PENGARUH PERBEDAAN PENAMBAHAN TEPUNG HUNKWE DAN JENIS SANTAN DALAM PEMBUATAN ES GOYOBOD (original) (raw)

Ice goyobod is one of the spesial beverage from West Java which have characteristics goyobod jelly. Goyobod jelly is made from hunkwe flour mixed with coconut milk, heated until thickened then printed and cut into cubes. Besides goyobod jelly, also added avocado, young coconut meat, and pacar cina as supplementary material. Soup of ice goyobod made from fresh coconut milk, sugar syrup, sweetened condensed milk, and shaved ice. In the present study, conducted various concentration of hunkwe flour and type of coconut milk in making ice goyobod which aims to determine the best formulation in making goyobod jelly so that ice goyobod produced can be preferred by consumers. In addition, this study also aims to determine the value of BEP and pricing of ice goyobod generated. Based on the results of physical tests with rheotex texture, goyobod jelly with 115 grams of hunkwe flour harder in texture than jelly goyobod with hunkwe flour composition 95 grams. For sensory test, jelly formulation goyobod with 95 grams of flour hunkwe + instant coconut milk has an average value of texture, color, and the highest joy. But panelists preferred the flavor of goyobod jelly formulation with 95 gram hunkwe flour + fresh coconut milk. Pricing of ice goyobod is Rp 5400.00. BEP unit value of ice goyobod is 414.13 units, while the value BEP rupiah of the ice goyobod Rp 2235915.493, -.

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