CD Skripsi

Karakteristik Fisikokimia Dan Organoleptik Kerupuk Dari Tepung Ubi Kayu Dan Tepung Tempe

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Crackers are a snack made from a mixture of starch or flour added with protein ingredients, as well as seasonings such as pepper, garlic, onion, and salt. The main raw material used in making crackers besides tapioca can be used cassava flour. This study aims to determine the effect of treatment and get the best ratio of cassava flour and tempeh flour on the characteristics physicochemical and organoleptic of garlic crackers. This study used a completely randomized design (CRD) consisting of six treatments and three replications. The treatment of crackers in this study was the ratio of cassava flour and tempeh flour, namely UT0 (100:0), UT1 (90:10), UT2 (80:20), UT3 (70:30), UT4 (60:40), and UT5 (50:50). Parameters observed included moisture content, ash content, protein content, expandability, and descriptive and hedonic sensory assessment. The data obtained were statistically analyzed using the ANOVA test and continued with duncan’s multiple range test (DMRT) at the 5% level. The ratio of cassava flour and tempeh flour significantly influenced the moisture content, ash content, protein content, expandability, and sensory evaluation including color, aroma, taste, crispness and overall assessment of crackers. The best cracker treatment in this study was UT1 (the ratio of cassava flour and tempeh flour was 90:10) with a moisture content 5,13%, ash content 0,0277%, protein content 5,01%, expandability 22,21%, with a descriptive sensory evaluation of yellowish brown color (score 2,93), slightly flavored with tempeh flour (score 2,80), slightly flavored with tempeh flour (score 2,76), and crispy (score 2,66). Hedonic sensory assessment of color 3,52 (liked), aroma 3,51 (liked), taste 3,67 (liked), crispness 3,53 (liked), and overall 3,51 (liked).

Keywords: crackers, cassava flour, tempeh flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006124966

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006124966

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

Vina

Versi lain/terkait

Lampiran Berkas

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