Innovative Creation of Taro Flour as Spice Flour and Organoleptic Test and Its Product
Sondak, Michael Ricky
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Culinary product innovation which uses local food ingredients is needed to enrich Indonesia culinary outstanding characteristic. One of the local food ingredients which is less to be explored is taro. This article is a further publication from the result of research which entitled “creative innovation of Taro Flour” which is funded by Dikti through the competition grand scheme in 2013. Article which was published previously at international Conference which was held at university Tarumanagara in Bali brought up the laboratory test result of taro which is rich in carbohydrate and healthy to be consumed. This further article is also funded by Dikti through the Competition Grand scheme in 2014 (further research in the second year) which focuses more on the taro flour application to be made spice flour as the food layer with sweet taste and crispy which is viewed from nutritious and organoleptic test together with the acceptance of culinary lover community for the result of the product. Research method which is used through spice taro flour experiment test is in the laboratory. The conclusion in this research is that first of all, taro flour can become spice flour as layer material for fried food type with sweet taste and crispy, healthy, nutritious and can be accepted by community. Therefore, with product creation which is done by this research can add the archipelago food product variety by using local food product which is spread around but hasn’t been used a lot.