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• W1781981710 abstract "THE IMPACT OF BLENDED NUT FLOUR IN PRODUCING GROWOL (TRADITIONAL SNACK OF KULON PROGO) BASES ON PHYSICAL NATURE, ORGANOLEPTIC NATURE AND CONTENT PROXIMATE Eva Yuniarti Dyah Kusumastuti 1 , Waluyo 2 , Margaretha Arinanti 3 ABSTRACT Background: Growol is mainly produced from cassava that rich of carbohydrate but lack protein and other nutrients as fat and mineral. Thus additional other elements need to be provided such protein and nutrient. Macronutrient element in nuts are adequately complete namely protein and fat which assumed has acceptable physical nature, and organoleptic nature and potentially increase levels of the proximate. Objective: Examines the impact of blended nut flour in producing growol on physical nature, organoleptic nature and content proximate. Methodology: This is a quasi-experiment research with several blends of nut flour namely peanut, greenpeal and kidney bean. The physical nature consists of color, flavor and taste that observed subjectively and processed by descriptive method. Organoleptic nature test by questions and analyzed use Kruskal-Wallis followed by Mean-Whitney. Proximate level was gained through laboratories test and analyzed used ANOVA and LSD test. Result: There were different in four blend-variations due to physical nature (color, flavor, taste and texture). Organoleptic nature also reveals real differentiation between several blends namely color, flavor, taste and texture and the average highest protein content in peanut mixture of 5.26%, the highest fat content in peanut mixture growol 4.92%, the highest carbohydrate content the kidney bean mixture on growol 42.55%, the highest water levels in the control growol 61.11% and the highest ash content of the kidney bean mixture growol 0.46%. Conclusion: The color of growol was pale-white, while the taste and flavors similar with growol and pulse’ novel. The blend has a compact-sticky texture; however it less compact-sticky as blended with peanut flour. The blend with pulse’ flours had increase proximate level. Growol with greenpeal flour indicate maximum results. Keywords: nut flour, growol , physical nature, organoleptic nature, content proximate 1.3. Nutritional Sciences Department of Faculty of Health, University of Respati Yogyakarta. 2. Nutritional Department, Poltekes of Health, Yogyakarta" @default.
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• W1781981710 date "2013-01-13" @default.
• W1781981710 modified "2023-09-26" @default.
• W1781981710 title "THE IMPACT OF BLENDED NUT FLOUR IN PRODUCING GROWOL (TRADITIONAL SNACK OF KULON PROGO) BASES ON PHYSICAL NATURE, ORGANOLEPTIC NATURE AND CONTENT PROXIMATE" @default.
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