Improving The Quality of Coconut Cream-Based Pasta Through The Presence of Sago Starch and Surfactants: Application As An Ingredient of Rendang Seasoning

Coconut processed products (coconut cream) are widely used in the food field. However, various ways, such as adding starch and surfactants still need to be made improve stability of coconut cream. This study aimed evaluate addition surfactant on cream its use an ingredient rendang spices. The separation milk into was conducted using cold method (4oC for ± 18 hours) separator method. After that, Hydrophilic-Lipophilic Balance (HLB) 5 (1%) sago (3% 5%) were added produce a paste, which later seasoning. quality parameters zeta potential, viscosity, free fatty acid content evaluated this study. results showed that with 1% HLB 3% produced paste potential -30.5 mV 0.1%. suitable seasoning indicated by viscosity 699.9 cPs, lightness 32.51, pH 4.41. Therefore, could applied