics of the final products in terms of flavor, aroma and texture. This chapter will describe the series of biochemical changes, which combined with the loss of water, generates a final product that is highly appreciated by niche consumers. This will include the changes that the muscle undergoes to be transformed to meat, the main factors driving the dry-aging process and how the flavor and aroma compounds are generated during this process.

GINGER AND TEMULAWAK BASED HERBAL TEA AS POTENTIAL FUNCTIONAL DRINK PRODUCTS IN THE ERA OF COVID-19

To optimize the benefits of herbal processed products, especially in the era of the COVID-19 pandemic, an evaluation of the antioxidant and antimicrobial functional properties of herbal teas has been carried out. The ginger and temulawak herbal tea products in this study showed the quality that met the qualifications of the Indonesian National Standard (SNI) 3836:2013, with low levels of metal and microbial contamination and high antioxidant and antimicrobial activity against Escherichia coli and Salmonella Typhimurium. In general, the ginger and temulawak teas produced have a distinctive taste, aroma, color, and texture, with a water content of 7.26-7.61%, ash 6.12-6.71%, water-soluble ash 95.48-97.01%, acid insoluble ash 0.160-0.275%, crude fiber 4.63-14%, phenolic 66.15– 95.58%, flavonoids 36.53–67.10%. © 2021, Rasayan Journal of Chemistry, c/o Dr. Pratima Sharma. All rights reserved.

Nilai Gizi dan Organoleptik Bakso Daging Ayam Yang Ditambahkan Tepung Kacang Koro Pedang (Canavalia gladianta)

Meetball is a common food in society and has good nutritional volue. Sword koro can be used as a binder besides having better quality and protein than tapioca flour. This study aims to determine the effect koro pedang flour to the nutritional value and organoleptic value f chicken meatballs. The method used in the study was a completely randomized designconsisting of 5 teatments and repeated 5 times, namely: KO (control), K1 (chicken meatballs + koro pedang flour 20%), K2 (chicken meatballs + koro pedang flour 25%), K3 (chicken meatballs + koro pedang flour 30%) and K4 (chicken meatballs + + koro pedang flour 35%). The variables measured ware the nutritional value or chemical composition (moisture content, ash content, fat content, and crure protein), and the organoleptic value of chicken meatballs with the addition of koro pedang flour (Canavalia Gladiante). Analysis of the data used the analysis of variance based on completely randomized design CRD), from the results of different analyzes followed by the LSD test. The results showed that the nutritional value showed very significant results or all treatments (K1,K2,K3 dan K4) were significantly different(P>0.01) for crude protein, crude fiber, crude fat and ash. Maenwhile, for the water content in this treatment, no significant results were found. The highest average value is shown in the K4 tretment for protein, crude fat, crude fiber and ash. The organoleptic value showed significant results (P<0.05) on the K1 treatment for taste, color, texture and acceptance. Maenwhile, the aroma is insignificant because the aroma of the meatballs added with koro flour has a very strong and distinctive aroma

BUDIDAYA MAGGOT BSF (BLACK SOLDIER FLY) SEBAGAI PAKAN ALTERNATIF IKAN LELE (CLARIAS BATRACUS) DI DESA CANDIPARI, SIDOARJO PADA PROGRAM HOLISTIK PEMBINAAN DAN PEMBERDAYAAN DESA (PHP2D)

The average Indonesian people throw food waste around 300 Kg every year. The large amount of food waste is a problem that must be resolved immediately. Utilizing organic waste as a feed medium for BSF (Black Soldier Fly) maggots is one way of processing and utilizing organic waste. With the help of EM-4 in the fermentation process which creates a distinctive aroma to attract the attention of BSF flies so that they hatch the eggs in the reactor provided. BSF maggot is used as an alternative feed for catfish. In addition, the BSF maggot helps the degradation process of organic waste. Thus, the BSF maggot cultivation training was carried out in the Holistic Development and Village Empowerment Program by utilizing organic waste as a feed medium in Candipari Village. The method of implementation is carried out by lecturing/ socializing and training. High community enthusiasm and increased community knowledge up to 100% in cultivating BSF maggots are benchmarks for the success of this training. Thus, the people of Candipari Village have the potential to become a guided village in BSF maggot cultivation.

Pemanfaatan Citrus hystrix DC oleh Pedagang Tumbuhan Obat di Pasar Tradisional Kabanjahe Kabupaten Karo

Citrus hystrix or Jeruk Purut is a type of Rutaceae family that is used as food and traditional medicinal ingredients. Various traditional dishes in Indonesia use Citrus hystrix as a cooking spice and are believed to give a distinctive and refreshing aroma. The use of plants as cooking spices or medicines is related to their bioactive compounds, especially in their use as medicine. The purpose of this study was to explain the relationship between the use of Citrus hystrix and its bioactivity. This study combines market surveys in several traditional markets in North Sumatra and literature studies on the results of research published online and offline about the bioactivity of Citrus hystrix. Respondents in this study were all medicinal plant traders who trade Citrus hystrix. Some of the keywords used for online searches are Citrus hystrix and bioactivity of Citrus hystrix, then they are synthesized so they can explain the purpose. Citrus hystrix has long been traded in the traditional markets of Kabanjahe, Berastagi, and Pancur Batu under the local name "Rimo Mungkur". The local people of North Sumatra, especially the Batak ethnic group, use Citrus hystrix as an ingredient for various ritual events and as a medicinal ingredient. In traditional medicine Citrus hystrix is used to treat fever, fractures, oukup (traditional sauna), malnutrition. Bioactivity of Citrus hystrix is antioxidant, anticancer, antimicrobial, hepatoprotective, and aromatherapy. The bioactivity of Citrus hystrix is thought to be related to its essential oil content, especially limonene, citronellal, and β-pinene. Citrus hystrix is a nautracetical plant that has the potential to be developed as a natural preservative for food and for aromatherapy.

Corn Wingko Processing Optimization Using Response Surface Methodology

Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to being an economic commodity, corn contains fiber which is useful for digestion. This study aims to determine the effect of the proportion of corn flour, sticky rice flour and tapioca on the physical and chemical properties of wingko. This study uses the Response Surface Methodology (RSM) method with the experimental design of the Central Composite Design (CCD) using 3 factors of 5 levels, namely the proportion of corn flour (43.18; 50; 60; 70; 76.82) (w / w), flour sticky rice (23,18; 30; 40; 50; 56,82) (w / w), tapioca flour (6,59; 10; 15; 20; 23,41) (w / w) are then processed using Design Expert software 7.1.5. The parameters observed were corn flour including water content, ash, starch, amylose, crude fiber and yield, in glutinous rice flour and tapioca including starch and amylose content, while in wingko products included water content, aw, starch, crude fiber and texture. The results showed that corn flour had a moisture content of 7.12%, ash 0.34%, starch 84.72%, amylose 21.22% of the total ingredients, crude fiber 1.15% and yield of 79.8%. Glutinous rice flour has a starch content of 81.98% and amylose 1.02% of the total ingredients while tapioca flour has a starch content of 78.71% and amylose 20.63% of the total ingredients. The optimum conditions of wingko products were obtained in the proportion of corn flour: sticky rice: tapioca 50:38:20 (w / w) with 23.46% moisture content, aw 0.881, starch content 50.87%, crude fiber 2.78% and texture 0.01194 mm / gs had desirability 0.831.