N. Ratnaningsih, D. Sugati, T.H.W. Handayani, S. Handayani, M.K. Devi
Geblek is a traditional food from Kulonprogo, Yogyakarta that is made from cassava starch with characteristics including white color, shaped like the number of eight, tasty, and chewy. The chewy texture of geblek became tough when it is stored at room temperature and decreases the quality and consumer preference of geblek. The research aimed to evaluate the proximate and texture properties of geblek by adding hydrocolloids such as guar gum, xanthan gum, carrageenan, alginate, and a traditional texturizer such as dry grated coconut, for increasing the quality and preference of geblek. Raw and fried geblek were analyzed by nutritional composition and texture properties using Texture Analyzer (TA1, Lloyd Instruments). The addition of texturizers affected the nutritional composition and texture properties of geblek. The addition of xanthan gum to the geblek dough caused the highest increase in fat content, whereas the lowest was in the addition of carrageenan. The hardness of fried geblek ranged from 16.67 N (control) to 30.34 N (carrageenan) after frying then increasing 260.51% (alginate) to 660.94% (xanthan gum) after being stored for 24 hrs. The chewiness of geblek with the addition of dry grated coconut has a similar pattern to control. Storage of fried geblek at room temperature for 24 hrs increased the hardness, gumminess, springiness, chewiness, crispiness, and crunchiness, but decreased the cohesiveness and resilience. The best texture of deep-fried geblek after 24 hrs was found in geblek with the addition of 0.5% alginate. © 2023 The Authors.
Department of Food Processing Education, Faculty of Engineering, Universitas Negeri Yogyakarta, Kampus Karangmalang, Yogyakarta, 55281, Indonesia; Mechanical Study Program, Department of Engineering, Institut Teknologi Nasional Yogyakarta, Yogyakarta, 55281, Indonesia; Department of Chemistry, Faculty of Mathematics and Science, Universitas Negeri Yogyakarta, Kampus Karangmalang, Yogyakarta, 55281, Indonesia; Urban and Regional Planning Study Program, Department of Planning and Design, Institut Teknologi Nasional Yogyakarta, Yogyakarta, 55281, Indonesia
