Pembuatan Edible Tray Berbahan Dasar Tepung-Tepungan Lokal

Abstract

Edible tray is a storage for sauces which able to be eaten after it used. The objectives of this research are: (1) to observe the effect of corn flour addition and variation of oil or fat to the chemical and physical characteristics of wafer and, (2) to determine the most preferred wafer by consumers. The wafers are cooked using two heated steel plates. Edible tray produced from mocaf flour and corn flour by using wafer cooking method has characteristic similar with rich fiber biscuits. The more composition of mocaf flour in edible tray, the higher value of thickness, hardness, and crispness. The coconut oil based edible tay relatively has higher thickness than palm oil based or margarine based. Edible tray produced by mixing 75 % of flour mocaf and 25 % of corn flour as well as addition of palm oil is the most preferable edible tray by consumers, and has a good form resistance up to 1 hour observation, so it can be applied as a container of tomato sauce, chili sauce, or cone ice cream.