DIVERSIFIKASI PRODUK BERBAHAN DASAR BUAH SAWO MENJADI NASTAR, HOTTEOK, DAN DADAR GULUNG

Abstract

Purpose of this research are: 1) to know the recipe development of nastar, hotteok, and dadar gulung with addition of sawo fruit; and 2) to know people preference level to the nastar, hotteok, and dadar gulung with addition of sawo fruit. Methods used in this research are library method, experiment, and hedonic test. Result of the research found that recipe development of nastar as follow, the ingredients of pastry need 275 g of flour, 125 g margarine, 75 g butter, 50 g icing sugar, 30 g milk powder, 2 eggs, and ½ teaspoon of cinnamon powder. The ingredients of sawo filling need 600 g sawo fruit, 100 ml water, 100 g sugar, 50 g palm sugar, ½ teaspoon salt, 2 clove, and 2 pieces cinnamon. The ingredients of egg wash need 100 ml milk, 2 egg yolks, and 1 teaspoon food colouring (yellow). Recipe development of hotteok as follow, the ingredient of hotteok dough need 150 g flour, 120 ml warm water, 10 g yeast, 2 tablespoon sugar, 2 tablespoon vegetable oil, and ½ teaspoon salt. The ingredients of hotteok filling need 300 g sawo jam and 2 tablespoon flour. Recipe development of dadar gulung as follow, the ingredients of crepe need 250 g flour, 200 ml water, 2 tablespoon sugar, 2 tablespoon nabati oil, ½ teaspoon salt and 1 tablespoon chocolate paste. The ingredient of dadar gulung filling need 250 ml fresh cream, 200 g sawo jam and 50 g sliced sawo. Based on hedonic test, it concludes that these 3 products are public accepted.