Optimization Use of Coconut Milk Powder and Desiccated Coconut Powder in Boranan Instant Sauce Formulation, a Traditional Food from Lamongan, Indonesia

YUNITA SITI MARDHIYYAH,1* ELSA PUSPITASARI1 and ANNI RAHMAT1

1Department of Agro-Industrial Technology, Universitas Internasional Semen Indonesia, Gresik, East Java, Indonesia

Lamongan is the northern coastal region of East Java that has special food called Sego Boranan [1]. It is rice served with a variety of dishes and special chili sauce. Boranan sauce is known to have complex ingredients, with the main flavor is spicy, and process production. Even so, many people just come to Lamongan for having dinner with Sego Boranan. Otherwise, high mobility and change of lifestyle drive people to live practical and instant, as well as for food preparation. It was stated that many traditional foods have potential to be developed as local food souvenir [2]. The goal of this research is making a formulation of Boranan sauce from dried ingredients

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