The use of konjac flour as gelatine substitution in making panna cotta

The panna cotta is one of the Italian desserts served cold. row materials for this dessert are cream and milk that cooked with other ingredients such as sugar gelatine. characteristics resemble pudding, but gel nature softer can melt in mouth when eaten. This study was purposed to determine quality after use konjac flour (Amorphophallus konjac) substitution research conducted using a non factorial completely randomized design 4 replications, gelatine were 100%, 75%, 50%, 25%, 0%. Based on tests carried out, it found had very significant effect texture, vitamin C levels, syneresis. resulting texture ranges from 0.2751 mm/g 0.2870 mm / g. levels 8.3745 mg/100g 11.5922 mg/100g. syneresis 6.4199% 4.2715%. In addition, no colour (°Hue), pH value, organoleptic (colour, flavour, taste, texture).