MUTU ORGANOLEPTIK APEM BALI DENGAN BAHAN PENGEMBANG TUAK

Apem is one of the traditional Balinese snacks made from rice flour with ingredients such as fermipan, tape or palm wine. Tuak material is sometimes not able to produce apem with good quality because the amount of palm oil added is not right. The purpose of this study was to determine the number of palm wine used to determine apem with good fluffy quality. This type of research is experimental with five treatments and three replications, with data Analysis of Variance (ANOVA). The treatment of adding palm wine is P1: 0%, P2: 4%, P3: 8%, P4: 12%, P5: 16% of coconut milk. The results showed the addition of palm wine had a significant effect on organoleptic reception including color, texture, aroma, taste, and overall acceptance, as well as texture and aroma quality. The most acceptable treatment by panelists was the P5 treatment, which was the addition of 16% of the total liquid with a color concentration of 4.21 (very attractive), texture 3.66 (soft), texture quality 2.67 (soft), aroma 3, 00 (not sour), aroma quality 3,00 (not sour), taste 4,52 (very like), and overall acceptance 3,96 (very like). Keywords: Apem, Tuak, Coconut Milk, Organoleptic