CD Skripsi

Karakteristik Kerupuk Dari Beberapa Jenis Pati Termodifikasi Pragelatinisasi

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ABSTRACT
Crackers are a type of snack food made from various starch sources such as
cassava starch, sweet potato starch, rice starch, taro starch, and sago starch. The
ratio of amylose to amylopectin in these starches can affect the quality of the
resulting crackers. The use of pregelatinized starch can provide a final product with
a crispier and more stable texture while also reducing its oil absorption. The
research was conducted experimentally using a completely randomized design with
four treatments and four replications. The treatments in this study were different
raw materials, namely pregelatinized cassava starch (PK), pregelatinized sweet
potato starch (PJ), pregelatinized sago starch (PS), and pregelatinized corn starch
(PG). The data obtained were statistically analyzed using analysis of variance
(ANOVA) and followed by duncan’s multiple range test (DMRT) at a 5%
significance level. The results showed that the different types of starch had a
significant effect on moisture content, ash content, fat content, expansion ratio, oil
absorption, sensory evaluation, and overall acceptability of the crackers. The best
treatment was PK, with a moisture content of 0,86%, ash content of 2,15%, fat
content of 9,45%, expansion ratio of 279,90%, oil absorption of 10,71%, and the
highest hedonic scores in overall acceptability, characterized by a yellowish-white
color and crispy texture.
Keywords: Crackers, cassava starch, sweet potato starch, sago starch, corn starch,
pregelatinized

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106135953

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106135953

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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