PENAMBAHAN TEPUNG TEMPE, TEPUNG UDANG REBON DAN PERISA DALAM PEMBUATAN KUKIS SUKUN
Abstract: The purpose of this
study were to obtain the best composition the addition of tempeh flour and
rebon shrimp flour for making breadfruit cookies and meet the quality standards
of cookies (SNI 01-2973-1992) and to determine the level of the children's
favorite for the best breadfruit cookies with the addition of various flavor.
This research used a completely randomized design (CRD) with 4 treatments and 4
replications. The treatments in this study were S1 (Tempeh flour 20%, small
shrimp flour 1%), S2 (Tempeh flour 15%, small shrimp flour 6%), S3 (Tempeh
flour 10%, small shrimp flour 11%) and S4 (Tempeh flour 5%, small shrimp flour
16%). The data obtained were analyzed statistically using Anova and further
tested with DNMRT at the level of 5%. The treatments gave significant effect on
moisture, protein, ash and fat content. The best treatment on this research was
breadfruit cookies with addition of tempeh flour 20% and small shrimp flour 1%,
with moisture content of 6.75%, protein content of 13.87%, ash content of 1.87%
and 35.56% fat content. The addition of various flavor on S1 cookies gave non
significant affect on the childrens organoleptic test.
Penulis: Hermansyah Silitonga,
Netti Herawati, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd150740
