Hedonic and Chemical Characteristics of Instant Cendol Fortified Snakehead Fish Flour Using Different Local Carbohydrate Sources

Abstract

Cendol is a traditional Indonesian beverage that can be consumed by people of all people. Cendol has a drawback, which is its low nutritional content due to its dominance of rice flour and high water content. Increasing the nutritional content and reducing the water content in cendol can be achieved through fortification with 1.25% snakehead fish flour and diversification of various local carbohydrate sources to replace rice flour using oven dryer. The research objective is to determine the best combination of local carbohydrate sources in instant cendol fortified with snakehead fish flour based on hedonic and chemical parameters. Fish flour production used a steaming method with yield and proximate analysis parameters. Instant snakehead fish cendol production used oven dryer with hedonic and chemical analysis parameters. The treatment ratio of local carbohydrate sources used was rice flour:sago flour:porang flour C1 (3:1:0), C2 (3:0:1), C3 (2:1:1), C4 (0:2:2), C5 (0:1:3), and C6 (0:3:1). The research results showed that snakehead fish flour had a yield of 15.23% and a protein content of 84.42±0.53%. Overall, instant cendol with a formulation of rice flour and sago flour (C1) was the best instant cendol. The panelists' preference for color, aroma, texture, and taste assessments of instant snakehead fish cendol preferred the C1 treatment with the highest chemical characteristics, especially protein at 15.48±0.13%, followed by low moisture content at 11.45±0.16%.