FORMULASI EMPING SIMULASI DARI EKSTRAK DAUN MELINJO (Gnetum gnemon L.) DAN EKSTRAK DAUN PEPAYA
ABSTRACT: The purpose of this
study was to determine the effect ratio of melinjo leaf extract with papaya
leaf extract on the quality of simulation
crackers. This study
used non factorial
completely randomized design
i, e: ratio
of melinjo leaf
extract with papaya leaf
extract (E) (100%:0%,
90%:10%, 80%:20%, 70%:30%,
60%:40%, 50%:50%). The
analyzed parameters were moisture
content, ash content, β-carotene content, tanin content, texture, and sensory
test (color, flavor, taste, and crispness).
The ratio of
melinjo leaf extract
with papaya leaf
extract gave significant
effect on moisture
content, ash content, β-carotene
content, tanin content and sensory test of taste. The best composition which
gave the best quality on melinjo simulation crackers was the ratio 50%:50% of
melinjo leaf extract and papaya leaf extract. .
Penulis: Sartika Maranata
Lumbangaol, Terip Karo-Karo, Herla Rusmarilin
Kode Jurnal: jppertaniandd150221
