CD Skripsi

Pembuatan Kerupuk Tapioka Dengan Substitusi Tepung Kacang Merah

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ABSTRACT
Crackers are snacks that are usually made from tapioca as the raw material.
Making crackers in this study using red bean flour. The purpose of this study was
to obtain the best formulation for using tapioca and red bean flour in making
crackers and in accordance with the Indonesian National Standard. This research
was conducted experimentally using a completely randomized design with four
treatments and four replications. The treatments in this study were red bean flour
substitution (20%, 30%, 40%, and 50%). Data obtained were analyzed statistically
using analysis of variance and continued with Duncan's new multiple range test
(DNMRT) at 5% level. The results of this research showed that the substitution of
red bean flour had a significantly effect on the moisture, ash, protein, fat, fiber,
swellability, and sensory characteristics of color, aroma, taste, and crispness, but
does not significantly effect of taste hedonic. The best treatment in this research
was TK2 treatment (30% red bean flour) where moisture content of 5.74%, protein
content of 6.48%, fat content of 24.25%, ash content of 1.28%, fiber contentzz of
2.86%, and swellability of 54.92%. The descriptive test showed that the crackers
had yellowish white color, red bean flavor, red bean taste, crunchy texture and
overall hedonik assessment was favored by panelists.
Keywords: crackers, tapioca, red bean fluor

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113736

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian – Teknologi Pertanian., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113736

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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