Published date: Mar 27 2024

Journal Title: KnE Life Sciences

Issue title: International Conference On Mathematics And Science Education (ICMScE 2022): Life Sciences

Pages: 1–8

DOI: 10.18502/kls.v8i1.15386

Laili Suhairilailisuhairi@unsyiah.ac.idFamily Welfare Education Study Program (Tata Boga), Faculty of Teacher Training and Education, Syiah Kuala University, Banda Aceh, Indonesia

Indani .Family Welfare Education Study Program (Tata Boga), Faculty of Teacher Training and Education, Syiah Kuala University, Banda Aceh, Indonesia

Abdullah .Biology Education Study Program, Faculty of Teacher Training and Education, Syiah Kuala University, Banda Aceh, Indonesia

Yuri GagarinResearch Center for Elephant Conservation and Biodiversity Forest, Syiah Kuala University, Banda Aceh, Indonesia

Halimatussakdiah .Family Welfare Education Study Program (Tata Boga), Faculty of Teacher Training and Education, Syiah Kuala University, Banda Aceh, Indonesia

Betung bamboo shoots (Dencrocalamus asper) is a plant derived from the shoots of bamboo betung processed into additional stuffing in Egyptian martabak. Betung bamboo shoots contain 59 gm of phosphorus and 13 mg of calcium, so they are good sources of natural nutrients for the body. The purpose of the study was to determine the organoleptic characteristics of the Egyptian martabak from bamboo betung shoots and to determine consumer acceptance of the Egyptian martabak from bamboo betung shoots. This study used an experimental method with three treatments and 3 repetitions using a completely randomized design (CRD). Data collection techniques used observation tests conducted by 5 sources, and acceptance tests were carried out by 30 consumers. The results of the observation test were analyzed by calculating the average value obtained from the sources, while the acceptance test was analyzed using a one-way analysis of variance (ANAVA). The results of the observation by the interviewees chose the Egyptian martabak, bamboo shoots, treatment 3 with the code MM3 with the addition of 70 gm of bamboo shoots, the average value was 23.31. The results of the research acceptance test consumers like the color, texture, taste of the Egyptian martabak bamboo shoots betung treatment 1 (MM1) with the addition of 50 gm of bamboo shoots (25%), for the aroma consumers like Egyptian martabak bamboo betung shoots treatment 2 (MM2) with the addition of bamboo shoots bamboo betung 60 gm (30%). The resource person chose the Egyptian martabak, bamboo shoots, treatment 3 with the code MM3 in terms of color, aroma, texture, and taste. Consumers choose the Egyptian martabak bamboo shoots with treatment 1 (MM1) in terms of color, texture, and taste. Meanwhile, in terms of aroma, consumers chose the Egyptian martabak, bamboo shoots, and treatment 2 (MM2).

Keywords: organoleptic, Egyptian martabak, bamboo shoots.

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