DOI : https://doi.org/10.18517/ijaseit.5.2.497

Wuak Piuak Organoleptic Study of Traditional Food Modified Using Cassava (Manihot Utilissima)

Mimi Harni (1), Rince Alfia Fadri (2), Sri Kembaryanti Putri (3)
(1) Program Study of Food Technology, Agricultural Polytechnic of Payakumbuh, Tanjung Pati, Payakumbuh, 26271, Indonesia
(2) Program Study of Food Technology, Agricultural Polytechnic of Payakumbuh, Tanjung Pati, Payakumbuh, 26271, Indonesia
(3) Program Study of Food Technology, Agricultural Polytechnic of Payakumbuh, Tanjung Pati, Payakumbuh, 26271, Indonesia
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How to cite (IJASEIT) :
Harni, Mimi, et al. “Wuak Piuak Organoleptic Study of Traditional Food Modified Using Cassava (Manihot Utilissima)”. International Journal on Advanced Science, Engineering and Information Technology, vol. 5, no. 2, Apr. 2015, pp. 119-22, doi:10.18517/ijaseit.5.2.497.
Citation Format :
Wuak piuak is a kind of traditional food comes from Kapur IX, Limapuluh Kota Regency. It is usually presented in local traditional events. The Existence of this food unfortunately started to be disappeared and slowly not recognized by young generations.. It is expected by modifying this kind of food using cassava will make it known back. Complete Randomly Design (CRD) was used in this case by five treatments and three replications for organoleptic test. The test be assessed by asking which kind of most preferred product from some treatments of texture, colour, aroma, taste, appearance. The high value stated the most preferred product whereas the lowest value was most un-preferred one.   Advanced test from data was done by using Duncan’s New Multiple Range Test (DNMRT) at 5 % significance level.  The result showed that the treatment by adding 100% of cassava was the most preferred and had high value of texture, aroma, colour and taste.

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