CD Skripsi

Pemanfaatan Modified Cassava Flour (Mocaf) Dan Tepung Kacang Tunggak Dalam Pembuatan Crackers

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ABSTRACT
Crackers are a type of snack that are favored by people of all ages and is widely sold in the market in various shapes and flavors. Crackers have a crunchy texture, flat shape, and are made from flour with other additional ingredients, namely margarine, sugar, salt, powdered milk, and yeast. The purpose of this research was to get the best formulation of modified cassava flour (MOCAF) and cowpea flour in the making of crackers that met the quality of SNI 01-2973-1992. The research used a complete randomized design (CRD) with five treatments and three replications. The treatments for this study were MKT0 (100 g MOCAF), MKT1 (90 g MOCAF:10 g cowpea flour), MKT2 (80 g MOCAF:20 cowpea flour), MKT3 (70 g MOCAF:30 cowpea flour), and MKT4 (60 g MOCAF:40 cowpea flour). The data obtained were analyzed statistically using analysis of variance and continued with the duncan’s new multiple range test (DNMRT) at the 5% level. The result showed that the ratio of MOCAF and cowpea flour significantly affected moisture, ash, protein, fat contents, color index, and sensory assessment. The best treatment in this study was MKT3 (70 g MOCAF:30 g cowpea flour) which had 4.70% moisture, 1.76% ash, 8.34% protein, 17.79% fat, 77.59 L value, 6.46 a value, and 26.57 b value of color index. The crackers had a cream brown color, cowpea aroma, cowpea taste, and a crunchy texture. The panelist also favored the overall hedonic assessment of the MKT3 crackers with a score of 1.60.
Keywords: Crackers, cowpea, MOCAF

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1606111984

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI PERTANIAN., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1606111984

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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