Proximate Composition and Sensory Evaluation of Indonesia Traditional Food (Barongko and Putu cangkir) 1) Department of Agricultural Technology, Universitas Hasanuddin, Makassar, 90245,Indonesia. Abstract Barongko and Putu cangkir are ethnic traditional foods (Bugis and Makassar) which are mostly consumed in South Sulawesi Province, Indonesia. The ingredients used in Barongko were banana, coconut milk, egg yolk, sugar, and salt meanwhile the ingredients used in Putu cangkir were pounded glutinous rice flour, brown sugar, grated coconut, and salt. Barongko and Putu cangkir prepared with steaming method have been known for flavor and taste, which plays an essential role in their acceptance by consumers. However, proximate analysis, total dissolved solids, and sucrose content of Barongko and Putu cangkir have not been further investigated. In addition, taste and aroma perception of the noted traditional foods have not been also reported. In considering above all, the aim of this work is to determine the proximate analysis, total dissolved solids, sucrose content and sensory properties of Barongko and Putu cangkir. Barongko and putu cangkir were randomized collected from small-scale producers located in Makassar, the capital of South Sulawesi Province. The results of the proximate analysis showed that water and ash content of 45.37% and 0.57% for Barongko was recorded while 33.63% and 0.47% were measured for Putu cangkir. Meanwhile, the highest value of fat, protein and carbohydrate content being recorded in Putu cangkir, which were 6.31%, 13.15% and 43.88% and the lowest value of 5.53%, 12.58%, and 35.84% was obtained for Barongko. Total dissolved solids and sucrose content of Barongko were 6.83 brix and 23.05% in comparison with Putu cangkir which were 3.40 brix and 15%. Sensory evaluation showed that Barongko is perceived more sweeter but a similar value was obtained in aroma intensity. Keywords: Traditional food- Barongko- Putu cangkir- Banana- Glutinous rice Topic: Food Processing and Packaging |
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