CD Skripsi

Penggunaan Pati Sagu Dengan Subtitusi Tepung Daun Kelor Dalam Pembuatan Kerupuk Sagu

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ABSTRACT
Crackers are snacks made from ingredients that contain starch. The raw material for
making crackers is basically tapioca, which is similar to sago starch in terms of its
components, which contain high carbohydrates. Efforts to diversify sago crackers
need to be made to increase protein content, one of which is by adding moringa leaf
flour. This study aims to determine the effect of the ratio of sago starch and moringa
flour on the physicochemical and organoleptic properties of sago crackers and to
obtain the best ratio. The research was conducted experimentally using a completely
randomized design with four treatments and four replications, resulting in 16
experimental units. The treatment in this study was the ratio of sago starch and
moringa flour namely: SK1 (100:0), SK2 (95:5), SK3 (90:10), and SK4 (85:15).
The data obtained were statistically analyzed using analysis of variance and
continued with duncan’s multiple range test (DMRT) at a 5% level. The results of
variance analysis showed that the ratio of sago starch and moringa flour used had a
significant effect on moisture content, ash content, protein content, fat content,
expandability, breakability, descriptive and hedonic sensory assessment including
color, aroma, taste, crispness, and overall assessment of crackers. The best
treatment in this study was the SK2 (95:5) with characteristics of moisture content
of 3.36%, ash content of 0.02%, protein content of 2.86%, fat content of 12.71%,
expandability of 38.89%, breakability of 2.75 N/s with descriptive sensory
assessment of greenish beige color, moringa leaf aroma, moringa leaf flavor, crispy,
and overall rating was liked by the panelists.
Keywords: crackers, moringa flour, sago starch

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006112378

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006112378

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 HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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