Karakterisasi Pati Ganyong (Canna Edulis) Dan Pemanfaatannya Sebagai Bahan Pembuatan Cookies Dan Cendol

Abstract

Edible canna is one of local commodities that could be used as source of carbohydrate in the form of starch. However,its characteristics and application are still poorly understood. The aim of this study was to determine the chemical composition, physical and physicochemical properties of edible canna starch and its application as ingredients for some food products. Canna starch was obtained from Mekar Sari farmer group, Kulon Progo. The method of this research consisted of the following steps. First, characterization of canna starch on chemical, physical, and physicochemical properties. The second was formulation and production of some food products. The third was organoleptic test of the products. The results of the study indicated that canna starch sample had total starch of 93.30 % (db),amylose content of 42.49 % (db), and amylopectin content of 50.90 % (db). In canna starch, protein, fat, ash, crude fiber, and reducing sugar were minor components. Canna starch had low water binding capacity (162.15 %) and swelling power (9.96 g/g). At concentration of 5 % canna starch had quite low and stable hot paste viscosity (9.67 dPa.s), the viscosity increased to 14,67 dPa.s when cooled. Based on those several characteristics, canna starch can be used as ingredient for some food products, such as cookies and cendol. Hedonic test of the products showed that substitution of canna starch up to 75 % was not significantly different compared to wheat flour for cookies, while 100 % substitution of canna starch was not significantly different compared to rice flour for cendol. It can be concluded that canna starch had potential characteristics to be used for food diversification