PENGARUH FORMULA DAN PERBANDINGAN BUMBU SERBUK DENGAN SANTAN SERBUK TERHADAP KARAKTERISTIK BUMBU GULAI SERBUK DENGAN METODE FOAM-MAT DRYING

摘要

The purpose of this research is to study the formula and comparison of udpowdered herbs with coconut milk powder in the manufacture of spice curryudpowder using the method of foam-mat drying, to obtained good characteristics thatudcan be utilized for gulai spices cooking.ud udThe research was conducted using group randomized design (RAK) udconsisting of 2 factor A (formula) consisting of 2 levels ie a1(formula 1), and a2ud(formula 2) and factor B (comparison of powdered spice with coconut milk powder)udconsisting of 3 levels ie b1 (1: 1,5), b2 (1 : 1), and b3 (1,5 : 1). Response in researchudis organoleptic response (color, flavor, and taste), chemical response (moistureudcontent and fat content), and physical response (test of yield content).ud udBased on the results of the research, it is known that the formula has an udeffect on color, aroma, and fat content, the ratio of spice powder with coconut milk udThe powder affects the color, flavor, taste, moisture content, and fat content as welludThe interaction between the formula and the ratio of powdered condiments affectedudto coconut milk powder affect the aroma, taste and fat content.ud udThe choosen methos for spice product are by using formula 2 (a2) and the udratio of powdered herbs to coconut milk powder (1,5 : 1) (b3) has a moistureudcontent of 10,88%, fat content of 10,97% and average yield content for formula 2ud(a2) of 28,41%.ududududKeywords: Spice powder spices, formula, comparison of powdered herbs withudcoconut milk powder