PEMANFAATAN TEPUNG TEMPE PADA PEMBUATAN KERUPUK SAGU
Abstract: The aim of this
study was to determine the effect of tempeflour and obtain a formulation that
was elected in the manufacture of sago crackers based on quality standards
cracker (SNI 01-2713-1999). This study was conducted experimentally by using
Completely Randomized Design (CRD) with four treatments and four replications.
The treatment in this study was K1 (sago starch : tempeflour100% : 0%), K2
(sago starch : tempeflour 90% : 10%), K3 (sago starch : tempeflour 80% : 20%)
and K4 (sago starch : tempeflour 70% : 30%). Data were analyzed statistically
using ANOVA and tested further by DNMRT at 5%. The results showed that the
addition of tempeflour in the manufacture of sago crackers different in each
treatment significantly affected the moisture content, ash content, protein
content, flower power as well as evaluating the sensory descriptive and hedonic
overall. Sago crackers chosen in this study is a cracker K3 (sago starch :
tempeflour 80% : 20%), with a water content of 7,60%, 1,37% ash content,
protein content of 5,92% and ranges from 41,24% flower power to the
characteristicsslightlybrowncolored, flavoredtempe, tasteless tempeand crispas
well asthe overallpreferredpanelists.
Penulis: Syahrial, Faizah
Hamzah, Netti Herawati
Kode Jurnal: jppertaniandd160117