CD Skripsi

Karakteristik Fisikokimia Kerupuk Sagu Dengan Penambahan Tepung Kedelai (Glycine Max)

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ABSTRACT
Sago starch can be made into crackers. Crackers from sago starch have a
low protein content. Soybean flour has a high protein content of 35,9% per 100 g.
The addition of soybean flour is considered to be able to increase the protein and
can improve the quality characteristics of sago crackers. The purpose of this
research was to determine the effect of the ratio of sago starch and soybean flour
on the characteristics of the physicochemical properties of sago crackers and to
obtain the best ratio. This research was conducted experimentally using a
completely randomized design with four treatments and four replications. The
treatments in this research were a ratio of sago starch and soybean flour, such as
SK1 (100:0), SK2 (90:10), SK3 (80:30) and SK4 (70:30). Parameters observed
include water content, ash content, protein content, fat content, overrun, and
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 results showed that the ratio of sago starch and soybean flour had a
significant effect on moisture content, ash content, protein content, fat content,
overrun, and sensory assessment, as well as overall assessment of crackers. The
best treatment was SK2 (90:10) with moisture content of 2.27%, ash content of
2.84%, protein content of 3.22%, fat content of 20.11%, overrun of 85.66% and
overall hedonic rating preferred by panelists with description color of light brown,
slightly aromatic soybean, slightly taste of soybean, and crunchy texture.
Keywords: Sago starch, soybean flour, crackers

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806111547

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806111547

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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