DEVELOPMENT OF THAI COCONUT PANCAKE PRODUCT (KANOM BABIN) FROM SAGO FLOUR FORTIFIED WITH BURI RAM 60 VARIETY MULBERRY LEAF POWDER
Keywords:
Khanom Babin, Saso Flour, Mulberry Leaf PowderAbstract
This research is aimed to study the basic formula of Thai coconut pancake product (Kanom Babin). Specifically, it is aimed to study the use of sago flour to replace sticky rice flour in Thai coconut pancake products at 3 levels: 10, 20, and 30 percent. Also, to study the addition of Buri Ram 60 variety mulberry leaf powder in Thai coconut pancake products at 3 different levels: 5, 10, and 15 percent. Forty panelists were used to analyze the results using a statistical software to analyze the results. From the study of the basic Thai coconut pancake formula, it was found that panelists accepted formula 2 the most in terms of appearance, color, aroma, taste, texture, and overall liking. When using sago flour to replace sticky rice flour in Thai coconut pancake, panelists accepted it at 10 percent, with the highest score in terms of appearance, color, aroma, taste, texture, and overall liking. The study of the addition of Buri Ram 60 variety mulberry leaf powder in Thai coconut pancake products from sago flour, panelists accepted it at 5 percent, the highest in terms of appearance, color, and taste. When analyzed for variance and comparing statistical differences, the differences were statistically significant at the 0.05 level.
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