Open AccessNata de cincau: Pacitan’s black cincau (Mesona palustris BL) product innovation with respect to its physical, chemical and sensory characteristics
Author(s) -
Halwa Latief Naja,
Ardhea Mustika Sari,
Muhammad Zukhrufuz Zaman
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/633/1/012009
Subject(s) - food science , flavour , taste , yield (engineering) , sensory system , chemistry , texture (cosmology) , starter , biology , materials science , computer science , neuroscience , artificial intelligence , metallurgy , image (mathematics)
Black cincau ( Mesona palustris BL) is a particularly abundant commodity in Pacitan, Indonesia. It has a higher fibre and antioxidant content compared to other varieties. Black cincau is potentially processed into nata de cincau in order to diversify food products in Pacitan. The aim of this study is to define the best formulation of nata de cincau , considering its physical (yield, thickness and texture) and chemical (water and crude fibre) characteristics. The best three formulations, based on physical and chemical characteristics, were chosen for sensory evaluation (colour, flavour, taste, texture and overall). Nata de cincau processing used various concentration of substrates (extract black cincau ) (2.5%, 7.5% and 12.5%) and a variety of starter concentrations (5%, 10% and 15%) were added. Nata de cincau with 12.5% substrate concentration and 5%, 10% and 15% starter concentration were the best three formulations in terms of all physical and chemical characteristics. Sensory evaluation was performed on the best three formulations; 12.5% substrate concentration and 15% starter concentration was found to be the best formulation.