DEVELOPMENT OF TWO-COLORED DRIED GETUK BASED ON LOCAL FOOD RESOURCES: A STUDY OF ITS SENSORY AND CHEMICAL CHARACTERISTICS

Abstract

Getuk is classified as a semi-moist traditional food with a relatively high moisture content, making it susceptible to quality deterioration during storage. To overcome this limitation, product innovation through oven-drying can be applied to extend its shelf life. Two-colored dried getuk is a diversification of cassava-based local food products. The production process consists of raw material preparation, steaming, mashing, mixing with additional ingredients, molding, and oven-drying. This study aimed to evaluate the effects of mocaf (modified cassava flour) concentration and different flavoring agents on the descriptive sensory characteristics, consumer acceptability, and chemical composition of two-colored dried getuk. The experiment was arranged using a two-factor Completely Randomized Design (CRD), with mocaf concentration and flavoring type as the experimental factors. The descriptive sensory evaluation using the Rate-All-That-Apply (RATA) method showed that treatments S1 and P1, containing 5% mocaf, received the highest panelist preference based on color, texture, taste, and overall acceptability. Proximate analysis was conducted on the samples with the highest sensory acceptance, namely S1 (strawberry flavor) and P1 (pandan flavor). The proximate composition of treatment S1 and P1 showed moisture contents of 2.95% and 4.19%, ash contents of 2.15% and 2.11%, fat contents of 13.21% and 12.78%, protein contents of 0.88% and 0.91%, and carbohydrate contents of 80.81% and 80.05%, respectively.