USE OF MUCILAGE FROM MATARD (Dillenia indica Linn) AND OKRA (Abelmo chusesculentus L. Moench) AS A THICKENER IN SOUP POWDER

Abstract

This research examined the application of Mucilage from Matard and Okra as a thickener for soup powder. The Matard and Okra are local plants with slippery mucilage, helps to have the viscosity of food add volume, good taste and has a beneficial effect on the digestive system. The objective of this research was to study the supplementation of the powder extracted from Matard and Okra in soup. The physical and chemical quality of the product was studied. The preparation using Matard and Okra per water 1:7 (w/w). Heat temperature at 90 degrees celsius for 10 minutes. Mucilage is mixed with egg albumin for maltodextrin ratio 1.5:15 (w/w) use 200 grams of mucilage, Dried and ground into powder. The ratio of Matard and Okra powder in soup was studied at 4 levels: 0, 3, 5 and 7 percent based upon total weight of the mix. Sensory evaluation by 9-point hedonic scale and physical analysis were conducted. It was found that 7 percent It was arrange in randomized complete block design (RCBD) of the powder in the product was appropriate because it had the highest average sensory rating scale. The powder was mixed well, was brightly yellow, and moderately thick. When the physical test of the product was performed, it was found that the lightness (L*) decreased, while the redness (a*) and yellowness (b*) increased; the pH was high and the viscosity increased. This showed that the powder extracted from Matard and Okra can be used as a thickening agent in soup products. The chemical compositions of the product including moisture, protein, fat, fiber, ash and carbohydrate were 4.00, 3.57, 12.78, 0.37, 10.63 and 69.02 %, respectively. This research was concluded that 7 percent. of the powder extracted from Matard and Okra as a thickener in soup powder product.