SUBTITUSI TEPUNG WORTEL PADA PEMBUATAN PANCAKE SUBSTITUTE OF CARROOT FLOUR IN THE MAKING OF PANCAKES

Abstract

The purpose of this study was to determine the level of public preference for pancake products with carrot flour substitution. This study uses the Hedonic Scale Test with two samples, and one product development (30% carrot flour substitution). The data analyzed included a preference test for color, aroma, texture, taste and overall properties. The results showed that the higher the carrot flour substitution, the more semi-orange brown the color and the stronger the taste. The average score of each treatment in the hedonic test tends to be in the like statement.

Keywords: Pancakes, Carrot Flour