CD Skripsi

Karakteristik Kerupuk Pati Sagu Pregelatinisasi Dengan Penambahan Tepung Ikan Teri Jengki

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Crackers are snacks that are generally made from starch such as tapioca, sweet potato, rice, taro, flour, and sago. Pregelatinized sago starch and jengki anchovy flour can be used as diversified ingredients in the manufacture of crackers. The advantage of pregelatinized sago starch can reduce oil absorption in products fried with submerged oil. The purpose of this study was to determine the effect of the ratio of pregelatinized sago starch and jengki anchovy flour on the characteristics of the chemical properties of sago crackers and organoleptic tests and to obtain the best ratio. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatment in this study was the ratio of pregelatinized sago starch and jengki anchovy flour, namely, ST1 (100:0), ST2 (90:10), ST3 (80:20), and ST4 (70:30). Data obtained were statistically analyzed using analysis of variance and continued with duncan’s multiple range test (DMRT) at a 5% level. The results showed that the ratio of pregelatinized sago starch and jengki anchovy flour had a significant effect on moisture content, ash content, protein content, fat content, decreased oil absorption, and sensory assessment, as well as overall assessment of crackers. The best treatment was ST2 (90:10) with moisture content of 1,50%, ash content of 1,28%, protein content of 7,29%, fat content of 11,49%, decreased oil absorption of 19,84% and overall hedonic rating preferred by panelists with description color of brownish cream, slightly aromatic anchovy, slightly taste of anchovy and crunchy texture.

Keywords: Crackers, pregelatinized sago starch, jengki anchovy flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006126430

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006126430

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

Zenny

Versi lain/terkait

Lampiran Berkas

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