The Quality Characteristics of Pancake Premix Flour from Mangrove Fruit (Rhizophora stylosa) with the Addition of Mocaf Flour

Karakteristik Mutu Tepung Premiks Pancake dari Buah Mangrove (Rhizophora stylosa) dengan Penambahan Tepung Mocaf

Abstract

Research was conducted to study the best formulation and analyze the quality of mangrove origin premix flour on consumer acceptability. Organoleptic testing was carried out including color, aroma, and texture of mangrove premix flour. The research was conducted at the Agroindustry Workshop Laboratory and Nutrition and Chemistry Laboratory, Pangkep State Polytechnic of Agricultural. The research began with making mangrove flour, mocaf flour, and making premix flour. The research was designed according to a one-factor Completely Randomized Design (CRD) with 4 treatments of premix flour formula namely (100% mangrove: 0% mocaf (Control)), (90% mangrove: 10% mocaf), (80% mangrove: 20% mocaf), and (70% mangrove: 30% mocaf). Mangrove premix flour was tested organoleptically using a trained panel of 41 people. The results showed that the pancake premix flour formulation, namely in the treatment of 90% mangrove and 10% mocaf flour, has the potential as a better pancake premix flour compared to other treatments. Each treatment influences the quality of pancake premix flour, especially on protein content, moisture content, ash content, crude fiber, acidity, and whiteness. Premix flour from mangrove fruit and mocaf can be used in making pancakes